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Stuffed Pepper Soup

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. 

Close up of stuffed pepper soup in bowl.
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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.

Stuffed pepper soup ingredients in cooking pot.

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.


  • 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.

Stuffed pepper soup ingredients collage.
  1. 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.
  2. 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.
  3. Serve. Mix in the cooked rice and chopped parsley. Then ladle the soup into bowls and serve while warm.
Stuffed pepper soup ingredients in cooking pot.

Recipe FAQs

Can I make this stuffed pepper soup in the crockpot?

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.

Can I make this vegetarian?

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.

How do I make a low-carb version of this soup?

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.

Stuffed pepper soup in bowl.

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stuffed pepper soup in bowl

Stuffed Pepper Soup

5 from 5 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
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. 
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 7


  • 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


  • 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


Variation: If you’d like to take this soup further, add in a can of black beans and corn. You could also add in an extra cup of broth or water to thin it out. 
Crockpot version: Brown hamburger, onions and bell peppers in a skillet first. Then add all ingredients to the crockpot and cook on low for 4-6 hours, or on high for 2-3 hours. Then add rice just before serving.
Freeze: Let soup cool. Place in a zip-top bag or freezer container (leaving room for it to expand). Store in freezer for up to 6 months. To thaw, place in refrigerator or microwave. Then simmer in a pot over low heat until warm. 
Storage: 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.


Calories: 232kcal | Carbohydrates: 25g | Protein: 17g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 42mg | Sodium: 983mg | Potassium: 728mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2035IU | Vitamin C: 79mg | Calcium: 65mg | Iron: 3mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Soup
Cuisine: Mexican

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