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

4.90 from 59 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. I made this for a girls night where we all brought different soups, and this was by far everyone’s favorite! I made it with ground turkey and added red pepper flakes. Definitely going to make it again soon so I can freeze some for leftovers.5 stars

  2. Avid follower from the UK here, I just made this on my lunch break so hubby and I can have it for dinner tonight. The smell while cooking is insanely good, and now neither of us can wait for dinner time! I’ve tried out so many of your recipes Lisa, including ones from your new cookbook, and they’ve all been so healthy and tasty! Thank you so much!5 stars

  3. Just found this recipe and can’t wait to try it for these cold, Colorado winter days! I want to make this for family dinner but I have five grown grandsons and their dad’s and four women, so yes, lots of hungry people plus me! Would you consider I should triple the recipe or would double be enough?
    In other words,  how many would a single recipe normally serve?

  4. That looks delicious! I’m planning on making this one. Why do you need to pre-cook rice separately? On step 3, the soup is simmering for 20 minutes – why not add a bit more stock or water and uncooked rice to the pot, are there any pitfalls to that? Thanks!

    1. Ok, so I tried this recipe with raw rice – I took 3/4 cup of raw rice and additional 3/4 cups of water (I use water instead of stock in my soups), and added these on step 3 together with the other ingredients, then I continued the recipe as written. Happy to report, the soup came out lovely! You don’t have to cook the rice separately for this recipe.5 stars

  5. Just made this for the 1st time and loved it. It was easy to make, delicious and I love one pot meals! Tons of leftovers for a 2 person household so we each had a bowl for lunch the next day and the rest was frozen for use another day. 5 stars

  6. Hey Lisa. This is the best soup ever. We make a lot of chicken soup during the winter. Chicken noodle, chicken rice, chicken pot pie etc. the whole family wants Stuffed Pepper Soup, only! I’ve made it few times now and the consensus is to use ground turkey and precooked rice pilaf. They can’t get enough. Keep cooking…

    1. I thought I’d substitute turkey as well, but did you still use the beef broth or was there an alternative you chose? Thanks!

  7. Just made this soup; I ate two bowls! It is absolutely delicious and easy and I’m glad I have enough to freeze. This recipe has been sent to my niece to enjoy. Thanks so much for this scrumptious soup!

  8. This is one of our favorite soups! Thank you so much Lisa. So delicious! Hearty and nourishing.. comes together in no time at all. 5 stars

  9. Well, quite frankly I had to add a lot more spices otherwise it would have been too bland. Then i realized what I was making was spaghetti sauce. The only difference was I added rice. So by time I spiced it the way I liked it, it was like eating spaghetti sauce in a bowl with rice. I wouldn’t call this soup. It’s more of a stew. Sorry, but definitely not for my family. 2 stars

  10. I really enjoyed this soup and it was delicious topped with cheese and croutons! Thank you so much for the great recipe!5 stars

  11. Sorry, I’m somewhat new to cooking and I have a question about the rice. Your recipe calls for 2 cups cooked rice. Does that mean that I prepare 2 cups of dry rice and cook it (which technically yields 6 cups of cooked rice) … or, do I measure carefully and cook 2/3 cup of dry rice (because 1/3 cup of dry rice will yield 1 cup of cooked rice, then multiply the numbers by 2 per your recipe), and therefore cooking 2/3 cup of dry rice then yields 2 cups of cooked rice?

  12. 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

  13. 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

  14. 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

  15. 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

  16. 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

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

  18. 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

  19. 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

  20. 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

  21. 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

  22. 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

  23. 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

  24. 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

  25. 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

  26. 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

  27. 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

  28. 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

  29. 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!

  30. 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

    1. Happy to hear you’re loving this new stuffed pepper variation Michelle! And thanks for leaving a review :)

  31. 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.

  32. 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)

  33. 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

  34. 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!

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

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

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

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

  36. 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

  37. 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

    1. 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.

  38. 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

    1. Good to know we don’t eat rice. Lisa has so many recipes that are great and easy to change up according to individual taste. Thanks!