Stuffed Pepper Soup

Even if traditional stuffed peppers aren’t your favorite ( a lot of people have texture issues w/ a traditional recipe), I think you’ll really enjoy this soup! The texture is completely different, but you still get those hearty, comforting flavors that make this such a good fall dinner. I shared some with a friend, and she thought it was delicious, too!

This recipe makes a big batch, so there’s plenty for dinner with leftovers for another day.

Ingredients for Stuffed Pepper Soup

The full ingredient measurements are in the printable recipe card below.

• Ground beef: I used one pound of ground beef. Brown it with the onion and drain the grease before adding the other ingredients.
• Bell peppers: One red and one orange bell pepper give this soup a slightly sweeter flavor than green peppers. You can absolutely use green bell peppers instead, or mix different colors.
• Tomatoes and beef broth: Tomato sauce, diced tomatoes, and beef broth make up the soup base. Keep the liquid from the canned tomatoes since it adds to the broth.
• Cooked white rice: You’ll need 3 cups of already-cooked rice. Adding it near the end means you don’t have to worry about cooking raw rice in the soup.
• Onion, garlic, and seasonings: Yellow onion, minced garlic, salt, and black pepper round out the flavor.
• Optional toppings: Shredded mozzarella cheese and chopped fresh parsley.

How to Make Stuffed Pepper Soup

Brown the ground beef. Add the ground beef and chopped onion to a large Dutch oven over medium heat. Cook until the beef is browned and no longer pink, breaking it apart as it cooks. Drain off the excess grease and return the beef and onions to the pot.

Add the minced garlic and cook for another 1–2 minutes, until fragrant.

Add the peppers and tomatoes. Pour in the beef broth, tomato sauce, and diced tomatoes with their juices. Add the chopped red and orange bell peppers, salt, and black pepper. Stir everything together.

Simmer until the peppers are tender. Bring the soup to a boil over medium-high heat, then reduce the heat to a simmer. Cover and cook for approximately 30 minutes, or until the peppers have softened.

Stir in the rice. Remove the lid and add the cooked white rice. Stir well and continue cooking, uncovered, for another 10 minutes, until everything is hot.

Ladle the soup into bowls and top with shredded mozzarella cheese and fresh parsley or even scallions, if desired.

Can You Use Green Bell Peppers?

Absolutely. I used red and orange peppers, but green peppers work just as well in this soup.

Green bell peppers have a slightly more bitter, grassy flavor, while red and orange peppers tend to be sweeter. If you prefer the flavor of traditional stuffed green peppers, go ahead and use those instead.

You can also use a combination of colors depending on what you have in the refrigerator.

Does the Rice Need to Be Cooked First?

Yes, this recipe uses cooked white rice. The rice goes into the soup during the last 10 minutes, so it only needs to heat through and absorb some of the flavor from the broth. I usually start the rice in my rice cooker while I’m making the soup, so it’s ready when I need to add it.

The rice will continue absorbing liquid as the soup sits, especially when refrigerated. If your leftovers are thicker than you’d like, just add a splash of beef broth or water when reheating.

Storing Leftover Stuffed Pepper Soup

This recipe makes approximately 10 cups of soup, so it’s a good one when you want a large batch.

Let the soup cool slightly, then divide it into shallow airtight containers and refrigerate promptly. Keep refrigerated for up to 3–4 days, or freeze for up to 3 months for best quality.

Reheat until hot throughout, adding a little extra broth if needed.

If you enjoy these flavors, my stuffed pepper casserole is another way to make a family-size dish with bell peppers and rice. For more hearty soups, try my cheeseburger soup with ground beef and cheese, or lasagna soup with Italian sausage and a creamy cheesy topping.