Stuffed Pepper Soup

This stuffed pepper soup is ready in 30 minutes with classic stuffed bell pepper flavor! Easy to make with ground beef, bell peppers, rice and a comforting tomato broth.

Easy Stuffed Bell Pepper Soup

Craving quinoa stuffed peppers but without the work? Try this easy stuffed pepper soup! It has all of the same delicious flavors of stuffed pepper casserole but in soup form. It’s hearty, and comforting and is an easy 30-minute meal that your family will love.

Although chicken stuffed peppers are pretty easy to make, this stuffed bell pepper soup is even easier. There’s no baking required and everything cooks together in just one pot.

Recipe Ingredients

My kids love snacking on bell peppers, so whenever I need a quick and easy dinner idea, this stuffed pepper soup recipe is usually my go-to recipe.

Find the full printable recipe with specific measurements below.

• Bell peppers: I use a mix of yellow, orange, and red bell pepper to give the soup a little color and a variety of peppery flavors. You can use green bell pepper, too.
• Ground beef: I like to use lean ground beef, but you can also use ground turkey if you prefer.
• Onions: Sweet yellow 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 or vegetable broth will work as well if you are using ground turkey.
• Tomatoes: Both diced and tomato sauce helps 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 rice you might have on hand. Long grain rice such as white rice or brown rice both taste delicious when making this recipe.
• Parsley: Just a little bit of freshness that is added at the very end.

How to Make Stuffed Pepper Soup

• Sauté. Cook the ground beef in a large pan until the meat has browned, drain if needed. Then add in the chopped bell peppers and onions and continue cooking for a few more minutes.
• 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.

Tips and Variations

• You can use ground turkey or ground chicken instead of beef to make it a little leaner.
• Italian sausage will add a little spice to the stuffed pepper soup.
• Add a dash of red pepper flakes for a kick of heat.
• If you like your soup with more broth, add additional broth or reduce the amount of rice added to your soup. Alternately, if you like a thicker soup, reduce the broth and rice amounts.
• To make in crockpot brown meat, onions, and peppers then add to the slow cooker with remaining ingredients (except the rice and parsley). Cook on low for about 4 to 6 hours (or on high for 2 to 3 hours). Mix in the rice and parsley before serving.
• Garnish stuffed pepper soup with some fresh Parmesan cheese, cheddar cheese, or mozzarella.

Serving Suggestions

Stuffed pepper soup is a filling meal on its own, but it never hurts to serve it with a few sides! Some favorites include Olive Garden salad, garlic bread and cornbread muffins.

Storage

• Store: Soup leftovers will keep in the refrigerator for about 3 to 4 days in an airtight container. 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.
• Make ahead: If making the soup ahead of time, I usually leave out the rice as it can become gummy when reheated. When it’s time to serve, I just make a quick instant rice packet and stir into the soup.
• To freeze: Cool soup completely, then pour into a frozen 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.

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