This stuffed pepper soup recipe (also called unstuffed pepper soup) is hearty, comforting, and delicious. It has all the flavors of traditional stuffed peppers but is served in deconstructed soup form! Great for a weeknight meal.
I've made this soup several times now, and it's one of my go-to dinners. It's naturally dairy free, egg free, and gluten free, so there are no swaps to worry about. The rice gives every bowl a thick, cozy feel without any cream.
My secret is cooking the peppers just until they're fork-tender. They keep a little soft bite instead of turning mushy, and they reheat beautifully, which makes the leftovers just as good.
My husband loves how filling it is, and my toddler happily eats it, which doesn't happen with every dinner! It's perfect for chilly fall and winter nights, rainy days, and sick days, but I make it year round.
Why you'll love this recipe
This recipe was inspired by my one pot deconstructed stuffed pepper skillet! It's a reader favorite with over 1,000 shares.
- Easy one-pot dinner: Brown the beef, soften the veggies, add the tomatoes, sauce, and broth, and let it simmer while the rice cooks.
- Freezer friendly: I've been stocking our chest freezer with make-ahead meals, and this one is a perfect fit. Just freeze the soup and rice separately (more on that below).
- Allergy friendly: Like all of my recipes, it's dairy free and egg free, and it's naturally gluten free, too. For a vegan version, skip the beef (or swap in lentils) and use vegetable broth.
What goes in stuffed pepper soup
Stuffed pepper soup is made with ground beef, bell peppers, canned tomatoes, broth, and rice. Here's what goes in the pot, plus a few tips for each ingredient.
- Ground beef: I like 85% lean, since the little bit of fat adds flavor. Ground turkey or ground chicken works too!
- Bell peppers: I use one green and one red, but any color works. Cook them until they're just fork-tender so they keep a soft bite.
- Onion: Yellow onion is mild with a hint of sweetness. Fresh garlic is a nice addition if you have it, so add a couple of cloves with the onion.
- Diced tomatoes: They add bright, tangy flavor. Don't drain the can, because the juices go in the soup.
- Tomato sauce: This thickens the soup and adds a rich tomato flavor.
- Broth: Beef broth is what I use, but chicken or veggie broth works just as well.
- Seasoning: Italian seasoning keeps things simple, and paprika and garlic powder round it out. Add more to taste.
- Rice: White or brown rice both work, and it's a great way to use up leftover rice!
6-Quart Enameled Dutch Oven Pot With Lid Suggested kitchen tools for unstuffed pepper soup
- I prefer to make my unstuffed bell pepper soup in a Dutch oven because it holds heat evenly, which helps the beef brown well and keeps the soup at a steady simmer. This one works great, but any large stockpot will do.
- A meat chopper is my favorite tool for breaking up the ground beef as it cooks. It mashes the meat into small, even crumbles, which keeps it tender and juicy in every spoonful.
- Lastly, my rice cooker saves me time and energy because it does the cooking for me. I start the rice while the soup simmers, and it's ready right when the soup is.
How to make stuffed pepper soup
This is a quick overview of my stuffed pepper soup recipe. For measurements and detailed directions, jump down to the recipe card.
Step 1: Brown the beef
Warm the olive oil in a Dutch oven or large pot over medium heat. Add the ground beef and cook until browned, breaking it into small pieces as it cooks.
Step 2: Cook the onion and peppers
Add the chopped onion and bell peppers to the pot. Cook until the onion is soft and the peppers are just fork-tender. They'll keep cooking in the broth, so you want them softened but still holding their shape.
Step 3: Add the tomatoes, broth, and seasoning
Stir in the diced tomatoes with their juices, the tomato sauce, broth, Italian seasoning, paprika, and garlic powder.
Step 4: Simmer then serve
Bring the soup to a boil, then reduce the heat to low and simmer for about 20 minutes. Start the rice while the soup simmers so everything finishes at the same time. Season with salt and pepper to taste. Scoop the cooked rice into bowls and ladle the soup on top.
How to keep the rice from getting mushy
Cook the rice separately and add it to each bowl instead of stirring it into the pot. Rice keeps soaking up broth as it sits, so rice cooked right in the soup turns mushy, especially in leftovers.
Serving the soup over rice keeps the texture right, and it lets everyone choose how much they want. To store leftovers, keep the soup and rice in separate containers. When you're ready to eat, warm the soup, then pour it over the rice.
Variations
Make this dish your own!
- Add veggies: Sneak in carrots and celery.
- Add some heat: My husband likes tossing in red pepper flakes for extra flavor.
- Garnish: I prefer fresh herbs, such as fresh parsley.
How to make soup from leftover stuffed peppers
Here's how to turn leftover stuffed peppers into soup, and it's an easy way to give last night's dinner a second life! Chop 2 leftover stuffed peppers, filling and all, into bite-size pieces. Then add them to a pot with 1 to 1 ½ cups broth and 1 cup tomato sauce. Heat over medium-low until warmed through, about 20 minutes. Taste and season with salt, pepper, and a little Italian seasoning if it needs it. Ladle into bowls and enjoy!
Tips for the best stuffed pepper soup
- Chop everything to a similar size. Even pieces cook at the same rate and fit on a spoon.
- Brown the beef well. Those browned bits add a lot of flavor to the broth.
- Taste before serving. Canned broth and tomatoes vary in saltiness, so adjust the salt, pepper, and seasoning at the end.
- Adjust the thickness. For a thicker soup, simmer a few minutes longer or use a little less broth. For a thinner soup, stir in a splash of broth at the end.
Frequently asked questions
Remove the stem, seeds, and white ribs, then chop the peppers into bite-size pieces, about ½ inch.
Yes! Add them straight from the freezer with the onion, no thawing needed. They may need a few extra minutes to soften, so cook until they're just fork-tender.
Sourdough bread or dinner rolls are perfect for soaking up the tomato broth.
More comforting soup recipes
Looking for more soups that are filling enough to be a meal on their own? Try one of these next:
- Dairy free broccoli cheese soup: A creamy, cheesy classic made without the dairy.
- Dairy free lasagna soup: The same flavors of lasagna in a cozy one-pot soup.
- Dairy free zuppa toscana: A dairy-free take on the Olive Garden-style favorite.
- Roasted butternut squash soup: A silky, comforting soup with winter squash.
Stuffed bell pepper soup with rice is a tasty meal the whole family will love, and it's great for busy nights and easy lunches! If you give it a try, I'd love to hear how it turned out. Leave a star rating and a comment below!
Stuffed Green Pepper Soup
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion chopped
- 1 medium green bell pepper chopped
- 1 medium red bell pepper chopped
- 1 (14.5-oz) can petite diced tomatoes
- 1 (15-oz) can tomato sauce
- 1 (14.5-oz) can beef broth
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 cup white rice uncooked
- Salt and pepper to taste
Instructions
- Warm olive oil in a dutch oven or large pot over medium heat. Add ground beef and cook until browned, breaking up into small pieces as it cooks.
- Add the chopped onion and bell peppers, and cook until softened. Stir in diced tomatoes with juices, tomato sauce, broth, and seasoning.
- Bring soup to a boil then reduce heat to low and let simmer for about 20 minutes.
- As the soup simmers, cook rice according to package instructions or in a rice cooker. Serve warm soup over cooked rice.
Notes
Nutrition
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