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Stuffed pepper soup tastes like stuffed peppers in soup form. Savory beef, tomatoes, bell peppers, and rice are the ultimate comfort food.
Why you'll love this recipe
- Stuffed pepper soup is the lazy way to enjoy stuffed bell peppers.
- Easy for any cooking level and feeds a small army.
- Includes Instant Pot and stove instructions.
- Tastes like stuffed pepper soup Grandma would make.
- Low-calorie, nutrition-packed dinner option.
- Weeknight friendly and family-loved.
Grab the French bread because you'll want to sop up every last drop of this stuffed bell pepper soup! Just like cabbage roll soup, this scrumptious, tomato-ey recipe makes a comforting bowl of soup that brings the family together. This is one for the dinner rotation!
Ingredient notes
See printable recipe card below for quantities.
- olive oil - or preferred cooking oil
- onion - any color will work
- ground beef - I use 90% lean beef for this recipe. A less lean option will certainly work and I recommend draining excess grease.
- bell peppers - Use green, orange, yellow, or red bell peppers. The more colors you use, the prettier your soup will be.
- crushed tomatoes - Use any canned tomatoes. I prefer crushed variety because the texture creates a thick and saucy base for this soup.
- tomato paste - This helps thicken and flavor bell pepper soup.
- Worcestershire sauce - Add savoriness and umami flavor. Even a small amount is packed with flavor.
- seasonings - I personally love homemade Italian seasoning and red chili flakes for this soup. Of course, salt and pepper will help balance all of the flavors.
- chicken broth - Use any broth or plain water for this recipe.
How to make this recipe
Enjoy these step-by-step stove instructions for stuffed pepper soup. You'll find the full, printable recipe below, including pressure cooker instructions.
Step 1. Saute onion and garlic over medium-high heat until tender. Add ground beef and saute until browned.
Step 2. Add bell peppers and saute a few minutes until softened. Add crushed tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, salt, pepper, crushed red pepper, and chicken broth.
Step 3. Bring to a boil, then reduce heat and simmer about 30 minutes, or until soup broth thickens to desired consistency. Serve with your choice of whole grains as or enjoy as it is!
I love it with cauliflower rice and a slice of French bread. You know, we're all about balance over here LOL!
Recipe tips
- When time permits, I like to saute the onions a bit longer to brown them because it adds another delicious layer of flavor to this soup.
- Make this stuffed pepper soup spicy by adding more crushed red pepper early in the recipe. You can also serve the soup with cayenne pepper or a favorite hot sauce and let individuals adjust the heat level.
- The pressure cooker version of this soup gets it on the table in about 30 minutes, whereas the stove version is closer to 50 minutes. Both are delicious!
Recipe variations
- Substitute ground beef with Italian sausage or ground turkey. Or use any combination of these proteins as desired.
- Make it meatless by using a meat substitute or simply omit the beef.
- Use any broth for this recipe. I prefer chicken broth for its mild flavor.
- Serve bell pepper soup with quinoa, brown rice, or naturally low-carb cauliflower rice for added nutrients.
Recommended soup recipes
- Zuppa Toscana Recipe
- Crock Pot Chicken Veggie Soup
- Cabbage Roll Soup
- Ham and Bean Soup
- Split Pea Soup Recipe
- Lasagna Soup
- Minestrone Soup
📖 Recipe
Stuffed Pepper Soup Recipe
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Video
When scaling the recipe 2x or 3x, the gray ingredient note stays the same. Adjust quantities accordingly.
Ingredients
- 2 tablespoons Olive Oil
- 1 large Onion, diced
- 3 cloves Garlic, minced
- 1 pound Lean Ground Beef (uncooked), or sausage or turkey
- 3 small Bell Peppers (any colors), diced
- 1 (28-ounce can) Crushed Tomatoes
- ½ (6-ounce can) Tomato Paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian Seasoning
- 1 teaspoon Sea Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Crushed Red Pepper, or more as needed
- 4-6 cups Chicken Broth, or beef broth
Optional
- Cooked rice or quinoa, as needed for serving
Instructions
- Heat OLIVE OIL over medium-high heat. Add ONIONS and GARLIC, sauté until tender.
- Add GROUND BEEF and sauté until cooked through, stirring as needed.
- Add BELL PEPPERS and saute for a few minutes until softened. Drain any excess fat.
- Add CRUSHED TOMATOES, TOMATO PASTE, WORCESTERSHIRE SAUCE, ITALIAN SEASONING, SALT, PEPPER, CRUSHED RED PEPPER, and CHICKEN BROTH. Stir to combine.
- Adjust heat to high and bring soup just to a boil, stirring as needed.
- Reduce heat and simmer soup about 20 minutes, or until soup reduces and thickens to your liking.
- Serve warm with a side of cooked rice.
- To store, cool completely and refrigerate in an airtight container up to five days.
Recipe Notes
- When time permits, I like to saute the onions a bit longer to brown them because it adds another delicious layer of flavor to this soup.
- Make this stuffed pepper soup spicy by adding more crushed red pepper early in the recipe. You can also serve the soup with cayenne pepper or a favorite hot sauce and let individuals adjust the heat level.
- The pressure cooker version of this soup gets it on the table in about 30 minutes, whereas the stove version is closer to 50 minutes. Both are delicious!
- Check out the recipe variations too!
- Select "Sauté" on the display panel and heat OLIVE OIL.
- Add ONION and GARLIC. Sauté until tender.
- Add BEEF and sauté until cooked, stirring as needed. Add BELL PEPPERS and saute a few minutes until tender. Drain excess fat and add a splash of broth to deglaze, if needed.
- Press "Cancel" and stir in the remaining ingredients.
- Close and lock lid. Set the pressure valve to "Sealing". Select "Manual" or "Pressure Cook" on HIGH for 2 minutes followed by a 15-minute natural pressure release (NPR).
- Select "Venting" to release any steam and carefully open lid. Stir soup and serve.
Equipment
- 4-quart soup pot (if using stove method)
Kellie says
I made this with Impossible Beef and veggie broth, and it is simply delicious!!!
Traci says
Ahhh I love that you customized a meatless version! So glad you enjoyed it, and thanks for sharing! xoxo
Mary Jean says
This is absolutely healthy and delicious.
Traci says
Yay! I’m so glad you're enjoying it! Thanks for trying my recipe and for taking the time to share your feedback. xoxo
Mikki6 says
I haven’t actually tried this recipe yet. I am going to cheat and use some leftover stuffed bell pepper I had in the freezer. I was impressed with this recipe because of all the ways you showed you could prepare it. Like the instant pot. Thank you.
Traci says
I'm just now seeing this comment, but thanks for sharing it. I hope you had a chance to try the recipe. Let us know how it went! Enjoy!
Allie says
This soup is sooooo good! And easy to make! Just the right amount of spice. Thank you!
Traci says
Yayyy! I love how much you love this one! Thank you for choosing my recipe and for taking the time to leave this feedback. Enjoy! xoxo
Rebecca says
when do you add peppers?
Traci says
Hi Rebecca, thanks for your question! They come in after the beef. I just edited the recipe card. Enjoy!!
Lisa S says
I LOVED this. I subbed TJ's Ajika for the plain crushed red pepper and used cauliflower rice. SO tasty and perfect for wintertime.
The Kitchen Girl says
Yay! So glad you enjoyed it! I love the idea of adding that seasoning to stuffed pepper soup. YUM! I'll try it out. Thanks for leaving a review. Much appreciated!
Chef Mireille says
Love the food safety tips you included. I rarely see that kind of important information included in recipes. This soup is such a great idea and added the ingredients to this week's shopping list. Definitely making it this week.
The Kitchen Girl says
Glad you enjoy the food safetey tips and sure hope you enjoy. Thanks!
Shadi Hasanzadenemati says
This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family
The Kitchen Girl says
Thanks Shadi! Glad to inspire it!
Andrea says
This is a hearty and comforting soup that sounds amazing!
The Kitchen Girl says
Thanks so much, Andrea. Glad to hear it!
Toni says
Everyone at my house loved how comforting this is!! A new staple soup recipe at my house!
Amanda Wren-Grimwood says
It's definitely soup season now and I love all these flavours. Making this at the weekend as it looks delicious!
The Kitchen Girl says
Yesss! So glad to hear it! Thanks and enjoy!
Jeff says
Stuffed pepper soup is wayyyy easier than stuffing peppers lol. So delicious too! It's THIS recipe from now on. Thanks KG!
The Kitchen Girl says
Yay! Glad you think so ... Thank YOU!
Angela says
I love the cauliflower rice version of this since I try and eat grain free. So much flavor and filling for lunch all by itself.
The Kitchen Girl says
Yay ... so glad to hear it, Angela! I just had this today for lunch, actually. Thanks!
Healing Tomato says
When the days get cold, this soup is going to come in very handy. It's looks so warm and inviting. I think I could easily eat 2 bowls.
The Kitchen Girl says
Yesss! I always eat 2 bowls of stuffed pepper soup LOL!
Mindee Taylor says
Such a hearty and filling soup! Truly perfect for fall nights.
The Kitchen Girl says
Thanks! Glad you're enjoying it!
Heather Perine says
I love stuffed peppers but man what a pain! This was easy and so delicious. Definitely will make again!
The Kitchen Girl says
Yesssss! My feelings exactly LOL. So glad to hear it and thanks!
Rika says
This soup is so filling and comforting! It's so perfect soup for cold months.
The Kitchen Girl says
Yayy Rika! So glad to hear it...thanks!