Home > Soups & Stews > Stuffed Pepper Soup Stuffed Pepper Soup January 5, 2020 | 4 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. All of the best components of Stuffed Peppers come together in Stuffed Pepper Soup. It’s loaded with lean ground beef, tender rice, the perfect amount of seasonings, and plenty of veggies. Pair Stuffed Pepper Soup with a big Italian Salad and Dinner Rolls or crusty bread. Stuffed Pepper Soup is pure comfort food. It’s hearty and packed with healthy ingredients and great flavors. This soup is very substantial and filling — more of a stew-like consistency than a broth-y soup. Of course, you can thin it out if you’d like. We love it just how it’s written, but feel free to add additional beef broth and leave out some of the rice if you want a thinner soup. What’s in Stuffed Pepper Soup? Pretty much the same ingredients that go into stuffed peppers can be found in Stuffed Pepper Soup. Here’s what we add to this soup: Peppers: We chop up a red and green bell pepper for this soup; any two colors will work, but I like using at least one sweet pepper. Onion and garlic Tomato sauce Fire–roasted diced tomatoes: I recommend the best quality tomatoes you can find since these really form the flavor base of the soup. Seasonings: We combine Italian seasoning, thyme, oregano, a beef bouillon cube, and of course salt and pepper to season the soup. Lean ground beef: We prefer lean ground beef in this particular soup, but you can use a mild or spicy Italian sausage instead–or a 50-50 blend of beef and sausage. Worcestershire sauce: This really amps up the beef flavor and gives a great umami essence to the soup. Beef broth White basmati rice: Basmati is our favorite rice for this soup, but any white rice will work. You can also use brown rice as a healthier alternative. QUICK TIP If you’re on the low-carb bandwagon, feel free to substitute cauliflower rice for regular rice. It will cook while the rest of the soup simmers, though you may want to add a half-cup more of broth to compensate for absorption by the cauli-rice. How to make Stuffed Pepper Soup Brown the ground beef in a large pot, like this one, and then transfer to a plate and set aside. In the same pot, sauté the onions until translucent; add in garlic. Add in the chopped peppers and sauté until crisp tender. Once peppers are tender, add in all the seasonings. Next move on to the tomato sauce, fire–roasted tomatoes, and beef broth. Return the browned ground beef to the pan and simmer. (Meanwhile cook rice in a separate pot). Simmer to combine the flavors and the soup is ready to serve! How do you eat Stuffed Pepper Soup? We like serving this soup with rice on the side instead of stirring the rice in. We do this so you can individually control how much rice makes it into your bowl and in case there are leftovers. I recommend storing the rice and soup separately as the rice will soak up the broth and become mushy if it is stored in the liquid. We occasionally add a handful of freshly grated cheese (sharp Cheddar, mozzarella, or even Parmesan cheese). Fresh herbs (we like Italian parsley best) add a nice burst of flavor and freshness to this soup. Stuffed Pepper Soup variations Spicy Stuffed Pepper Soup: To amp up the flavor in this soup, you can use spicy Italian sausage in place of the ground beef. You can also add 1 teaspoon paprika and sprinkle on red pepper flakes to taste. Healthy Stuffed Pepper Soup: To make this soup extra healthy, use lean ground beef or even ground turkey (you may want to slightly increase spices) and replace the white rice with brown rice or even quinoa or riced cauliflower. What side dish goes well with Stuffed Pepper Soup? This soup is hearty and filling so we typically just serve it with a crusty baguette or garlic bread. But if you’re serving a crowd or want a few other options, here are a few other ideas for side dishes that would pair nicely. Southwest Quinoa Salad Cucumber Salad (or this Asian Cucumber Salad) Roasted Broccoli or Roasted Carrots More soup recipes: Lemon Chicken Orzo Soup fun variation on chicken noodle soup Chicken Gnocchi Soup Olive Garden copycat Pasta Soup with Italian sausage Butternut Squash Soup with pumpkin seeds Vegetable Soup with pesto! Can you freeze Stuffed Pepper Soup? Yes, without the rice, it freezes great. Let the soup cool completely before transferring it to freezer/airtight containers and freezing. Make sure to label, date, and freeze for up to 3 months. Thaw in the fridge overnight and warm through on the stovetop (you’ll probably need to add a bit more beef broth to thin it out). FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Stuffed Pepper Soup 5 from 4 votes - Review this recipe All of the best components of stuffed peppers in delicious Stuffed Pepper Soup that's loaded with lean ground beef, tender rice, the perfect amount of seasoning, and plenty of veggies. SAVE TO RECIPE BOX Print Recipe Stuffed Pepper Soup 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe All of the best components of stuffed peppers in delicious Stuffed Pepper Soup that's loaded with lean ground beef, tender rice, the perfect amount of seasoning, and plenty of veggies. Course Dinner, Soup Cuisine American Keyword Stuffed Pepper Soup Prep Time 15 minutes Cook Time 25 minutes Total Time 40 minutes Servings 6 -8 servings Calories 330kcal Ingredients2 tablespoons olive oil, separated1 pound lean ground beef (93%-7%) or mild Italian sausage1 cup diced yellow onion about one small1 cup diced red bell pepper about one small1 cup diced green pepper about one small2 cloves garlic1/4 teaspoon dried thyme1/2 teaspoon dried oregano1 teaspoon Italian seasoning1/2 teaspoon salt and pepper2 cans (14.5 ounces EACH) fire-roasted diced tomatoes See Note 11 can (15 ounces) tomato sauce (not tomato soup)2 cups beef broth See Note 21 large beef bouillon cube1 tablespoon Worcestershire sauce1 cup uncooked white basmati rice See Note 3Optional: fresh parsley, cheese for serving (Parmesan, sharp Cheddar, or mozzarella) InstructionsGROUND BEEF: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Once the oil is shimmering, add in the ground beef. Season with a pinch of salt and pepper. Cook, stirring occasionally to break up the beef, until browned. Transfer the beef to a paper-towel-lined plate and set aside. Drain any fat from the pot.VEGGIES: Heat the remaining 1 tablespoon olive oil in pot then add onions. Saute for 2-3 minutes before adding the red and green bell peppers. Saute for another 3-5 minutes. Add in the garlic and saute for about 30 more seconds. Add in the thyme, oregano, and Italian seasoning. Stir into the veggies.TOMATOES: Pour in diced tomatoes (undrained), tomato sauce, and beef broth. Crumble in the beef bouillon cube, add in the Worcestershire sauce, and return the ground beef to the pot. Season soup to taste with salt and pepper (I use 1/2 teaspoon of each, add to personal preference). Bring soup to a boil and then reduce the heat to the lowest setting. Cover and simmer, stirring occasionally, for 20-25 minutes. RICE: While the soup is simmering, prepare the rice. Either follow package directions, or use these instructions (my favorite way to prepare basmati rice): Place rice in a fine-mesh sieve and rinse in cold water for 2-3 minutes or until water runs clear. Place uncooked rice in a bowl and soak in cold water while you bring a very large pot of water to boil over high heat. Once water is boiling, salt the water. Drain the rice through the sieve and add to the boiling water. Cook, stirring occasionally, for exactly 5 minutes (do not reduce temperature; it should be boiling). Check the rice to ensure it is tender, leaving it on for an additional minute if necessary. Drain the rice and set aside. Place in a bowl to serve alongside the stuffed pepper soup.SERVE: Once soup has simmered, serve it warm alongside the bowl of cooked rice. Once rice has been added to preference in individual bowls, garnish bowls with fresh parsley and cheese if desired. Recipe NotesNote 1: Tomatoes: Make sure to use good quality tomato products, as they will greatly impact the flavor of this soup. I typically use San Marzano or Muir Glen tomatoes and tomato sauce. If the diced tomatoes or tomato sauce are too sour, add a few pinches of sugar to the soup as needed. Note 2: Beef broth: We like this soup quite thick, but you may want to add additional beef broth for a thinner soup. If you increase the beef broth, make sure to adjust seasonings as well to personal preference 🙂 Note 3: Rice: We like white basmati rice in this soup, and I share exactly how I prepare it in the recipe. That said, any rice will work, so feel free to use whatever you like, following package directions to cook it. If you choose to add riced cauliflower instead of regular rice, you can simply add it to the pot as the ingredients simmer. By the time the soup is ready, the cauli rice will be ready, too. Because the cauli rice absorbs liquid, you may want to add 1/2 cup additional beef broth. Nutrition FactsServing: 8servings | Calories: 330kcal | Carbohydrates: 39g | Protein: 22g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 1335mg | Potassium: 728mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1486IU | Vitamin C: 49mg | Calcium: 87mg | Iron: 4mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.