Stuffed pepper soup is a hearty, thick soup that gives you all the flavors of a stuffed bell pepper (ground beef, rice, tomatoes, and peppers) without the work of stuffing individual peppers. The flavors remind me of the stuffed cabbage rolls my grandmother made whenever we visited, the same tomato and rice combination, just eaten from a bowl. It comes together in one pot in about 35 minutes, which makes it an easy weeknight dinner when you want stuffed pepper flavor without turning on the oven.
Recipe Card?
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This soup has the consistency of my beanless chili, thick and hearty, and it shares the same tomato and rice flavor as my stuffed cabbage rolls.
Substitutes
A few readers ask about swapping ingredients in this soup, so here is what actually changes when you make these substitutions.
Raw rice instead of cooked rice: Add 1 cup of raw rice directly to the pot instead of stirring in rice you already cooked, but add an extra 2 cups of beef broth or water at the same time. The rice needs that extra liquid to actually cook through in the pot; skip it and you will end up with thick, undercooked rice at the bottom of the soup. I recommend this version if you want a true one-pot meal with fewer dishes to wash.
Cauliflower rice instead of white or brown rice: This keeps the soup low-carb, though it will not have the same heartiness as real rice since cauliflower rice is mostly water. If you want to keep that classic, filling texture, serve the soup over wide egg noodles or a baked potato instead of changing the rice in the pot.
Tomato sauce instead of diced tomatoes: Replace the diced tomatoes with an equal amount of tomato sauce and you get a smoother, less chunky soup with the same flavor. I recommend this swap if your family is not a fan of tomato texture; you lose the bite of the diced pieces, not any flavor.
Love these substitutions?
Check out my Halupki Recipe and Bolognese for more tips on using grated carrots and tomato sauce!
How to make stuffed pepper soup recipe
This easy soup recipe uses ground beef and ground sausage together for a deeper flavor than beef alone, along with bell peppers, crushed tomatoes, and your choice of white or brown rice.
NOTE: Cook the rice before you add it to the soup; raw rice thrown straight in will not have enough time or liquid to fully cook.
Brown the meat
In a large pot over medium high heat, brown the ground beef and the bulk sausage, breaking it into smaller pieces with a wooden spoon as it cooks (about 5 to 6 minutes). You are looking for a deep brown color throughout with no pink left; the sausage adds fat and flavor the beef alone will not give you.
Transfer meat
Remove the cooked ground beef and sausage to a clean plate and drain most of the rendered fat from the pan, leaving just enough to coat the bottom. That thin layer of fat is doing the next step's work; it carries the meat flavor into the onions and peppers instead of you starting them in a dry pan.
Sauté the onion and peppers
Add the onions and bell peppers to the pot and cook for 4 to 5 minutes, until they have softened and you see light color starting on the edges of the peppers.
Add the garlic
Add the grated garlic and cook for 30 seconds, stirring the whole time. Garlic burns fast in a hot pot with rendered fat still in it, and burnt garlic turns bitter; pull it off the heat the moment you can smell it. Add the beef and sausage back to the pot and stir to combine.
Add the tomatoes and carrot
Add the crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, Worcestershire sauce, carrot, and brown sugar (if using) to the pot; bring to a simmer, small bubbles breaking steadily around the edge of the pot rather than a hard boil. I grate the carrot on a Microplane so it disappears into the soup instead of showing up as chunks; it also helps balance the acidity of the tomatoes, which makes the finished soup easier to digest.
Cook
Cook for 15 to 20 minutes at a low simmer to let the flavors marry. The soup will thicken slightly and turn a deeper red as the tomatoes cook down.
Serve
Stir in the rice and season the soup with salt and pepper to taste. Stir the rice in at the very end so it stays separate and fluffy instead of turning mushy from sitting in the hot broth. Serve this hearty soup with a side of crusty bread or a fresh green salad.
Did you make this recipe?
Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah
Sarah's Culinary Insight
A few things I have learned making this soup that are not obvious from the steps alone.
- The carrot matters more than it looks like it should. Grate it fine on a Microplane; if you dice it instead, you get visible carrot chunks and a less balanced acidity, since a fine grate distributes it through the whole pot rather than concentrating it in a few bites.
- Leave a thin layer of rendered fat in the pot when you drain the meat. Pour it all out and the onions and peppers cook in a dry pan; leave too much and the soup ends up greasy. A thin coating is the balance point.
- If you are doubling this recipe for a crowd, brown the meat in batches. A crowded pot steams the meat instead of browning it, and you lose the deep color and flavor that browning gives you.
Crockpot Variation
This soup adapts well to a slow cooker for a hands-off version, good for a day when you want dinner waiting instead of a pot to watch.
Instructions
- Brown the meat: In a large skillet over medium-high heat, brown the ground beef and sausage, breaking it into small pieces with a wooden spoon (5 to 6 minutes). Drain the excess fat, leaving about 1 tablespoon in the skillet.
- Transfer to the slow cooker: Move the cooked meat to your crockpot.
- Add the remaining ingredients: Add the onions, bell peppers, garlic, crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, Worcestershire sauce, shredded carrot, and brown sugar (if using). Stir to combine.
- Cook low and slow: High setting, 3 to 4 hours. Low setting, 6 to 8 hours. The soup is ready when the vegetables are tender and the broth has taken on a deep red color.
- Add the rice: Stir in the cooked rice just before serving so it does not turn mushy over the long cook time. If you are meal prepping, add the rice to individual bowls instead of the whole pot.
- Serve: Ladle into bowls and garnish with fresh parsley or grated Parmesan, if you like.
How to Freeze Stuffed Pepper Soup
This soup freezes well for up to 3 months. Let it cool to room temperature first, then divide it into individual or family-sized portions in airtight containers or freezer bags, leaving about an inch of headspace so the soup has room to expand as it freezes. If you are using bags, press out the air before sealing and lay them flat on a baking sheet until frozen; they will stack neatly once solid.
Reheating Tips
Thaw frozen soup overnight in the fridge, then reheat on the stovetop over medium heat, in the microwave in short bursts, or in the crockpot on low for 2 to 3 hours. Freezing changes the texture of the rice slightly since it keeps absorbing liquid over time, so the soup will look thicker than when you first made it.
I add a splash of water or beef stock every time I reheat this soup, whether from the fridge or the freezer, to loosen it back up to the right consistency.
Frequently Asked Questions
While I try to share all the information you need to make this recipe in your home with restaurant-quality results, there still may be a question or two. Or these are questions I have received from the community about this recipe. I do my best to answer them as clearly as I can. I hope this helps.
How many calories are in a bowl of stuffed pepper soup?
This recipe has 446 calories for a 1 cup serving. That number changes depending on the type of ground beef you use or if you substitute in ground turkey.
How long does stuffed pepper soup last in the fridge?
Stuffed pepper soup keeps for 3 to 4 days in the fridge when stored properly. Let it cool to room temperature first, then move it to an airtight container; this prevents condensation buildup that can speed up spoilage.
What are common mistakes when making stuffed pepper soup?
The two most common ones are adding raw rice straight into the pot without extra liquid, which leaves it undercooked, and stirring the rice in too early, which turns it mushy by the time you serve. Cook rice separately or add extra liquid for raw rice, and always stir cooked rice in at the very end.
Can I use chicken broth instead of beef broth?
You can, but beef broth is doing real work here; it deepens the meaty flavor that makes this soup taste like a stuffed pepper instead of a plain tomato and rice soup. Chicken broth will work in a pinch and give you a lighter-tasting soup.
Is stuffed pepper soup gluten free?
Ingredients
- 1 ½ pounds Ground Beef
- ½ pound ground sausage
- 1 Onion diced
- 2 Green Bell Pepper
- 1 red bell pepper
- 2 cloves Garlic minced
- 1 Teaspoon Italian Seasoning
- 6 Cups beef broth low sodium
- 1 16 Ounce Can crushed tomatoes
- 1 28 ounce can Diced Tomatoes undrained
- 1 tablespoon Worcestershire Sauce
- 2 tablespoons Brown Sugar optional
- ¼ Cup Carrots shredded
- 2 Cups long grain white rice cooked
Instructions
- In a large pot over medium high heat, brown the ground beef and the bulk sausage until brown, breaking up into smaller pieces with a wooden spoon (approximately 5-6 minutes).1 ½ pounds Ground Beef, ½ pound ground sausage
- Remove the cooked ground beef and sausage to a clean plate and drain the rendered fat from the pan, leaving just enough fat to coat the bottom of the pan.
- Add the onions and the bell peppers to the pot and cook for 4-5 minutes or until softened and the vegetables are taking on color.1 Onion, 2 Green Bell Pepper, 1 red bell pepper
- Add the grated garlic and cook for 30 seconds.2 cloves Garlic
- Add the beef and sausage mixture back to the pot and stir to combine.
- Add the crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, Worcestershire sauce, carrot to the pot; bring to a simmer.1 Teaspoon Italian Seasoning, 1 16 Ounce Can crushed tomatoes, 1 28 ounce can Diced Tomatoes, 1 tablespoon Worcestershire Sauce, ¼ Cup Carrots, 6 Cups beef broth
- Cook for 15-20 minutes to allow the flavors to marry.
- Stir in the rice and season the soup with salt and pepper to taste as desired.2 Cups long grain white rice
Nutrition
Notes
Stuffed pepper soup crock-pot instructions:
- Brown the meats and transfer the cooked meat to a crock-pot or slow cooker.
- Add the rest of the ingredients with the exception of the cooked rice to the pot and stir to combine.
- Cook on high about 3-4 hours or low for 6-8 hours.
- Stir in cooked rice when you serve the soup.
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.
jennifer pritchett says
love the recipes
Shadi Hasanzadenemati says
I was looking for a recipe like this, thank you for sharing!