Make Stuffed Pepper Soup in just 30 minutes! All the flavors and textures you love from stuffed peppers in a warm and comforting soup you’ll crave all year round.
Want more main-dishes-turned-delicious-soups? Me too! Check these out: Creamy Chicken Enchilada Soup, Slow Cooker Lasagne Soup, and Slow Cooker Chicken Marsala Soup.
Why This Recipe Works
Perfect Sunday soup — I eat soup all days of the week, but there’s just something about a nice bowl of soup on Sundays when it’s chilly outside. Maybe you’ve been freezing doing yard work or just watching football inside…soup is the perfect dinner on those days. This stuffed pepper soup is everything you love about a cheesy stuffed pepper in the form of a warm-you-up comforting soup.
So easy — Making this soup really is as easy as sautéing the beef with the garlic and onions, adding broth and veggies, and just letting it heat up and meld all the flavors together.
Peppers and beef — While you can substitute ground chicken or turkey for the beef (and it will taste great) to me, there’s just something so delicious about the taste of peppers and beef together. This pepper soup really reminds me of eating stuffed peppers. Quick — Done in just 30 minutes, including browning the beef. You really can’t beat that when it comes to getting a delicious, hearty bowl of stuffed pepper soup!
Ingredients
- Ground Beef — I use lean ground beef in this recipe. You don’t need a lot of fat in this dish since you’re adding in the broth.
- Onion — I use a white or yellow onion for their mellower flavor.
- Minced Garlic — The jarred garlic is great. Quick, easy, open the jar, scoop some out, put it back in the fridge. No extra work cutting the garlic up, although that’s totally fine too if you want to do it that way!
- Olive Oil — Extra virgin olive oil is perfect in this recipe, but you can substitute vegetable or canola oil if needed.
- Beef Broth — I use low sodium beef broth and add salt later to taste.
- Tomato Sauce — Canned tomato sauce is fine. I use a well-known brand for quality assurance.
- Cajun Seasoning — If you don’t have Cajun seasoning, you can easily make your own!
- Bell Peppers — I like to use three different colors of bell peppers, but you can use any three you like.
- Minute Rice — Uncooked Minute Rice is key here — it will cook quickly when you put it in with the broth. If using other rice, be sure to cook it separately before adding to the soup or it will absorb most of the liquid in the soup.
- Shredded Cheese — Any kind of Mexican-style, Monterey jack, or cheddar cheese will work great on top of this stuffed pepper soup.
Here’s How You Make It
- Add the ground beef, minced onion, and the olive oil to a large stock pot and saute it all together over medium-high heat until the onions are tender and the beef and garlic become fragrant. (photos 1-2)
- Next, pour in the broth, the tomato sauce, the Cajun seasoning, the bell peppers, and the rice and turn the heat down to simmer for 20 more minutes. (photos 3-4)
- Finally, taste and add salt and pepper to your heart’s content. (photos 5-6)
- Serve hot, top with shredded cheese.
Stuffed pepper soup is made up of most of the ingredients you’ll find in stuffed peppers, but with broth too to make it a soup. Typically, these ingredients include ground beef, diced peppers, onions, and garlic, diced tomatoes, and rice. The end result is a soup that tastes like a stuffed pepper, but is so much easier to make.
Whether you eat stuffed peppers the typical way or “unstuffed” in a soup, you can trust that the end result is nutritious and good for you. In using lean beef, you’re cutting out a lot of unhealthy fats and grease and it’s a great source of protein.
The peppers, onions, garlic, and tomatoes are all great sources of vitamins, minerals, and fiber you need every day. Rice is a carbohydrate that helps you fill up and is also a source of magnesium, iron, folate, and thiamine. Beef broth contains glycine and proline, which helps in the building of connective tissue. In addition, the essential amino acids in broths can lower your chance of heart disease and stroke.
Expert Tips and Tricks
- For that little bit of extra goodness, try sprinkling a bit of fresh cilantro and a squeeze of fresh lime juice just before serving. It makes the stuffed pepper soup have a nice, bright taste from the first bite.
- Want to save even more time? Purchase pre-cut peppers and onions in the produce section of your grocery store.
- This stuffed pepper soup will keep in your fridge for up to 5 days in a sealed container. Or, add it to an airtight container and put it in the freezer for up to 6 months. Thaw in the fridge.
- In addition to topping this soup with fresh cilantro and a squeeze of lime, some of my other favorite soup toppings include: shredded cheese, bacon bits, sour cream, tortilla chips, and diced, raw peppers (for added crunch).
More Recipes You’ll Love
- 5-Ingredient Stuffed Peppers
- Southwest Stuffed Poblano Peppers
- Stuffed Pepper Skillet
- Stuffed Zucchini Boats
Did you make this recipe? EXCELLENT. Please rate the recipe below and leave a review! And be sure to tag me on social when you share a photo, I love seeing your CDLC creations.
Stuffed Pepper Soup Recipe
Ingredients
- 1 pound lean ground beef
- 1 large onion - diced
- 3 teaspoons minced garlic
- 1 tablespoon olive oil
- 4 cups beef broth
- 2 29-ounce cans tomato sauce
- 1 ½ tablespoons Cajun seasoning
- 3 bell peppers - diced
- ¾ cup minute rice - uncooked
- shredded cheese - for topping
Instructions
- Add ground beef, diced onion, garlic, and olive oil to a large stock pot. Saute over medium heat 2-3 minutes until fragrant and onions are tender.
- Add beef broth, tomato sauce, cajun seasoning, bell peppers and rice and simmer on medium-low heat for 20 minutes.
- Taste and add salt and pepper to taste if desired. Top with shredded cheese and serve hot.
I was curious, the ingredients lists 4 cups of beef broth in the recipe, but the instructions don’t mention anything about the broth. Is that a mistake in the ingredients or was it left out of the instructions by accident?
Hi Bailee – I’m so sorry for the confusion it was a typo on my part, the broth goes in with the tomato sauce!
What am I supposed to do with the beef broth? It doesn’t say in the instructions.
SO SORRY Destiny – typo on my part! I just fixed it, the broth goes in at the same time as the tomato sauce 🙂
No problem! We are human after all. I figured that’s when it went in. I made this today and I love it! I think next time I’ll do one red, green, and yellow bell pepper. 🙂
Hey, What color peppers do you recommend with this soup?
Thank you so much for the recipe! I’ve been making the traditional Armenian stuffed peppers for years, but the soup is so much easier and just as tasty! I never knew this was also considered a Mexican dish!
Holy Moly this made a ton! Barley fit in my large dutch oven.