This easy stuffed pepper soup comes together quickly and uses everyday ingredients. All your favorite stuffed pepper flavors in a warm and hearty soup!
I'm all for quick and easy, and this stuffed pepper soup recipe fits the bill perfectly. Stuffed peppers require a bit of effort. This soup really doesn't. I like to chop/prep ingredients once the soup is started, so that saves even more time.
This is one of those soups that tastes like it's been simmering for hours, but it can be on your table in about 45-50 minutes. You can definitely enjoy these familiar flavors on a weeknight.
I used ground beef in here, but feel free to swap in ground turkey, ground pork, or even ground chicken if you prefer. Want to go low-carb? Skip the rice (although I think the rice really makes this soup special). 🙂
Stuffed pepper soup ingredients:
- Bell peppers (I used one red and one green)
- Ground beef (I used the leanest I could find)
- Onion
- Rice
- Tomato sauce
- Diced tomatoes (I used fire-roasted diced tomatoes for extra flavor)
- Chicken broth
- Seasonings (garlic, Italian seasoning, paprika, salt & pepper)
Want to make this stuffed pepper soup spicy? Add in hot paprika instead of regular paprika or add some cayenne pepper and/or red pepper flakes.
I've seen people top this cozy soup with shredded cheddar cheese, so feel free to do that if the idea appeals to you!
How to make stuffed pepper soup on the stove
Cook your rice. Meanwhile, sauté the onions for 5-7 minutes in a large pot. Add the beef and cook for 5 minutes. Add the remaining ingredients except for rice and salt & pepper, and let the soup simmer for 15 minutes.
Once the rice is cooked, add it to the pot and simmer for a further 10-15 minutes, then season the soup and enjoy!
Pro tip: If you plan on freezing the soup or eating the bulk of this healthy stuffed pepper soup as leftovers, I recommend NOT adding the rice until you're warming it up again.
You may also like my Instant Pot stuffed pepper soup recipe, these sausage stuffed peppers, or my Mexican stuffed peppers.
Do you like stuffed pepper soup or do you prefer actual stuffed peppers? I love this cold weather comfort food recipe!
Questions? Talk to me in the comments below!
Love hearty soups? You may also like my Italian sausage tortellini soup, this stuffed cabbage soup recipe, or my Instant Pot taco soup recipe.
Easy Stuffed Pepper Soup Recipe
Ingredients
- 1/2 medium onion chopped
- 1 tablespoon olive oil
- 3/4 cup uncooked rice
- 1.5 pounds extra lean (95% lean) ground beef
- 1 red bell pepper chopped finely
- 1 green bell pepper chopped finely
- 1 (13.5 fluid ounce) can tomato sauce
- 1 (28 fluid ounce) can fire-roasted diced tomatoes (with juices)
- 4 cups chicken broth
- 3 cloves garlic minced
- 3 dashes Italian seasoning
- 1 teaspoon paprika
- Salt & pepper to taste
Instructions
- Start by cooking the rice according to package directions. If you have already cooked rice on hand, save it for later in the recipe.
- Add the oil and onion to a large soup pot and sauté for 5-7 minutes (ok if it browns slightly - that'll give the soup more flavor). To save time, I chop the peppers while the onions are cooking.
- Add the ground beef to the pot and cook it for 5 minutes, using a spoon to stir/break up the beef as it cooks. If the beef is particularly fatty (it shouldn't be if you bought extra lean), drain most of the excess grease before proceeding to the next step.
- Add in the peppers, tomato sauce, diced tomatoes, chicken broth, garlic, Italian seasoning, and paprika. Increase the heat to high and bring it to a gentle boil. Once boiling, reduce heat and let the soup simmer for 15 minutes.
- Add the cooked rice to the pot and continue to cook the soup for another 10-15 minutes. This will helped thicken the broth a bit and infuse more flavor into the soup. Season as needed with salt & pepper.
Notes
- You can use regular diced tomatoes if you wish, but the fire-roasted ones give it extra flavor.
- I used jasmine rice in this recipe. Feel free to swap with another rice e.g. brown rice.
- Freezing and leftovers: If you plan on freezing the soup or eating most of it as leftovers, I suggest not adding the rice until you're warming it up again. It'll either go mushy or soak up most of the broth.
- Crockpot version: You can definitely make this stuffed pepper soup in a slow cooker. Brown the beef first, and then transfer it to your Crockpot, along with everything except for the rice and salt & pepper. Cook on low for 6-8 hours or on high for 3-4 hours. About 20-30 minutes prior to serving, add the rice. Stir it every now and then so it doesn't stick to the bottom of the Crockpot.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Julie says
My family and I LOVE this recipe. The only thing I do differently is add cauliflower rice instead of actual rice. We have this soup at least once a week during the cooler months. It’s so comforting and warming. It’s a family favorite.
Natasha says
I'm so happy that you all enjoy it!! Thanks so much for letting me know, Julie!
rebecca drake says
I made this using slow cooker. Yummy!
Natasha says
Fantastic!! 🙂
NORMAN LESPERANCE says
Very easy, and quick
Natasha says
Thank you so much!
Neda says
This was FANTASTIC and the left overs were just as amazing. In addition to the chopped garlic I added garlic powder into the soup, added cheese on top with sprinkling chopped parsley. Thank you for the recipe.
Natasha says
Yay!! You're very welcome! 🙂
sandy says
I will try this in crock pot and use Barley.
Natasha says
Let me know how it goes!
Eve Belanger says
Made this. So yummy. But to cut corners, I used instant rice.
Natasha says
Wonderful! That's definitely a good way to save some time!
Lakhwinder Brar says
I made this dish and already had ordered a pizza for the kids. They are soo picky and I just wasn't having it. Well, hehe, we had the pizza for breakfast! Kids loved the soup! Thanks so much!!
Natasha says
Oh wow, that's awesome hahaha
connie says
Thank You for this delious receipe it was quick and simple very tasty
Natasha says
You're very welcome!
Tracy says
This was really delicious! I love the flavors and it's definitely more streamline than doing traditional stuffed peppers. Thank you!
Natasha says
Wonderful! So glad you liked it, Tracy. 🙂
Katie Miller says
I made this last night . Was absolutely delicious and so easy ! Thanks!
Natasha says
Wonderful! Thank you 🙂
Andie says
I made this last night with ground turkey. Perfect for a cold Juanuary day! Delicious!
Natasha says
Excellent! Using ground turkey is a great idea.
Kimberly Sheridan says
Great recipe, I make a double batch and add in sweet sausage. Thanks!
Natasha says
So pleased you liked it, Kimberly!!
Gloria Mellyn says
Sounds great I enjoy your recipes. Very good!!!
Natasha says
Thanks, Gloria!
Ebonee says
This came out so good. I added some Gouda cheese to it and used cauliflower rice instead of jasmine rice.
Natasha says
Awesome!!