Diethood ยป Recipes ยป Soups ยป Stuffed Pepper Soup

Stuffed Pepper Soup

Indulge in a bowl of healthy stuffed pepper soup prepared with savory ground beef, crisp bell peppers, and tender rice simmered in a rich tomato-based broth.

Healthy and Satisfying Stuffed Pepper Soup

Who’s ready to cozy up with a DELISH bowl of wholesome goodness? Stuffed pepper soup captures all the things we love about hearty and healthy stuffed peppers in a warm, satisfying soup recipe. I love one-pot dinners and this recipe is easy to make and packed with nutrients. It’s full of savory ground beef and rice, with plenty of peppers and veggies, all simmered together in a tomato-based broth. Talk about a soul-nourishing combo!

Why You’ll Love This Stuffed Pepper Soup Recipe

  • Comforting. This recipe has all the familiar flavors of stuffed peppers wrapped up in a sippable, slurpable homemade soup. It’s serious comfort food on chilly fall evenings.
  • Healthy. This soup is easy to make and packed to the brim with nutritious veggies, lean ground beef, and rice. The flavors are rich and satisfying.
  • Make-ahead-friendly. I love having a big batch of this stuffed pepper soup stashed in my fridge. It keeps well throughout the week, perfect to reheat for hearty last-minute dinners and quick lunches.
Close-up shot of stuffed pepper soup served in a bowl.

Ingredients You’ll Need For Stuffed Pepper Soup

  • Olive Oil
  • Ground Beef: I make this soup with lean ground beef. You could also use ground chicken, turkey, or pork.
  • Yellow Onion: Diced onion brings a rich, aromatic flavor when it’s cooked with beef and veggies.
  • Green Bell Pepper: Instead of stuffing the bell peppers, we’re chopping them. You can make your soup with any variety of bell pepper you’d like, whether it’s green, yellow, or red bell peppers, or a medley.
  • Tomatoes: The last time I made stuffed pepper soup, I’d picked up some fresh garden tomatoes from the farmer’s market. The flavor was next-level! You can also make this recipe with canned diced tomatoes when fresh ones aren’t in season.
  • Garlic: Freshly minced garlic cloves, because everything tastes better when garlic is involved.
  • Salt and Pepper
  • Broth: To avoid overly salty soup, use low-sodium beef or chicken broth or stock.
  • Rice: Right at the end, you’ll stir in cooked white rice or any leftover rice you have on hand. This soup is delicious with brown rice, wild rice, or another grain, like quinoa.
Ingredients for stuffed pepper soup.

How to Make Stuffed Pepper Soup

This soup recipe comes together in one pot on the stovetop, and it’s ready in less than an hour. Weeknight comfort food doesn’t get much better! Here’s how to make it.

  1. Cook the ground beef. Start by heating olive oil in a large pot. Add the ground beef and saute until the meat is browned throughout.
  2. Add veggies and broth. Next, stir in the diced onions, tomatoes, and garlic and cook until softened. Pour in the broth, and let the pot simmer on low for 30 minutes.
  3. Add rice and serve. Finally, stir in cooked rice, season to taste, and serve warm with crusty bread for dunking! See below for more serving suggestions.
Dutch oven filled with soup and a ladle spooning out a portion of it.

Can I Make Stuffed Pepper Soup in the Slow Cooker?

Yes! You can make this soup in the crock pot or slow cooker. You’ll still want to brown the ground beef on the stovetop before adding it to the slow cooker with the other ingredients (leave out the rice for now). Cook for 6-8 hours on low or 3-4 hours on high. Add the cooked rice just before serving.

Tips for Success

  • Always brown the meat. Searing the ground beef locks in the flavor and gives it the best texture. Whether you’re making this stuffed pepper soup on the stovetop or in the slow cooker (see below), don’t skip this step!
  • If you aren’t serving this soup right away, I recommend keeping the rice separate until serving. The rice absorbs most of the liquid and softens more the longer it sits.
  • Don’t forget to season. Always taste for salt and pepper and adjust the seasonings as needed. Don’t be afraid of salt! Salt enhances the other flavors. 
Overhead image of two soup bowls filled with stuffed pepper soup and set on a dinner plate with slices of bread set next to the bowl.

Variation Ideas

  • Add cheese. Serve this soup topped with freshly grated parmesan or shaved Pecorino and a fresh crack of black pepper. So good!
  • Seasonings. Sprinkle in Italian seasoning, dried oregano, or Herbes de Provence. For a spicy pepper soup, add red pepper flakes or cayenne, but only at the end of cooking (so it doesn’t turn out too spicy). 
  • Fresh herbs. Add fresh thyme leaves, rosemary, or basil, or a combination of fresh herbs to deepen the flavors of the broth.
  • More veggies. Soups are such great “clean out the fridge” recipes. Toss in more vegetables such as diced zucchini, mushrooms, celery, sweet corn, and greens like kale or spinach leaves.
  • Different protein. Instead of ground beef, make this recipe with ground turkey or ground chicken for a leaner option.
  • Vegetarian. Replace ground meat with lentils, beans, or your favorite meatless mince.
  • Southwestern. Take inspiration from my Southwestern quinoa stuffed peppers recipe and make this soup with nutritious quinoa, bell peppers, sweet corn, black beans, chili powder, and cayenne pepper.
  • Garnishes. Top with a dollop of sour cream, or a sprinkle of fresh chopped parsley for garnish.
Overhead close-up image of a soup bowl filled with stuffed pepper soup and set on a dinner plate.

What to Serve With Stuffed Pepper Soup

In Macedonian, any stew-type meal is called mandja (“mahn-dja”). My mom used to make this stuffed pepper mandja for us often. It brings back all the feels of cozy winter dinners with bowls of steaming soup paired with bread spread with ajvar. Here are more tasty sides to serve with soup:

Spooning out stuffed pepper soup from a bowl.

Storing and Reheating Leftovers

  • Fridge. Store leftover stuffed pepper soup in an airtight container in the fridge for up to 3-4 days. Reheat servings in the the microwave or in a saucepan on the stovetop until warmed through.
  • Freezer. Stuffed pepper soup freezes well. Allow the soup to cool completely, and then transfer it to an airtight container. It can be frozen for up to 3 months. Whenever you’re ready for a cozy bowlful, thaw the soup overnight in the fridge and reheat it on the stove or in the microwave.


More Cozy Soup Recipes

Overhead image of a soup bowl filled with stuffed pepper soup and set on a dinner plate with slices of bread set next to the bowl.

Stuffed Pepper Soup

Katerina | Diethood
A hearty and healthy stuffed pepper soup recipe made with savory ground beef, bell peppers, and tender rice simmered in a rich tomato-based broth.
5 from 3 votes
Servings : 6 servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 1 small yellow onion, diced
  • 1 green bell pepper, chopped
  • 2 large fresh tomatoes, diced (you can also use 1 can of diced tomatoes)
  • 3 cloves garlic, minced
  • salt and fresh ground black pepper, to taste
  • 6 cups beef broth, or chicken broth
  • 2 cups cooked long-grain white rice


  • In a large soup pot, heat olive oil over medium heat and add the ground beef, breaking it up with a wooden spoon while it cooks; cook the beef for 6 to 8 minutes or until browned and no longer pink.
  • Stir in the onions, peppers, tomatoes, and garlic.
  • Season with salt and pepper and continue to cook over medium heat until vegetables are tender, about 5 minutes.
  • Add in the broth, and bring to a boil. Cover and cook over low heat for 25 to 30 minutes.
  • Stir in the cooked rice; cook for a minute.
  • Remove from heat and taste for salt and pepper; adjust to your liking.
  • Serve warm.


  • Protein Options: Swap ground beef for turkey, chicken, or vegetarian crumbles.
  • Rice Varieties: Try brown, wild rice, or quinoa for different textures and nutrition. Important to note the rice will absorb most of the liquid. If you don’t plan to serve the entire soup all at once, serve the rice on the side instead of mixing it in with the soup.
  • More Veggies: Boost flavor and nutrition by adding zucchini, spinach, or corn.
  • Heat Level: Add a kick with cayenne or red pepper flakes.
  • Seasoning: Always taste and adjust seasonings. Salt brings out the flavors.
  • Garnish: Serve with shredded cheese, fresh parsley, or sour cream for extra flavor.
  • Slow Cooker Method: Brown the meat, combine ingredients (except rice) in the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours; add rice before serving.


Calories: 329 kcal | Carbohydrates: 20 g | Protein: 15 g | Fat: 20 g | Saturated Fat: 6 g | Cholesterol: 53 mg | Sodium: 628 mg | Potassium: 506 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 415 IU | Vitamin C: 34.2 mg | Calcium: 40 mg | Iron: 2.1 mg | Net Carbs: 19 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Soup
Cuisine: American
Keyword: stuffed pepper soup, stuffed pepper soup recipe
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87 comments on “Stuffed Pepper Soup”

  1. Avatar photo
    Judy Wallace

    It says “diethood” but adding regular white or even brown rice really amps up the calories!

  2. Avatar photo
    Christine Lankford

    I made the stuffed pepper soup, it was delish, and will be a keeper. I added 1 large can of tomato sauce.It turned out great. Thank you for sharing.

  3. The Stuffed Pepper Soup is the bomb and hearty enough to serve for dinner with a salad! I used ground turkey, brown rice, and low sodium beef broth to lend a beefy richness. Didn’t have any tomatoes so I used a can of diced tomatoes as suggested. So easy, so good! Thanks for sharing! I will be making this again!

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Dana!!

      I am SO happy to hear that you loved it!! It’s one of my top faves, as well! Thank YOU!

      1. My husband just had emergency tooth extractions, and bone grafts where they literally had to cut his gums down to the bone. Iโ€™m going to try this recipe and make sure he can eat it easily.

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Karen! Yes, go ahead and drain the meat. I’ll make note of it in the recipe. Thank you!! ๐Ÿ™‚

  4. Avatar photo
    Deborah Caudill

    If I won, I would attempt to make my grandmother’s delicious homemade apple dumplings with her recipe.

  5. That would be a birthday cake for my son who will be turning 15 this month! Thanks for the chance to win…hope I’m the lucky duck! ๐Ÿ˜‰

  6. Avatar photo

    If I win.. after picking myself off the floor from shock..I would make the pumpkin cinnamon rolls listed here, I also pinned them

  7. Avatar photo
    Laurie @ Food is Love

    This is a Fantastic idea! Love how hearty and rustic it is for a cold winter’s night! Can;t wait to use it in Feb! Thanks for posting!

  8. Your soup sounds amazing! I love soup, especially in the winter. I would love to win a new Kitchen Aid because I fear that mine is going to die due to overuse. I would make something with peppermint & chocolate.

  9. Stuffed Peppers (or Capsicums as we call them in Australia) – YUMM! Especially Michael’s recipe! My wife thinks I’m brilliant! Well, that’s one for me, anyway. The rest of the time? Not so lucky. Any other husbands out there do most of the cooking in their households?

  10. I would make the chocolate tunnel cake that my grandson is always asking for the pound cake that is my hubby’s favorite

  11. I’d make breads & cookies, and all kinds of goodies – the holidays are coming!

    That soup looks super, I want to make that, but I don’t think I’ll use the mixer for it. ๐Ÿ™‚

  12. This looks so good! I love stuffed peppers and if I read correctly it looks gluten free. I’m definitely going to give a try. Thank you!

  13. Avatar photo
    Kate | Food Babbles

    Too funny! That sounds like my 4 year old. She LOVES bell peppers, especially red ones and she will eat a whole one all by herself. I love how creative you got with your remaining pepper. This sounds fantastic! Thank you so much for helping me to celebrate my 3rd blogiversary!

  14. Avatar photo
    Emily @ Life on Food

    I love stuffed peppers but never seem to get the peppers roasted just right. This soup sounds super yummy and perfect solution to my roasting problems.

  15. There are so many things I would want to make, but I think I would choose to make Christmas cookies first since the holiday is fast approaching and I make A LOT!!

  16. I am laughing a loving that your daughter is such and adventurous eater! Great soup recipe it hits all the comforting flavors of stuffed peppers.

  17. I’d probably make a cheesecake filling for a Xmas cheesecake … white chocolate, chunks of candy cane and mint added to the filling and poured over a chocolate cookie crumb.

  18. I have a hard time deciding exactly what I would first make with a Kitchen-Aid Mixer. Dessert definitely. Either a pumpkin cheesecake or maybe some chocolate chunk cookies.

  19. Avatar photo
    Tammy Northrup {Yours and Mine ARE Ours}

    We have this soup often and love it but we always put tons of peppers in it because that’s my favorite part. ๐Ÿ™‚ I would make cookies first if I win! Thanks for the great giveaway.

  20. Avatar photo
    Angi Ignarski

    I would make my famous cranberry cheesecake! Because using handheld beaters is for the birds! This is a HUGE cheesecake and I need some power!! KitchenAid to the rescue!

  21. Avatar photo
    kathy payerchin

    I have wanted a KitchenAid mixer since I got married almost 43 years ago! I would make yummy Christmas cookies!

  22. Avatar photo
    Jennifer Collver

    If I won the stand mixer the first thing I would make would be chocolate chip cookies, because when I was little that’s what I always made with my mom with her KitchenAid stand mixer ๐Ÿ™‚

  23. The first thing I would make would be homemade whipped cream for my pumpkin spice latte. After that, I would make a batch of dough for cinnamon rolls.

    I love all the colors of the KitchenAid mixer!

    Looking forward to making your soup. Perfect recipe for fall.

  24. Kate,
    Please send your daughter over to my house. I keep getting a bunch of peppers in the CSA farm share and we are not eating them fast enough. I’ve chopped and frozen a tray full to tuck into meatloaf and similar over the winter, but still the peppers keep coming.
    This soup looks wonderful!

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