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Home » Dinner » Rice » Homemade Stuffed Peppers Soup

Homemade Stuffed Peppers Soup

Created: August 28, 2020 Updated: January 3, 2023 by Lyuba Brooke 111 Comments *This post may contain affiliate links. Read More...

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This stuffed peppers soup recipe is made with a variety of fresh ingredients including ground beef, fresh vegetables, and rice. Make any weeknight or weekend for a comforting version of the classic dish! 

white bowl filled with beef and rice soup - spoon in the bowl

Now you can have all of the summer flavors of stuffed peppers in a comforting bowl of soup that’s perfect for chilly evenings.

As a bonus, everything cooks in the same pot, so there are fewer dishes to wash after the meal! We can always appreciate one-pot meals because who wants to do the dishes all night. Enjoy the night of sharing a wonderful meal with the family instead or make a double batch for a gathering of friends.

This soup is also known as “unstuffed peppers soup.” Instead of stuffing the bell peppers with ground beef and rice mixture, the bell peppers are IN the soup along with other ingredients. It’s a lot less work but all the same great flavors we know and love.

Ingredient Notes

Note: This is only a partial list of ingredients. For the full ingredient list, see the recipe card at the bottom of this post.

Ground beef – you can use lean ground beef like 90/10 but it tends to be chewier due to the lack of fat. I prefer to use 85/15 or even 80/20 ground beef for juicier and tastier beef. (You can substitute ground turkey for a leaner version of this recipe.)

Bell peppers – Feel free to use whichever color you prefer. Using a mix of different ones can add a fun variety of colors to this bell pepper soup.

Tomato – Use a can of fire roasted or garlic diced tomatoes to save time and add an extra depth of flavor.

Beef broth – although beef broth is preferred for deeper flavor, you can substitute vegetable broth if needed. 

Rice – I prefer to use jasmine rice, but any long grain rice, basmati, or brown rice will work just as well. Just keep an eye on the soup as some will take longer to cook than others.

Which Bell Pepper To Choose

All bell peppers are good sources of nutrients like potassium, fiber, folic acid, and vitamins A and C. Although, the are not all the same.

The longer a bell pepper sits on the vine, the richer in nutrients it becomes. As a result, red bell peppers are the healthiest, with orange peppers right behind them. Yellow and green bell peppers have the fewest nutrients. 

In fact, red bell peppers have almost 11 times more beta-carotene than green ones!

Cooking Instructions:

This recipe is actually quite simple, and the soup is ready in under an hour! Just sauté the vegetables, brown the meat, and then simmer everything together until done.

While it’s filling enough on its own, this soup pairs well with a side salad or some crusty bread.

2 photo collage: making a stuffed pepper soup recipe

Cook the vegetables: Heat the oil in a Dutch oven, then sauté the onion and bell peppers until soft. Stir in the tomatoes and cook until they release their juices.

Brown the meat: Push the vegetables to the side and add the ground beef to the center of the pot. Break into smaller chunks with a spoon, then cover and cook until most of the pink is gone.

Simmer the soup: Stir in the rest of the soup ingredients, then place the lid back on while leaving a gap on the side. Simmer for about 20 minutes for the flavors to combine.

two photo collage: adding stock and uncooked rice to pot for a soup recipe

Add the rice: Next, combine the uncooked rice with the soup. Replace the lid and continue simmering until the rice is tender. Serve and enjoy!

NOTE: If you know you’ll have leftovers, cook the rice separately instead and add it to the soup as needed. Otherwise, the rice will continue to absorb the liquid from the soup and the texture may become too mushy.

overhead: large pot of tomato-based soup with ground beef, rice, and bell peppers

Storing, Reheating, and Freezing Instructions

Storage – Store the stuffed pepper soup and rice in separate airtight containers and keep in the refrigerator. Both will last up to 4 days before the texture starts to change.

Reheating – Simmer the soup on the stove or heat in the microwave until warmed through. Then, mix in fresh rice or add cooked rice towards the end of reheating to warm it at the same time.

Freezing – Again, store the unstuffed peppers soup without the rice for best consistency. Freeze in a zip-top bag or sealed container for up to 3 months, then thaw in the refrigerator before reheating. It may help to store the soup in individual portions so you can thaw just what you need.

Got extra bell peppers?

Bell peppers are quite versatile. Use up small amounts by using them to make an omelet, garden salad, or even to tuna or chicken salad for sandwiches.

overhead photo: stuffed peppers soup cooking in large white pot

More Stuffed Peppers Recipes To Try

For the more classic version of this dish, try any of the following flavor varieties:

Chicken Fajita Stuffed Peppers

Sausage and Onion Stuffed Peppers

Chorizo and Quinoa Stuffed Peppers

Salisbury Steak Stuffed Peppers

ladling beefy rice soup into a white bowl
white bowl filled with beef and rice soup - spoon in the bowl

Stuffed Pepper Soup

Comforting stuffed peppers soup that features all the ingredients of the classic dish and very easy to make. Use homemade broth for even more flavor.
4.95 from 19 votes
Print Pin SaveSaved! Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour
Servings: 6
Calories: 406kcal
Author: Lyuba Brooke

Ingredients

  • 3 tbsp olive oil
  • 1 small yellow onion
  • 1 green bell pepper*
  • 1 yellow bell pepper*
  • 1 large tomato
  • 1 lb ground beef 85/15 recommended
  • 3 cups beef stock
  • 3 tbsp tomato paste
  • 1 tsp dried oregano
  • 2 tsp dried basil
  • 1 tsp garlic powder
  • 1/4-1/2 tsp black pepper
  • salt
  • 3/4 cup Jasmine rice**
US Customary – Metric

Instructions

  • Dice all the vegetables first and set the aside.
  • Preheat a Dutch oven over medium heat and add olive oil.
  • Add diced onions and bell peppers and cook until they start to soften. Mix it diced tomato and cook for a few more minutes.
  • Move vegetables over to the sides and add ground beef to the center of the pan. Break it apart, cover the pot with a lid, and cook for a few minutes. After a few minutes, break up the meat some more and start mixing it with veggies. Close the lid and keep cooking until the beef is mostly done. Make sure to break up as many clumps as you can.
  • Mix in tomato taste and then, pour in beef stock.
  • Season with oregano, basil, garlic powder, salt, and pepper, mix well and lower the heat to low. Close the lid but leave a small crack for the heat to escape. Cook for about 20 minutes.
  • Mix in rice, close the lid back up and cook until rice is done.
  • Serve right away.

Alternate option:

  • If you don't plan to eat all of the soup right away, you can cook rice separately and add some to individual soup servings. Cook the rice in salted water according to the package instructions and add it to each bowl of soup as needed.
  • Store cooked rice separately from the soup. Make sure to keep it refrigerated in an air-tight food storage container.

Video

Notes

* When it comes to the bell peppers, feel free to choose any colors you want. Choosing a couple of different colors will make the soup more fun though.
**Jasmine rice is a personal preference but you can substitute long grain rice, Basmati rice, or even brown rice. 

Nutrition

Calories: 406kcal | Carbohydrates: 32g | Protein: 19g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 360mg | Potassium: 781mg | Fiber: 3g | Sugar: 4g | Vitamin A: 406IU | Vitamin C: 58mg | Calcium: 59mg | Iron: 3mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles
titled photo collage of stuffed peppers soup

Originally published on Will Cook For Smiles in January, 2014. Updated August 28, 2020.

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

245.4K shares

Filed Under: Beef, Dinner, Popular Posts, Rice, Soup

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Lisa says

    September 22, 2021 at 8:23 pm

    5 stars
    I made this recipe for my family tonight. It was so great! We loved it and know it will become part of my regular Fall/ Winter rotation.

    Reply
    • LyubaB says

      September 27, 2021 at 1:43 pm

      Thanks, Lisa!

      Reply
  2. Jackie says

    August 23, 2021 at 7:04 pm

    This is delicious! Thanks for sharing.

    Reply
    • LyubaB says

      August 25, 2021 at 10:15 am

      You are so welcome, Jackie!

      Reply
  3. Penelope says

    May 21, 2021 at 3:33 pm

    Made this for tonight. Just waiting to pour over rice. Looks good & smells fantastic!

    Reply
    • LyubaB says

      May 24, 2021 at 11:26 am

      Awesome! I hope you loved it!

      Reply
  4. Kdietl says

    January 22, 2021 at 9:10 pm

    5 stars
    Great addition to my soup recipe rotation…after the first try my husband said it’s his new favorite!

    Reply
    • LyubaB says

      January 25, 2021 at 1:47 pm

      Awe thank you! I am so happy you guys enjoyed it!

      Reply
  5. Julie says

    December 14, 2020 at 10:22 pm

    When do I drain the ground beef?

    Reply
    • LyubaB says

      December 16, 2020 at 9:13 am

      Hi Julie,

      I don’t drain it because the fat adds a lot of flavor but you can drain it after step 4 before adding the tomato paste.

      Reply
  6. Katie says

    November 24, 2020 at 6:00 pm

    Love this recipe! Super easy and delicious. I subbed tomatoes for a can of Rotel (because I was too lazy to chop a real tomato lol) and I browned Chorizo instead of ground beef. Came out delicious with a little extra kick. Thank you!

    Reply
    • LyubaB says

      November 25, 2020 at 9:00 am

      You’re very welcome! I am glad you liked it!

      Reply
  7. Jane says

    October 12, 2020 at 7:38 pm

    Loved this recipe! So delicious, but curious how much one serving is?

    Reply
    • LyubaB says

      October 13, 2020 at 4:38 pm

      I like to split it into 6 servings. You can make your servings a bit bigger or smaller depending on how hungry you are at the time!

      Reply
  8. Madeleine mitchell says

    September 1, 2020 at 12:39 pm

    Hi there
    Looking forward to making this today. Love your recipes
    Why do you have to make rice separately if not eating all In same day?

    Reply
    • LyubaB says

      September 9, 2020 at 10:45 am

      Hi Madeline,

      I make it separately so it won’t be soggy and overcooked when you reheat the soup.

      Reply
  9. Stacy Dexter says

    May 16, 2020 at 6:47 pm

    5 stars
    Everyone loved it. New favorite added into the rotation!

    Reply
    • LyubaB says

      May 19, 2020 at 11:38 am

      Hi Stacy,

      I am so glad you like it! Thanks for stopping by to let me know! 🙂

      Reply
  10. Malinda says

    August 21, 2019 at 1:41 pm

    Could I make this in the crockpot?

    Reply
    • LyubaB says

      September 9, 2019 at 11:11 am

      Hi, Malinda! Sure you can make this in the crockpot. I would first brown the hamburger before adding it to the crockpot, then cook on low for 6 hours adding the rice at the 4th hour and cooking another 2 or so hours till the rice is done. You may need to add a little extra stock.

      Reply
  11. Carrie says

    October 9, 2015 at 11:46 am

    This is so funny. When my husband and I were first dating, the first meal he cooked for me was ….. Stuffed Green Pepper Soup. He is a soup lover and his mother had forced several stuffed peppers on him the weekend before. He pulled them out of the freezer, chopped them up and added a can of chopped tomatoes. For a non-soup-lover, it was actually very good. I’ll share this and we’ll get a nice smile.
    Thanks for making my day a little sweeter.

    Reply
    • lyuba says

      October 9, 2015 at 12:40 pm

      Isn’t it funny to think about that 🙂
      Thank you, Carrie!

      Reply
  12. Rena says

    October 8, 2015 at 8:01 pm

    Should i decrease the amount of liquid if im cooking the rice seperately?

    Reply
    • lyuba says

      October 12, 2015 at 8:15 pm

      Rena,
      It’s really up to you. You can keep the amount of broth and the soup will just be runnier or you can decrease it by a cup. I don’t think it will hinder the final result much.
      I hope you enjoy it!

      Reply
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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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