Stuffed Pepper Soup
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A super easy, fast, budget-friendly one pot dinner! So hearty and so cozy with ground beef, rice and bell peppers.
If you love stuffed peppers, you will love this as a soup. It takes minimal effort and can be made in 45 min start to finish (with most of the time simmering so all the wonderful flavors can meld together).
The ingredient list is also not very long, with the main ingredients as ground beef, onion, bell peppers, and white rice.
Is this soup freezer-friendly? I will say that after some recipe testing, this soup will not freeze well with the rice as the rice can become mushy once thawed and reheated. If you plan to freeze, I recommend freezing without the rice, adding it in prior to serving. It will make all the difference.
My only ask is to serve with crusty bread, a light salad, and a sprinkling of mozzarella cheese right on top.
Stuffed Pepper Soup
Ingredients
- 1 tablespoon canola oil
- 1 pound lean ground beef
- 1 medium sweet onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1 ½ teaspoons Italian seasoning
- ¼ teaspoon crushed red pepper flakes
- 2 (14.5-ounce) cans diced tomatoes
- 1 (8-ounce) can tomato sauce
- 3 cups beef broth
- Kosher salt and freshly ground black pepper, to taste
- 2 cups cooked white rice
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Heat canola oil in a large stockpot or Dutch oven over medium heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and set aside.
- Add onion and bell peppers. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in garlic, Italian seasoning and red pepper flakes until fragrant, about 1 minute.
- Stir in diced tomatoes, tomato sauce, beef broth and ground beef; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until flavors have blended, about 15-20 minutes.
- Stir in rice and parsley until heated through, about 1-2 minutes.
- Serve immediately.
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What a fun weekend dinner. I added shredded chicken because I had some, and it was hit. We gobbled up almost the whole pot in one sitting. Yum!
Wow, this is excellent! Hearty like a stew.
I used red and orange peppers, omitted the Kosher salt and used a 14 oz can of tomato sauce. Plenty of ways you could “make it your own”.
This will be even better day two! I will definitely make this again. Might be great over pasta.
Hearty and delicious one of my favorite soups.
I made this tonight. The kids and I loved it.
Just made it this evening and it was delicious! I’ve been on the search for a good recipe for this type of soup and I’m so excited that I finally found this one!
Delicious and easy to make
This recipe is definitely a keeper. If you love all the best parts of a stuffed bell pepper but not crazy about the ratio of stuffing to bell pepper…this is the recipe for you. 10/10 recommend
Awesome read. I just passed this onto a friend who was doing a little research on that. He just bought me lunch since I found it for him! So let me rephrase: Thanks for lunch!
Favorite new soup!!! So full of flavor. I thought it made a bunch but everyone loved it and devoured it.
Love this soup. I used fire roasted canned tomatoes to spice it up. Also added a bit of celery and instead of using rice I add acini di pepe pasta, 3/4 cup as we weren’t feeling rice.
i agree with carrie w- this is absolutely great as written, but also so flexible that now i rarely follow it to the exact hah! just today when i made it, we had 1.3 lbs of meatloaf mix instead of 1lb beef, one 28 oz can crushed tomatoes instead of two small diced, added a third bell pepper because i had it to use up, did a whole 4 cup carton of beef broth because i didnt want to put part of one in the fridge (and figured id already added more solids anyway so itd compensate) and forgot all about the tomato sauce until we were about to serve. and it was still awesome! really, its soup, so as long as you play with the flavors and ratios to your liking, youre gonna be happy.
sometimes i sub a can of tomatoes with chilies, or add a can of adobes, or add corn and some southwest spices. its a great soup whether you make it as is or use it as a base! and i do strongly agree, keep your rice separate and add it per bowl, or else youll wont have soup when you reheat it, youll have saucy rice. which is still very tasty, just isnt soupy.
Made it for out of town guest, was such a big hit. Loved so much making it tonight on a cold snowy day, can’t wait!
Tried this Stuffed Pepper Soup, excellent recipe! This has become a family favorite You will not regret it. Easy easy to make! Thanks
What a delicious and hearty soup!
Had to add extras ! Spicy Italian sausage insides cooked, large can of fire roasted tomatoes, kale and diced potatoes.
Fresh grated Parmesan topping.
We served with rice and flaky layer biscuits.
Very delicious. I read the comments before making it and tweaked it all a little . I feel like this will be my go to recipe now. Thanks so much.
Very good soup. I took the advice of others and added some tomato paste. Also used one can of fire roasted diced tomatoes and one of the regular diced tomatoes. Dash of garlic and onion powder and used 15oz of tomato sauce. The Parmesan cheese was just perfect. Thank you!
I really love how flexible this recipe is. It is great, as written, but it is super easy to customize it to the flavors you like in your own stuffed peppers. This recipe is one of my favorites if we have a bunch of leftover rice to use up. I generally loathe when people review a recipe and change a thousand things about it and then rave about how good it is with the changes so I will make it super clear, this recipe gets 5 stars as written, because I’ve made it that way. And I’ve also modified it over time as I’ve used up stuff in the pantry and fridge so here’s my experience with that…
I’ve found that we prefer to add the rice to each bowl as you serve it because it does suck up a LOT of the liquid as it sits. If you have leftovers (we typically do with a smaller family), by the time you eat it the next day, it comes out basically as really saucy broken down rice instead of soup with rice. Yeah – you have to store 2 containers in the fridge, but I think it is better for it!
I am making this as a slow cooker recipe today. I started late so it is 4 hours on high, but have had great success doing 8 hours on low as well. Do NOT add the rice into it until just before you serve (or add it to each bowl as you serve, as suggested above). The rice texture will be super mealy if you add it at the start, and you’ll have to add more liquid.
Also – I buy tomato sauce in a 15 oz can and this recipe calls for 8oz. Rather than waste half a can, I just dump the entire thing in and it is still fine. I made per recipe the first time and it was delicious, and since I had put the rice in all at oncre, it needed extra liquid the next day so I dumped the rest in anyway. Now I just start out that way!
Best advise is definitely add cooked rice to the bowls. I also add some uncooked in the pot (1/2 cup) for body to the soup. Add extra flavourings as needed, for us hot sauce and topping with cheese is great!
I used this recipe as a base. I had giant marconi sweet peppers, a hot banana pepper & tomato’s from my garden to use so I added 1/2 small can of tomato paste I reduced the broth amount & the rice, every thing else was added & prepared as described. It turned out great.
Great recipe! Added pinch of baking soda to tame the acidity of the tomatoes. I maybe would add more beef broth & less tomatoes or sauce next time. Also substituted #4 orzo (tiny) for rice.
This was awesome. I left out the red pepper but everything else followed the recipe. Will make again!