This Stuffed Green Pepper Soup has all of the ingredients you love about classic stuffed peppers cooked into a hearty soup.  It’s an easy one-pot recipe full of ground beef, rice, sauteed onions, and green bell peppers in a rich and savory tomato-based broth.

If you love all the flavors of the stuffed pepper soup, be sure to try our Stuffed Peppers and our Southwest Stuffed Peppers too.

A dutch oven full of stuffed green pepper soup made with ground beef, rice, veggies and a tomato based broth.

Easy Stuffed Green Pepper Soup

Look no further if you are on the hunt for a simple, hearty, and delicious one-pot soup.  This Stuffed Green Pepper Soup is loaded with ground beef, cooked white rice, sauteed onions, and bell peppers. The rich and savory broth is made with diced tomatoes, chicken broth, and simple Italian seasoning. Top with shredded cheese, a little fresh chopped parsley, and enjoy a cozy slice of heaven.

While it is a complete meal on its own, I do like to serve it with fresh Homemade Flakey Biscuits, Classic Parker House Rolls or any kind of store-bought bread to soak up the yummy broth.  If you plan to have a lot of leftovers, I recommend that you cook the rice separately, then add the rice to each individual bowl.  This keeps the rice from getting mushy and soaking up all of the broth. 

A serving bowl full of green pepper soup topped with melted mozzarella cheese and chopped parsley.

Key Ingredients

  • Ground Beef – I like to use a lean ground beef, like 80/20, to keep the soup less greasy.  For an even leaner soup, you could also substitute ground turkey
  • Onion – either white or yellow onions work great.
  • Bell Pepper – green pepper is what I typically use because it gives a nice contrasting color.  However, you could use red bell pepper or any other color of bell pepper that you want.
  • Italian Seasoning – you could also use dried oregano, dried basil or any other dried herbs.
  • Rice – I’ll usually use cooked long grain white rice for this recipe.  But especially since you are adding already cooked rice, feel free to use brown rice or even wild rice if you prefer.  
  • Diced Tomatoes – you can choose to drain your tomatoes or add in the tomato juice.
  • Chicken Broth – either chicken broth or beef broth works great and adds plenty of extra flavor to the soup.
  • Shredded Cheese – mozzarella cheese is what I usually use, but cheddar or pepper jack work great, too.
Three photos showing how to make green pepper soup recipe, the steps for sauteing the beef and veggies, cooking along with the broth and finally a ladle full of the cooked soup. Easy recipe for stuffed pepper soup, recipe stuffed pepper soup, stuffed pepper soup recipe easy.

How to Make Stuffed Pepper Soup

  1. Brown the beef, onion and pepper.  In a large dutch oven over medium high heat, add the ground beef, chopped onion, diced bell pepper, garlic powder, Italian seasoning, salt, and pepper.  Cook, stirring occasionally, until the meat is cooked through and the vegetables are tender.
  2. Add the rest and simmer.  Add the cooked rice, diced tomatoes, and broth and stir to combine.  Cover the pot, reduce to a simmer and cook for about 20 minutes.  Add more broth as needed to keep all of the ingredients submerged.
  3. Serve.  Remove from the heat, ladle the soup into bowls and serve topped with shredded cheese.  Enjoy!
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Frequently Asked Questions

How long does this last in the fridge?

As long as your soup is stored in an airtight container in the fridge, it should last for up to 3 days.  To reheat, you’ll want to add a bit more broth since the rice will absorb more as it sits.

What goes well with Stuffed Pepper Soup?

Considering this hearty soup is already loaded with ground beef, rice and veggies, not a whole lot is needed to make it a complete meal.  My favorite accompaniment for this soup is any kind of homemade biscuit or roll, such as these Wheat Rolls, Classic Parker House Rolls, or our Homemade Flakey Biscuits.

Can you freeze this soup?

If you know ahead of time that you are going to want to freeze this soup, we suggest leaving out the cooked rice or just cook the rice in a separate pot and serve a scoop in each bowl.  After freezing and thawing, it will become mushy and give the soup a very different consistency.  

To freeze, make sure to cool completely and store in an airtight container in the freezer for up to 2 months.  You can either thaw overnight in the fridge, or transfer directly to a pot and warm over medium low heat, stirring occasionally.

Can I make Stuffed Pepper Soup in the slow cooker?

Sure!  I would still brown the beef, onion and pepper over the stovetop for about 5 minutes.  Then, transfer to your slow cooker and add in the seasoning, uncooked rice, tomatoes and broth.  Cook on high for 3-4 hours or low for 6-7 hours, or until the rice is tender.

Storing and Reheating Instructions

  • Refrigerator: store in an airtight container in the fridge for up to 3 days.
  • Freezer: store in an airtight container in the freezer for up to 2 months.  Note that it is best if you freeze this soup without the rice.  To thaw, transfer to the fridge overnight.
  • To reheat: put soup into a saucepan and add a bit more broth.  Reheat over medium, stirring occasionally, until warmed through.
5 from 1 vote

Stuffed Pepper Soup Recipe

Author The Carefree Kitchen
This Stuffed Pepper Soup has all of the ingredients you love about classic stuffed peppers cooked into a hearty soup.  It’s an easy one-pot recipe full of ground beef, rice, sauteed onions and green bell peppers in a rich and savory tomato based broth.
Prep: 10 minutes
Cook: 30 minutes
Yields8 people

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 Green Bell Pepper, diced
  • 1 teaspoon garlic powder, or 2 teaspoons minced garlic cloves
  • 2 teaspoons Italian seasoning
  • 1 ½ teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 ½ cups White Rice, cooked
  • 1 29-oz can Diced Tomatoes
  • 16 ounces chicken broth
  • 1-2 cups shredded mozzarella cheese

Instructions
 

  • In a large dutch oven over medium high heat, add the ground beef, chopped onion, diced bell pepper, garlic powder, Italian seasoning, salt, and pepper. Cook, stirring occasionally, until the meat is cooked through and the vegetables are tender.
  • Add the cooked rice, diced tomatoes, and broth and stir to combine. Cover the pot, reduce to a simmer and cook for about 20 minutes. Add more broth as needed to keep all of the ingredients submerged.
  • Remove from the heat and serve topped with shredded cheese. Enjoy!

Nutrition

Calories: 368kcal | Carbohydrates: 39g | Protein: 19g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 718mg | Potassium: 629mg | Fiber: 3g | Sugar: 6g | Vitamin A: 967IU | Vitamin C: 37mg | Calcium: 142mg | Iron: 3mg
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
Course Main Course, Soup
Cuisine American
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More Of The Best One-Pot Soup Recipes

This hearty, one-pot Stuffed Pepper Soup recipe is full of ground beef, rice, sauteed onions and peppers. If you like stuffed peppers you will love this soup.

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