Stuffed pepper soup is a cozy, deconstructed version of classic stuffed peppers that are bursting with all the familiar flavors we love—sweet bell peppers, savory ground beef, tender rice, and a hearty tomato base.
We assure you that this dish is a family-friendly and one-pot recipe that’s easy to prepare and delivers a balanced, nourishing bowl of comfort that’s as filling as it is flavorful.
You will love the sweetness of bell peppers and the tanginess of tomatoes blend beautifully with the richness of ground beef, while rice adds a heartiness that fills you up without weighing you down. It’s a forgiving recipe that you can adjust to suit your preferences—whether you prefer it with extra veggies, a different protein, or even a touch more spice, this soup easily adapts. Serve it with crusty bread or a simple side salad, and you’ve got a complete, soul-warming meal that’s sure to become a new favorite.
Why do I love this recipe?
It’s an easy, one-pot meal that delivers all the flavors of classic stuffed peppers without the fuss.
Want to save this recipe?
Variations on the recipe?
You can swap the ingredients to make your own twist:
- ground beef with ground turkey (or ground chicken) or even ground pork
- extra veggies for vegetarian option
- and you can use cauliflower rice for a low carb variation.
Serving suggestions?
To make it even more delicious serve this recipe with crusty bread, shredded cheese or a dollop of sour cream. You can top it with tortilla chips or crutons as well.
Storage and freezing:
Store in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months and reheat on the stovetop or microwave until warm.
Stuffed Pepper Soup Recipe
Ingredients
- 1½ pounds lean ground beef
- 1 chopped onion
- 3 diced green bell peppers
- 32 ounces beef broth
- 1½ cups cooked rice
- ¼ teaspoon black pepper
- A few drops Worcestershire sauce
- 21½ ounces undiluted condensed tomato soup
- 28 ounces undrained canned diced tomatoes
- 4 ounces chopped fresh mushrooms
- 2 teaspoons Italian seasoning
Instructions
- Add the beef, green peppers, mushrooms, and onions to a large soup pot.
- Cook until the beef is browned and no longer pink, then drain off any excess grease.
- Stir in the soup, broth, Worcestershire sauce, seasonings, and tomatoes. Mix well.
- Cover the pot and simmer gently for 1 hour.
- Stir in the rice and cook for an additional 2 minutes.
- Serve the soup hot.
- Enjoy!
