This hearty stuffed pepper soup recipe takes the flavors of traditional stuffed peppers and turns them into a comforting, easy-to-make soup. When soup weather arrives, this bell pepper soup will please the whole family.
I sometimes joke that soup is my life; it’s just a dramatic way to describe my love for soups. This easy stuffed pepper soup has joined the other favorites on this site.
If you enjoy Cheesy Potato Kielbasa Soup or the 3 Can Black Bean Soup, you’ll likely love this comforting stuffed pepper soup as well.
Stuffed Pepper Soup Recipe
When I have a surplus of green or red bell peppers, this stuffed pepper soup is my go-to. It’s a stove-top recipe that works well for busy weeknights and is simple enough for meal prep. The first time you make it you’ll be surprised at how easy it is. Serve it with crusty bread and a side salad.
Stuffed Pepper Soup Ingredients
Ground beef: Choose lean ground beef for a healthier option. You can also substitute ground turkey, pork, or chicken for a lighter alternative.
Diced onion: A sweet onion like Vidalia will mellow the flavor; red onion adds a slightly different note.
Minced garlic: Add an extra clove if you prefer a stronger garlic presence.
Beef broth: Low-sodium beef broth gives you better control over salt. Chicken or vegetable broth works, too.
Diced tomatoes: Fire-roasted diced tomatoes add a pleasant smoky layer.
Bay leaf: Adds depth during cooking; remove before serving.
Granulated sugar: A pinch balances tomato acidity. Honey can be used instead.
Bell peppers, cut into pieces: Use a mix of colors for a vibrant soup—green, red, yellow, or orange.
Rice: White or brown rice both work. For a lower-carb option try quinoa or cauliflower rice, adjusting cooking times accordingly.
How to Make Stuffed Pepper Soup
This stuffed pepper soup delivers a hearty, balanced combination of flavors and textures. Taste and adjust the seasoning as you cook, and serve piping hot.
Cooking the ground beef: Heat a large pot or Dutch oven over medium-high heat. Add the ground meat and break it up with a spoon or spatula. Cook until it is no longer pink and nicely browned for extra flavor.
Adding aromatics: Add the minced garlic and diced onion to the browned meat. Cook 2–3 minutes, stirring occasionally, until the onion is soft and translucent and the aromatics are fragrant.
Scroll down to see the full recipe below!
Incorporating broth and tomatoes: Stir in the beef broth, diced tomatoes with their juices, granulated sugar, and the bay leaf. Bring the pot to a boil so flavors meld.
Add rice and bell peppers: Once boiling, add the rice and the chopped bell peppers. Stir to combine, then reduce the heat to low-medium.
Simmer with the lid loosely on: Let the soup simmer about 30 minutes with the lid slightly ajar. Stir once midway through to prevent rice from sticking and to ensure even cooking.
Serve hot: When the rice is tender and the peppers are cooked through, remove the bay leaf and ladle the soup into bowls. Serve immediately for the best texture and flavor.
Recipe Variations
Spicy kick: Add cayenne pepper, red pepper flakes, or a splash of hot sauce to bring heat. Adjust amounts to suit your tolerance.
Herb infusion: Stir in fresh or dried thyme or marjoram while cooking for additional savory notes.
Thicker soup: For a richer, thicker broth stir in 2 tablespoons of tomato paste about five minutes before the rice is done. Tomato sauce can also be used to thicken and deepen the flavor.
Creamy finish: Top bowls with a dollop of sour cream and a sprinkle of fresh parsley. A drizzle of good olive oil adds a nice finishing touch.
Customize to taste: Add diced carrots, celery, or a splash of Worcestershire sauce to tailor the soup to your preferences.
Storing Leftovers
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the peppers and rice.
Can this pepper soup be made ahead of time?
Yes. The soup reheats quickly, but be mindful when warming it a second or third time: prolonged heat can soften the bell peppers too much and make the rice mushy. Reheat over medium-low heat and monitor texture.
Stuffed Pepper Soup
10 minutes
40 minutes
50 minutes
6
servings
Ingredients
- 1 pound ground meat (beef, pork, turkey, or chicken)
- ½ cup diced onion (about 1 medium onion)
- 1 garlic clove, minced
- 3 cups beef broth
- 32 ounces diced tomatoes
- 1 bay leaf
- ½ teaspoon granulated sugar
- 2 bell peppers, cut into pieces (color to your liking)
- ½ cup uncooked rice
Instructions
- Heat a 3-quart Dutch oven or large pot over medium-high heat. Cook the ground meat until it is no longer pink, breaking it up with a spoon.
- Add the garlic and onion and cook 2–3 minutes until the onion is soft and translucent.
- Stir in the beef broth, diced tomatoes with their liquid, sugar, and bay leaf. Bring to a boil.
- When the soup reaches a rolling boil, add the rice and bell peppers. Stir and reduce heat to low–medium. Cook for 30 minutes with the lid loosely covering the pot.
- Stir once in the middle of the cooking time to prevent sticking.
- When the rice is cooked and peppers are tender, remove the bay leaf and serve hot.
Notes
If using leftover rice, add it during the final 5 minutes of the bell pepper cooking time to avoid overcooking.
Nutrition