Stuffed Pepper Soup

This easy stuffed pepper soup turns a dinner favorite into an even cozier one-pot meal. It’s loaded with ground beef, rice, bell peppers, onion, tomatoes, and a variety of spices.

A bowl of stuffed pepper soup next to a napkin

Although it may seem like I’m cheating on my classic stuffed peppers recipe (which is a fan favorite around here), this stuffed pepper soup has its perks. It’s a one-pot meal, it takes a bit less time to cook, and it excludes the whole stuffing process. That makes it a meal prep winner for sure!

And if you’re a big fan of soup season, I can definitely see this being one of those soup recipes you rely on when you don’t know what to cook for dinner. It’s healthy, homey, perfectly filling, and will leave everyone completely satisfied.

Ingredients for stuffed pepper soup on a table

Easy Stuffed Pepper Soup Ingredients

In terms of flavor, I’d say this recipe is a mix between my stuffed peppers and a pot of chili (minus the beans). The base includes beef broth, fire-roasted tomatoes, and tomato sauce. Then the soup gets filled with seasoned ground beef, chopped veggies, and cooked rice. And for a little extra garnish, chopped parsley and shaved parmesan always make it look extra special!

Helpful tip: Cook the rice al dente before adding it to the soup. The rice will naturally soften a bit further in the soup pot.

Find the complete recipe with measurements below.

How to Make Stuffed Pepper Soup

Season the ground beef with salt and pepper, and cook it until it’s browned. Then remove it to a paper-towel-lined plate or bowl. See my note in the recipe card below for what type of ground beef to use.

Cooked beef in a pot for stuffed pepper soup

Saute the vegetables for 3 to 4 minutes, until they’re softened. Then add the garlic and spices, and stir it all together.

Cooked veggies in a pot for stuffed pepper soup

Once that’s done, you’ll add the ground beef back to the pot, plus the remaining soup ingredients including the fire-roasted tomatoes, tomato sauce, and beef broth. Let this mixture simmer nicely for about 20 minutes before stirring in the cooked rice – and voila, you’re done!

A big pot of stuffed pepper soup with a ladle

Helpful tip: If you want to make the soup go a bit further, add another cup of beef broth. The soup will naturally thicken as it sits (thanks to the rice), so this will also keep it a bit more soupy!

Stuffed pepper soup in bowls with shaved parmesan

Storage Tips

Soups are simply the best for meal prepping! Just make a big batch and store them away in the fridge or freezer. Here’s your options.

  • To store: Pour any leftovers into an airtight container and store them in the fridge for up to 5 days.
  • To freeze: My go-to freezer container for soups are glass jars or these silicone Souper Cubes. But any freezer-safe bag or container will work. The soup will keep for up to 3 months in the freezer.

Healthy Stuffed Pepper Soup Recipe Video

If you love having visual references, cook along with me in the video below!

More Easy Soup Recipes

Get excited about stuffed peppers this fall with this extra cozy soup! Once you make it, let me know what you and your family think in a comment below.

A big white pot of stuffed pepper soup

Stuffed Pepper Soup

4.93 from 27 votes
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 5 servings
Author: Lisa Bryan
This easy stuffed pepper soup recipe turns a dinner favorite into an even cozier meal. It's healthy, homey, filling, and will leave everyone satisfied!


  • 1 pound lean ground beef
  • kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 4 garlic cloves, minced
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 2 (14.5-ounce) cans fire-roasted diced tomatoes
  • 1 (15-ounce) can tomato sauce
  • 2 cups low-sodium beef broth
  • 2 cups cooked white or brown rice
  • Optional: shaved parmesan and roughly chopped fresh parsley for garnish


  • Heat a large pot over medium-high heat. Add the ground beef and use a spatula to break it up. Season with salt and pepper. Cook the beef until browned, stirring occasionally. Once fully cooked, drain the beef and transfer to a paper towel-lined plate. Set aside.
    Cooking ground beef in a white pot for stuffed peppers with a spoon
  • Heat the oil in the pot, then add the onion and bell pepper and saute for 3 to 4 minutes, until softened. Add the garlic, basil, oregano, and thyme and saute another 30 seconds.
    Cooking vegetables in a white pot for stuffed pepper soup
  • Add the ground beef back to the pot along with the diced tomatoes, tomato sauce and beef broth. Cover the pot, bring to a simmer, then reduce the heat to low, and stir occasionally for 20 minutes. Note: if you haven't yet pre-cooked your rice, you can cook it while the soup is simmering.
    A pot cooking stuffed pepper soup with a spoon
  • Stir in the cooked rice. If you'd like a slightly thinner soup, feel free to add more broth. To serve, ladle into bowls and top with freshly chopped parsley.
    A pot of stuffed pepper soup next to parsley

Lisa’s Tips

  • Each serving is about 2 cups.
  • I recommend using 90% lean ground beef so that you don’t have any leftover grease to remove from the pot. If you use 80% ground beef, you’ll need to drain the pot before adding the veggies to saute. 
  • You can substitute ground turkey or ground chicken for the ground beef.
  • You can substitute Italian seasoning for the individual spices.


Calories: 541kcal, Carbohydrates: 69g, Protein: 26g, Fat: 17g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 62mg, Sodium: 647mg, Potassium: 937mg, Fiber: 4g, Sugar: 6g, Vitamin A: 1212IU, Vitamin C: 58mg, Calcium: 67mg, Iron: 4mg
Course: Dinner, Soup
Cuisine: American
Keyword: Stuffed Pepper Recipe, Stuffed Pepper Soup
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60 comments on “Stuffed Pepper Soup”

  1. This is DELICIOUS! I am new to this blog and will definitely be coming back as I very much enjoyed this soup. I used ground chicken and added rep pepper flakes. I am excited to add this to my winter rotation!5 stars

  2.  has anyone tried to cook this with cooked cauliflower rice

  3. I was looking for a recipe with extra beautiful poblano and italian sweet peppers I got from farmer’s market. And this soup is so perfect for them. The soup came out so delicious! The video recipe was so helpful and easy to follow. I was worried that the amount of tomatoes in the recipe it’d be too tomato-ey, and too thin/liquid/brother but it came out perfect after the additional simmering.5 stars

  4. This was good.  Added some seasoning to give it some flavor.  Will make again.  Love your recipes Lisa

  5. This soup was delicious, but it needed way more seasoning than what’s included in the recipe. I added additional salt, pepper, extra Italian seasoning, onion & garlic powder, and paprika. Before I added this seasoning it just tasted vaguely tomato -y and honestly just kinda bland. After the additional seasoning, it was perfect! I guess it’s just a matter of personal taste. My husband land son oved it too.3 stars

  6. This soup was so easy and we loved it. I doubled the batch so that I could freeze some. Double batch is a huge amount of soup.5 stars

  7. This is absolutely scrumptious!! And so very easy too-BONUS! I did not add rice but I may try using wild rice since I love it. Thank you Lisa, such a pleasure watching your YouTube Channel. I am so inspired to really learn meal planning!5 stars

  8. Made this and it was a huge hit! Made a salad to go with it and it was such a satisfying meal. So good!5 stars

  9. Delish! I substituted river cauliflower for the rice because we are sensitive to grains. Thanks for a yummy recipe!5 stars

  10. So easy and so dang delicious! It’s the beginning of our long, dark winter in AK and this is the perfect comfort food. Made a double batch for freezing. Happy tummies.5 stars

  11. Made this over the weekend and it was a hit. Everyone enjoyed it. 5 stars

  12. This soup was great! Both my husband and I enjoyed it. I especially liked that it differs from the usual line-up of soup recipes. I made it exactly as written but did not add the can of tomato sauce since I liked the consistency without it. This recipe will go in my winter soup rotation. Thanks!5 stars

  13. This is absolutely delicious. Since my favorite thing about stuffed peppers is the roasted flavor, I halved the peppers and scooped out the seeds and membranes. Place them on parchment paper lined baking sheet, drizzled them with EVOO, and roasted them at 410 F for about 35-40 minutes. I peeled them when they were cool enough to handle and then rough chopped before adding them to the pot. The roasted flavor was deep and hearty. I think I will also roast the onions next time. Thank you for sharing this recipe.5 stars

  14. Easy and delicious! I’m not a big beef eater, so I swapped out the ground beef for ground turkey and the beef broth for chicken broth. So flavorful and comforting on a chilly fall day, and far less messy than eating a stuffed pepper. 5 stars

  15. Another stellar recipe. Easy to make and full of flavor. Added one cup dry Trader Joe’s Harvest Blend at the 20 minutes simmer step. Will definitely make again!5 stars

  16. What a great recipe! I just finished cooking it and it is perfect!
    I substituted the beef for a vegetarian option and it’s amazing!
    Thank you ☺️5 stars

  17. This recipe was exactly what I was looking for! Most importantly, it was DELICIOUS, but it was also so easy to make. I’m happy because it calls for ingredients I always have on hand, so I see myself making this again and again. It’s a delicious and easy way to meet my nutritional goals. I did add too much rice to my “soup” so it changed and got thicker as it sat in the fridge but it was still just as tasty. That being said, I would suggest keeping the rice separate and adding it to individual servings if you are going to store in the fridge.5 stars

  18. This soup came together quickly and was so delicious and comforting on a cool fall evening. I served spring mix on the side with a light vinaigrette. Thank you, Lisa, for another fantastic recipe!5 stars

  19. I have turned into a soup addict so happy find another awesome one to add to my rotation. The only change I made was instead of a 15 oz can of tomato sauce, I used one 7 oz can and one 7 oz can of el pato (spicy tomato sauce). This was delicious!5 stars

  20. Extremely tasty!  I love the complete meal; protein, carb and veggies.  I meal prep on Sundays for the week and it’s nice to make my lunches & dinners ahead of time so I know I have a balanced yet delicious meal waiting for me that’s a breeze to heat up.5 stars

  21. Omg, I will neveeer make stuffed peppers again. We had this stuffed pepper soup and it’s my favourite food right now. Thank you so much for this recipe. I will be making this ALOT.5 stars

  22. Very easy recipe and really great flavor! Very impressed! Thanks so much! 5 stars

  23. Hi there! Where did you get that pot or what type of pot is it?? I’m looking for a good quality one.

  24. I can’t wait to make this! I always enjoy your recepies. Is there a way to substitute rice for riced cauliflower? I wasn’t sure if adding it into the soup would cause it to be too watery. Thank you!

  25. This is very similar to a dish I make that I call “Unstuffed Bell Peppers.” I never thought of making it as a soup, and I like this better. In fact, we LOVED it! I used bell peppers, garlic, tomatoes, basil, oregano, and parsley from my garden. I added 3/4 cup rinsed, uncooked rice at the simmering point and another cup of broth. Quick, easy and delicious! Thank you for another great recipe Lisa!5 stars

  26. I love stuffed peppers so I can’t wait to make them into a soup. I know I will love it, thank you so much, I will be making this really soon.

  27. I just made it and eating it right now. It’s so good!5 stars

  28. Yummy! Question: the ingredient list says 2 cups cooked rice. Does that mean you have to cook 2 cups uncooked rice? Or less (dont know what the equivalent is in uncooked rice)

  29. I haven’t made it yet but I’m giving 5 stars anyway because:
    1 – all your recipes are great!
    2 – I love all sorts of soups
    3 – I always have all these ingredients on hand (my pantry staples)
    4 – economical
    5 – and I can freeze it!! I love anything I can freeze for later.
    Many thanks!5 stars

  30. Hi Lisa! We’ve loved making all of your hearty soup recipes. Thank you so much. It has simplified our meal planning. We double each recipe and make it last 1 week for our lunches.

    One my favorite soups that I’d love to see is Zuppa Tuscana!

    • Aw, happy to hear you’ve been enjoying so many soups so far! I will definitely keep in mind to make a Zuppa Toscana :)

  31. Made this for my family tonigh & it was amazing! Will definitely make it again!! It’s hearty & very tastey.5 stars

  32. Sounds delicious! What are fire-roasted tomatoes? Not available where I live – how can I replace them?

    • You can usually find canned fire-roasted tomatoes at all markets. But, you can also use regular canned diced tomatoes.

      • … and add some tomato puree or sundried tomatoes for extra flavour, I guess… In Sweden we only get the bland regular canned tomatoes :-)

  33. Wow! Great minds think a like. A couple weeks ago I was craving stuffed peppers but didn’t have time to actually go through putting it together. So, I made a version very similar to this except I put in raw rice at the last 20 mins of cooking. It was so good.!! I will make this one soon as I already have most of the ingredients on hand!!5 stars

  34. this is my favorite fall soup, I have making it for years.Everything you said…. I drain my ground beef, I have also substituted riced cauliflower, for regular rice …. No matter what ya do it is always a crowd pleaser!5 stars

  35. Instead of cooking the rice separately could you just add more liquid to the soup and cook everything in one pot?

    • I haven’t tried this method yet, but I’m thinking it could potentially work if you add more broth and let it cook a bit longer.

  36. I have been making this soup for years. I have substituted the rice for white beans. It is satisfying and great for fall and winter. It freezes well., tastes great with garlic bread. Definitely a winner.5 stars