With a hearty blend of beef, tomatoes, bell peppers, and rice, this easy stovetop stuffed pepper soup is like a comfort food version of the popular side dish.
This post contains affiliate links. Read the disclosure policy.
Table of Contents
About Stuffed Pepper Soup
Stuffed peppers are an iconic appetizer or side dish, and for good reason – with a blend of savory beef, tomatoes, peppers, and rice, they’re absolutely delicious.
However, there is a certain amount of work and presentation that goes into making stuffed peppers from scratch. And if you’re feeling like you’re just not up for it, there is an alternative that’ll give you all the same flavors for a fraction of the effort:
Stuffed pepper soup.
Because everything is made better when it’s served with a savory broth and can be eaten with a spoon.
It’s a bowl of pure comfort food at its finest.
Can you use Minute Rice?
Yes, you can use whatever kind of rice you have on hand. The rice is cooked separately per its package instructions and is added to the soup once the rest of the ingredients have cooked, so the type of rice ultimately comes down to personal preference.
How long is stuffed pepper soup good for?
Once prepared, stuffed pepper soup can be stored in a sealed container in the refrigerator for up to three days.
When ready to eat, the soup can be heated up in the microwave or on the stovetop.
Can you freeze stuffed pepper soup?
Yes, you totally can! And there are two ways you can go about it:
- Freeze the soup halfway through cooking. This method is best for meal prepping as the ingredients should weather thawing a bit bitter. To do this, follow the recipe instructions up to cooking the meats (ground beef, bacon, onion, pepper, garlic, salt, and Worcestershire sauce.) Once done, thoroughly drain the grease, then transfer the meat mixture to a sealable container or freezer bag. Also add the following ingredients to the container: sugar, dried basil, dried thyme, dried oregano, and paprika. I personally do not recommend adding the diced tomatoes, crushed tomatoes, or beef broth at this stage, but you can if you’d like. You can freeze the prepared soup ingredients for up to three months. When it’s ready to eat, thaw the soup ingrediets, then add everything to a large pot (this time including the tomatoes and beef broth, if you haven’t already) and finish cooking per the recipe instructions.
- Freeze the prepared soup. Once prepared and cooled, the soup can be frozen in a sealed container or freezer bag for up to three months. For easy eating, divide the soup up into serving-sized portions and freeze in separate containers. When ready to eat, you can either thaw the soup before heating it up or immediately warm it up in the microwave or on the stovetop.
Notes & tips for stuffed pepper soup
- If you’d like the soup to be low carb, just omit the sugar and rice.
- Cooked califlour rice can be used in place of the white rice.
- This recipe calls for green bell peppers, but feel free to use any color you like (or multiple).
- To mix up the flavors, you can substitute the bacon or italian sausace or the beef broth for chicken broth.
More delicious soup recipes
How to make stuffed pepper soup
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – In a large pot (like a dutch oven), cook and crumble the following ingredients: ground beef, bacon, onion, green bell pepper, garlic, salt, Worcestershire sauce, and pepper.
Step 2 – Add in the diced tomatoes, crushed tomatoes, beef broth, sugar, basil, thyme, oregano, and paprika. Bring the soup to a boil, then let it simmer for 30 minutes.
Step 3 – While the soup simmers, prepare the rice per the package instructions.
Step 4 – Stir the prepared rice into the soup.
Step 5 – Serve and enjoy!
Stuffed Pepper Soup
- 1 pound lean ground beef
- 6 slices bacon, chopped
- 1 sweet onion, diced
- 3 green bell pepper, chopped
- 1 tablespoon fresh garlic, minced
- 1 teaspoon salt
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon black pepper
- 28 ounce diced tomatoes, (1 can)
- 28 ounce crushed tomatoes, (1 can)
- 3 cup beef broth
- 1 teaspoon granulated sugar
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 cup long grain white rice, uncooked
- 1/2 tablespoon fresh parsley, chopped, for garnish (optional)
- In a large dutch oven over medium heat, add ground beef, bacon, onion, green pepper, garlic, salt, Worcestershire sauce, and pepper. Cook and crumble ground beef for 8-10 minutes or until meat is cooked and vegetables are soft. If necessary, drain excess grease.
- Pour in diced tomatoes, crushed tomatoes, beef broth, sugar, basil, thyme, oregano, and paprika, then bring to a boil. Reduce heat to medium-low and allow to simmer for 30 minutes, stirring occasionally.
- While soup is simmering, cook rice per package instructions, then set aside.
- At the 30 minute mark, remove dutch oven from heat. Add rice to the soup, then stir well.
- Serve immediately with fresh parsley as garnish (optional).
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.