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
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.
Quick Tip
If you’re keeping things low-carb, swap out the regular rice for cauliflower rice. It’ll cook seamlessly as the soup simmers. Just remember to toss in an extra half-cup of broth, as the cauli-rice tends to soak it up a bit more. Enjoy your guilt-free indulgence!
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!
Storage
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).
Stuffed Pepper Soup
Ingredients
- 2 tablespoons olive oil, separated
- 1 pound lean ground beef (93%-7%) or mild Italian sausage
- 1 cup diced yellow onion about one small
- 1 cup diced red bell pepper about one small
- 1 cup diced green pepper about one small
- 2 cloves garlic
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt and pepper
- 2 cans (14.5 ounces EACH) fire-roasted diced tomatoes See Note 1
- 1 can (15 ounces) tomato sauce (not tomato soup)
- 2 cups beef broth See Note 2
- 2 teaspoons beef bouillon
- 1 tablespoon Worcestershire sauce
- 1 cup uncooked white basmati rice See Note 3
- Optional: fresh parsley, cheese for serving (Parmesan, sharp Cheddar, or mozzarella)
Instructions
- GROUND 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.
Video
Recipe Notes
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
This was a great recipe! Really enjoyed the parsley and mozzarella garnish as well.
Next time I was wondering about 1/2 Italian sausage and 1/2 ground beef.
Sounds delicious! Thanks Victoria!
Yum! Delicious and hearty. I love this soup with a good crusty loaf of bread and fresh butter…and some cheese. Always cheese.
My whole family loved this soup! It’s perfect on a snowy day, after playing outside!
This soup looks very comforting and delicious! I can’t wait to try it.
Thanks!