Homemade Stuffed Peppers Soup (2024)

Ground Beef – You can use lean ground beef like 90/10, but it tends to be chewier due to the lack of fat. I prefer to use 85/15 or even 80/20 ground beef for juicier and tastier beef. You can also substitute ground turkey for a leaner version of this recipe.

Bell Peppers – Feel free to use whichever color you prefer. Using a mix of different ones can add a fun variety of colors to this bell pepper soup.

Tomato – Use a can of fire roasted or garlic diced tomatoes to save time and add an extra depth of flavor.

Beef Broth – Although beef broth is preferred for deeper flavor, you can substitute vegetable broth if needed.

Rice – I prefer to use jasmine rice, but any long grain rice, basmati, or brown rice will work just as well. Just keep an eye on the soup as some will take longer to cook than others.

See recipe card for complete information on ingredients and quantities.

Which Bell Pepper To Choose

All bell peppers are good sources of nutrients like potassium, fiber, folic acid, and vitamins A and C. Although, the are not all the same.

The longer a bell pepper sits on the vine, the richer in nutrients it becomes. As a result, red bell peppers are the healthiest, with orange peppers right behind them. Yellow and green bell peppers have the fewest nutrients.

In fact, red bell peppers have almost 11 times more beta-carotene than green ones!

Prepare. This is great to do before you get started. That way, everything is ready to go! Dice all of the vegetables and set the aside.

Sauté the vegetables. Preheat a Dutch oven (or other large pot) over medium heat and add olive oil. Add the diced onions and bell peppers and cook until they begin to soften (1). Mix in diced tomato and cook for a few more minutes (2).

Cook the ground beef. Move the vegetables over to the sides and add ground beef to the middle of the pot (3). Break it apart, cover the pot with a lid, and cook for a few minutes. After a few minutes, break up the meat some more and start mixing it with veggies. Close the lid and keep cooking until the beef is mostly done. Make sure to break up as many clumps as you can.

Add the liquid. Mix in tomato paste, then pour in beef stock (4).

Season and cook. Season with oregano, basil, garlic powder, salt, and pepper, (5) mix well and lower the heat to low. Close the lid but leave a small crack for the heat to escape. Cook for about 20 minutes.

Add rice. Mix in rice (6), close the lid back up and cook until rice is done (7).

PRO TIP: If you know you’ll have leftovers, cook the rice separately instead and add it to the soup as needed. Otherwise, the rice will continue to absorb the liquid from the soup and the texture may become too mushy.

Can I make stuffed pepper soup in the Crockpot?

Can I add more vegetables?

Absolutely, you can always add extra veggies that are already in the soup or add some other vegetables. Some good veggies to add are mushrooms, leeks, kale, carrots, green beans, and corn.

Can I make this soup with ground turkey?

Absolutely! You can definitely use lean ground turkey meat instead of ground beef. Try not to use “extra lean” ground turkey because it will be too dry.

What to serve with stuffed pepper soup?

Storing, Reheating, and Freezing Instructions

Storage – Store the stuffed pepper soup and rice in separate airtight containers and keep in the refrigerator. Both will last up to 4 days before the texture starts to change.

Reheating – Simmer the soup on the stove or heat in the microwave until warmed through. Then, mix in fresh rice or add cooked rice towards the end of reheating to warm it at the same time.

Freezing – Again, store the unstuffed pepper soup without the rice for best consistency. Freeze in a zip-top bag or sealed container for up to 3 months, then thaw in the refrigerator before reheating. It may help to store the soup in individual portions so you can thaw just what you need.

More Comforting Recipes To Try

• Steak and Cheese Soup
• Vegetable Soup
• Loaded Baked Potato Soup
• Tomato Basil Soup
• Chicken Fajita Stuffed Peppers