Stuffed Pepper Soup

Stuffed pepper soup is loaded with the familiar flavors of classic stuffed peppers and comes together in one pot. Serve up this hearty soup with crusty bread for the perfect weeknight meal!

When I was going into high school, I wanted jeans from the GAP. Ya know the blue stone washed ones, from the mid-90’s?

I even think they had a button fly. I was obsessed with them and I wanted them so badly.

However, my mom was not on board with paying GAP prices, so she said if I wanted more expensive jeans than what we could find at Super K, I’d have to find a job and make up the difference.

So that I did. (In case you’ve never met me, I can be… shall we say… stubborn?)

Well, my mom actually found me a job at a local mom-and-pop restaurant in town. She happened to know the owner, who hired me as a server, and my dream of GAP jeans came true. Serving one small dish of cottage cheese at a time.

The restaurant was pretty small and mainly catered to the older crowd in town, hence the small dishes of cottage cheese, but I loved working there.

The staff was awesome and even though I was only 14, they didn’t treat me like a kid. Though I totally was.

Not only were the people amazing, they had some seriously delicious food, and weekly specials that would make the to-go phone line ring nonstop.

One of the fan favorites was stuffed pepper soup, which back then seemed incredibly genius because this was pre-Pinterest days and most recipes came from cookbooks, not the internet. I fell in love with that soup back then and still love making it to this day.

What is stuffed pepper soup?

I grew up with my mom making traditional stuffed peppers, but was never really a fan until I was like 22.

But stuffed pepper soup? I was totally on board with that, and so were most of the people in our small town. Served up with pillowy soft potato rolls or crusty bread and green salad with homemade blue cheese dressing, you have a match made in hearty, winter comfort-food heaven.

Stuffed pepper soup is exactly what it sounds like: All of the ingredients and flavors of the stuffed peppers you grew up with turned into a hearty soup. This soup is packed with ground beef, rice, and veggies in a tomato-based broth.

It’s definitely not a brothy soup, like turkey noodle soup or even tortilla soup.

It’s definitely much more substantial and filling, like Guinness stew or sausage and lentil soup. 

Another bonus of this recipe is that it is naturally dairy-free and gluten-free, making it a great option when you’re feeding folks with a variety of dietary restrictions.

Even on its own it makes for a hearty meal, but some bread or garlic knots and a salad really rounds things out to keep your family full and happy on chilly nights.

How to make stuffed pepper soup

Ingredients and substitutions

This recipe uses a lot of pantry staples paired with meat and some fresh veggies. You’ll need:

• Ground beef: I typically use lean ground beef, but feel free to use ground turkey or even ground chicken if you prefer.
• Bell peppers: This is where the “pepper” part of the stuffed pepper soup comes in. I like using a mix of green and red bell pepper, but you could use any color you like best.
• Onion: Sweet onion is my favorite, but yellow onion works great, too.
• Garlic
• Granulated sugar: A small bit of sugar helps balance out the acidity of the tomatoes in this soup.
• Spices: I like using Italian seasoning along with salt and pepper. If you don’t have Italian seasoning, add a mix of dried oregano, basil, and thyme.
• Tomatoes: A mix of canned petite diced tomatoes, tomato sauce, and tomato paste. I like to use canned tomatoes with added garlic and olive oil for extra flavor when I can find them.
• Broth or stock: Since I use ground beef in my stuffed pepper soup, I use beef broth or stock. If you’re using ground chicken or turkey, feel free to use chicken broth or vegetable broth.
• Cooked rice: I like long-grain white rice best. Brown rice is also a delicious option for a slightly heartier soup. I like to cook the rice before adding it to the soup, making it a great way to use leftover carry-out rice.

If you want to sneak in some extra veggies, you could add some chopped carrots or celery along with the onion.

Making this soup

Grab a large pot and cook the ground beef over medium heat. Once the beef is browned, drain the fat as needed and return the meat to the pot.

Add the vegetables and cook for a few minutes, then add in the sugar, Italian seasoning, salt, and pepper.

Stir in the tomato products, water, and broth. Let the soup simmer uncovered for about 30 minutes, then stir in the cooked rice and simmer for another 10-15 minutes.

Give the stuffed pepper soup a taste and add more salt and/or pepper as needed before serving. If desired, garnish with fresh parsley.

Make-ahead, storage, and freezing tips

Stuffed pepper soup is a great one to make when you’re meal prepping. I think the flavor is even better the next day, so it’s worth making ahead of time!

Make the soup as directed, but don’t add the rice yet. Store the soup base and rice in separate airtight containers in the refrigerator for up to 3 days.

When it’s dinner time, add the rice to the soup and reheat over the stove until warmed through.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave.

Freezing

Tomato and broth-based soups freeze really well, so I always like to make a big batch of soup and keep some in the freezer for an easy dinner later.

Sometimes rice and pasta don’t always hold up well to freezing, thawing, and reheating though. If you’re making a batch of this soup just to freeze, I recommend leaving the rice out and adding it in when you reheat it later. 

Freeze the soup in airtight containers or freeze individual portions in Souper Cubes for quick and easy lunches or last-minute dinners.

Frequently asked questions