Stuffed Pepper Soup

Hearty and comforting Stuffed Pepper Soup is loaded with savory flavor! Easily turn everything you love about traditional stuffed peppers into this boldly spiced and delicious homemade soup.

Why We Love This Stuffed Pepper Soup Recipe

If you’re a fan of stuffed bell peppers, you’re absolutely going to love this soup. This ground beef recipe features the same great flavors as classic stuffed peppers, in soup form! With tons of protein to keep you full and plenty of fresh veggies, this comfort food recipe is healthy, too.

• Filling. We love soup recipes that have protein and substance to them. This soup is made with 2 kinds of meat, so it’s a wonderful and filling dinner option for chilly nights.
• Healthy. Made with protein and a variety of peppers, this soup is low-carb and naturally gluten/dairy-free.
• Easy. There aren’t any complicated steps or hours of prep, so stuffed pepper soup is a simple and delicious weeknight dinner option!

Variations on Stuffed Bell Pepper Soup

Instead of ground chuck and pork sausage, use 2 pounds of your favorite meats. Ground beef, turkey, or chicken are great options. To make this soup vegetarian, use plant-based meats or beans instead of the meat, vegetable broth, and vegetable bouillon cubes.

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How to Store and Reheat 

Store leftover stuffed pepper soup in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan set over medium-low heat until warmed through.

How to Freeze 

Let stuffed pepper soup completely cool to room temperature, place it into airtight containers, and freeze for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

While this stuffed pepper soup is a meal all on its own, homemade bread is always a welcome addition to soup night. Try stuffed pepper soup with Garlic Cheesy Cornbread Drop Biscuits. Homemade Hawaiian Rolls, or Dinner Rolls.

And don’t forget the toppings! I love topping my bowl of soup with a sprinkle of fresh cilantro, shredded cheese, and breadcrumbs.

More Beef Soup Recipes To Try

• Meatball Parmesan Soup
• Cheeseburger Soup
• Easy Taco Soup
• Lasagna Soup
• Shepherd’s Pie Soup
• Hamburger Soup
• Beef Tortilla Soup
• … Or try Instant Pot Stuffed Pepper Soup!

Notes from the Test Kitchen

• Use any combination of your favorite bell peppers. For even more color, add an orange bell pepper to the mix!
• Bouillon cubes and broth add flavor and saltiness, so taste the soup before adding additional seasonings.

Recipe Card

Stuffed Pepper Soup Recipe

4.66 from 111 votes

Prep: 10 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 10 minutes mins

Servings: 6

Author: Becky Hardin

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Hearty and comforting Stuffed Pepper Soup is loaded with savory flavor. It's everything you love about classic stuffed peppers in soup form!

Step-by-step photos can be seen below the recipe card.

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Ingredients 

1x2x3x

• ▢ 1 pound ground chuck
• ▢ 1 pound bulk hot pork sausage
• ▢ 1 red bell pepper halved and divided
• ▢ 1 yellow bell pepper halved and divided
• ▢ 1 green bell pepper halved and divided
• ▢ 1 yellow onion diced
• ▢ 3 cloves garlic minced
• ▢ 6 cups low-sodium chicken broth
• ▢ 29 ounces petite diced tomatoes (2 (14.5-ounce) cans)
• ▢ 2 teaspoons Worcestershire sauce
• ▢ 2 beef bouillon cubes diced
• ▢ 2 teaspoons fresh thyme leaves
• ▢ ½ teaspoon dried oregano
• ▢ ¼ teaspoon crushed red pepper flakes
• ▢ 1 cup dry quick-cooking brown rice
• ▢ 2 tablespoons olive oil
• ▢ Kosher salt and freshly ground black pepper to taste

Optional Garnishes

• ▢ Chopped fresh cilantro or parsley
• ▢ Shredded cheese
• ▢ Breadcrumbs or crushed crackers

Cook ModePrevent your screen from going dark

Instructions 

• Line a bowl with paper towel. Set aside.
• Brown the ground chuck and sausage in a large dutch oven set over medium heat. Transfer the meat to the prepared bowl and remove all except 2 tablespoons of rendered fat from the pot. Discard the removed fat.
  1 pound ground chuck, 1 pound bulk hot pork sausage
  
• Cut each pepper two ways. Cut one half of each pepper into bite-size pieces (about ½-inch x 1-inch pieces) and dice the other half. Place the pepper chunks into a small bowl and set aside.
  1 red bell pepper, 1 yellow bell pepper, 1 green bell pepper
  
• Place the diced peppers and onion in the pot and cook, stirring often, until vegetables are softened and onion is translucent, about 4 minutes. Add the garlic and stir for 30 more seconds.
  1 yellow onion, 3 cloves garlic
  
• Add browned meat, chicken stock, tomatoes, Worcestershire sauce, bouillon, thyme, oregano, crushed red pepper, and brown rice to the pot and stir.
  6 cups low-sodium chicken broth, 29 ounces petite diced tomatoes, 2 teaspoons Worcestershire sauce, 2 beef bouillon cubes, 2 teaspoons fresh thyme leaves, ½ teaspoon dried oregano, ¼ teaspoon crushed red pepper flakes, 1 cup dry quick-cooking brown rice
• Bring to a boil, then reduce the heat and simmer until the rice is cooked and the soup has thickened.
  
• Season with salt and black pepper.
  Kosher salt and freshly ground black pepper
• While the soup reduces, cook the reserved bell pepper chunks with olive oil in a medium skillet set over medium heat. Cook just until the peppers have softened and have a little color. Add the bell pepper chunks to the soup and stir. Continue simmering 10 minutes.
  2 tablespoons olive oil
  
• To serve, garnish with chopped fresh cilantro or parsley, shredded cheese, and homemade bread crumbs.
  Chopped fresh cilantro
  

Video

Becky’s Tips

• Nutritional information does not include optional ingredients.

Storage: Store soup in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Serving: 1bowlCalories: 695kcalCarbohydrates: 45gProtein: 35gFat: 43gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 108mgSodium: 1523mgPotassium: 1300mgFiber: 6gSugar: 10gVitamin A: 1409IUVitamin C: 110mgCalcium: 111mgIron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Stuffed Pepper Soup Step by Step

Cook the Beef: Line a bowl with paper towel. Set aside. Brown 1 pound of ground chuck and 1 pound of bulk hot pork sausage in a large Dutch oven set over medium heat. Transfer the meat to the prepared bowl and remove all except 2 tablespoons of rendered fat from the pot. Discard the removed fat.

Cut the Peppers: Cut 1 red bell pepper, 1 yellow bell pepper, and 1 green bell pepper two ways. Cut one-half of each pepper into bite-size pieces (about ½-inch x 1-inch pieces) and dice the other half. Place the pepper chunks into a small bowl and set aside.

Cook the Veggies: Place the diced peppers and 1 diced yellow onion in the pot and cook, stirring often, until the vegetables are softened and the onion is translucent, about 4 minutes. Add 3 minced cloves of garlic and stir for 30 more seconds.

Simmer the Soup: Add the browned meat, 6 cups of low-sodium chicken broth, 29 ounces (2 cans) of petite diced tomatoes, 2 teaspoons of Worcestershire sauce, 2 diced beef bouillon cubes, 2 teaspoons of fresh thyme leaves, ½ teaspoon of dried oregano, ¼ teaspoon of crushed red pepper flakes, and 1 cup of dry quick-cooking brown rice to the pot and stir. Bring to a boil, then reduce the heat and simmer until the rice is cooked and the soup has thickened. Season with salt and pepper.

Cook the Peppers: While the soup reduces, cook the reserved bell pepper chunks with 2 tablespoons of olive oil in a medium skillet set over medium heat. Cook just until the peppers have softened and have a little color. Add the bell pepper chunks to the soup and stir. Continue simmering for 10 minutes.

Garnish and Serve: To serve, garnish with chopped fresh cilantro or parsley, shredded cheese, and homemade bread crumbs.