Stuffed Pepper Soup

If you can’t get enough of stuffed peppers, then this warming, cozy soup version will be your new favorite fall comfort food. This soup has everything you like about a classic stuffed pepper—ground beef, rice, tomatoes, and plenty of cheese. It’s perfectly classic, but you can also vary it depending on your favorite stuffed pepper variation.

What People Are Saying:
“Great recipe and a crowd-pleaser. Much simpler than actually making stuffed peppers, and we actually prefer the soup. A new member of our regular line up.” - OrangeBone

“A family favorite!! 💜 Fast and easy! Even the kids can make this one!” - Aussie

How To Make Stuffed Pepper Soup

INGREDIENTS

• Bell Peppers: I prefer to use a mixture of red, green, and yellow bell peppers here. That being said, you can use any combination (or single pepper) that you please. When chopping your peppers, be mindful of how big of pepper chunks you’d like in your soup. If you prefer smaller bites, cut them a bit smaller.
• Onion & Garlic: Onion and garlic are no-brainers here, and get our flavors started.
• Ground Beef: Because this soup is modeled after our classic stuffed peppers recipe, I chose to use ground beef here. You can model this after your favorite stuffed peppers recipe and use your favorite chosen protein (Italian sausage is a great idea), but keep in mind that the flavor and cook time will change.
• Chicken Broth: You might think beef broth would be used here, but I prefer to use chicken broth for a lighter flavor. Make sure that you’re choosing low-sodium to avoid the soup becoming overly salty.
• Crushed Tomatoes: One can of crushed tomatoes not only bulks up the soup, but adds that necessary sweet, acidic tomato flavor.
• Fire-Roasted Diced Tomatoes: Fire-roasted tomatoes help add that smoky, almost charred flavor that really takes this soup over the top. I highly recommend not swapping this out for another canned tomato variety.
• White Rice: Staying true to stuffed peppers, we’re cooking the rice in the tomato mixture—no need to dirty up another pot.

STEP-BY-STEP INSTRUCTIONS

Grab a large pot, and add in your favorite extra-virgin olive oil. Heat over medium heat, then add in your bell peppers and onion. Cook those down until soft while mixing occasionally—this should take around 7 minutes. Then, you can add the garlic and cook until fragrant, which should only take around 1 minute. Once everything is cooked down and fragrant, add the ground beef and season with salt and pepper. Season generously, but remember that you can always add more later, you can’t take it away. Once the beef is no longer pink, drain the fat and return the pot to the heat.

Once back on the heat, add the broth, crushed tomatoes, diced tomatoes, and your dried oregano. Bring the mixture to a boil, then reduce the heat to a simmer. Now it’s time to cook the rice. Add the rice and simmer while covered until the rice is tender. This should take around 40 minutes, but make sure to check on the rice every now and then. If you need a bit more liquid, add a little bit more water. Give it a taste, then season with salt and pepper as needed.

Once your soup is seasoned to your liking, garnish with shredded white cheddar (my personal favorite, but you do you) and some freshly chopped parsley for freshness.

The full list of ingredients and instructions can be found in the recipe below.

Stuffed Pepper Soup Variations

Want to switch up this soup? Start by thinking about your favorite type of stuffed pepper. Do you like yours with ground turkey, ground pork, or sausage? What about using tomato paste for a richer flavor? Tomatillo sauce could replace tomato sauce. White beans, black beans, or navy beans might be the starchy addition if you prefer that over rice. If you’re vegan or vegetarian, fill your soup with zucchini, mushrooms, kale, or other favorite vegetables. Here are some other stuffed pepper recipes for soup inspiration:pizza-stuffed peppers, spinach artichoke-stuffed peppers, or chicken Alfredo-stuffed peppers.

Storage

Stuffed pepper soup will last for no more than 3 to 4 days in the fridge. Make sure to seal tightly in a container if there are leftovers or your meal prepping. The soup will last up to a month in the freezer. Let the soup thaw in the fridge before slowly reheating.