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 bell pepper soup fits the bill perfectly. Actual stuffed peppers require a bit of effort, but 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.
Stuffed pepper soup ingredients:
- Bell peppers (I used one red and one green)
- Ground beef (I used the leanest I could find)
- Rice (use your favorite variety)
- Tomato sauce (for my UK/Australia readers, this is similar to passata)
- Diced tomatoes (I used fire-roasted diced tomatoes for extra flavor)
- Chicken broth or stock (or use beef broth - but the soup will appear a bit darker in color)
- Seasonings (garlic, Italian seasoning, paprika, salt & pepper)
How to make stuffed pepper soup on the stove (overview):
Cook the rice. Meanwhile, sauté the onions for 5-7 minutes in a large pot. Add the beef and cook for 5 minutes. Stir in the garlic, then 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! (Full ingredients & instructions are in the recipe card below)
Recipe notes & tips:
- You can use white rice (I like jasmine, basmati, or sometimes you can find rice labeled as a general "long grain white rice"). Brown rice will work too.
- Want to make this 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 soup with shredded cheddar cheese, so feel free to do that if the idea appeals to you!
- I used ground beef in here, but feel free to swap in ground turkey, ground pork, or even ground chicken if you prefer.
- You can use regular diced tomatoes but the fire-roasted ones tend to be more flavorful.
- Leftovers will last in the fridge for a few days, but the rice will soak up the liquid the longer you leave it. You may need to add a splash of broth to "revive" any leftovers. If you think you'll have lots of soup left over, you may want to store the cooked rice separately and add it just prior to serving when you're warming the soup up.
- Freezer tip: if you plan on freezing the soup or eating the bulk of it as leftovers, I recommend NOT adding the rice until you're warming it up again.
You may also like...
- Instant Pot Stuffed Pepper Soup
- Ground Beef Stuffed Peppers
- Sausage Stuffed Peppers
- Mexican Stuffed Peppers
Do you like stuffed pepper soup or do you prefer actual stuffed peppers? Questions? Talk to me in the comments below!
Easy Stuffed Pepper Soup Recipe
- 3/4 cup uncooked rice
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 1.5 pounds extra lean ground beef
- 3 cloves garlic minced
- 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
- 1/4 teaspoon Italian seasoning
- 1 teaspoon paprika
- Salt & pepper to taste
- 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.
- Stir in the garlic and cook for about 30 seconds.
- Add in the peppers, tomato sauce, diced tomatoes, chicken broth, 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.
- 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.