Stuffed Pepper Soup

This easy and satisfying Stuffed Pepper Soup has all the great flavors of stuffed peppers in one convenient pot of soup. Filled with ground beef, lots of sweet peppers, rice, and a rich tomato broth.

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Stove top and slow cooker instructions.

If you spend much time on my website you’ve probably noticed how much I credit my recipes to my mom. She was and still is a huge inspiration for the food I share with my family, and you! Stuffed peppers was something she made often while I was growing up and we all loved them.

Stuffed peppers are not hard to make but they do take some time to prepare, assemble, and bake. This Stuffed Pepper Soup was a way for my family to enjoy the flavors of stuffed peppers without the fuss of putting together the peppers themselves.

Actually, they prefer this soup because each bite is perfectly balanced with meat, peppers, rice, and tomato flavor. It’s also so simple to make. Everything cooks in one pot on the stove and in under an hour you have a delicious, comforting meal.

Ingredients For Stuffed Pepper Soup:

• Olive oil
• Lean ground beef
• Yellow onion
• Garlic cloves
• Bell peppers- green, red, and yellow
• Crushed tomatoes
• Tomato sauce
• Worcestershire sauce
• Ketchup
• Yellow mustard
• Brown sugar
• Beef or chicken broth
• Cooked white rice
• Italian seasoning
• Salt and pepper to taste
• Fresh parsley
• Cheddar cheese

Flavor Boosters For Stuffed Pepper Soup:

We call these flavor boosters because they truly add a special touch to this recipe. These ingredients offer the perfect balance of savory, sweet, sour, and tang.

• Worcestershire sauce– Gives the soup depth and a savory flavor.
• Ketchup– Adds another layer of rich tomato flavor.
• Mustard– I use basic yellow mustard. Adds dimension and a subtle bite to the soup.
• Brown sugar- A little brown sugar will balance out the acidity from the tomatoes and tomato sauce.

Beef Broth vs Chicken Broth:

Both work great with Stuffed Pepper Soup but each lend a slightly different result. Beef broth will add even more beef flavor and richness while chicken broth is subtle and wont enhance the flavor all that much. Use either one or a combination of both.

Low-Carb Option:

For a lower carb option use cauliflower rice instead of white rice. Add fresh or frozen the last 10 minutes of cooking time. You might also like my Low Carb Stuffed Pepper Casserole.

How To Make Stuffed Pepper Soup (see recipe notes for slow cooker method)

Step 1. Heat oil in a large pot and brown ground beef. Remove excess grease and transfer cooked meat to a large plate.

Step 2. Sauté veggies and garlic until softened.

Step 3. Add ground beef back to the pot, along with Italian seasoning, brown sugar, Worcestershire, ketchup and mustard.

Step 4. Stir in tomatoes, tomato sauce, and beef or chicken stock. Bring to a low simmer and cook for 20-25 minutes stirring occasionally.

Step 5. Remove from heat and stir in parsley and cooked white rice. Taste for seasonings. Top each bowl with shredded cheddar cheese.

What to serve with Stuffed Pepper Soup:

This soup is practically a meal in itself but a side salad or crusty bread is also a great addition.

Stuffed Pepper Soup Is perfect For Busy Nights:

I could have this soup ready and on the table in 45-minutes. This makes it the perfect recipe for a busy night or when your feeling a little lazy. Clean up is easy because we only use one pot so all around it’s a win!

Can I Freeze Stuffed Pepper Soup?

This soup freezes really well and also makes great leftovers. Make sure to cool completely before transferring to the freezer. I like to use individual serving containers for easy reheating and grab-and-go lunches. Let thaw in the refrigerator overnight, or set out on the counter at room temperature until thawed.

Pro tips:

• Use frozen peppers and onions for a fast prep. They have these already chopped and ready to go in the freezer aisle of most common grocery stores.
• For a thinner soup. Use 1/2 the amount of rice the recipe calls for and save the other half for leftovers. You can also add a little cooked rice to each serving bowl then top with soup mixture.

Other Recipes You Might Enjoy:

• Stuffed Pepper Casserole (low carb)
• Stove Top Taco Soup
• Creamy Beef and Potato Soup

Let’s eat!🤍

Stuffed Pepper Soup

This easy and satisfying Stuffed Pepper Soup has all the great flavors of stuffed peppers in one convenient pot of soup. Filled with ground beef, lots of peppers, rice, and a rich tomato broth.

Print Pin Rate

Course: Dinner

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 5 people

Calories: 562kcal

Ingredients

• 1 tbsp olive oil
• 1 lb lean ground beef
• 1 small onion, diced
• 1 small red bell pepper, diced
• 1 small yellow bell pepper, diced
• 1 small green bell pepper, diced
• 2 garlic cloves, minced
• 1 1/2 tsp Italian seasoning
• 1 tsp Worcestershire sauce
• 1 tbsp brown sugar
• 2 tbsp ketchup
• 1 tsp yellow mustard
• 1 (15oz) can crushed tomatoes
• 2 cups tomato sauce
• 4 cups beef or chicken stock
• 2 cups cooked white rice
• 1/4 cup fresh chopped parsley
• shredded cheddar cheese for topping

Instructions

Stove Top Version

• Heat oil in a large pot to medium heat. Add ground beef and cook breaking into crumbles until no longer pink. Drain excess grease and transfer cooked beef to a large plate.
• In the same pot used to cook beef add onions and sauté for 2-3 minutes until soft. Then add peppers and garlic and cook another 2-3 minutes.
• Add the ground beef back to the pot along with Italian seasoning, Worcestershire, brown sugar, ketchup and mustard. Stir to combine then add tomatoes, tomato sauce, and broth. Stir and bring to a simmer.
• Cook stirring occasionally for 20-25 minutes. Stir in cooked white rice and parsley.
• Serve with shredded cheddar cheese.

Slow Cooker Version

• Brown beef with oil in a large skillet. Drain grease and add beef to the slow cooker.
• This is optional but I prefer this step. Sauté onions, peppers, and garlic for 2-3 minutes. This will bring out the flavor of the veggies before it slow cooks. Transfer to the slow cooker and the rest of the ingredients through the beef or chicken stock.
• Cook on low for 6-7 hours or on high for 3-4. Add cooked white rice and parsley just before serving.
• NOTE: If using the low-carb option, cook cauliflower rice separately then add in place of white rice after soup is cooked.

Notes

Tips:

• Use frozen peppers and onions for a fast prep. They have these already chopped and ready to go in the freezer aisle of most common grocery stores.
• For a thinner soup. Use 1/2 the amount of rice the recipe calls for and save the other half for leftovers. You can also add a little cooked rice to each serving bowl then top with soup mixture.
• Freeze leftovers. Use individual serving containers for easy reheating and grab-and-go lunches. When ready to eat, let thaw in the refrigerator overnight or set out on the counter at room temperature until thawed. 
• What to serve with stuffed pepper soup. A green salad or crusty bread is a nice addition with this soup.

 

Cheddar cheese is not included in nutritional facts.

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

 

Nutrition Facts
Servings: 5
Amount per serving
Calories	563
% Daily Value*
Total Fat 9.7g	12%
Saturated Fat 2.9g	14%
Cholesterol 81mg	27%
Sodium 1427mg	62%
Total Carbohydrate 78.5g	29%
Dietary Fiber 5.8g	21%
Total Sugars 14.5g
Protein 38.8g
Vitamin D 0mcg	0%
Calcium 92mg	7%
Iron 23mg	128%
Potassium 1012mg	22%

Nutrition

Calories: 562kcal

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