Stuffed Pepper Soup

Inspired by the classic flavors of stuffed bell peppers, this Stuffed Pepper Soup is a thick, hearty soup with tender pieces of onion, bell peppers, tomatoes, ground beef, and soft rice. Enjoy a comforting bowl of this flavorful soup on a cool fall evening or any time you need an easy meal for the whole family!

Cooler weather is just over the horizon, and that means soup season! There’s just something so cozy about a warm bowl of soup and some crusty bread. I like to serve this stuffed bell pepper soup after a football game, when the kids come in from Trick or Treating, or when I’ve got guests in town for the holidays!

Any night is a great night for soup!

One of my favorite things about this easy recipe is that it is a one-pot meal! I’m all for anything that you can make with fewer dishes to wash! With that in mind, here’s what you need to make this soup recipe:

• A large pot- about 8 quarts
• Wooden spoon
• Paper towels
• A plate

Ingredients for this Easy Stuffed Pepper Soup Recipe

Gather together the following ingredients for this hearty soup:

• Canola oil
• A small yellow onion, chopped
• Lean ground beef
• Green bell peppers, diced
• Red bell peppers, diced
• Garlic cloves, minced
• Italian seasoning
• Kosher salt
• Red pepper flakes
• Canned tomato sauce
• Canned diced tomatoes
• Beef stock or broth
• Cooked rice (I used white rice, but you could also use brown rice)

Make sure to review the recipe card below for the exact amounts you’ll need for each ingredient. 

How to make Stuffed Bell Pepper Soup

This delicious soup recipe is easy to make, with just a few simple steps! You’ll have dinner ready in less than an hour by following these directions:

1. Add 1 tablespoon of canola oil and the chopped onion to a large pot over medium-high heat. Cook for 4-5 minutes or until the onions are translucent.
2. Add the beef and cook until brown. Drain the beef and onion mixture on a paper towel-lined plate and set it aside.
3. Pour in the remaining oil and add the diced red and green peppers to the pot. Cook the peppers for about 3 minutes (you want them to stay crispy and not too tender).
4. Pour the ground beef and onions back into the pot. Add the garlic, Italian seasoning, salt, and red pepper flakes, and stir with a wooden spoon. Cook the mixture for about 30 seconds or until the garlic is fragrant.
5. Pour in the tomato sauce, diced tomatoes with liquid, and the beef broth. Bring the soup to a boil, then lower the heat to a simmer. Let the soup cook uncovered for 25 minutes.
6. After 25 minutes, mix in the rice and heat through, then remove from heat and serve hot with a dollop of sour cream, fresh parsley, or cheese on top, if desired.

Recipe Tips and Substitutions

• The bell peppers may become too soft and mushy if you cook them in the oil for too long, so I recommend cooking them for 3 minutes or less. They will absorb the broth as they simmer with the rest of the soup so they will still be tender.
• I use long grain rice, but any leftover rice will work in this recipe.
• Add grated cheese to the top to make it even more like a stuffed pepper!
• The longer this soup rests, the more broth the rice will absorb, and the soup will become thicker.
• You can try making this with any kind of ground meat (ground turkey, ground pork, or ground chicken) for a lower-fat option. You can also use an 85/15 ground beef as the excess fat will be drained.
• You can use vegetable oil or olive oil to cook the onions and peppers instead of canola oil.
• For more flavor, experiment with fresh herbs or add a splash of Worcestershire sauce.

FAQs

How do I store Stuffed Pepper Soup?

Let the soup cool to room temperature, pour it into an airtight container, and refrigerate it for up to 4 days. Reheat the soup to 165°F over the stove or in the microwave. I think it’s even better the next day!

Can I freeze this soup?

Yes, this soup freezes wonderfully, making it perfect for weekly meal prep! Allow the soup to cool to room temperature, then pour it into an airtight container. Place it in the freezer and store it for up to 3 months. Thaw it overnight in the fridge, then warm it until heated through!

Can I use fresh tomatoes instead of canned tomatoes?

I don’t recommend using fresh tomatoes for this recipe because you need the juice from the canned tomatoes.

Is this soup spicy?

I would not call this a spicy soup, however, you can omit the red pepper flakes if you desire. Feel free to add more if you’d like additional heat!

More Delicious Soup Recipes

As I mentioned, I’m a big fan of soup year-round, but especially in the fall and winter months! Try one of my favorite soup recipes next time:

• Avgolemono Soup: This is a Greek version of a chicken noodle soup! Chicken and orzo pasta is simmered in an herbed chicken broth, and then thickened with a lemon-egg mixture. It’s so full of flavor and so comforting, especially when you’re sick!
• This Creamy Tomato Basil Soup is made with herb-seasoned tomatoes and just the right amount of heavy cream.
• This creamy Homemade Chicken Noodle Soup recipe with chicken, noodles, peas, and carrots is a flavorful dish that is super easy to make. It can be made with rotisserie chicken, frozen peas, and fresh carrots. 
• This Instant Pot Tomato Basil Soup is creamy, garlicky and so easy to make with just a handful of ingredients. 
• This One Pot Bacon and Tortellini Zuppa Toscana is a hearty and flavorful soup made with Pure Farmland Bacon, Tuscan kale, and other farm ingredients inspired by my visit to Steadfast Farm.

 What’s your favorite kind of soup?

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