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.
I can't wait to try this! Looks delicious!
This is a great recipe for a quick, tasty meal. I've been experimenting with it a little bit. I have a recipe for stuffed cabbage and it uses a sauce with ketchup (yes, ketchup. Don't laugh) and brown sugar. It is used as a topping for the cooked peppers and adds to the flavor profile in an unbelievable way. I'm trying to get the exact amounts of both of those ingredients to add to the soup. Hopefully, I can capture that flavor in the soup.
Thanks for posting this. I have a friend who shares a lot of your recipes with me and I've used quite a few of them with excellent results. Thanks again.
Thanks Dan, hope you are able to capture that flavor you are looking for.
Delicious! I made this for dinner last night. No complaints from the kids and my husband took the leftovers to work. Next time i will double the recipe. Thank you.
I made this and doubled the condiments and it tasted much better the next day.. will make it again thank you
Made this soup last Saturday. It was delicious and my family loved it! The only thing I did differently was adding a 1/4 tsp of cumin (or to your liking). Recipe is now added to my scrapbook for safe keeping. Thanks for the recipe! It's a keeper!
Gonna have to try this… we love stuffed peppers and normally when I am feeding more than just the two of us, I make it into a casserole. Soup sounds great!
I made this today, it is delicious! I made a double batch and used 20 Oz of the diced tomatoes with green chillis. Also added a lil Frank's Red Hot sauce. It was a hit with the family as well. Will definitely make again! Thank you!
So glad it was a hit!
I just found this last night, so I made it tonight. Will definitely be making again. I add a LOT more garlic and just a touch of itallian seasoning (because that's just how I roll). Yum! I love stuffed peppers, don't know why I never thought to chop the peppers up and make it into a soup. I made an apple cinnamon cake for dessert. Winner!
So glad it was a winner for you. It is one of our favorites any time of the year.
This recipe is awesome. I made it for my family and everybody loved it. I added some corn bread to go with this and it was even better. Delicious
This is one of our favorites. So glad you enjoyed it too and that cornbread sounded like a great compliment.
I make something like this but I use minute rice and tomato juice
It is thick. And very good and easy.
Sounds GOOD to me! 🙂
Great soup…..I added Oregano, black beans, switched out the white rice for brown. Added celery leaves and about four or five celery stalks from the fridge, used marinara sauce because I didn't have tomato sauce. This is such a great recipe to add anything you might want. Thanks for a wonderful meal!
This is my second all time favorite soup. The recipe I've used in the past makes 3X this much. I am eager to try your version. The recipe looks like it will make a delicious soup. Thanks
Brandie..I may have posted before BUTT (lol)..Danara found this and turned me onto it..ITS THE BEST! Like my Gumbo's….I serve the rice onna side…for those watching the waistline a lil….I am also a type 2..and this has not caused a spike..once! A great soup-everyone. Everyone I have shared this with–that made it–LOVES IT…Even my former Mrs. Flagg-the Sequel!! (She hates me..lol) Love ya Brandie..Martini…
I made this in my crockpot leaving the rice to the very end. It seems to swallow up all my liquid. Next time I will add more broth and less rice. I loved it! My husband is a meat and potato guy but I'm trying this again! He can eat a hot dog!
lOVE STUFFED PEPPERS AND THIS SEEMS SO MUCH FASTER. WILL BE TRYING IT SOON AND WILL MAKE VARIATIONS LIKE SOME OF YOUR READERS SUGGEST. THANKS
I don't like rice so i make this with Orzo.The pasta is also a to more filling.
Hi I have been making this soup a long time since I was a kid and that was 50 years ago, but I leave out the cheese and add a teaspoon of ground cumin for flavor.I use tomato juice for my base liquid as well. Fine recipe though! Bob
I've been making this over and over for the past year and I just thought today to comment. I use ground turkey, 2 peppers and only 1 cup of cooked rice to lighten the calories a bit. It is SO GOOD!! Thanks for the yummy recipe =)
I just came across this recipe and made it last night. I only used 1/2 lb. ground beef, because that's how we are, but loved the soup. Next time for us I will add an extra green pepper just so it has more of that stuffed pepper flavor. 🙂
Came across this yesterday & made it last night. The whole family loved it & it will now be added to the fall/winter soup rotation. Thank you!
I'm making this for myself now since the hubs is working nights and is picky anyways (more for me!). It smells like I have a pan of stuffed peppers in my oven! Taste tested it and I am so excited to dish it up! Very quick and very easy to pull together..perfect for the winter months coming up!! Thanks so much!!! 🙂
Can I do this with jalapeno peppers instead?
One of the "PA Dutch" local buffets have this, and I have made it every so often. It is REALLY good! For those of you who don't like the green peppers, I use the red bell peppers, much less acidic and easier on the stomach, AND they are sweeter! (I use them for my stuffed peppers also!). My 84 years-young Mom can't eat the green ones but can eat the red ones 🙂 If you like stuffed peppers, you have to try this! YuM! It also freezes well, great for having on cold winter nights for supper with homemade cornbread!
This is a delicious soup, thanks for sharing. I just wondered if you or anyone else have a recipe for Cabbage Roll soup?
I love that your toddler is digging in too! That's awesome! So happy you loved this!
I found this recipe on pinterest and just finished making it. It's suppose to be for dinner but my toddler and I are having it for lunch too. I love the taste of the soup it's not bland and it doesn't have a bunch of unnecessary spices. Other soups have had added stuff. Which other people might like but for this paticular soup it is not needed. Very simple and easy to make when you're in a crunch. Can't wait for the rest of the family to try it. Thanks again will follow you on pinterest!