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.
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.
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.
Saute the vegetables for 3 to 4 minutes, until they’re softened. Then add the garlic and spices, and stir it all together.
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!
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!
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
- Avgolemono Soup (Greek Lemon Chicken and Rice)
- Cabbage Soup
- White Chicken Chili (or this Vegetarian Chili)
- Very Best Lentil Soup
- Roasted Butternut Squash Soup
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.
Stuffed Pepper Soup
- 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.
- 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.
- 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.
- 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.
- 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.
Great recipe. I used ground chicken, chicken stock and brown rice.
Glad you enjoyed this stuffed pepper soup Martha!