Our Stuffed Pepper Soup is so hearty and comforting. Loaded with ground beef, rice and sweet peppers, it’s an easy and nutritious lunch or dinner that everyone will love.
Why You’re Going To Love This Stuffed Pepper Soup
This Stuffed Pepper Soup was born out of our love of stuffed peppers. Our Stuffed Peppers recipe has been handed down from my mom and it’s literally the best. Then we have tasty twist on that recipe with these Mexican Stuffed Peppers, which our boys love. AND if you have a hard time getting your kids to eat the big pepper, make this Unstuffed Peppers recipe instead.
- Easy To Make: This soup comes together in just a few minutes and is ready to serve in just about 30 minutes.
- Make Ahead Recipe: This soup recipe is perfect for make ahead meals, it even gets better as it sits and the flavors blend together.
- Nutritious: While we aren’t nutritionists, this soup is loaded with lean ground beef and tons of vegetables, making it a great choice for a meal.
How To Make
We have step by step photos here for you to follow, but for the full recipe head down to the recipe card.
- Cook the vegetables: Add diced bell peppers, onions and garlic (garlic last) to a soup pot or dutch oven. Cook until the vegetables have softened, about 5 minutes.
- Cook the ground beef: Add the ground beef and cook while breaking up into crumbles. Drain any drippings from the pot.
- Add liquids and seasonings and simmer: Pour in beef broth, tomato sauce, diced tomatoes and add seasonings (see the recipe card below). Stir and simmer for 20 minutes.
- Stir in cooked rice: After the soup has simmered, stir in 1 cup of cooked rice. Taste for seasonings and serve.
Tips For Best Results
Make sure to add the seasonings after you drain the drippings from the pot from cooking the ground beef. If you add the seasonings before draining, some of the flavor will leave with the drippings.
Taste and adjust the seasonings if needed after simmering. Everyone’s taste is different, you might need a little more salt or cumin, it’s up to you. This will also depend on what kind of broth you’re using, as some have more sodium than others.
Make sure that the rice you use isn’t overcooked and mushy. We like using frozen rice from Trader Joe’s because, for one, it’s super easy. But it’s also perfectly cooked every time.
Variations
- Ground Turkey: Although we feel that ground beef adds the best flavor, you can also swap out ground turkey if you like.
- Add more vegetables: You can add more vegetables to this soup like spinach or chopped mushrooms, it’s a good soup recipe for cleaning out the fridge.
- Pasta instead of rice: You can also use a small pasta like ditalini or orzo instead of rice.
How To Store and Reheat This Soup
Leftovers of this stuffed pepper soup are fabulous. I think the flavors get even better as it sits in the refrigerator. Let the soup cool down slightly and then transfer to an air tight container. Refrigerate for up to 4 days, if you don’t eat it in that time, transfer to the freezer.
Reheating the soup is as easy as popping a bowl in the microwave until warmed through. You can also warm it up in a pot on the stove top.
Looking For More Soup Recipes?
Stuffed Pepper Soup
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Print Recipe
Pin RecipeStuffed Pepper Soup is hearty and comforting! Loaded with ground beef, rice and sweet peppers, it’s an easy and nutritious lunch or dinner!
Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion
- 2 cups diced peppers (red or green or a combination of both)
- 1 tablespoon chopped garlic
- 1 pound lean ground beef
- 1 teaspoon kosher salt
- Black pepper to taste
- 1/2 – 1 teaspoon cumin (depending on taste)
- 2 teaspoons dried oregano
- 2 cups beef broth
- 15 ounce can petite diced tomatoes (with juice)
- 15 ounce can tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 cup cooked white rice
Instructions
- Heat the oil in a large dutch oven or soup pot. Add the onion and peppers and cook for 5 minutes until softened. Stir in the garlic and cook for 1 minute.
- Push the onions and peppers to one side of the pot and add the beef, breaking up with a spoon as it browns. Drain any drippings from the beef if needed, then stir to combine with the onions and peppers.
- Add the salt, pepper, cumin and dried oregano. Pour in the beef broth, crushed tomatoes, tomato sauce and Worcestershire sauce. Stir and bring to a simmer.
- Simmer the soup over medium heat for 15 minutes. Stir in the cooked rice, then taste and adjust for seasonings if needed.
- Category: Soup
- Method: Stove Top
- Cuisine: American
It says to add tomato paste but it’s not n the list of ingredients. How much tomato paste ?
Sorry, i just fixed that. We updated this recipe from a few years ago and found that you don’t really need the tomato paste. Thanks for letting me know!
Has become a favorite! Brought to a tailgate party and now lots of requests!!
This recipe has become a favorite for our family and a go to for us.
We’re so happy to hear that!