This Stuffed Pepper Soup recipe is loaded with ground beef, bell peppers and rice in a savory tomato broth. Enjoy the flavors of stuffed peppers in this hearty and delicious pepper soup.
Just like this Cabbage Roll Soup, this easy to make stuffed bell pepper soup is a fun twist on a familiar classic recipe.
As I have mentioned before, to me weather soup is pretty much any day of the year. I love soups so much that I don’t mind having them for dinner or lunch even during summer.
A pot of soup simmering on the stove screams comfort food to me. This stuffed bell pepper soup is my lazy way to enjoy stuffed peppers without doing a lot of work. Think of it as an inside out stuffed pepper!
Stuffed Pepper Soup Ingredients
- Lean Ground Beef: I use 90% lean ground beef. Ground turkey, ground chicken and/or sausage can also be used.
- Bell Peppers: I use a combination of red bell peppers, yellow and green bell peppers. You can choose any color you want. If you love spicy foods, feel free to add a chopped jalapeno or serrano chile.
- Rice: I use long grain white rice. Quinoa can also be used.
- Olive oil: Canola, vegetable or avocado oil can be used.
- Onions and Garlic
- Tomatoes: I use canned tomatoes.
- Worcestershire Sauce
- Beef Broth: You can also use chicken broth.
- Seasonings: Italian Seasoning, dried oregano, salt and ground black pepper.
How To Make This Stuffed Pepper Soup Recipe
- Heat the olive oil in a large pot or Dutch oven over medium heat. Saute the onions until they become soft and translucent. Add the garlic and cook for about a minute,
- Add the ground beef and cook, breaking it up into smaller pieces with a wooden spoon. Cook until the hamburger meat is not longer pink.
- Add the dried herbs and season with salt and pepper to taste.
- Add the bell peppers to the pot and cook for a few minutes.
- Add the crushed tomatoes, diced tomatoes and beef broth. Bring to a boil.
- As soon as the soup comes to a boil, reduce the heat to low, add the Worcestershire sauce and rice and stir to combine. Cover the pot and cook for 20 minutes or until the rice is tender. Season to taste and serve garnished with chopped parsley if desired.
Absolutely. This hearty soup can be made in the slow cooker. Follow the instructions up to sauteing the bell peppers. Then transfer the meat and vegetables to the crock pot, add the tomatoes, broth, Worcestershire and rice and cook on low for 5-6 hours.
Yes, this soup reheats well but as it sits the rice absorbs more of the broth ending up in a thicker soup, almost a stew. When reheating, add extra broth until it reaches the desired consistency.
This soup freezes well also.
Bell Peppers Soup Variations
- Feel free to use cooked rice if you have any leftover rice at home.
- To make this into a low-carb soup, use cauliflower rice.
- Other grains can be used. Quinoa, barley and brown rice are good wholesome options.
- Use a combination of green bell peppers and poblano peppers.
Stuffed Bell Pepper Soup Recipe Tips
- If not using lean ground beef, drain any excess fat before adding the bell peppers.
- I like cutting the bell peppers into 1-inch pieces (or smaller). This is just a personal preference. You can cut the bell peppers into bigger pieces if you like.
- You can make this hearty soup with quinoa or cauliflower rice.
- You can use leftover cooked rice, instead of raw rice to make this soup. Just add the rice and simmer for 15 minutes.
- My son loves topping this soup with shredded cheddar cheese and sour cream.
Take A Look At These Other Easy Soup Recipes:
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Stuffed Pepper Soup
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 pound lean ground beef
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- Salt and ground black pepper to taste
- 3 bell peppers, chopped into about 1-inch pieces (see notes)
- 1 16-ounce can crushed tomatoes
- 1 16-ounce can diced tomato
- 6 cups beef broth
- 1 tablespoon Worcestershire sauce
- 3/4 cup white rice
- Chopped parsley for garnish (optional)
- Heat the olive oil in a large pot or Dutch oven. Add the onions and cook for about 3 – 4 minutes or until they become translucent. Add the garlic and cook for about a minute.
- Add the ground beef and cook breaking it up into smaller pieces with a wooden spoon, until browned. Season the meat with Italian seasoning, dried oregano and salt and pepper to taste.
- Add the bell peppers to the pot and cook for about 3 minutes.
- Add the crushed and diced tomatoes and broth and bring to a boil. Add the Worcestershire sauce and rice and stir to combine. Lower the heat to low, cover the pot and simmer for 20 minutes or until the rice is tender. Season with salt and ground black pepper to taste.
- You can cut the bell peppers into 1-inch pieces as I did or into larger pieces. It is just a a matter of preference.