This post may contain affiliate links. See our Privacy Policy.
My take on stuffed pepper soup includes all of the typical ingredients: ground beef, multicolored bell peppers, tomatoes and sauce, and rice. The rice, though, is entirely optional, so feel free to serve it on the side or serve the soup with riced cauliflower.
Stuffed pepper soup is versatile as well, so go ahead and add extra veggies. Diced carrots and sliced celery would be excellent additions, or add some thawed frozen peas or green beans near the end of cooking time. If you like Italian flavors, replace the tomato sauce with marinara sauce and add some Italian seasoning. Serve it with garlic bread and some Parmesan cheese for sprinkling.
What You’ll Like About This Dish
All the flavor, none of the fuss. You get the essence of stuffed peppers in a one-pot meal—no stuffing required.
Easy to customize. Add extra vegetables, use riced cauliflower, or swap in marinara for an Italian-style twist.
Freezer-friendly and filling. Makes a satisfying meal now or later, with or without rice.
Ingredient Notes
- Ground beef: Use lean or regular ground beef, depending on your preference.
- Onion and garlic: Aromatics that build the flavor base of the soup.
- Bell peppers: A mix of red, green, and yellow gives sweetness and color.
- Diced tomatoes and tomato sauce: Provide body and acidity—use crushed tomatoes if preferred.
- Beef stock: Choose low or no-sodium stock so you can adjust seasoning.
- Granulated sugar: Optional—helps balance the acidity of the tomatoes.
- Salt and pepper: Adjust to taste once the soup has simmered.
- Rice: Long-grain white rice is traditional, but it can be omitted or swapped for cauliflower rice.
- Fresh parsley: Optional, for a fresh garnish just before serving.
Steps to Make Stuffed Pepper Soup
- Brown the ground beef in a Dutch oven, then add chopped onion and garlic and cook until tender.
- Stir in the chopped bell peppers and cook briefly to soften.
- Add the diced tomatoes, tomato sauce, beef stock, sugar, salt, and pepper.
- Bring to a boil, then reduce to a simmer and cook for about 25 to 30 minutes.
- While the soup simmers, cook the rice separately according to package directions.
- To serve, spoon rice into shallow bowls and ladle the soup around it. Garnish with chopped parsley, if desired.
Tips for Stuffed Pepper Soup
- Cooking the rice separately helps prevent it from getting mushy if you store leftovers.
- Use riced cauliflower for a low-carb version—stir it in during the last few minutes of cooking.
- Want it extra rich? Add a handful of shredded cheddar or Parmesan before serving.
- Make it in advance—the flavors deepen after a day in the fridge.
Recipe Variations
- Italian-style. Swap the tomato sauce for marinara and add Italian seasoning.
- Vegetable-loaded. Stir in carrots, celery, or thawed green beans or peas.
- Spicy version. Add crushed red pepper flakes or chopped jalapeño.
- Turkey version. Substitute ground turkey for the ground beef.
- Cheesy twist. Top each bowl with shredded cheese and let it melt into the soup.
- Low-carb. Skip the rice and serve as-is, or stir in cauliflower rice.
Serving Suggestions
- Serve with crusty bread or garlic toast for a hearty meal.
- Top each bowl with shredded cheddar, Parmesan, or a dollop of sour cream.
- Pair with a crisp green salad or a chopped veggie salad.
- Offer a variety of toppings like sliced green onions or crushed tortilla chips.
How to Store Stuffed Pepper Soup
Refrigerate: Store cooled soup in an airtight container in the fridge for up to 4 days. Keep rice separate for best texture.
Freeze: Freeze the soup (without rice) for up to 3 months. Add freshly cooked rice when reheating.
Reheat: Warm the soup on the stovetop over low heat, stirring occasionally. If using leftover rice, add it at the end and heat just until warmed through.
Stuffed Pepper Soup
Ingredients
- 1 tbsp vegetable oil
- 1 ½ pounds ground beef
- 1 onion, chopped (about 1 cup)
- 2 cloves garlic, minced
- 3 bell peppers, (1 each, red, green, and yellow or orange)
- 1 (14.5-ounce) can diced tomatoes, with juice
- 1 (15-ounce) can tomato sauce
- 3 cups beef stock, unsalted
- 2 tsp granulated sugar, optional
- 1 tsp kosher salt, or to taste
- ½ tsp ground black pepper
- 3 cups hot cooked rice
- Chopped fresh parsley leaves, optional
Recommended Equipment
Instructions
- Heat the vegetable oil in a Dutch oven over medium heat. Add the ground beef and cook, stirring, for 3 minutes. Add the onion and continue to cook until the beef is no longer pink and the onion is translucent. Add the garlic and sauté for 1 minute longer.1 tbsp vegetable oil | 1 1/2 pounds ground beef | 1 onion | 2 cloves garlic
- Remove the stems and seeds from the bell peppers and chop them coarsely. Add them to the beef mixture and continue to cook for 2 minutes.3 bell peppers
- Add the tomatoes, tomato sauce, beef stock, sugar, salt, and pepper to the beef and vegetables. Bring the soup to a boil. Reduce the heat to the lowest setting and simmer for 25 to 30 minutes.1 (14.5-ounce) can diced tomatoes | 1 (15-ounce) can tomato sauce | 3 cups beef stock | 2 tsp granulated sugar | 1 tsp kosher salt | 1/2 tsp ground black pepper
- To serve, mound the rice in the center of a wide, shallow bowl and ladle the soup around it. If desired, sprinkle with some chopped parsley leaves.3 cups hot cooked rice | Chopped fresh parsley leaves
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
