This stuffed pepper soup recipe is easy to make and tastes deliciously satisfying. It's a twist on classic stuffed peppers and uses the same ingredients (like bell peppers, beef, tomatoes and rice).
About The Recipe
This recipe takes all the traditional stuffed pepper ingredients and turns them into a 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)!
How to Make Stuffed Pepper Soup
This is a simple recipe that cooks in one pot on the stove. First, you'll brown your onion and beef in a large pot (or dutch oven). Then you'll add all of the remaining ingredients (except for the rice) and simmer until the peppers are cooked. Last, you'll add the rice and serve the soup!
We love to serve this soup with fresh parley on top. You could also eat it topped with mozzarella cheese or a side of bread.
Tips & Tricks for The Recipe
- How to know when the soup is cooked: 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: use a pot or dutch oven that's at least 4 quarts large. This recipe makes a sizable amount of soup (6 servings).
- Double the recipe: if you have a large enough pot, you can double this recipe and freeze or store the leftovers. This recipe has great flavor as leftovers and freezes well.
Recipe Variations & Substitutions
- 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.
How to Store Stuffed Pepper Soup
- 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.
More 30 Minute Dinner Ideas:
Stuffed Pepper Soup
- 1 cup uncooked brown rice
- 1 tablespoon olive oil
- 1 yellow onion diced
- 1 pound lean ground beef
- 2 cups beef broth
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 2 (15 ounce) cans diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ⅓ cup chopped Italian flat leaf parsley optional for garnish
- Prepare the rice according to the package’s instructions. While the rice cooks, begin making the soup.
- 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.
- Add the remaining ingredients, except for the rice: beef broth, bell peppers, diced tomatoes, tomato sauce, bail, oregano, salt and pepper. Bring to a boil and then simmer, uncovered, 25 - 30 minutes, or until the bell peppers are tender. Stir occasionally.
- Stir in 2 cups of cooked rice and simmer an additional 2 - 3 minutes, until heated through.
- 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.
- Pot size: use a large pot or Dutch oven for this recipe (at least 4 quarts in size).