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Stuffed Pepper Soup Recipe

Is there anything more cozy sounding than a warm bowl of soup on a cold and blustery day? I think not! And this stuffed pepper soup is just the ticket! Incorporating all of your favorite savory elements of a classic stuffed pepper like peppers, tomatoes, ground beef, rice, garlic, and onion, this is such an easy soup to throw together and sure to be a crowd pleaser!

In our house, we are not huge fans of stuffed peppers, which is odd, because we like all the ingredients used to make them. I find my kids eating the stuffing, but leaving the pepper. Rather than continue to waste perfectly good peppers like that, this soup takes all those lovely ingredients and turns them into something utterly delectable that my children cannot resist. When I say stuffed peppers soup is for dinner I am greeted with cheers of delight!

Stuffed pepper soup in white bowl next to three fresh bell peppers.

How to Make Stuffed Pepper Soup

The most labor intensive aspect of making this soup is honestly just chopping up all the peppers and onions. So if you’d like to take the easy way out, this is a perfect opportunity to grab some pre-cut peppers and onions from the store. Or, if you’re more of a traditionalist, go ahead and grab three bell peppers and a large onion. I like to use one red, one green, and one orange pepper, but you can use whichever colors you’d prefer. Chop the peppers and onions into bite-sized chunks and set aside in a bowl. This part always makes me so happy because of how colorful my dinner is looking at this point! Before you continue making the rest of the soup, get 2 cups of rice cooking by your preferred method (I like using my Instant Pot or to save time, I use frozen rice). You’ll need the cooked rice later.

In a large stock pot, add 2 pounds of ground beef and cook until partially browned. Or, if you bulk cook and have cooked ground beef in the freezer, feel free to use that and make this recipe even easier! Then toss in your onions, peppers and garlic and sauté until meat is fully cooked and onions are translucent. Add in the canned tomatoes, tomato sauce, broth, salt, pepper, and Italian seasoning and stir to combine. Bring to a simmer and cook for 15 to 20 minutes or until the peppers are soft. 

How to Serve Stuffed Pepper Soup

Place a generous spoonful of cooked rice into a bowl, top with soup, stir and serve! This soup is absolutely delightful and truly one of our favorites. Perfect for your next potluck, meal train, or cozy night in. I promise it will not disappoint! I like to store the leftover rice and soup separate from each other. Otherwise the rice soaks up all the flavorful broth and leaves you with a pot of mush, so keep that in mind if you don’t plan to eat it all in one sitting.

Variations for Stuffed Pepper Soup Recipe

There are so many ways to change up this soup to suit your preferences. You can use ground turkey or chicken instead of beef. You can leave out the meat entirely and use veggie broth for a vegan option. You can add additional vegetables like carrots or celery and sauté them with your onions and peppers. You can make it without rice for a grain-free version. Or, use canned tomatoes with chili peppers for an extra zing. The sky is honestly the limit, so get to cooking!

Love savory soups? Try these recipes:

Stuffed Pepper Soup

The classic stuffed pepper made into a savory comforting soup!
Course Soup
Cuisine American
Keyword Stuffed Pepper Soup
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 servings
Author Jenny


  • 2 lbs. ground beef or ground turkey/chicken
  • 1 large onion chopped
  • 2 teaspoon garlic minced
  • 3 bell peppers chopped
  • 1 14.5 oz. can petite diced tomatoes
  • 1 15 oz. can tomato sauce
  • 32 oz. broth, chicken or vegetable
  • 2 teaspoons Italian seasoning
  • Salt and pepper to taste
  • 2 cups cooked rice


  • In a large stockpot, crumble ground beef and brown over medium heat until mostly cooked through.
  • Add the onion, peppers, and garlic to the meat and sauté for 7-8 minutes until onions are mostly translucent.
  • Add the tomato sauce, tomatoes, broth, Italian seasoning, salt and pepper to the pot and stir to mix well.
  • Bring to a simmer, and cook for 15-20 minutes.
  • When peppers are soft and tender, remove from heat. Taste test and add more seasoning as desired.
  • Fill individual bowls with a generous spoonful of rice, top with soup, mix, and serve!
Stuffed pepper soup - quick and easy

Jenny is a wife and stay at home mother of two. She loves good food, and enjoys experimenting in the kitchen. When she’s not busy chasing kids, you can find her digging into a good book, enjoying the great outdoors, and trying not to kill her houseplants.

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soupstewstuffed pepper casserole

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