Stuffed pepper soup is an easy dinner that's deliciously satisfying and healthy! This soup uses all of the ingredients in classic stuffed peppers (beef, bell pepper, rice, tomatoes) in the form of a tasty soup.
About The Recipe
This recipe takes all of the ingredients in classic, baked stuffed peppers and turns them into a tasty soup! Plus it's easier to make than classic stuffed peppers because everything cooks in one pot on the stove.
Full of Italian flavors, this soup is always an instant hit. It's hearty, satisfying, and comforting.
You can make this as a quick dinner on a busy night or make it ahead of time for the week. This recipe reheats well (and tastes even better as leftovers)! It also makes a large batch of soup (about 6 servings).
Stuffed Pepper Soup Ingredients
The full recipe is at the bottom of this page, but here's a quick overview of what you'll need + how to make this soup:
- 1 cup uncooked brown rice
- 1 tablespoon olive oil
- 1 yellow onion
- 1 pound lean ground beef
- 2 cups beef broth
- 1 green bell pepper
- 1 red bell pepper
- 2 (15 ounce) cans diced tomatoes
- 1 (15 ounce) can tomato sauce
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
How to Make Stuffed Pepper Soup
Step 1: Cook the Rice
Prepare the rice according to the package’s instructions. While the rice cooks, begin making the soup.
Step 2: Cook the Beef
Heat the oil in a large dutch oven or pot over medium high heat. Once hot, saute the onion for 2 - 3 minutes, until translucent. Add the beef, crumbling and cooking until browned. Drain any excess grease.
Step 3: Simmer
Add the remaining ingredients, except for the rice: beef broth, bell peppers, diced tomatoes, tomato sauce, basil, oregano, salt and pepper. Bring to a boil and then simmer, uncovered, 25 - 30 minutes, or until the bell peppers are tender. Stir occasionally.
Step 4: Add the Rice
Stir in 2 cups of cooked rice and simmer an additional 2 - 3 minutes, until heated through.
Step 5: Serve
Taste and season, adding additional seasonings if preferred. Add additional beef broth if you prefer more liquid in your soup.
Serve warm, optionally topped with chopped parsley. You can also serve this soup topped with mozzarella cheese or a side of bread.
Frequently Asked Questions
After simmering your soup for 20 - 25 minutes, check the bell peppers to see if your soup is done. The peppers should be cooked and tender.
Use a large pot or dutch oven that will hold at least 4 quarts. This recipe makes a sizable amount of soup (6 servings).
Yes! You can double this recipe as long as you have a large enough (about 8 quarts) pot. This is a popular recipe to double because it freezes well and the leftovers keep their flavor well.
Rice: this recipe calls for brown rice but you can also use white rice. It's recommended to use about 2 cups of rice total. You can add more or less rice depending on how thick you like your soup (more than 2 cups will make the soup very thick).
Broth: add more or less beef broth depending on how much liquid you prefer in your soup.
Italian seasoning: this can be substituted in place of the basil and oregano.
Bell peppers: this recipe calls for 1 red and 1 green bell pepper, but you can use 2 peppers of any color.
If you have leftovers, here's how to store them for later:
- In the fridge: store in an airtight container for up to 3 - 4 days.
- In the freezer: freeze in an airtight container for up to 3 months. Freeze in individual containers for convenience.