Stuffed Pepper Soup

This stuffed pepper soup recipe is filling, delicious, and much easier to make than traditional stuffed peppers. 

Stuffed Pepper Soup Ingredients

Here’s what you’ll need to make this stuffed pepper soup recipe: 

• Ground sirloin: This stuffed pepper soup starts with ground sirloin.
• Fresh veggies: Add one chopped green bell pepper and one diced onion to the meat. 
• Canned tomatoes: You’ll need a can of diced tomatoes and a can of tomato sauce.
• Chicken broth: Use store-bought or homemade chicken broth. 
• Seasonings: Season the stuffed pepper soup with dried thyme, dried sage, salt, and pepper. 
• Rice: Cook a cup of white rice, then stir the cooked rice into the soup. 

How to Make Stuffed Pepper Soup

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make stuffed pepper soup: 

1. Cook the beef and drain the grease. 
2. Add the fresh veggies and cook until the onion is translucent.
3. Add the tomatoes, broth, and seasonings. Simmer. 
4. Cook the rice, then stir the rice into the soup. 

What to Serve With Stuffed Pepper Soup

This stuffed pepper soup pairs well with a crusty homemade bread or classic grilled cheese sandwich. For more serving inspiration, explore our collection of Best Side Dishes for Soup.

How to Store Stuffed Pepper Soup

Store the cooled stuffed pepper soup leftovers in an airtight container in the refrigerator for up to three days. Reheat thoroughly on the stove or in the microwave. 

Can You Freeze Stuffed Pepper Soup?

Yes! You can freeze stuffed red pepper soup for up to three months. Thaw in the refrigerator overnight and reheat on the stove. 

Allrecipes Community Tips and Praise

“My family LOVES stuffed peppers, but on a busy weeknight, it can be tedious,” according to Susan DeRuyter. “This soup had all the flavor of stuffed peppers, but is just so much easier. I made it exactly like the recipe here, and it was delicious. Great leftovers too!”

“I thoroughly enjoyed this soup on this cold, wintry night,” raves Paula. “I used ground chuck instead of sirloin, added garlic powder, used leftover rice out of my freezer. I would definitely make this soup again since it used pantry staples and came together rather easily and quickly.”

“I love this soup,” says Cindy Bishop Tjeerdema. “It's so hearty, delicious, and easy to make! Sometimes I use half ground turkey and half ground sirloin, and I add other seasonings like Italian blend and garlic powder. It's also great with elbow or shell pasta for a change from rice.”

Editorial contributions by Corey Williams