Stuffed Pepper Soup

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Stuffed Pepper Soup – Sweet & tangy comforting soup that tastes like stuffed peppers in a bowl! It’s full of beef, rice, and veggies.

Stuffed pepper soup in a bowl

Stuffed Pepper Soup Recipe

Stuffed pepper soup is one of the best soups I’ve had in a long time.  My husband and I both loved it.  It kind of reminded me of chili without the chili powder.  The broth is a little bit sweet from sweet bell peppers and brown sugar.

How To Make Stuffed Pepper Soup

*Note:  The full printable recipe card is at the bottom of this post.

  • Add ground beef to a large pot.
  • Cook the beef and break it apart.
  • Add diced tomatoes, tomato sauce, beef broth, chopped green bell peppers, chopped red bell peppers, chopped onion, brown sugar, garlic, salt, and pepper.

Pot full of ground beef, chopped sweet bell peppers, chopped onion, diced tomatoes, tomato sauce, garlic, brown sugar, salt, and pepper for a stuffed pepper soup recipe

  • Bring the liquid to a boil then reduce to a simmer.
  • Simmer covered for 20 minutes.

Adding uncooked rice to a pot of stuffed pepper soup

  • Add uncooked white rice.
  • Cook another 20 minutes.

Stuffed pepper soup being labeled out of a pot

I served mine topped with some shredded cheese, since stuffed peppers are usually topped with cheese.  It tasted like stuffed peppers in a bowl.  And, it was much easier than actually making stuffed peppers.

Check Out These Other Easy Soup Recipes.

Watch the step by step recipe video for Stuffed Pepper Soup below.

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Bowl of the best stuffed pepper soup

Stuffed Pepper Soup Recipe

5 from 3 votes
Stuffed Pepper Soup - Sweet & tangy comforting soup that tastes like stuffed peppers in a bowl! It's full of beef, rice, and veggies.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes


Servings 6 servings
Calories 255 kcal


  • 1 lb. 90% lean ground beef
  • 1 (15 oz.) can petite diced tomatoes
  • 1 (15 oz.) can tomato sauce -with Italian herbs if you can find it
  • 2 medium sweet bell peppers (any color) -chopped
  • 1 medium onion -chopped
  • 1 clove garlic -minced
  • 1 (15 oz.) can beef broth
  • 2 tbsp. packed light brown sugar
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/3 cup uncooked white rice


  • Add the beef to a large soup pot and place it over medium-high heat.  Break it apart with a wooden spoon.  Cook until browned, 6-8 minutes.  Drain off excess fat, if necessary.
  • In the same pot, add the remaining ingredients, EXCEPT for the rice. Bring the liquid to a boil, then reduce to a simmer (medium-low). Cover and simmer for 20 minutes.
  • Stir in the rice. Cover and simmer 20 minutes more, until the rice is tender (this may take longer if you use something other than white rice).


Serving: 1/6th of the recipe | Calories: 255kcal | Carbohydrates: 26g | Protein: 19g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 1101mg | Potassium: 852mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1700IU | Vitamin C: 63.6mg | Calcium: 62mg | Iron: 3.8mg
Course Dinner, Entree, Main Course, Soup
Keyword easy soup recipe, stuffed pepper soup
Cuisine American
Author Amanda Finks

Check out all of my great ground beef recipes.

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  1. As written I would give it a four star it is a good base recipe. I did add 2 bay leaves, one carrot for sweetness, took out the brown sugar, also added two celery stalks, smoked and regular paprika to taste, dried parsley, granulated garlic in addition to the garlic it called for, 32 oz beef stock, 3 beef bullions cubes instead of the salt and 1/2 cup uncooked rice.

    1. 5 stars
      Two RIBS of celery, not 2 STALKS of celery I should hope!

      I omitted really br sugar b/c not needed, added a dash of worstershire, fresh parsley and used fresh tomatoes to reduce Na+. Also used homemade and much reduced Na beef stock. Delicious!

      Worth the extra work to rid the sugar, high Na+ content…Oh and I used healthier choice of brown rice instead of white. Added nice freshly ground black pepper!
      Really good.

  2. 5 stars
    I love this idea of saving time on making stuffed peppers and making it into a soup instead. It’s brilliant! This would be the perfect dinner to whip up at the last minute.

About Amanda Finks

I’m a Registered Dietitian Nutritionist living in Zionsville, IN. I’m an avid cook, travel nerd, & lover of good food! I’m trained in Food Science & recipe development. It’s my mission to bring you the BEST recipes your whole family will love!

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