Stuffed Pepper Soup is the perfect fall and winter recipe if you’re looking for a quick and hearty dish. Simply combine ground beef, red and green bell peppers, rice, tomatoes, and spices to create a tasty soup the whole family will enjoy. This cozy meal is delicious for a weeknight dinner, or freeze some and save it for later!
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Stuffed peppers are INCREDIBLE with their hearty meat and rice filling, and flavorful bell pepper casing.
But boy can they be time consuming to make.
Sometimes you just want all of that yumminess without all of the work… and that’s where this Stuffed Pepper Soup comes in!
Instead of delicately preparing the bell peppers, roasting them in the oven, and pre-cooking the rice, you’re going to plop it all in a Dutch oven and watch it go.
This recipe is so easy to make that you can quickly whip it up on any ole’ weeknight. It also makes a TON of soup so you can even freeze some for later.
(But if you still want a traditional stuffed peppers recipe, you might enjoy these Mexican Stuffed Bell Peppers, Black Bean Quinoa Stuffed Peppers, or these Crock-Pot Stuffed Peppers!)
Ingredients
For the exact measurements and detailed instructions, you can jump to the recipe.
- Ground Meat. Beef is ideal, but you can also choose ground chicken or ground turkey. A 90/10 fat ratio is recommended, but it can be as lean or as fatty as you’d like.
- Peppers. Mixing in both red and green bell peppers offers a nice color, but all of one works as well.
- Tomatoes. A combination of tomato sauce and fire-roasted tomatoes is amazing. You can also substitute for regular diced tomatoes, but they might be a bit bland.
- Sugar. This may seem optional, but it helps to counteract the acidity of the tomatoes. Coconut sugar is another option if you want to keep it refined sugar-free.
- Broth. If beef is your meat of choice, beef broth is best. Vegetable or even chicken broth may also be used. If necessary, pick a broth with reduced sodium. But just know, you may need to adjust the amount of salt added.
- Worcestershire sauce. This hard-to-pronounce condiment is absolutely essential. It gives the soup an incredible umami flavor.
- Herbs and Spices. Oregano, thyme, rosemary, bay leaves, and a pinch of nutmeg create a great taste. You can swap one of the dried herbs for the other, or even add in basil or parsley instead.
- Rice. White rice was tested for this recipe, but brown rice is another alternative. If you select brown rice, you may need to cook the soup longer in order for it to get tender. Short, medium, or long grain rice will work.
How to Make Stuffed Pepper Soup
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Cook the beef. Place the lean ground beef in a large pot or Dutch oven over medium or medium-high heat for 7-8 minutes, or until browned and cooked through. This is optional, but you can break apart the meat with a potato masher to get fine crumbles. Remove the beef from the skillet and let it drain on a paper towel lined plate.
- Sauté the vegetables. Add the oil and diced onion to the Dutch oven. Cook for 2-3 minutes or until the onions start to become translucent. Stir in the bell peppers and continue sautéing for 3-4 minutes. Toss in the minced garlic, and stir constantly for 1 minute.
- Mix in the other ingredients. Return the beef to the pot along with the broth, tomato sauce, tomatoes, Worcestershire sauce, sugar, dried herbs, nutmeg, bay leaves, salt, pepper, and rice. Make sure you have rinsed and drained the rice in order to remove the starchy outer coating.
- Boil and simmer. Bring to a boil and then reduce heat to low. Cover and let simmer for 25-30 minutes, or until the rice is tender. (If using brown rice, you may need to cook the soup for another 5-10 minutes and add additional broth.) Remove the bay leaves before serving. Dress up a bowl of soup with finely chopped parsley, shredded cheese (like Parmesan), and a toasted baguette, crackers, or Homemade Croutons.
Meal Prep and Storage
- Prep-Ahead: Chop the vegetables and refrigerate for up to 2-3 days in advance. Also, mix up the herbs and spices and keep at room temperature until ready to use. Additionally, you can make up this recipe completely for a simple heat and serve meal.
- Storage: Seal leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Place in a freezer-safe airtight container and freeze for up to 3 months.
- Reheating: Return to a pot over medium-low heat, or microwave until heated through.
FAQs
You can stir in some chili powder, red pepper flakes, or dried cayenne pepper, or mix in freshly diced jalapeños.
Bell peppers are the classic choice. A mix of colors such as red, green, and orange is nice, but all of one type may be used.
When sealed in an airtight container, soup will keep for up to 3-4 days in the refrigerator.
You sure can!
For the Crock-Pot, brown the beef in a sauce pan, and sauté the onions, garlic, and peppers before slow cooking. Set to low heat for 6 hours.
In an Instant Pot, follow the directions for sautéing the beef and vegetables, then cook for 12 minutes on high pressure with a 10 minute Natural Pressure Release.
What to Serve with Stuffed Pepper Soup
Try one of these recipes with this delicious stuffed pepper soup:
More Comforting Soup Recipes
Get cozy and warm yourself from the inside with these good-for-you recipes:
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Stuffed Pepper Soup Recipe
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Ingredients
- 1 pound ground beef 90/10, or turkey
- 2 tablespoons oil avocado or olive oil
- 1 small sweet onion finely diced
- 2 bell peppers red and green, cut into bite-sized pieces
- 3 cloves garlic finely minced
- 4 cups beef broth
- 1-15 ounce can tomato sauce
- 1-15 ounce can fire roasted tomatoes
- 3 tablespoons Worcestershire sauce
- 2 teaspoons sugar
- 1 teaspoon oregano dry
- ½ teaspoon thyme dried
- ½ teaspoon rosemary dried
- Pinch of nutmeg optional
- 2 bay leaves
- 1 ½ teaspoons salt to taste
- ½ teaspoon black pepper
- ½ cup white rice uncooked
Instructions
- Cook beef in a large Dutch oven over medium heat for 7-8 minutes, or until browned and cooked through. Break apart meat with a potato masher to get fine crumbles. Remove beef from the skillet and let drain on a paper towel lined plate.1 pound ground beef
- Add oil and diced onion. Saute for 2-3 minutes or until onions start to become translucent. Stir in bell peppers and continue sauteing for 3-4 minutes. Add in minced garlic, stirring constantly for 1 minute.2 tablespoons oil, 1 small sweet onion, 2 bell peppers, 3 cloves garlic
- Add beef back into the pot along with the broth, tomato sauce, tomatoes, Worcestershire sauce, sugar, dried herbs, nutmeg, bay leaves, salt, pepper, and rice.4 cups beef broth, 1-15 ounce can tomato sauce, 1-15 ounce can fire roasted tomatoes, 3 tablespoons Worcestershire sauce, 2 teaspoons sugar, 1 teaspoon oregano, ½ teaspoon thyme, ½ teaspoon rosemary, Pinch of nutmeg, 2 bay leaves, 1 ½ teaspoons salt, ½ teaspoon black pepper, ½ cup white rice
- Bring to a boil and then reduce heat to low. Cover and let simmer for 25-30 minutes, or until the rice is tender.
- Remove bay leaves and stir immediately with fresh parsley and a toasted baguette. Enjoy!
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Notes
- Rice: Sub with cauliflower rice if necessary.
- Prep-Ahead: Chop the vegetables and refrigerate for up to 2-3 days in advance. Also, mix up the herbs and spices and keep at room temperature until ready to use. Additionally, you can make up this recipe completely for a simple heat and serve meal.
- Storage: Seal leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Place in a freezer-safe airtight container and freeze for up to 3 months.
- Reheating: Return to a pot over medium-low heat, or microwave until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
