This easy stuffed pepper soup is made in just one pot in 30 minutes. Filled with ground beef, bell peppers, rice and a flavorful tomato broth, it’s the perfect comfort soup to warm up with.
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Stuffed Bell Pepper Soup
Craving stuffed peppers but without the work? Try this easy bell pepper soup! It has all of the same delicious flavors but in soup form. It’s hearty, comforting and is an easy 30-minute meal that your family will love.
Although stuffed peppers are pretty easy to make, this stuffed pepper soup is even easier. There’s no baking required and everything cooks together in just one pot. It’s definitely a keeper recipe to have in your back pocket!
Recipe Ingredients
My kids love to snack on bell peppers, so we usually always have them in the fridge. So whenever I need a quick and easy dinner idea, this is usually my go-to.
Find the full printable recipe with specific measurements below.
- Bell peppers: I use a mix of red, yellow, and orange to give the soup a little color and a variety of pepper-y flavor.
- Ground beef: I like to use lean ground beef, but you can also use ground turkey if you prefer.
- Onions: Sweet onion is the best choice for this dish as it plays perfectly with the peppers.
- Broth: Beef broth amps up the beef flavor, but chicken broth will work as well if you are using ground turkey.
- Tomatoes: Both diced and tomato sauce help to balance the peppers and seasonings.
- Seasonings: My go-to for this flavorful soup are Italian seasoning, salt, and pepper.
- Rice: This is the perfect place to use up any leftover cooked rice you might have on hand.
- Parsley: Just a little bit of freshness that is added at the very end.
Variations
- You can use ground turkey instead of beef to make it a little leaner.
- White or brown rice both taste delicious when making this recipe.
- Add a dash of red pepper flakes for a kick of heat.
How to Make Stuffed Pepper Soup
This soup is the perfect way to use up any leftover rice from a previous meal. All of the flavors meld together to create a super delicious and easy soup recipe that will win over the entire family.
- Sauté. Cook the ground beef in a large pan until the meat has browned. Then add in the chopped bell peppers and onions and continue cooking for a few more minutes. If there is any grease in the pan from the meat, make sure to drain it.
- Simmer. Pour in the broth, tomatoes, tomato sauce and seasonings. Stir to combine. Then let the mixture simmer on the stove for about 15 to 20 minutes, or longer if you have the time (the longer it simmers, the more flavor it will have). If the consistency starts to thicken too much, pour in a little more water or broth to thin it out.
- Serve. Mix in the cooked rice and chopped parsley. Then ladle the soup into bowls and serve while warm.
Recipe FAQs
Of course! Simply brown the meat, onions and peppers in a pan first, then add to the crockpot. Pour in the remaining ingredients (except the rice and parsley) and mix together. Then cook on low for about 4 to 6 hours (or on high for 2 to 3 hours). Mix in the rice and parsley just before serving.
Absolutely! Simply swap the beef broth for a vegetable broth, and I like to replace the ground beef with 1 can of beans and 1 can of corn.
It’s simple. Use cauliflower rice instead of the white rice to reduce the amount of carbs.
Storing + Freezing
This soup will keep in the refrigerator for about 3 to 4 days. Sometimes the rice will absorb extra liquid as it sits, so you may want to pour in a little broth to thin it out when reheating.
To freeze, let the soup cool completely. Then pour into a freeze container (leaving about an inch from the top so that the soup has room to expand). Store in the freezer for up to 6 months. Thaw in the microwave or in the refrigerator overnight. Then simmer in a pot over low-heat until warm.
TIP: If I’m planning on freezing the soup, I usually leave out the rice when making it. Rice can sometimes get a little mushy when frozen. Then when I’m reheating the soup, I’ll make a quick packet of microwave rice. Then mix in the rice right before serving.
More Delicious Soup Recipes
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Stuffed Pepper Soup
Ingredients
- 1 pound lean gound beef , or ground turkey
- 1 medium sweet onion , finely chopped
- 3 bell peppers (I buy a mixed pack) , chopped into 1/2" pieces
- 1 (15-ounce) can beef broth , or chicken broth
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 ½ teaspoons Italian seasoning , plus more to taste
- 1 teaspoon Kosher salt , plus more to taste
- ¼ teaspoon ground black pepper , plus more to taste
- 2 cups cooked rice (white or brown)
- 2-3 Tablespoons chopped fresh parsley
Instructions
- In a large pot set over medium heat, brown the beef. Stir in the onions and peppers and sauté for a few minutes. Drain any excess fat, if needed.
- Stir in the broth, tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Bring to a boil and reduce the heat to low. Simmer 15 to 20 minutes, stirring occasionally. You can add a little water if it starts getting too thick. If you have time, let it simmer longer.
- Stir in the rice and parsley. Season with salt and pepper, to taste. Ladle into bowls and enjoy warm
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Delicious! Definitely being added to our “guest recipe” list.
I did add the can of corn, and also a large dash of cajon spice to add a little kick.
So glad you enjoyed it! :)
This soup is delicious! I added some cumin and a dash of hot sauce. My husband and I loved it!
So glad it was a hit, Allison! Thanks for your comment and review :)
This may seem like a silly question , but do you have to use 3 bell peppers (fussy eaters here). Can I sub. something for 1 of them? Thank you!
How delicious! This was such simple and delicious recipe, thanks for the great dinner idea :)
This looks amazing! I know my family would love this.