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This easy Stuffed Pepper Soup recipe is a perfect weeknight dinner! The one pot meal includes ground beef, sweet bell peppers and tender rice in a zesty tomato-based broth. It’s flavorful, satisfying, family-friendly, and ready in less than an hour!
Stuffed Bell Pepper Soup Recipe
This simple recipe is such a fun twist on Classic Stuffed Peppers. The rich, hearty flavors in the vegetable, beef and rice soup come together in a flavorful dish that’s so cozy and comforting. Italian herbs like basil and oregano add a subtle touch of freshness to the delicious veggie-packed meal. You just can’t beat the combination of beef, tomatoes and rice simmering on the stovetop!
While some soups and stews require more patience and a longer cooking time, this Stuffed Pepper Soup recipe is a great weeknight option. It’s ready from start-to-finish in less than an hour, and much of that time is hands-off. The soup is also a good prep-ahead option, since it reheats beautifully and keeps in the refrigerator or freezer for extended periods.
Peppers for Stuffed Pepper Soup
Any sweet bell peppers will work well in this recipe. I use green bell peppers, which are slightly zesty and a nice contrast to the sweet tomatoes and onions. If you prefer sweeter peppers, try using red, yellow or orange bell peppers in this soup. Or, if you like, mix-and-match the peppers — for instance, use one green bell pepper and one red bell pepper.
I like to dice the peppers into fairly small pieces because they cook faster and because they’re just easier to eat. My boys don’t want to wrestle with giant hunks of bell pepper in their bowls. If, however, you like larger, chunkier pieces of pepper in your soup, that’s fine too — you’ll just need to simmer them in the broth for 20-30 minutes (instead of about 15 minutes for the smaller pieces).
Ingredients for Stuffed Pepper Soup
- Ground beef
- Onion
- Garlic
- Beef broth
- Tomato sauce
- Canned diced tomatoes
- Bell peppers
- Brown sugar
- Basil
- Oregano
- Rice
How to make Stuffed Pepper Soup on the Stovetop
This quick stovetop soup only requires about 45 minutes of cooking.
Step 1: Cook Beef, Onion and Garlic
In a large pot or Dutch oven, brown the beef with the onion and garlic until the meat is no longer pink. Drain off the fat.
Step 2: Stir in Broth, Vegetables and Seasoning
Add the broth, tomato sauce, diced tomatoes, bell peppers, brown sugar, basil and oregano. Bring the soup to a boil, then reduce the heat to low, cover, and simmer until the peppers are tender (about 15 minutes).
Step 3: Add Rice
Stir in the cooked rice, season with salt and pepper, and simmer for about 5-10 more minutes. Ladle into bowls and serve!
How to make Stuffed Pepper Soup in the Crockpot
If you’re planning to be out of the house for the afternoon, you can prepare the soup in your slow cooker.
- Brown the beef, onion and garlic in a skillet. Drain off the fat and transfer to a Crock Pot.
- Add the broth, tomato sauce, diced tomatoes, bell peppers, brown sugar, basil and oregano to the Crock Pot. Stir to combine.
- Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours.
- Stir cooked rice into the slow cooker and continue cooking until warmed through (about 10 more minutes). Ladle into bowls and enjoy!
What to serve with Stuffed Pepper Soup
With vegetables, meat and rice, this soup is a one-pot meal! If you’d like to offer additional sides, here are a few options that go well with Stuffed Pepper Soup:
- A green salad dressed in Balsamic Vinaigrette or a Caesar Salad
- A loaf of homemade No-Knead Bread or a crusty French baguette
- Garlic Bread
- Buttermilk Biscuits
Make Ahead
If you’re planning to make this soup in advance, prepare as instructed but do not add the rice. Let the soup cool, cover, and refrigerate for 3-4 days or freeze for up to 3 months. When you’re ready to serve the soup, warm the broth over a low flame, stir in the rice, and simmer (covered) for 5-10 minutes.
Storage Tips
Leftover soup will keep in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months. Reheat individual portions in a microwave-safe bowl in the microwave for 1-2 minutes, or warm larger servings in a covered saucepan on the stovetop over low heat.
Tips for the Best Amish Stuffed Pepper Soup
- Save time and money by using leftovers in this soup. Leftover sausage or ground beef, any variety of leftover rice, or bits and pieces of leftover vegetables will all work here. It’s a great opportunity to clean out the fridge!
- Shortcut: If you don’t want to boil a pot of rice for this soup, you can microwave a packet of Uncle Ben’s Ready Rice in about 90 seconds. Each packet is approximately 2 cups of rice, so there’s no waste.
- To thicken the soup, simmer the pot uncovered. You can also stir in additional rice. Add as much rice as necessary to reach the desired consistency.
Recipe Variations
- Use bulk Italian sausage instead of ground beef in this recipe, or try a combination of half sausage and half beef. You can also make the soup using ground turkey.
- Any variety of cooked rice will work in the soup. I prefer long-grain white rice, but brown rice or basmati rice are both good options, too.
- If you have access to fresh herbs, substitute 1 tablespoon of fresh minced basil and 1 tablespoon of fresh oregano for the dried herbs. Fresh parsley is also a nice addition, and serves as a pretty garnish, too!
- Use red bell peppers or other sweet bell peppers instead of the green bell peppers.
- Spicy Stuffed Pepper Soup: add crushed red pepper flakes for a spicy kick!
More homemade soup recipes that you might enjoy:
Stuffed Pepper Soup
Ingredients
- 1 lb. ground beef
- ½ cup finely-diced onion
- 1 clove garlic, minced
- 2 cups beef broth
- 1 (15 ounce) can tomato sauce
- 1 (14.5 ounce) can diced tomatoes, NOT drained
- 2 green bell peppers, seeded and diced
- 2 tablespoons brown sugar
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- 2 cups cooked white rice
- Salt and pepper, to taste
- Optional garnish: chopped fresh parsley
Instructions
- In a Dutch oven over medium-high heat, cook and stir the ground beef, onion and garlic until the meat is no longer pink; drain.
- Stir in the broth, tomato sauce, diced tomatoes, bell peppers, brown sugar, basil and oregano. Bring to a boil, then reduce the heat to low, cover and simmer until the peppers are tender, about 15-20 minutes.
- Stir in the rice, season with salt and pepper, and simmer for 5-10 more minutes. Ladle into bowls and garnish with chopped fresh parsley, if desired.
Notes
- To thicken the soup, simmer the pot uncovered. You can also stir in additional rice. Add as much rice as necessary to reach the desired consistency.
- Use bulk Italian sausage instead of ground beef in this recipe, or try a combination of half sausage and half beef. You can also make the soup using ground turkey.
- Any variety of cooked rice will work in the soup. I prefer long-grain white rice, but brown rice or basmati rice are both good options, too.
- If you have access to fresh herbs, substitute 1 tablespoon of fresh minced basil and 1 tablespoon of fresh oregano for the dried herbs. Fresh parsley is also a nice addition, and serves as a pretty garnish, too!
- Use red bell peppers or other sweet bell peppers instead of the green bell peppers.
- Spicy Stuffed Pepper Soup: add crushed red pepper flakes for a spicy kick!
So so good!!!!
Yay! Thanks, Molly! So glad that you liked it. 🙂
I’d like to put this in the crockpot…any suggestions? By the way, I love your recipes.
Hi, Deb! Thanks for your note! Yes, you can definitely make this in the slow cooker. I’ve included those instructions in the body of the blog post, so just scroll up for all of the details. 🙂
Thank you
Happy New Year to you and your family. Today was my second time making this dish. I realized today that I added uncooked rice the first time and it was too late to cook some now so I added raw rice again. The dish worked perfectly both times. It’s probably not as soupy as it should be but the flavours are delicious and it definitely fits the bill as comfort food. I also froze individual portions and it reheated as good as the day it was made. Thank you again for all your recipes. I look forward to your email every Sunday morning.
Hi, Donna! Happy New Year! Thank you so much for your note. I’m glad to know that the soup works either way! 🙂
I make this throughout the winter. Even green bell pepper haters love it. I add the juice of a lemon to make it sweet and sour style (NYC Jewish style).You might have to add a bit more brown sugar to balance it out.
Your version sounds delicious, Joan. Thank you!