Stuffed Pepper Soup

By Becky Hardin

Published Jan 13, 2022

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.

stuffed pepper soup in a blue dutch oven with a wood spoon - 5

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.

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.

stuffed pepper soup in a bowl with a spoon - 7

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.

5-Star Review

“Made the soup tonight, it was delicious! My husband helped stir and couldn’t wait to enjoy a bowl! It is definitely a keeper. Thank you!” -Diana

Ingredients1x2x3x

▢ 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

Video

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

Becky’s Tips

Nutritional information does not include optional ingredients.

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

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.

a wooden spatula removing ground beef from a dutch oven and adding it to a plate lined with paper towels. - 8

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.

a person cutting bell peppers into chunks with a knife. - 9

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.

stuffed pepper soup simmering in a dutch oven. - 11

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.

large chunks of bell peppers in a sautepan. - 12

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

Stuffed Pepper Soup Recipe