Stuffed Pepper Soup
This easy Stuffed Pepper Soup has all the flavors of stuffed peppers but in a soup. Ground beef, peppers, rice, broth and seasonings!
ALL THE FLAVORS OF STUFFED PEPPERS IN A SOUP!
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!
FREQUENTLY ASKED QUESTION
One cup of uncooked long grain rice will make about 3 cups of cooked rice.
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.
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.)
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.
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.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST)
- 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
HOW TO MAKE STUFFED PEPPER SOUP
Dice up the onion and green pepper.
In a large pot, brown and crumble ground beef along with diced green peppers and onion over medium-high heat.
When cooked, drain excess grease from beef mixture.
Put beef back into pot. Add in diced tomatoes, tomato soup and chicken broth (or beef broth).
Give it all a good stir. Then add in rice. Stir in seasonings; sugar, garlic powder, salt & 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 as the rice continues to absorb the liquids.
And serve! Now, I think you have to serve this soup with shredded cheddar cheese on top.
CRAVING MORE RECIPES?
- Instant Pot Stuffed Peppers
- Stuffed Pepper Casserole
- Crock Pot Stuffed Peppers
- Crock Pot Taco Soup
- Lasagna Soup
- Sausage Corn Chowder
- 100 Ground Beef Recipes
- 25 Fall Soup Recipes
Originally published: November 2012
Updated photos and Republished: October 2021
Stuffed Pepper Soup
Ingredients
- 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)
Instructions
- 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.)
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
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 and other nutritional values can vary quite a bit depending on which brands were used.
This was really good. I am always looking for things for my Son to make for dinner.He is becoming a great cook. I had tortilla chips with mine, my son and husband had buttered bread with theirs. We will surely make this again……..Thank you for the great recipes……….Sandy
Sandy, I loved reading your comment! Thank you so much! I am so happy you enjoyed this one!
I made this last night!!! I tripled some ingredients and it was AWESOME!!!! everyone loved it!!!!
Thank you for coming back to let me know Kim! So glad this was a winner!
If you have time, how did you triple it, I was just thinking of making this and bringing it to my daughter. Thanks
Making this now, but as I scroll down there are so many of your recipes I want to try. Like ALL of them. They look so yummy! Maybe one a week? 🙂 Thanks a bunch.
What a sweet comment! Thank you! Hope you love all the ones you might try!
This soup is so good !!! Easy to prepare as well. I will definitely be making this again … and again.
I love this soup!!!! how many servings is in one batch
Great recipe! Loved stuffed green peppers as a kid so when I saw this recipe, I had to give it a try. It was great! In laws came over and kept going back for seconds! Thanks for sharing!
very good, just finished a bowl with a fresh loaf of Italian bread…I used chicken broth, traditional speg sauce and sharp cheddar…..
Does anyone prefer chicken broth over beef? I have an opened beef that needs used up, but thinking the chicken would be better? any suggestions?
I make this all the time with beef broth and it’s great.
This is awesome! Great recipe that I know I'll be making a lot!
Amazing and delicious!
Just made this for dinner and it was DELICIOUS! Thanks for the easy yet delicious recipe!
Brandie- This looks soo yummy!! It is at the top of my "to make" list for this week! I was wondering which do you prefer… using the tomato soup or the tomato sauce?
Thanks for the inspiration 🙂
This recipe inspired me! I promise to post my recipe soon but I made it in the crock pot and modified a few ingredients to fit our dietary requirements. The hubby went NUTS. Thank you, Brandie, for inspiring a keeper.
Yay! I have a container of left over pepper stuffing in the freezer and wasn't quite sure what I was going to do with it. Now I know!
So happy y'all really like this one!
I love a meal that is hearty and healthy! Skip the cheese and it's low fat too…ya like that's gonna happen!
I love making stuffed pepper soup, cabbage roll soup too.. but while m'honey love the real McCoy, he doenst really care for the soup version.. persnickity, huh. He eats it anyways I love it & I love the ease of the dish.. I enjoyed seeing your version.
I'm making this now! It's simmering on the stove and tastes delicious! Thanks for sharing this, Brandie! I love your simple, yet fulfilling meals! 🙂
I'm really liking your blog! Lots of good savory recipes and they're quick for weeknights!
One of my favorites from childhood is stuffed peppers. Unfortunately, my stomach has turned against me. I can no longer eat green peppers. But, I can eat red ones if I keep the portion small. So, this sounds very good, with one minor exception … I will use red peppers instead of green. Thanks.
Love this!
This is delicious. I first had stuffed pepper soup several years ago when I was living in Wisconsin. It was one of the rotating soups at a restaurant I used to go to. I've tried to make it a few times, but it hasn't been quite right. I've bookmarked this one to try! Thanks!
Yumm! Looks warming and really filling soup!
I make this recipe alot – always a favorite!
I like my topping to be a nice "blob" of sour cream.