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.
Did you make this recipe?
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I made a double batch of this; it was easier since I had a 6 cup carton of beef broth. I made this without the red pepper flakes, salt and pepper. It’s awesome! I think it would be great without meat, also. Thanks for the recipe!
So delicious, healthy and super easy to make!
I’ve made this several times now. I add green chilies, chopped mushrooms, about a cup of peas and a lot more stock.
It was delicious!
so good! i chose yellow + orange bell peppers to add a level of sweetness to the acidity/robust flavor & added cumin & cayenne pepper for a little kick but other than that, i stuck to the recipe! 10/10 sooo good
Just made this and wish I doubled the recipe. I like to try new recipes every week and this will be in my note book as a keeper.
I don’t like peppers much, but during the summer I have a lot of peppers and tomatoes to cook with, so I made this for my extremely picky husband, because we grow or raise most of the ingredients. I used my roasted tomatoes in place of all the canned stuff.
I was “eh” about it the first night, but lunch as leftovers on croissants with Brie (and then buttered toast) it was amazing. And my husband absolutely loved it.
This was the best soup I’ve made in ages. My husband is not a fan of soup, but he loved it! I used brown rice for extra nutrients.
I want to say this, this was the best Damn stuffed Pepper Soup. Thank you for sharing with all of us.
Amazing
Is tomato sauce just ketchup ?
It is not Ketchup. It is closer to spaghetti sauce than ketchup. If I didn’t have tomato sauce, I might substitute tomato puree or tomato paste. Tomato juice might work as well.
I made this according to the recipe, I feel 2cups of rice is way too much, when I added the rice to the soup it absorbed all of the liquid. I had to add a half cup of water and another 2cups of stock! I was good. Will make it again using less rice!!
I am making this for dinner tonight and almost added 2 cups of uncooked rice, but realized that the recipe calls for 2 cups of already cooked rice!! Maybe that’s what you did? I haven’t finished cooking yet, so cannot speak to how it turns out for me.
I agree. There’s too much rice. I thought of that before I added it so I added it a little at a time. Another thought would be adding a little rice in the bowl then add the soup mixture. It was really good though.
We do use that much rice, but we add to each bowl as it is served. I don’t find that it is lacking in flavor, but it keeps the soup, soupy.
Excellent! Made exactly according to recipe. Wouldn’t change a thing. Everyone thought it was very tasty and and an easy meal. Thank you!
Are you able to can this soup?
Hi Carol, note this is not recommended by the FDA or other canning “experts.”
I have canned this multiple times in pint jars, processed in pressure canner for 75 minutes (near sea level). I don’t add rice when canning. I serve it over cooked rice when I open a jar.
Note I simmer this at a low boil for 10 minutes after opening jar and before eating (which would kill any undetected botulism). Everyone raves about this canned soup.
I also double the recipe when I’m going to can it.
Made this a day ahead for dinner last night. Very good and tasting like stuffed peppers. I did add one more pepper extra vegie’s. Another great winter soup from DD. Would not change anything.
Made this exactly as written for lunch today, and it was superb! My wife said it was even better than stuffed peppers. High praise indeed. We’ll be making this one lots. Thanks again, Chungah and team!
This was so good and easy and simple and everyone at my table actually ate dinner. Thank you!
I didn’t serve it with crusty bread or a light salad because tiny people were getting hangery. The mozzarella was good, but we also enjoyed sharp white cheddar.
This is absolutely delicious! Since I’m trying to watch my weight, I followed your recipe but substituted some healthier ingredients… ground turkey for the ground beef, chicken broth for the beef broth, and riced cauliflower for the rice. I was skeptical of the substitutions but it was wonderful. It was hard to stop eating it!
Just made this with ground chicken instead of beef. It’s so delicious! It will be in regular rotation at our house!
Delicious and my kiddos who are normally pretty picky loved it as well!
I made this yesterday and my husband and I loved it. I’m passing the recipe on to my daughter-in-law.