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!
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 QUESTIONS:
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 LIKE THIS? GIVE THESE A TRY!
Originally published: November 2012
Updated and Republished: October 2021
Stuffed Pepper Soup (+Video)
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
- 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.
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 is a great low calories soup. I make the rice on the side and let my husband add it to his. I also add mushroom to bulk it up a little for myself. Thank you for a savory soup that we enjoy. God Bless You.
This was ridiculously good!!! Perfect for a cooking lesson with my 6 year old & what a yummy surprise. I used tomato sauce & beef broth. I will probably double both next time, since there wasn't much "juice" in the end. I left out the sugar too, since I don't use it when making regular stuffed peppers. This is definitely going to be a regular feature at our table.
This is great!!! my whole family loved it and we are making it again tonight and my husband invited the extended family over to try it out!! im sure they will love it to!! thank you for the recipe!!!
Since I'm about to make this for the umpteenth time, thought it would've nice to pop back over and say how much we love it and thanks for sharing! We top it off with loads of crumbled queso fresco and avocado chunks, and cornbread if I have any. Delish, delish delish!
This sounds delicious! I like the taste of the peppers when their stuffed but I just can't bring myself to eat them lol. I bet this will solve my issue!
I make this stuffed pepper soup alot. its so delicious. I like to top mine with some parmesan cheese.
what a great idea. I made stuffed peppers and had to much filling so I made soup. It was great. Thanks
used V8 instead of the tomato soup gives great flavor
Thank you… very easy recipe and OMG taste great…. The family loved it!!!!!!!!!!!!
Hubster and i luvs luvs luvs stuffed peppers; but the young'un won't eat them, altho he luvs everything in a stuffed pepper (kids…need i say more?).
Saw this soup recipe around Thanksgiving, tried it and BINGO! Young'un ate 2 (that's TWO) bowls!
We are still in the age of miracles ;0)
Thank you for this recipe and for all your family-friendly and deeelish meal ideas
I made the stuff green pepper soup, and brought it to work and everybody like it. I am going to add cabbage to it instead of the green peppers next time. To see how it would tastes. Stuff cabbage soup.
I love this Brandi. My husband doesn't eat peppers so I make the soup thick and freeze it in the large muffin tins and pop it out and put in plastic bags after it's frozen. Then on a work day (night) I pop one of the servings in a bowl with a lid, add a small can of tomato sauce and by the time I get ready for lunch, if's thawed, ready to be microwaved and oh so good!
Thank you so much for sharing this– such an easy weeknight dish! The ingredients are staples in our home so should be quick and easy to pull together. Looking forward to trying it tonight!
We had this for dinner tonight and loved it!! I like the fact that it was thick and hearty but you could add an additional can of broth if you want it more "soupy". I used the tomato soup and chicken broth and think I will stick with that. I loved the fact that it's a mild soup also as I have issues with spicy foods these days. My Sweetie added hot sauce to his 🙂 This will be one of our favorite winter soups 🙂
Going to use quinoa instead of rice and stevia to replace sugar. Carb free!
If I made this in a crockpot, would I have to wait until the end to add the rice? Or do you think I could add uncooked minute rice at the beginning and it would be done at the end?
I made this a couple of days ago, since I have always loved stuffed green peppers. It turned out delicious and I followed the recipe exactly but it did seem to need a little more broth. The rice must have soaked it up. Next time I'll just add more broth. Thanks, I can't wait to try more of your recipes.
The possibilities for variations on this soup seem endless. Used what I had on hand: ground round (1.5lb), medium onion, 2 bell peppers, 40 oz jar of iimported from Italy marinara sauce, and 16 oz. of chicken stock. Seasoned with salt, pepper and Tony Chachere's creole seasoning. After making the soup part, I refrigerated it overnight WITHOUT adding the rice so the flavors could meld – you know soups and stews are always better the next day. Then when I heated it back up, instead of rice I used tiny orzo pasta. Absolutely delizioso! Thanks for the inspiration!
I made this tonight and it was Yummy. To give it a little kick I added som Red Hot Sauce and Nutmeg and I changed the Cheese to Grated Parmesan. Delicious!
Thank you for this awesome recipe! My father-in-law and I were just talking about stuffed peppers the other night. He was telling me about how my mother-in-law would make stuffed peppers for dinner but he would only eat the stuffing part and he would give her all his peppers. I got a chuckle out of that because that's exactly what I did with my mom when I was a kid. We both agree that we like the flavor the peppers give the stuffing but we don't like texture of them when they're cooked. My mother-in-law passed away about 7 years ago and after our talk the other night I was thinking of making stuffed peppers for him because I realized they were one of his favorite meals. When I read your recipe, I thought this soup would be a great alternative since it's like a bowlful of the stuffing with just enough pepper to give it that flavor he loves.
I just made your soup this morning and it is really tasty! I have always like stuffed peppers but had never thought about making it into a soup. I am so glad that you had the idea. Have a great day!
Do u know how many servings this is?
I made this tonight with ground venison and you would never know the difference (which is great because I don't generally like venison :)).
Added the rice to the mixture in my Ninja Cooking System instead of cooking separately which required some additional water as it cooked.
We will make this many times.I finally have a "go to" recipe that everyone likes to use ground venison in my freezer! Thank you.
Yay!! That is great to know. I love hearing that! I have lots of folks ask if venison will work in certain recipes so it's good to know it tasted good in this. Thank you for letting me know!
I’ve used venison as well as bison and both work great. Also they are so lean you don’t have to drain them like ground beef!
This soup was fantastic, I used fresh peppers, tomatoes, onion, wow was it good. I didn't even cook the rice first. I used brown rice and let it cook in the soup. Wow!
It's a cool rainy day here in Colorado, so I'm throwing all of the ingredients in the slow cooker on low (except the rice I'll add the last 30 min.) so I can just come home from work and enjoy!
Now that sounds like a plan! 🙂
Does that work well? Do you just cook the hamburger first, and throw it all in then?? or do you cook the veggies with the hamburger first?
Sami, you need to cook the hamburger first or else the end result would come out too greasy.