This stuffed pepper soup is a one-pot classic that goes from the stovetop to the table.
Peppers, ground beef and sausage are cooked in tomato broth with rice for a healthy, hearty meal the whole family will enjoy.
- Taste: This soup packs all the flavor of our favorite stuffed pepper recipe into one cozy soup recipe.
- Difficulty: This soup is easy to make and uses only one pot. A vegetable chopper can speed up preparation.
- Preparation note: I use cooked rice in this soup so that the rice doesn’t absorb all the broth. If you’re planning on leftovers, store the rice separately and add it to each bowl to serve.
- Budget Tip: Add additional rice and broth to stretch this recipe even further.
Tips on ingredients for stuffed pepper soup
- Peppers: Use a colorful mix of green, yellow, orange and red peppers.
- Meat: The minced meat and sausage make this dish substantial; you can use one or both. You can also use ground turkey or ground chicken.
- Broth: The beefy broth with tomatoes marries all the flavors together. Chicken broth, turkey broth, or vegetable stock (or broth) will all work in this recipe.
- Tomatoes: Diced tomatoes add texture, while crushed tomatoes flavor the broth. Add a can of Rotel Tomatoes for a little kick!
- Rice: Use any variety of rice; try white or brown rice, quinoa, or other grains.
Variations
- Replace the rice with homemade egg pasta, cheese tortellini or ravioli.
- Add mushrooms, diced potatoes or frozen vegetables for even more flavor and texture.
How to prepare stuffed pepper soup
- Cook the meat, onion and garlic in a large pot. Drain off the fat.
- Add the other ingredients except the rice and parsley (full recipe below) and cook until the peppers are tender.
- Stir in the rice and parsley and reheat before serving.
Serving Tips
This soup is hearty and delicious. If you wish, you can complete the meal with bread and a fresh salad.
Save the stuffed pepper soup
Store the stuffed pepper soup in a covered container in the refrigerator for up to 4 days. If desired, reheat portions on the stovetop or in the microwave with a new portion of rice.
This stuffed pepper soup recipe freezes beautifully! Freeze portions in freezer-safe bags for up to 3 months. They will be defrosted by lunchtime for a healthy working lunch!
Savory soup recipes
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Stuffed Pepper Soup
Stuffed Pepper Soup is packed with flavorful sausage, ground beef, tender peppers and juicy tomatoes.
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In a large pot or Dutch oven, cook beef with onion and garlic over medium-high heat until no pink color remains. Drain the fat.
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Stir in broth, peppers, chopped and diced tomatoes, Worcestershire sauce, Italian seasoning, and pepper.
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Bring to a boil, reduce heat to medium-low and simmer uncovered for 25 to 30 minutes or until peppers are tender and soup has thickened slightly.
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Add the rice* and parsley and simmer for a further 5 minutes or until cooked through. Taste and season with additional salt and pepper if desired.
- *If you are having leftovers, add hot rice to each bowl and top with soup. Rice should be stored in a separate container.
- This recipe uses 2 cups of cooked rice, which is about ⅔ cup of raw long-grain white rice.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Calories: 340 | Carbohydrates: 18G | Protein: 20G | Fat: 21G | Saturated fat: 8G | Polyunsaturated fats: 1G | Monounsaturated fats: 9G | Trans fats: 1G | Cholesterol: 66mg | Sodium: 669mg | Potassium: 906mg | Fiber: 3G | Sugar: 5G | Vitamin A: 718UI | Vitamin C: 48mg | Soccer: 70mg | Iron: 3mg
The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Soup
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