This Stuffed Pepper Soup has all the awesome flavors of stuffed peppers, like ground beef, bell peppers, fire-roasted tomatoes, garlic, and rice, with a lot less time and effort. Just think of this recipe as deconstructed stuffed peppers. Serve up this hearty soup with corn muffins or garlic cheese bread for a down-home memorable meal.
This Stuffed Pepper Soup has the same awesome flavors as stuffed peppers with a lot less work. Just think of it as deconstructed stuffed peppers in soup form. It only takes about thirty minutes to prepare this soup, making it absolutely doable for weeknights.
How do you make Stuffed Pepper Soup?
First, heat the olive oil over medium heat in a large pot or Dutch oven. Add the ground beef and brown it breaking it up as it browns. About halfway through the browning process, add the onions and bell peppers. Stir several times to keep the meat browning and the vegetables from burning. Drain any excess grease from the pan. Reduce the heat to low and add the minced garlic, oregano, basil, and thyme, stirring constantly.
Add the fire-roasted tomatoes, tomato, sauce, beef broth, brown sugar, and rice. Bring the mixture to a boil and then reduce it to a simmer and cover with lid. Simmer for about 30 minutes or until the rice is tender. Season with kosher salt and fresh ground black pepper to taste. Top each bowl with a little shredded cheese, fresh parsley, or red pepper flakes. This soup is best served promptly.
Recipe notes and helpful tips
- You can also substitute ground turkey, ground pork, ground chicken, or Italian sausage for the ground beef.
- If available, use sweet Vidalia onions. A little sweetness really makes this recipe stand out.
- Dice your bell peppers into small bite-size pieces. You can use any combination of colored bell peppers.
- You can use any long grain rice or short-grain rice, including white rice, brown rice, jasmine, basmati, or even quinoa. Please keep in mind that brown rice will require a slightly longer cooking time.
- Fire-roasted tomatoes really give this dish extra flavor, but you can use any canned diced tomatoes.
- If you know you will be saving leftovers, cook rice separately and spoon a small amount into each bowl before adding the soup. This way, the rice will not continue to soak up the liquid and swell.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, use a reduced power level on the microwave and an extra low on the stove top to keep from cooking the rice more.
- To freeze first, completely cool. Then ladle into marked freezer zipper bags and freeze for up 3 months.
What to serve with stuffed pepper soup
This is a hearty soup that is quite thick and filling. Good options are cornbread, corn muffins, cheese garlic bread, or baguettes with sweet cream butter. Other ideas include a simple salad, grilled cheese, or cheese quesadilla.
Can you freeze stuffed pepper soup?
You most certainly can, although the peppers will be a little softer. First, cool the soup completely. Then ladle the cooled soup into quart or gallon-sized heavy-duty freezer zipper bags. Lay the soup bags down in a single layer on rimmed baking sheets and place the sheet in the freezer. Once fully frozen, stack the bags up on their side in the freezer to save on space. Thaw the soup in the fridge overnight.
Stuffed Pepper Soup is so quick to come together, and it is one of those recipes that you can cut and prep as you go. It does not require much simmering time, so it is perfect for a weeknight meal.
Other soup recipes you will love!
Stuffed Pepper Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 lb ground beef
- 1 small onion finely chopped
- 1 green bell pepper finely chopped
- 1 red bell pepper finely chopped
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- 2 14.5 ounce cans fire roasted tomatoes
- 1 15 ounce can tomato sauce
- 2 cups low sodium beef broth
- 2 tablespoons brown sugar
- 3/4 cup uncooked white or brown rice
- Kosher salt and fresh ground black pepper
- 1 tablespoon chopped fresh parsley
- Shredded cheddar cheese garnish
Instructions
- Heat the olive oil over medium heat in a large pot or Dutch oven. Add the ground beef and brown it breaking it up as it browns. About halfway through the browning process, add the onions and bell peppers and cook until the veggies are soft. Stir several times to keep the meat browning and the vegetables from burning. Drain any excess grease from the pan.
- Reduce the heat to low and add the minced garlic, oregano, basil, and thyme, stirring constantly.
- Add the fire-roasted tomatoes, tomato sauce, beef broth, brown sugar, and rice. Bring the mixture to a boil and then reduce it to a simmer and cover. Simmer covered for 25-30 minutes or until the rice is tender. Stir several times.
- Season with kosher salt and fresh ground black pepper to taste. Sprinkle with fresh parsley and if desired, cheddar cheese and serve.
Notes
-
- You can also substitute ground turkey, ground pork, ground chicken, or Italian sausage for the ground beef.
-
- If available, use sweet Vidalia onions. A little sweetness really makes this recipe stand out.
-
- Dice your bell peppers into small bite-size pieces. You can use any combination of colored bell peppers.
-
- You can use any long-grain or short-grain white rice or brown rice, jasmine, basmati, or even quinoa. Please keep in mind that brown rice will require a slightly longer cooking time.
-
- Fire-roasted tomatoes really give this dish extra flavor, but you can use any canned diced tomatoes.
-
- If you know you will be saving leftovers, cook the rice separately and spoon a small amount into each bowl of before adding the soup. This way, the rice will not continue to soak up the liquid and swell.
-
- Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, use a reduced power level on the microwave and an extra low on the stovetop to keep from cooking the rice more.
-
- To freeze first, completely cool. Then ladle into marked freezer zipper bags and freeze for up 3 months.
Nutrition
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juneal ramsdell
I have a question. what kind of white rice. Minute rice, long grain rice? I’m going to make this tomorrow.
Beth Pierce
I am so sorry that I missed this. I have been a little under the weather. It is like all the holiday hoopla caught up with me. You can use any long grain rice or short-grain rice, including white rice, brown rice, jasmine, basmati, or even quinoa. Please keep in mind that brown rice will require a slightly longer cooking time.
Jessica
Mmmm!! It was cold and snowy here yesterday and I was craving something like this so when I found it, I knew I should make it. So glad I did… it was awesome.
Beth Pierce
Thanks, Jessica! So glad that you liked the soup!
dana
This is such a hearty and cozy soup! We loved it!
Jess
This is the BEST soup! So good, my whole family loves it.
rebecca
YUM! I’m so much more willing to make this than stuffed peppers.
Brenda porter
The very best soup better then stuffed peppers in the oven,was delicious thank you so much for this recipe
Beth Pierce
The pleasure is all mine, Brenda!
TAYLER ROSS
I made this soup over the weekend and it was delicious! The perfect thing to eat when you need to warm up the soul!
Beth Pierce
Thanks, Tayler! So glad that you liked it!
Melissa Cushing
My husband and I loved this stuffed pepper soup. Such a warm and soothing soup, So comforting for the cold weather! Thank you for sharing!
Ryan Allen
This is now my favorite it soup. I have tried many versions of it and hands down yours is the best one I have tried.
Beth Pierce
Thanks so much, Ryan! So glad that you like it!
Jupiter Hadley
I have had stuffed peppers before but never as a soup! I bet this freezes much better than stuffed peppers would too!
Penny Young
I make this for my husband and freeze it does great freezing he takes it on the road with him when he has to be gone overnight
Beth Pierce
Thanks for the tip, Penny!
MELANIE E
That’s a clever idea. I’ve made stuffed peppers before. I bet the soup version is just as tasty.
Beth Pierce
And much easier!
Samantha Donnelly
I cook with peppers a lot, and one of our favorites is stuffed peppers, so I knew this would be a winner. The whole family loved it.
Janice Mariano-Pratt
I haven’t tried this one yet, but im sure will love it specially when I add my tabasco hot sauce in it. Thank you for sharimg this unique recipe yum!
Beth Pierce
Thanks, Janice! Enjoy!
Sandra
I love everything about this meal! Easy, delicious, and comforting!!
Whitney Stewart
I do enjoy a good stuffed pepper every now and then. But I had no idea it could be made into a soup! Now I’m intrigued! Thanks so much for sharing! I’ll give it a go!
Erik
Such a creative dinner! Definitely gonna help spice up the weekday routine.
Beth Pierce
Yes indeed. So much flavor, and so incredibly easy!
Joan
What are “salsa” style tomatoes?
Beth Pierce
Something like this.
Lori
This is my second time making this. I have tons of peppers from the garden so I’ve been making a lot of pepper recipes. My husband really liked this soup as did I. I took the leftovers to my folks and they really liked it….they are big soup eaters. When I told my mom I was making it she didn’t think it was a soup they would enjoy but did they ever!!
Beth Pierce
That is great Lori! So glad that you and your parents liked it.
Deb
I made this today and wasn’t sure what salsa style tomatoes were, so I used Ro-tel tomatoes! I guess I should have researched that before starting the soup! Luckily we love anything with a kick to it😀 This is a very good recipe that I’m sure we’ll make again.
Beth Pierce
Rotel works just fine. So glad that you enjoyed it!
Sarah
My family loved this! We topped ours off with cheese and it was delicious! Thank you for sharing the recipe!
Beth Pierce
Happy to hear the family loved it. A little cheese on top would be delicious!!
Karen
made this and it was delicious 😋 👌 😍..those salsa style tomatoes were delicious
Beth Pierce
Thanks so much Karen! I love those salsa style tomatoes too!!
Tanya
I’m going to make this with riced cauliflower ..can’t wait to try it..
Beth Pierce
Thanks Tanya!! That sounds like a great idea! Enjoy!!
Kathy Mccarley
How was it with riced cauliflower? That’s my plans tonight?
Anna Marie
Just wondering if I should reduce the amount of broth, if using rice that has already been cooked. I am using long grain rice. If the amount of broth should be reduced, what do you suggest? Thanks.
Beth Pierce
You might reduce the broth by maybe 1/2 -2/3’s cup.
Mary
I would use some of the the broth in the recipe in place of water to cook the rice.
Tammy
This was awesome other then i added extra can of tomatoes and some basil and oregano
Beth Pierce
Thanks Tammy! So glad that you liked it!
Shelia
My family isn’t big on peppers so I chopped up some cabbage instead. Delicious 😋
Beth Pierce
Thanks Sheila! So glad that you were able to make it work!
Mary
Does this soup freeze well?
Beth Pierce
Yes it does! Enjoy!
Jennifer Smith
I’ve never heard of salsa tomatoes and even looked on amazon. Can you post a brand or a picture of the can?
Beth Pierce
Here is a link and Walmart sells them under the great value label and believe I have bought hunts brand before too. You can also use a can of fire roasted tomatoes.
Van
If ur not adding rice u don’t need to add as much beef & chicken broth. I only used 2 c beef broth & 1 c of chicken broth. I probably should have used 1 c of beef broth. Oh well. This is my first time making this. I have my rice on the side! Can’t wait to taste. Looks yummy!
Beth Pierce
Thanks for the tip Van! I hope you enjoyed the soup!
Evelyn lightsey
I don’t see recipe, but I want to try it, I love stuff peppers. I just want this recipe. Then I can rate it.
Beth Pierce
The recipe is down at the bottom. Right below the post title in green font is the ability to Jump to Recipe! Just click that and you will be right at the recipe.
Kevin White
I can’t find a recipe on this page.
Beth Pierce
Sorry about that Kevin! I went in this morning and was revamping this recipe when I accidentally deleted the recipe. I am working on restoring it now. It should be up in about one hour.
Connie Bosselman
Can you use home canned tomatoes?
Beth Pierce
Yes you most certainly can!
Tawnie K Kroll
This was so easy and I loved how minimal the recipe is!!! Thank you, will have again!!
Beth Pierce
Thanks Tawnie! So glad that you liked it!
Claudia Lamascolo
I just looked at all the ingredients and have everything in my pantry and freezer to make these tonight cant wait!
Caroline
Sounds like a hearty bowlful.
Andrea Metlika
This soup looks so delicious. I’ve never heard of Salsa tomatoes but I’m going to look for them.
Deaira Robinson
Making this tonight for my family, I did add tomato paste to kind of thickinkin it, and I added 2 cups of rice because I’m feeding a large family, the taste is good. I see that mines with some creole seasoning, red pepper, tyme and minced garlic
Beth Pierce
Great! I hope you all enjoy it! I love stuffed pepper soup!!
DawnDee
I’m wondering if this could be done in slow cooker and instead of quick rice could regular long grain be the same? Other than the cook time needing adjustments?
Beth Pierce
I am not sure. I have not tried. You would have to brown your meat separately. I am unsure of cooking time however I think it could work.
Tina Denney
Do you know the quantity of this recipe? I’m asking cause I like to double and sometimes triple my quantities. Ty
Beth Pierce
I would say that this makes about 10-12 cups of soup which in our house probably translates to six bowls. I hope this helps. I can cook but I am terrible at judging quantities.
Cassie
Can this soup be canned? If so any idea what pressure and how long? Trying to stock up before winter hits.
Beth Pierce
I am not sure I have never tried. Perhaps one of the readers can answer that.
Janelle Capples
I would not recommend canning the soup with the rice in it.Follow the instructions for canning sausage and ground meat and follow those times for canning this soup. Always use the time of the longest ingredient’s safe canning time.
Linda
There was something missing from this. I did add some Italian spice and hot pepper flakes. It just seemed thin to me. I added a 15oz can of tomato sauce which thickened it. Fantastic!
Beth Pierce
Thanks for the heads up!
Tish Lawson
This sounds so yummy. Soon will be soup weather.
Beth Pierce
So true! Of course we enjoy soup year round but fall is just around the corner.
Phyllis Miceli
We added some Italian seasoning w/ a regular can of diced tomatoes., but we guess you could add some Mexican seasonings like chili powder, cilantro and cilantro if using the salsa-style tomatoes. It just needs some spices.
Beth Pierce
Thanks for the heads up. My salsa style tomatoes have a lot of spices in them.
Linden
What exactly do you mean bu salsa type tomatoes? Diced tomatoes with green chiles? Or what? Thanks!
Beth Pierce
They sell salsa style tomatoes here in the can. They are in the store next to the canned tomatoes. If you do not have them you can sub the rotel style tomatoes which are the tomatoes with green chilies. 😉
Terri Harding
Not all stores are organised the same way… mine has salsa tomatoes with the fixings for Mexican food, regular canned tomatoes are with the pasta.
Beth Pierce
Understood. Thanks for the heads up.
Liz
Can you use fresh chopped tomatoes?
Beth Pierce
Yes of course! That will be delicious!
Teresa
Great site
Beth Pierce
Thank you