Stuffed Pepper Soup takes our favorite stuffed peppers and turns them into an easy-to-make hearty soup. Your whole family will love this easy spin on stuffed peppers.
If you have been following me for a bit, you know that my kids are obsessed with stuffed peppers. We have so many spins on them, with Stuffed Pepper Casserole and Italian Stuffed Peppers being the top contenders; they practically could be their own blog. And today, we are adding one more to the family with this amazing easy Stuffed Pepper Soup recipe.
Stuffed Pepper Soup Ingredients
- Ground Beef: This is the protein of the soup, and we will also use the fat rendered from the meat to cook the vegetables. If you’d like to use ground turkey or ground chicken, you can absolutely do that, just add a little bit of oil first. You could also use an Italian sausage in place of the beef.
- Bell Peppers: I like to use an orange, yell, and red bell pepper in this soup for their sweet taste. That being said, green bell peppers are much more affordable and can absolutely be used here.
- Yellow Onion: This adds another layer of flavor to the soup. If you have onion haters in your house like I do, you can swap it out for 2 teaspoons of onion powder.
- Garlic Cloves
- Spices: I love using oregano and basil in this recipe to give it a bit of an Italian flavor. But you could of course add in some dried basil and parsley as well.
- Salt and Pepper
- Beef Broth: This recipe will also work with chicken broth or even vegetable broth.
- Crushed Tomatoes: This helps make up the body of the sauce.
- Diced Tomatoes: Do not drain the tomatoes. They add to the body as well as thicken the soup.
- Long Grain White Rice: Both basmati rice and jasmine rice work well in this recipe.
- Sugar: This is optional, but often with how bitter canned tomatoes are, sugar gently balances the acidity of it without making the soup sweet.
How to Make Stuffed Pepper Soup
Step 1: Cook the Beef
Start the soup recipe by cooking the beef in a large pot. You can read below on how to substitute ground turkey for beef.
Step 2: Add in Vegetables and Seasonings
Add the peppers, onions, garlic, oregano, basil, salt and pepper and sauté until the vegetables are soft, about 5 to 7 minutes.
Step 3: Stir in the Broth, Tomatoes, and Rice
Bring the soup to a boil and then simmer, covered, for 20 minutes to fully cook the rice. Be sure to stir the soup often to avoid the rice sticking to the bottom of the pot.
Storing and Reheating Leftovers
Leftover Stuffed Pepper Soup can be kept in the refrigerator for 4 days in an airtight container. As with any recipe, use your best discretion when it comes to leftovers.
To freeze, place in a container that can be sealed and with enough room (about one inch) for the soup to expand. Freeze for up to three months and thaw in the refrigerator overnight when you are ready to eat it.
Reheat the soup over low heat, stirring often. The rice will absorb a lot of the liquid and you may find that you need to add a bit more broth and seasonings to get the right consistency.
What to Serve with Stuffed Pepper Soup
This recipe is a meal on its own, but if you would like to fill out your table a bit more, here are a few ideas:
If you make this delicious stuffed pepper soup recipe or any of my other recipes, please leave me a comment and let me know what you think.
Stuffed Pepper Soup
Ingredients
- 1 pound ground beef 85% lean, see note 1 (453.6 grams)
- 3 bell peppers diced (I recommend getting red, yellow, and orange bell peppers)
- 1 small yellow onion diced
- 3 garlic cloves minced
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 1/2 teaspoons kosher salt if you are using table salt, start with 3/4 teaspoon
- 1/4 teaspoon ground black pepper
- 32 ounces beef broth or chicken broth (907 grams)
- 28 ounces crushed tomatoes (794 grams)
- 14 ounces diced tomatoes undrained (411 grams)
- 1 cup long grain white rice uncooked, see note 2 (175 grams)
- 2 teaspoons sugar optional
Instructions
- In a large dutch oven or heavy bottomed soup pot, add the ground beef. Break it up and cook it until it begins to brown.1 pound ground beef
- Add in the bell peppers, onion, garlic, oregano, basil, salt and pepper. Sauté until the onions are translucent and the bell peppers are soft, about 5 to 7 minutes.3 bell peppers, 3 garlic cloves, 1 tablespoon dried oregano, 1 tablespoon dried basil, 1 1/2 teaspoons kosher salt, 1/4 teaspoon ground black pepper, 1 small yellow onion
- Add in the beef broth, crushed tomatoes, and undrained diced tomatoes. Stir in the rice, and bring to a boil.32 ounces beef broth, 28 ounces crushed tomatoes, 14 ounces diced tomatoes, 1 cup long grain white rice
- Reduce the heat to a simmer (you should still see consistent pea sized bubbles), and cook (covered) for 20 minutes or until the rice is soft. Regularly (at least four times), stir the soup, scrapping the bottom of the pot so the rice doesn't stick.
- Taste the soup. If the soup has a slightly bitter taste to it, add 1 to 2 teaspoons sugar. This will balance the acidity from the canned tomatoes and eliminate the bitter taste. Add more salt and pepper if necessary. Serve with freshly grated Parmesan cheese.2 teaspoons sugar
Recipe Video
Notes
- Ground turkey makes a great replacement for the beef in this recipe. Simply add a tablespoon of olive oil before cooking the meat.
- Rinse your rice two to three times or until the water runs clear. This helps prevent the rice from sticking together.
Regina Toney says
I love your recipes!!!! The recipe for Stuffed Pepper Soup lists Ground Turkey as the meat, then mentions Ground Turkey can be substituted- I think you intended Ground BEEF as the main meat in the list of ingredients, since you referenced Ground Turkey as a substitute, or am I reading it wrong. Keep those delicious recipes coming…
Thanks for catching this Regina!
Ray says
Made it last night. Excellent recipe and very easy to make. We added shredded cheese on top like I would normally do for a stuffed pepper in the oven.
To be a bit on the healthier side, we made Quinoa on the side and added it in at the end instead of the rice. I boiled the Quinoa with the beef stock so I added less to the overall pot but it was the same amount that you called out.
Thanks for the great recipe
I’m glad you liked it!
Jacy says
Could you make this in a crockpot?
I haven’t tested this one in the crockpot! I would want to play around with it to make sure the rice cooks well.