This easy Stuffed Pepper Soup has all the flavors of stuffed peppers but in a soup. Ground beef, peppers, rice, broth and seasonings! ALL THE FLAVORS OF STUFFED PEPPERS IN A SOUP! One of my absolute favorite comfort foods is Stuffed Peppers. They can be a bit tedious to make though, right? This Stuffed Pepper Soup is an easy way to get all that delicious stuffed pepper flavor without all the work. This soup is ridiculously yummy!! It is a hearty, filling soup made with ground beef, bell peppers, and rice that is all simmered in a seasoned tomato-based broth. You just can’t go wrong! FREQUENTLY ASKED QUESTIONS: How much rice does one cup of uncooked rice make? One cup of uncooked long grain rice will make about 3 cups of cooked rice. Can you make this vegetarian? Yes, you can make a vegetarian version of stuffed pepper soup by substituting the ground beef with a plant-based protein like lentils or chickpeas. You can also add more vegetables, such as zucchini, eggplant, and mushrooms. Can you make stuffed pepper soup in a slow cooker? Yes, you can make stuffed pepper soup in a slow cooker. To do this, brown the ground beef and sauté the vegetables in a skillet before transferring them to a 4 quart slow cooker. Add the remaining ingredients (minus the rice) to the slow cooker and stir to combine. Cover and cook on low heat for 4-6 hours or on high heat for 2-3 hours, until the vegetables are tender. Add the rice in the last 1/2 hour of cooking (so it doesn’t absorb too much broth.) What can I use instead of rice? It doesn’t matter if you’re looking to cut carbs, choose “healthier” options, or just out of rice, there are tons of other options to try to use than traditional white rice if needed. You can try cauliflower rice, quinoa, orzo, or other options. You can try traditional white rice or brown rice too. How can I add some heat to this soup? There are all sorts of ideas to try. You can try adding some crushed red pepper flakes, banana peppers, or hot sauce. Whatever your taste buds prefer and you have on hand. You can even try a can of Rotel. Can I make this soup ahead of time? Yes, you can make this soup ahead of time. Store as usual and then reheat when you’re ready to eat it. How long does this soup last in the fridge? Stuffed pepper soup will last about 2-3 days in the refrigerator. Keep in mind thought that the rice will continue to absorb liquid. If you are wanting to make stuffed pepper soup to have for the week, I would suggest making the soup without adding any rice. Store that in the refrigerator and add a bit of the cooked rice to the soup for each serving before reheating. This will keep the rice from being mushy. Can you freeze stuffed pepper soup? Yes, stuffed pepper soup can be frozen for up to 3 months. To freeze the soup, let it cool completely, then transfer it to airtight containers or Ziploc bags and place it in the freezer. To serve, thaw the soup in the refrigerator and reheat it on the stove or in the microwave. However, keep in mind rice can become mushy when re-heated and it also continues to absorb the liquid it is in. INGREDIENTS NEEDED (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) ground beef– I recommend sticking to a leaner ground beef. If you choose a fattier ground beef, make sure to drain off any excess grease when cooking it. You could swap the ground beef out for ground chicken, ground turkey, or ground sausage. Over the years, I’ve even had readers share that they used venison and bison! onion – I use a sweet yellow onion here. I don’t know why they call them sweet since they aren’t sweet. I guess it just means they are slightly less pungent than your standard yellow onion. green pepper– if you prefer a sweeter profile, try this with red bell pepper. canned diced tomatoes – if you want to step up the flavor you can use fire roasted tomatoes. tomato soup– many of my readers have shared that they used V8 or other tomato juices instead of tomato soup. Also, some readers have shared using tomato sauce instead of soup to make this a rich soup. That’s something else you could try sometime. chicken broth – can be swapped for beef broth or vegetable broth. cooked rice– it really is important that it is COOKED rice! Otherwise the rice will absorb the liquid as it’s cooking and make this more of a thick stew. sugar – the sugar is there just to offset the acidity in the diced tomatoes. If you’ve ever meet an Italian grandmother you know she always puts a bit of sugar in her tomato sauces. This does not give it any sweetness at all. However, feel free to leave it out although I do feel you lose some of the balance of flavor when you do so. garlic powder – you could use fresh garlic or jarred garlic for this as well. I always say you measure garlic with your heart. Add a little in and taste and go from there. salt and pepper shredded cheddar cheese – this is optional. We all like to top ours with cheese but that is definitely a personal preference. HOW TO MAKE STUFFED PEPPER SOUP Dice up the onion and green pepper. In a large pot, brown and crumble ground beef along with diced green peppers and onion over medium-high heat. When cooked, drain excess grease from beef mixture. Put beef back into pot. Add in diced tomatoes, tomato soup and chicken broth (or beef broth). Give it all a good stir. Then add in rice. Stir in seasonings; sugar, garlic powder, salt & pepper (to taste). Cover and let soup simmer on low heat for about 30 minutes to let all the flavors blend. The longer it simmers – the thicker it will get as the rice continues to absorb the liquids. And serve! Optional: serve this soup with shredded cheddar cheese on top. CRAVING MORE RECIPES? Stuffed Pepper Casserole Crock Pot Stuffed Peppers Crock Pot Taco Soup Instant Pot Stuffed Peppers Cabbage Roll Soup Hamburger Vegetable Soup Lasagna Soup Sausage Corn Chowder 100 Ground Beef Recipes 25 Fall Soup Recipes Originally published: November 2012Updated photos and Republished: November 2024 Print Stuffed Pepper Soup This easy Stuffed Pepper Soup has all the flavors of stuffed peppers but in a soup. Ground beef, peppers, rice, broth and seasonings! Course Main Course, SoupCuisine American Prep Time 10 minutes minutesCook Time 30 minutes minutesTotal Time 40 minutes minutes Servings 6 Calories 339kcal Author Brandie @ The Country Cook Ingredients1 pound ground beef1 small onion, diced1 large bell pepper, diced29 ounce can diced tomatoes10 ounce can tomato soup (or tomato sauce)14 ounce can chicken broth (or beef broth)2 cups cooked rice1 Tablespoon sugar1 teaspoon garlic powdersalt and pepper, to tasteshredded cheddar cheese (for topping, optional) InstructionsIn a large pot, brown and crumble 1 pound ground beef along with 1 small onion, diced and 1 large bell pepper, diced over medium-high heat. When meat is thoroughly cooked, drain excess grease from beef mixture. Put beef mixture back into the pot.Add in 29 ounce can diced tomatoes, 10 ounce can tomato soup and 14 ounce can chicken broth. Give it all a good stir. Then add in 2 cups cooked rice. Stir again. Then stir in 1 Tablespoon sugar, 1 teaspoon garlic powder and salt and pepper, to taste. Cover and let soup simmer on low heat for about 30 minutes to let all the flavors blend. (The longer it simmers, the thicker it will get.)Serve with shredded cheddar cheese on top of each serving (optional.) Video Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 339kcal | Carbohydrates: 32g | Protein: 16g | Fat: 15g | Sodium: 669mg | Fiber: 2g | Sugar: 10g