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Stuffed Pepper Soup (+Video)

This easy Stuffed Pepper Soup has all the flavors of stuffed peppers but in a soup. Ground beef, peppers, rice, broth and seasonings!


Stuffed pepper soup is a hearty, filling soup made with ground beef, bell peppers, and rice that is all simmered in a tomato-based broth. It is a variation on the classic stuffed peppers dish, with the ingredients combined in a soup instead of being baked in a pepper! Stuffed pepper soup is a comforting and flavorful meal that is easy to make and can be served with bread or a side salad!

a wooden spatula shown inserted into a pot of stuffed pepper soup.


How much rice does one cup of uncooked rice make?

One cup of uncooked long grain rice will make about 3 cups of cooked rice.

Can you make this vegetarian?

Yes, you can make a vegetarian version of stuffed pepper soup by substituting the ground beef with a plant-based protein like lentils or chickpeas. You can also add more vegetables, such as zucchini, eggplant, and mushrooms.

Can you make stuffed pepper soup in a slow cooker?

Yes, you can make stuffed pepper soup in a slow cooker. To do this, brown the ground beef and sauté the vegetables in a skillet before transferring them to a 4 quart slow cooker. Add the remaining ingredients (minus the rice) to the slow cooker and stir to combine. Cover and cook on low heat for 4-6 hours or on high heat for 2-3 hours, until the vegetables are tender. Add the rice in the last 1/2 hour of cooking (so it doesn’t absorb too much broth.)

How long does this soup last in the fridge?

Stuffed pepper soup will last about 2-3 days in the refrigerator. Keep in mind thought that the rice will continue to absorb liquid. If you are wanting to make stuffed pepper soup to have for the week, I would suggest making the soup without adding any rice. Store that in the refrigerator and add a bit of the cooked rice to the soup for each serving before reheating. This will keep the rice from being mushy.

Can you freeze stuffed pepper soup?

Yes, stuffed pepper soup can be frozen for up to 3 months. To freeze the soup, let it cool completely, then transfer it to airtight containers or Ziploc bags and place it in the freezer. To serve, thaw the soup in the refrigerator and reheat it on the stove or in the microwave. However, keep in mind rice can become mushy when re-heated and it also continues to absorb the liquid it is in.

Stuffed Pepper Soup recipe shown served in a small white bowl with handles and a spoon inserted into the soup. Crackers are shown off to the side.


  • ground beef
  • onion
  • green pepper
  • diced tomatoes
  • tomato soup
  • chicken broth (or beef broth)
  • cooked rice
  • sugar
  • garlic powder
  • salt and pepper
  • shredded cheddar cheese
ingredients for stuffed pepper soup: ground beef, onion, green pepper, diced tomatoes, tomato soup, chicken broth, cooked rice, sugar. garlic powder, salt, pepper, shredded cheddar cheese.


Dice up the onion and green pepper.  

diced onion and green pepper on a cutting board.

In a large pot, brown and crumble ground beef along with diced green peppers and onion over medium-high heat.

ground beef, green pepper, diced onions in a red dutch oven.

When cooked, drain excess grease from beef mixture.

cooked ground beef, onions and green peppers inside a large pot being stirred with a wooden spoon.

Put beef back into pot. Add in diced tomatoes, tomato soup and chicken broth (or beef broth).

diced tomatoes added to stuffed pepper soup in dutch oven.

Give it all a good stir. Then add in rice. Stir in seasonings; sugar, garlic powder, salt & pepper (to taste).

cooked rice added to stuffed pepper soup inside a red dutch oven.

 Cover and let soup simmer on low heat for about 30 minutes to let all the flavors blend. The longer it simmers – the thicker it will get as the rice continues to absorb the liquids.    

stuffed pepper soup in a large red dutch oven.

And serve! Now, I think you have to serve this soup with shredded cheddar cheese on top.

stuffed pepper soup shown in a small white bowl with handles and topped with shredded cheddar cheese and crackers on the side.


Originally published: November 2012
Updated and Republished: October 2021

Stuffed Pepper Soup recipe.

Stuffed Pepper Soup (+Video)

This easy Stuffed Pepper Soup has all the flavors of stuffed peppers but in a soup. Ground beef, peppers, rice, broth and seasonings!
4.75 from 44 votes
Print Pin Rate
Course: Main Course, Soup
Cuisine: American
Keyword: Best Stuffed Pepper Soup, Stuffed Pepper Soup
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 6
Calories: 339kcal


  • 1 pound ground beef
  • 1 small onion, diced
  • 1 large bell pepper, diced
  • 29 ounce can diced tomatoes
  • 10 ounce can tomato soup (or tomato sauce)
  • 14 ounce can chicken broth (or beef broth)
  • 2 cups cooked rice
  • 1 Tablespoon sugar
  • 1 teaspoon garlic powder
  • salt and pepper, to taste
  • shredded cheddar cheese (for topping, optional)


  • In a large pot, brown and crumble 1 pound ground beef along with 1 small onion, diced and 1 large bell pepper, diced over medium-high heat.
  • When meat is thoroughly cooked, drain excess grease from beef mixture. Put beef mixture back into the pot.
  • Add in 29 ounce can diced tomatoes, 10 ounce can tomato soup and 14 ounce can chicken broth.
  • Give it all a good stir. Then add in 2 cups cooked rice. Stir again.
  • Then stir in 1 Tablespoon sugar, 1 teaspoon garlic powder and salt and pepper, to taste.
  • Cover and let soup simmer on low heat for about 30 minutes to let all the flavors blend. (The longer it simmers, the thicker it will get.)
  • Serve with shredded cheddar cheese on top of each serving (optional.)



  • I always say to add salt and pepper to taste because I know salt is a sensitive seasoning for many people. The amount you use depends on if it is sea salt, kosher salt, table salt or salt substitute. So when adding salt and pepper, just keep adding a little at a time and stir, then taste after each addition until it gets up to the seasoning level that is right for you.
  • Feel free to use your favorite ground meat in this. Italian sausage, ground pork or ground turkey will all work in this. 
  • The little bit of sugar in this recipe helps to balance out the acidity of the tomatoes and the tomato soup.
  • This is a great recipe for leftover cooked rice. 
  • Red pepper or yellow pepper can be substituted for the green pepper.
  • 1 cup of uncooked rice will make 3 cups of cooked rice. 


Calories: 339kcal | Carbohydrates: 32g | Protein: 16g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 53mg | Sodium: 669mg | Potassium: 866mg | Fiber: 2g | Sugar: 10g | Vitamin A: 420IU | Vitamin C: 40.8mg | Calcium: 78mg | Iron: 3.4mg

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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Recipe Rating


  1. 5 stars
    Delicious! A hit with the whole family and now part of the regular dinner rotation. Highly recommend adding the shredded cheese, takes it to a whole ‘nother level. So yummy!

  2. 5 stars
    Brandie to the rescue! We had a last unexpected round of late bell peppers (in November!) but had to clear the bushes before a hard freeze. Everyone wanted stuffed peppers, but the peppers, while ripe and excellent, were all much too small for stuffing. This soup worked perfectly and got gold stars from everyone. Perfect compromise and a great way to use the last garden produce! Thank you, as always!

  3. 5 stars
    Delicious and so easy! Very little dishes required. My favourite! I switched the can of tomatoe soup for a half jar of medium salsa. Nobody in my household likes green peppers, so I switched them to orange.

  4. 5 stars
    I am making this for dinner tonight. It sounds really yummy. Do you know what is considered a serving size? I saw it feeds 6 people.