Stuffed Pepper Soup


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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 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, comforting, 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).

  • Ground Beef: I use 90% lean ground beef so that I don’t have to drain the excess grease, but you could use 80% as well, then drain as needed.
  • Bell Peppers: Feel free to choose any color you prefer. I’m using one green and one red for color variety in the soup.
  • Onion & Garlic: These aromatic ingredients are always a soup necessity.
  • Diced Tomatoes: While you can use plain diced tomatoes, fire-roasted tomatoes really take the flavor of this soup over the top. That smoky flavor is seriously good!
  • Tomato Sauce: The tomato sauce thickens the soup and helps to add a bit of deeper, richer flavor.
  • Beef Broth: This forms the bulk of the liquid in the soup. I always recommend choosing a high-quality broth for the best tasting soup (my preferred brand is linked in the recipe card below).
  • Rice: Cooked white rice adds heft and heartiness. You can always cook this a day ahead to make this recipe a breeze.
  • Dried Herbs: I’m using a combination of dried basil, oregano and thyme. But you can also swap in an Italian seasoning blend for those three individual herbs.

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.

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

4.91 from 60 votes
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 5 servings
Author: Lisa Bryan


This easy stuffed pepper soup recipe turns a dinner favorite into an even cozier meal. It's healthy, comforting, filling, and will leave everyone satisfied. Watch the video below to see how I make it in my kitchen!



  • 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
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

Recipe originally published October 2022, but updated to include new information for your benefit!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. Lisa, am proud of your variety recipes and made my family happy everytime i fixed something a meals for family whether for special holidays or daily meals the foods were fantastic.5 stars

    1. Hi Cecille – Thanks for your feedback and happy to hear your family has been loving all the recipes so far!

  2. I was asked to make stuff peppers. I don’t like them, so I looked for an alternative.
    I did not expect to like your soup, but I knew everyone else would like it. It was incredible,
    I loved it, Thank you. Now we are all happy.5 stars

  3. 5/5 as-is from my family! Kachang…another for the rotation. I can see myself taking this further with additions. Thank-you!5 stars

  4. I made this over the weekend and ate it for three days straight and still couldn’t get enough.
    It is great for a cold fall or winter day.5 stars

  5. I made this soup tonight and it is good, but the spices are not what I remember as a child. We always had stuffed peppers and enjoyed them thoroughly. I will have to do more research on the spice combination we used in the south.4 stars

  6. Absolute winner for work day lunch! This is easy to make, filling and oh so tasty. Also easy to freeze and reheat when needed. Taste is precise what name says, stuffed pepper, and if I close my eyes while eating this, I could be in Greek taverna.5 stars

  7. One of the best soup recipes ever! Truly tasted like stuffed peppers in the form of a soup. I used extra lean ground chicken and it still came out perfect. This is now one of our regular go to soup recipes. Thanks Lisa- keep it up5 stars

  8. I love stuffed peppers, but my family are not such big fans. I made this and loved it, my husband ate two servings and the quote from my daughter was “it was better than I thought it’d be.” That means I can make it again!!5 stars

  9. @downshiftology – thanks so much for sharing this delicious soup recipe. It was very easy to make since you don’t have to actually stuff the peppers and I shared it with my in-laws when they were visiting and they loved it too. I have a lot of peppers left over from the garden this year and will be making again very soon.5 stars

  10. Having made your stuffed pepper recipes numerous times, I was looking forward to making this soup. Both recipes are winners though this one may be my new favorite.5 stars

    1. This soup looks delicious! I was wondering if I can replace the white rice for quinoa instead? If yes, should I cook it beforehand or add it in with the soup as it cooks? Thanks!

  11. It’s that time of the year!!!! 🍂🍲🤎
    This soup is without a doubt my favorite go-to for something hearty, nutritious, and filling 😊
    My whole family including my 3 yr old toddler loves it! If a toddler approves you know it’s good ❤️

    Happy cold days and warm soups everyone!!! 🤎5 stars

  12. Instant pot this! I cooked the hamburger on sauté. Then added onions and peppers and garlic and seasonings. Then put in the two cups of beef broth and mixed it around. Then carefully dumped the tomato sauce and fire roasted on top and did not stir. Set it to high pressure 7 minutes (random time I guess) and then let it naturally release for 10 minutes. Then I added in my rice and had bread with it. Delicious!!5 stars

    1. Thanks for sharing Nicole! I’m glad this stuffed pepper soup worked out perfectly in your Instant Pot.

  13. Stellar and easy recipe. My substitutes are roasted red peppers for the fire roasted tomatoes. And I reduced the liquids just a bit to make the soup a bit thicker. I poured my soup over grain free pasta.
    Super yummy.5 stars

  14. Was looking for a soup to make on a Sunday for lunches during the week and this one is a very hardy delicious soup.5 stars

  15. This is a wonderful, hearty soup with so much flavor! It is a stick-to-your-ribs soup! The fire-roasted tomatoes are a great addition!5 stars

  16. This soup is amazing! It is hearty and filling and absolutely delicious. I hate taking the time to stuff peppers and this allows me to have all of the stuffed pepper flavor without the extra effort. It also freezes and reheats well!

  17. This was so delicious, my husband and I loved it! Very easy to make and I will be making this regularly.5 stars