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)
- 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.
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!
Easy Stuffed Pepper Soup Recipe
- 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
- 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.
- 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.