Enjoy all the flavors of stuffed peppers without all the work in this easy Stuffed Pepper Soup recipe. With ground beef, sausage, bell peppers, and a tomato sauce base, this hearty soup is quick and easy to make and so satisfying on a chilly evening.
This is a complete meal all on its own and happens to be dairy-free and gluten-free. If you’re not following a gluten free diet though, it’s wonderful served with some popovers, 7 Up Biscuits, or dutch oven bread to help mop up the last spoonfuls!
Hearty Stuffed Pepper Soup
During the colder months, there is nothing I love more than filling my favorite soup bowls with a big helping of hearty soup to warm me up. This stuffed pepper soup recipe is one of my favorites because it features all the ingredients of traditional stuffed peppers – ground beef and sausage, green bell peppers, rice and a tomato sauce, along with a handful of seasonings – without the work of actually stuffing peppers.
While some versions of this recipe use just ground beef, I love to do a combination of sausage and beef as the sausage really adds great flavor. The taste is savory and mild, but you can easily spice it up by opting for hot Italian sausage and hot Rotel.
You’re looking at 15 minutes of prep and 25 minutes of simmering. Pretty quick, very easy, and so tasty!
This soup is loaded with great flavor from a variety of ingredients. Here’s what you’ll need to make it:
(Scroll below to the printable recipe card for details and measurements.)
- Extra virgin olive oil – Used to sauté the vegetables and meats.
- Ground beef – A lean ground beef is ideal, like 90/10, so there’s very little excess fat.
- Italian sausage – Choose mild or spicy based on your taste preferences.
- Vegetables – This hearty soup recipe is loaded with vegetables. I used sweet onion, red and green bell peppers, canned diced tomatoes, and a can of Rotel chilies and tomatoes, as well.
- Low-sodium beef broth – Beef broth adds a deep, rich flavor, but you can use chicken or vegetable broth if that’s what you have on hand.
- Brown sugar – Adds just enough sweetness to balance the zesty peppers and spicy sausage.
- Worcestershire sauce – This adds depth of flavor.
- Taco seasoning – I like to use my homemade taco seasoning.
- Long grain rice – The rice is cooked separately while the soup simmers.
- Salt & pepper – For flavor.
- Fresh parsley – For serving.
This stuffed bell pepper soup is versatile and forgiving. It’s a great recipe for experimenting and adding ingredients that you have on hand. Here are a few ways to switch up the recipe:
- Adjust the seasonings. Chili powder or a tablespoon of onion soup mix are both great ways to switch up the flavor a bit.
- Add some beans. For a heartier, more chili-like soup, add in a can of your favorite beans.
- Use ground turkey. For a leaner option, replace the ground beef with ground turkey.
- Use tomato sauce. For a creamier tomato base, you can use 15 ounces of tomato sauce instead of the can of diced tomatoes.
- Swap out the rice. Brown rice, quinoa, and barley are all great alternatives to the long grain rice we use. (Keeping in mind, they will take longer to cook.)
- Add cheese. For a cheesy twist, add some shredded Mexican blend cheese, cheddar cheese, or pepper jack to the soup.
How to Make Stuffed Pepper Soup
Not only is this soup hearty and filling, it’s also easy to make – much easier than making traditional stuffed peppers. When preparing this stuffed pepper soup recipe, keep these tips in mind:
(The detailed steps and directions are included in the printable recipe card below and don’t miss the video below also.)
- Use a variety of peppers. Red and yellow peppers tend to be on the sweet side, while green peppers have a bit more bite. Use one or the other, or a combination of all three.
- Prepare the rice while the soup simmers. Unless you have leftover rice in the fridge, the time is takes for the soup to simmer is just enough time to cook your rice according to the directions listed on the package.
- Don’t cook the rice in the soup. The rice absorbs a lot of liquid so instead of stirring it in, you may want to spoon cooked rice into individual bowls and ladle the soup over top.
Can I Make This in the Crockpot?
Yes, you can easily turn this recipe into slow cooker stuffed pepper soup! You’ll still want to brown the sausage and ground beef and sauté the onions and garlic. From there, just add everything to your crockpot and cook on low for 5-6 hours. Cook the rice separately on the stovetop just before the soup finishes.
What to Serve with Stuffed Pepper Soup
Between the rice, vegetables, and beef/sausage combo, this hearty soup is a complete meal all on its own. You can enjoy it as is, but serving it with some popovers, 7 Up Biscuits, or dutch oven bread to help mop up the last spoonfuls is never an unwanted addition!
How to Store Leftovers
This hearty soup stores and reheats well. However, if you plan on having leftovers I recommend not adding the cooked rice directly to the soup and instead, storing it separately.
- In the fridge. This soup will last for 3-4 days in the fridge in an airtight container. Reheat in the microwave or on the stovetop.
- In the freezer. Stuffed pepper soup freezes well. Allow to cool then transfer to freezer containers or bags. It will freeze for up to 3 months. Add the rice after the soup thaws.
More Soup Recipes:
- Chicken and Rice Soup
- Matzo Ball Soup
- Slow Cooker Beef Stew
- Ham and Potato Soup
- French Onion Soup
- Pasta Fagioli Soup
Stuffed Pepper Soup
- 2 tablespoons extra virgin olive oil
- 1 pound lean ground beef
- 1 pound Italian sausage (mild or spicy)
- 1 small sweet onion (diced)
- 1 small red bell pepper (ribs and seeds discarded, diced)
- 1 small green bell pepper (ribs and seeds discarded, diced)
- 2 cloves garlic (minced)
- salt and pepper (to taste)
- 15 ounces petite diced tomatoes (undrained)
- 10 ounces Rotel (undrained – choose from original, hot or mild)
- 4 cups low-sodium beef broth
- 2 cups water
- 1/4 cup brown sugar (packed)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon taco seasoning
- 1 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 2 cups long grain rice (cooked)
- fresh chopped parsley (for serving)
- In a large Dutch oven or heavy-bottomed pot, warm olive oil over medium-high heat. Add in the beef and sausage; cook, breaking up the meat with a wooden spoon, until browned and no pink remains, about 3-5 minutes. Drain off grease and return to the heat.
- Add in the onions and peppers; saute for 3 minutes, then add in the garlic and cook until fragrant, about 30 seconds. Season with salt and pepper, to taste.
- Stir in the diced tomatoes, Rotel, beef broth, water, brown sugar, Worcestershire sauce, taco seasoning, salt, and pepper.
- Bring to a boil, then reduce heat to a gentle simmer; cook, uncovered for 15 or until peppers are tender.
- Stir in cooked rice and warm through.
- Taste and adjust seasonings, if necessary.
- Sprinkle with parsley, serve, and enjoy.