Make this easy, one-pot meal on top of the stove or in the slow cooker!
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❤️ Why you'll love this recipe
- Full of fresh veggies!
- So much flavor but so quick and easy, too!
- Lots of sweet bell peppers for delicious flavor.
With this easy stuffed pepper soup recipe you'll get all the flavor of classic stuffed peppers but in a comforting soup form that the whole family will love.
Ripe tomatoes full of summer flavor blend with sweet bell pepper, pungent garlic, and ground beef to create a dish that is bound to be a family favorite!
We love this crock pot chicken corn chowder, too!
🧾 Ingredients
There are a lot of ingredients in this bell pepper soup recipe but they are all common, easy to find foods that you probably have in your pantry.
- Beef stock is used to cook the rice in to give it flavor. Sometimes I use v-8 juice for part of the beef stock to make it more tomato-y.
- Long grain rice adds bulk to this recipe. You can use white rice or brown rice as you prefer but don't use quick cooking types.
- Ground beef can be whatever type you like. I prefer to use 90/10 lean ground beef with little fat.
- Garlic powder adds a layer of garlic flavor to the soup that fresh garlic doesn't.
- Olive oil is used to saute the beef, onion, and peppers. You can use a light vegetable oil if you prefer.
- Salt and pepper should be added to the beef as you are cooking it. It gives it more flavor this way.
- Onions can be white or yellow. If you love onions add a little more and if you don't like them add less. Do add them though - the flavor of the soup falls flat without them.
- Bell pepper and Red bell pepper and both added. The red peppers add a ripe sweetness that balances the green peppers nicely.
- Fresh garlic is necessary to to keep the flavors bright. I know we used a little garlic powder before but that was just to prime the pump so to speak. Trust me, you need both.
- Canned diced tomatoes add a big part of the flavor so be careful in which brand you use. Some brands are bland while others taste like you plucked them from the vine 10 minutes ago. I like RedGold or Cento.
- Ro*Tel tomatoes with chiles are optional. I like things to be a little spicy so I add them. If you prefer to add more plain diced tomatoes that's fine.
- Tomato sauce just helps the stock have a thicker, more robust texture and rounds out the flavor.
- Beef or Chicken stock is used for the broth base of the soup. Beef stock gives it a beefier flavor while chicken stock (or vegetable stock, for that matter) lets the tomato take center stage.
- Brown sugar is optional. I like it because it give the tomatoes a boost.
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the green recipe card below.
Note: This is an overview of the instructions. The full instructions are in the green recipe card below.
- Cook the rice in the beef stock to help give it flavor. While the rice is cooking cook the ground been in a large dutch oven.
- Remove the cooked beef to a plate that has been lined with a paper towel and set aside. Add a bit more oil to the dutch oven and heat over medium-high heat. Add the onions, and peppers and sauté until soft.
- Add the ground beef, the tomatoes, Ro*Tel, tomato sauce, chicken stock, and brown sugar.
- Simmer for 20 minutes, stirring occasionally. Add the rice and simmer 10 more minutes. * If you'll be freezing the soup leave the rice out and add it to the bowls separately!
🥄 Equipment
You'll need the following items to make this recipe successfully.
🥫 Storage
Make enough for leftovers because this hearty soup is even better the next day!
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
If you know you'll be freezing the soup it's best to leave the rice out and add it to the bowls separately from the rest of the soup - otherwise it has a tendency to soak up all the broth!
👩🏻🍳 Frequently asked questions
Here are the questions I am most frequently asked about this recipe.
Stuffed pepper soup is made from all of the ingredients that go into your Mom's favorite stuffed pepper recipe but in soup form. It's a bowl of steaming comfort on a winter day!
Any basic long grain white rice works well for this recipe. Jasmine or Basamati rice generally has too much of it's own flavor to work well. You can use brown rice if you want but it does change the texture.
You can! Just let the finished soup cool to room temperature then put it in a freezer safe container and freeze for up to 3 months. I'd suggest cooking the rice separately, though. It will soak up all the broth.
is what really makes this dish amazing. It's one of those that's better the second day - although you'll have to add more liquid because the rice will have soaked up all the broth.
💭 Tips for success
There's no doubt this is a simple soup to make - especially if you make the slow cooker version. Here are some tips to keep you on the right track.
Expert Tip: Make this keto by substituting cauliflower rice for the rice called for in this recipe.
- If you have leftovers the rice is going to make the soup thicken up a lot. It's great that way but if you don't want it thick then you can either add cooked rice to each soup bowl when serving (instead of adding it in to the pot) or you can thin it down with a little V-8 juice or vegetable broth when you warm it up. The downside to just putting the rice in bowls is that it doesn't soak up the soup flavors.
- I really love the use of V-8 in this to thin it back down.You can use V-8 for part of the beef OR chicken broth for a more tomato-y flavor.
- The Ro*Tel makes this a little spicy, which I like. You can substitute a 14-oz can of diced tomatoes for the Ro*Tel.
- Sprinkle with red pepper flakes for even spicier flavor.
- Cooking the rice in broth helps it have more flavor - omit this step if using a slow cooker.
- Buy pre-diced onions and peppers to save time.
- Substitute stewed tomatoes for the diced for a little sweeter flavor or make it smoky with fire roasted tomatoes.
- I prefer long-grain white rice in this but you may substitute whatever you prefer. I don't recommend instant rice though.
- Cooking the rice in broth helps it have more flavor - omit this step if using a slow cooker.
- If you don't care for the flavor of green bell peppers try substituting red bell peppers (or yellow or orange). They are sweeter and less harsh.
- Sprinkle in a few crushed red peppers for a kick.
- Try it with ground sausage or half ground sausage and half ground beef, ground turkey, or Italian sausage.
- Try serving this hearty stuffed pepper soup in a bread bowl!
📚 Related recipes
I am so sure you and your entire family are going to love this stuffed pepper soup but hey - variety is the spice of life right? I like putting some homemade soup in thermoses for the kids' school lunches, too.
Here are some of my favorite soups from here on Restless Chipotle -
- Mexican Street Corn Soup has all of the spicy, tangy, creamy goodness of elote (Mexican Street Corn) stirred into the best corn chowder you ever tasted!
- Cheesy Chicken Enchilada Soup has all of your favorite Tex-Mex flavors in an easy to make dish that’s almost a stew! This quick dinner idea can be made on top of the stove in about 20 minutes or in the slow cooker where it can simmer all day long.
- Spicy Lentil Soup is budget friendly and vegan! It's a yummy comfort food with a kick from chipotle. Lime adds a zap of bright flavor - easy to make and easy on the budget!
- Slow Cooker Chicken Fajita Soup is spicy, warm, comfort food that is unbelievably easy to make. Love fajitas? You're going to love this.
- Smoky Black Eyed Pea Soup is a filling family meal that is at its best served with a giant square of cornbread. Black eyed peas are supposed to ensure prosperity for the coming year when eaten with greens and pork on New Year's Day. It's worth a try, right?
- Easy Potato Soup is homemade, creamy, cozy, comfort food that will warm you up on the chilliest day. Don’t want to use heavy cream? I have some fat reducing tips for you!
Still looking? This chicken minestrone from All Our Way looks fantastic!
🍽️ Serve with...
I like to serve this delicious stuffed pepper soup recipe with a crusty bread or bread sticks and maybe a crispy salad on the side.
You really don't need side dishes when the soup is this full of goodness!
📞 The last word
This recipe for stuffed bell peppers has always been a favorite of mine. We used to have them often with a side of limpa bread toast.
Hearty stuffed bell pepper soup has all of the flavor of your favorite stuffed bell peppers recipe but it's so much quicker and easier that you can make it on a busy weeknight! You know - one of those days when one kid has karate, the other has ballet, and you ended up with a flat tire so you're running late, too.
Peppers, onions, ground beef, rice, and tomatoes simmer in a savory broth right on the stove top.
It makes the whole house smell like Grandma's kitchen! It's almost like a stew so it's perfect for filling up a hungry family without putting too much pressure on your budget.
This is one of my favorite soup recipes! Tangy, sweet, hearty - it's got all of the flavors that I love! Just add a batch of these homemade saltine crackers or clover leaf rolls and it's the perfect meal!
Next time try the easy lasagna soup or creamy broccoli cheese soup!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Stuffed Pepper Soup
Print Pin Recipe SaveEquipment Needed
Ingredients
- 2 cups beef stock
- 1 cup long grain white rice, uncooked
- 1 pound ground beef
- ½ teaspoon garlic powder
- 2 tablespoons olive oil, divided use
- Salt and pepper to taste
- 1 cup onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 14.5 ounces diced tomatoes
- 10.5 ounces can Ro*Tel tomatoes
- 15 ounces tomato sauce
- 3 cups chicken stock
- 2 tablespoons brown sugar, optional
- Salt and pepper to taste
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Instructions
- Add the beef stock to a saucepan and bring to a boil.
- Add the rice, turn the heat to low, and cover.
- Cook for 20 minutes or until rice is done.
- Meanwhile, add a tablespoon of the olive oil to a large saute pan.
- Heat it up then add the ground beef and garlic powder, plus a little salt to season the beef.
- Cook until done.
- Remove the cooked beef from the pan and add the remaining olive oil.
- Heat the oil until it shimmers then add the onion, green bell pepper, red bell pepper, and garlic.
- Saute until soft.
- Add the ground beef, the pepper mixture, the tomatoes, Ro*Tel, tomato sauce, chicken stock, and brown sugar to a large saucepan.
- Simmer for 20 minutes, stirring occasionally.
- Add the cooked rice and simmer 10 minutes more.
Slow Cooker
- Cook the ground beef and drain any fat.
- Add the beef and remaining ingredients to the slow cooker.
- Cook on low for 8 hours.
Notes
- If you have leftovers the rice is going to make the soup thicken up a lot. It's great that way but if you don't want it thick then you can either add cooked rice to each soup bowl when serving (instead of adding it in to the pot) or you can thin it down with a little V-8 juice or vegetable broth when you warm it up. The downside to just putting the rice in bowls is that it doesn't soak up the soup flavors.
- I really love the use of V-8 in this to thin it back down.You can use V-8 for part of the beef OR chicken broth for a more tomato-y flavor.
- The Ro*Tel makes this a little spicy, which I like. You can substitute a 14-oz can of diced tomatoes for the Ro*Tel.
- Cooking the rice in broth helps it have more flavor - omit this step if using a slow cooker.
- Buy pre-diced onions and peppers to save time.
- Substitute stewed tomatoes for the diced for a little sweeter flavor or make it smoky with fire roasted tomatoes.
- Cooking the rice in broth helps it have more flavor - omit this step if using a slow cooker.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
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We'll never share your email or send you spam. Pinkie swear.First published November 2015. Last updated November 22, 2022 for editorial changes.
Suzanne
It sounds delicious without the rice or with caul rice that I'd put in at the end before serving.
Sabrina @ Dinner, then Dessert
I love a delicious, hearty soup! This sounds like a good recipe for the whole family!
Marye Audet
Me too!
Laura @MotherWouldKnow
This is such a lovely, homey soup - perfect for fall as the nights get chilly. Although I'd love it as soup, when the rice soaks up the liquid and it gets like stew, that's when it's perfect for a one pot dinner.
Marye Audet
Oh yeah. Because then the rice has all that flavor.
Lisa @ Panning The Globe
Mmmm, this is exactly the kind of soup I'm craving right now! Perfect comfort food.
Marye Audet
Yes it is!
Jennifer A Stewart
I love stuffed peppers but my hubby doesn't because he doesn't want to eat that much pepper. I like to keep mine pretty firm when I bake them and he likes them very mushy. This soup is perfect! SO comforting! Definite soup rotation menu item!!!
Marye Audet
🙂 I love them.. my kids scoop out the filling... but they eat ALL the soup!
Michelle @ The Complete Savorist
I love stuffed peppers, but this just makes it so much easier.
Marye Audet
Absolutely Michelle!
Melissa Falk
I really like this one, Marye. I am a stuffed pepper fanatic as well as a soup fanantic. I can't wait to try this one. Thank you.!
Marye Audet
I love it, too... Let me know what you think if you make it.
allie @ Through Her Looking Glass
I just love stuffed peppers Marye! Have never made a stuffed pepper soup, but it sounds so delicious and perfect for the colder months. Great inspiration. Pass me a spoon!
Marye Audet
🙂 Let me know what you think Allie.