This stuffed pepper soup is a classic that goes from the stovetop to the tabletop in one pot.

Peppers, ground beef, and sausage are cooked in tomato broth with rice for a wholesome and filling meal the whole family will love.

Ingredient Tips for Stuffed Pepper Soup

• Bell Peppers: Use a colorful mix of green, yellow, orange, and red bell peppers.
• Meat: Ground beef and sausage make this dish hearty; you can use either or both. Ground turkey or ground chicken can also be used.
• Broth: The beefy broth with tomatoes marries all the flavors together. Chicken broth, turkey broth, or vegetable broth (or stock) will all work in this recipe.
• Tomatoes: Diced tomatoes add texture, while crushed tomatoes flavor the broth. Add a can of Rotel tomatoes for a little kick!
• Rice: Use any variety of rice; try white or brown rice, quinoa, or other grains.

Variations

• Swap out the rice for homemade egg noodles, cheese tortellini, or ravioli.
• Add mushrooms, diced potatoes, or frozen vegetables for even more flavor and texture.

How to Make Stuffed Pepper Soup

1. Cook meat, onion, and garlic in a large pot. Drain any fat.
2. Stir in the remaining ingredients except rice and parsley (full recipe below) and cook until peppers are tender.
3. Stir in rice and parsley and heat through before serving.

Serving Suggestions

This soup is filling and delicious. You can round out the meal with bread and a fresh salad if you’d like.

Storing Stuffed Pepper Soup

Keep stuffed pepper soup in a covered container in the refrigerator for up to 4 days. Reheat portions on the stovetop or in the microwave with a new batch of rice if desired.

This stuffed bell pepper soup recipe freezes beautifully! Freeze portions in freezer-safe bags for up to 3 months. They’ll be thawed by lunchtime for a healthy workday lunch!

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