This easy-to-make stuffed pepper soup is loaded with bell peppers, ground meat, rice and seasonings, a family favorite that's always a hit!
Stuffed Pepper Soup Recipe
Stuffed Pepper Soup is in the Chili Pepper Madness kitchen tonight, my friend. Stuffed pepper soup is one of my favorite soups to make.
Not only is it a quick and easy recipe, perfect for weeknight meals, but you can easily customize it with different meats - ground beef, chicken, turkey, or pork - different seasoning, and also the spice and heat level to your preference.
It's basically your favorite classic stuffed peppers made into a soup. It's thick and chunky, extra meaty and filled with rice, lots of tomatoes and peppers for the perfect bowl of soup. This is one of the best soups you'll ever have.
Let's talk about how to make stuffed pepper soup, shall we?
Stuffed Pepper Soup Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Olive Oil.
- Onion.
- Peppers. Use bell peppers. I'm using a green bell pepper and red bell pepper. You can add in other spicy peppers if you wish.
- Garlic.
- Ground Meat. I alternate between ground turkey or lean ground beef, but see the recipe tips and notes.
- Seasonings. I'm using paprika, dried basil, dried oregano, paprika, and salt and pepper. Try it with my homemade Cajun seasoning blend. Italian seasoning is popular, too.
- Diced Tomatoes. Or use fire-roasted tomatoes.
- Tomato Sauce.
- Beef Broth. Chicken broth is good, too.
- Rice. Use white rice or brown rice, uncooked.
- Your Favorite Toppings. Shredded cheese or crumbly white cheese, lime juice, fresh chopped herbs, chili flakes, sour cream, hot sauce, diced avocado, tortilla chips, you name it.
How to Make Stuffed Pepper Soup - the Recipe Method
First you'll cook down the onions, peppers, and garlic in a large pot.
Then add the ground beef to cook it through.
Add the seasonings, tomatoes with tomato sauce, beef stock, and the rice. Cover to cook. Simmer the whole pot at least 20 or 30 minutes to cook the rice and the flavors develop.
Ladle the soup into bowls and top with any or ALL of your favorite toppings. Load that stuffed pepper soup up! Enjoy!
Recipe Tips & Notes
- The Meats. Use your choice of meats for this recipe, such as ground beef, ground turkey, ground pork, ground chicken, shredded and chopped chicken.
- Vegetarian Version. Go vegetarian with tofu, tempeh, beans, or plant-based proteins, and vegetable stock.
- Slow Cooker or Crock Pot. To make it in a slow cooker or crock pot, cook the peppers, onion, garlic and ground meat per the recipe, then transfer everything to your slow cooker with the remainder of the ingredients. Cook on low for 3-4 hours, or on high for 1-2 hours. Works great for your instant pot, too.
Storage & Leftovers
Leftover stuffed pepper soup will last up to 5 days in the refrigerator in a sealed container. You can warm it in a pot on the stovetop to enjoy it again.
You can also freeze it for 2-3 months.
Heat Factor.
Mild. This recipe isn't spicy or hot when using bell peppers only for stuffed bell pepper soup or stuffed green pepper soup. However, it can be Medium-Hot with habaneros or other spicy added in, or other spicy seasonings.
Check Out Some My Popular Stuffed Peppers and Soups Recipes
- Chicken Tortilla Soup
- Classic Stuffed Peppers (Stuffed Bell Peppers)
- Chicken Enchilada Soup
- Cream Cheese Stuffed Poblano Peppers
- Crock Pot Stuffed Peppers - Mexican Style
- Cajun Chicken Stuffed Poblano Peppers
- Cajun Shrimp Stuffed Poblano Peppers
- Picadillo Stuffed Poblano Peppers
- Chunky Southwest Chicken Soup
- Stuffed Pepper Casserole
- Cabbage Soup
- Stuffed Peppers Recipes
Also try my Easy Taco Soup Recipe. It's amazing!
Got any questions? Ask away! I'm happy to help. If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Stuffed Pepper Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 jalapeno pepper chopped (optional, for spicy)
- 4 cloves garlic chopped
- 1 pound ground beef (or use ground turkey)
- 1 tablespoon paprika
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 14-ounce cans diced tomatoes (I love fire roasted tomatoes)
- 1 14-ounce can tomato sauce
- 1.5 cup beef broth (or use chicken broth)
- 1 cup uncooked white rice (or more to stretch the meal)
- 1 teaspoon red pepper flakes (optional, for spicy - or more to taste)
- Salt and pepper to taste
FOR TOPPINGS
- Fresh chopped herbs, spicy chili flakes, crumbly white cheese, hot sauce, lime juice, any of your favorites!
Instructions
- Heat a large pot to medium heat and add olive. Heat through. Add onion and chopped peppers. Stir and cook about 5 minutes to soften.
- Add garlic and cook another minute, until the garlic becomes fragrant.
- Add ground beef and break it up with a wooden spoon. Cook 7-8 minutes, until the meat is cooked through.
- Add paprika, basil, oregano, paprika, red pepper flakes, and salt and pepper to taste. Stir and cook 1 minute.
- Add diced tomatoes, tomato sauce, beef broth and uncooked rice. Stir. Bring to a boil then reduce heat to simmer. Simmer at least 20 minutes to let the flavors blend and the rice to cook. You can simmer longer if you'd like. I often simmer for 1 hour.
- Serve into bowls and add your favorite toppings. Load up your stuffed pepper soup!
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 1/17/24 to include new photos, information and a video. It was originally published on 3/25/16.
Charith says
Finally made this delicious soup last night. Thought I had the right canned tomatoes and sauce but didn't. I ended up using 1 can Rotel fire roasted tomatoes, one can of stewed tomatoes and 1 can Hunt's spaghetti sauce (which worked because it's not overly sweet spaghetti sauce.) This was so good with so much flavor and just the right bit of heat. We definitely added cheese on top. This is a new favorite!
Mike Hultquist says
Nice!! Glad it worked out, Charith! I appreciate you sharing this!
Heather says
Made this stuffed pepper soup today, it came out fabulous. I added a small amount of hot sauce for a zing!
Mike H. says
Love the addition. Enjoy, Heather!
Eddie Atkinson says
just tried this soup it's absolutely superb. everything you need in a warming tasty filling soup. awesome
Mike H. says
Thank you, Eddie!
Jane says
I made a double batch so I could freeze for latter meals. It is soooo good.
Mike H. says
Thank you, Jane. Enjoy!
Annette says
Hatte toll geschmeckt
Mike H. says
Thank you for the review. It does taste great, and it is comfort in a bowl! (Freut mich, dass es Ihnen gefallen hat)
Banks says
Sooo good, Mike! The lime juice added a really nice touch at the end. Next time I may add a couple habaneros or even a ghost to kick it up a notch. Great recipe!
Mike Hultquist says
Glad you enjoyed it, Banks!
Darren Brothwell says
Made the day I saw it posted on Facebook as I had all the ingredients ready to go for another planned meal that no one was really keen on. This is soo good everyone lapped it up, will make a return to the weekly menu.
Mike Hultquist says
Boom! Great to hear it, Darren! This is one my new go-tos. Easy to make, and everyone loves it! Thanks!
Laurie Bergmann says
Yum!! This is really good - made it in San Diego with good local peppers, and will definitely make it from my own garden next summer in MN. I did add quite a bit more liquid (tomato and veg broth) and it was still nicely thick. Avocados, green onion, sour cream, corn chips were a perfect finish. Thanks Mike!
Mike H. says
You are very welcome, Laurie. I am glad to hear that you enjoyed it!
Bob Ulrich says
Your stuffed pepper soup was very nice & flavorful. A few comments after my first try at it:
1. Soup was very thick, more like stew. If you want it more liquidy I would use half the amount of rice and two-to-three times the amount of broth. The rice really soaks up the liquid (and the flavor). Maybe cook the rice separately then add it prior to serving?
2. Definitely needs salt & pepper to bring out the flavor.
Thanks & keep your recipes coming!!
Mike Hultquist says
Yes, very easy to adjust the thickness with a bit more stock and/or tomatoes, to your preference. And yes, salt and pepper are pretty much standard for most recipes. Thanks, Bob.
Chuck B says
Made this last night and it was a hit!!! This will be a cold winter day go to going forward.
Mike Hultquist says
Awesome! Thanks, Chuck!