This post contains affiliate links. Please see our disclosure policy.
Stuffed Pepper Soup is a one-pot, quick, comforting, budget friendly recipe that can be made in about 30 minutes, and if you love stuffed peppers, you’re likely going to love this recipe. It’s loaded with Italian sausage, ground beef, bell peppers, and rice. It’s finished off with a generous handful of sharp cheddar which creates the most delicious creaminess to the soup. Top this one off with green onions and sour cream and you’ll have the delicious flavours of stuffed peppers, but in soup form.
Keep in mind this soup is very customizable, so if you prefer other ground meats such as turkey or pork, feel free to swap out the ones I use for the ones you prefer. The only thing I will strongly suggest is to serve this Stuffed Pepper Soup with a piece (or two) of crusty garlic bread.
Let’s stay connected!
Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!
Stuffed Pepper Soup at a glance
Taste: If you like the taste of stuffed peppers, you’ll love this soup recipe! It’s got all of those delicious ingredients and flavours.
Time: About 30-35 minutes start to finish. The majority of the time the soup is simmering on the stove allowing all of the delicious flavours to meld together.
Effort: Very minimal effort for this one, and it’s made in one-pot! Doesn’t get much easier than this one.
INGREDIENTS:
Here is a quick overview of the ingredients you’ll need to make my one-pot Stuffed Pepper Soup. For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.
- olive oil
- jasmine rice
- bell peppers
- yellow onion
- Italian sausage
- ground beef
- garlic cloves
- tomato paste
- crushed tomatoes
- beef broth
- sharp cheddar cheese
- salt
- pepper
- dried basil
- dried oregano
Tips before getting started
Don’t worry about fully cooking your Italian sausage and ground beef when you begin to fry it. As the soup simmers, and the rice cooks, the meat will fully cook. Try to get a nice browning on the meat as this will help to increase the flavour.
You can alter the broth quantity in this recipe depending on how much broth you like in your soups. For a soup like this one I don’t like too much broth, something between a brothy soup and chilli is the consistency I am going for here. I use enough stock to cover the veggies and rice, and as it simmers it thickens to the perfect consistency. But, as I mentioned you can add an additional 1-2 cups of broth to achieve your desired consistency.
Substitutions & FAQ’s
Can I substitute the Italian sausage and/or ground beef for another meat option?
You bet, you can simply remove the Italian sausage and double up on the ground beef, or remove one and add another ground meat such as turkey or pork.
Storing & reheating
Leftovers:
If you have leftovers, simply place them in airtight container and refrigerate for up to 4 days.
Reheating:
To reheat, add your leftovers to a small pot with a splash of beef stock or water and simmer on low for 3-4 minutes.
Does this recipe freeze well?
I don’t recommend freezing this soup. The rice alters the texture and flavour of the soup once frozen so I would recommend eating this soup over the course of a couple days.
Watch the recipe video
Watch the recipe video on Instagram
Stuffed Pepper Soup
Equipment
- 1 large pot or deep frying pan
Ingredients
- 2 tbsp olive oil
- 1 cup jasmine rice, uncooked, rinsed
- 3 bell peppers, red, green & yellow, chopped
- 1/2 yellow onion, chopped
- 2 links Italian sausage, ground
- 1/2 lb ground beef,
- 3 garlic cloves, chopped fine
- 2 tbsp tomato paste
- 1¼ cups canned crushed tomatoes
- 5 cups beef broth, low sodium (if using unsalted you will need to add a bit more salt)
- 1 cup sharp cheddar cheese, shredded
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp dried basil
- 1 tsp dried oregano
- green onions, for topping, optional
- sour cream, for topping, optional
Instructions
- Bring a large pot to medium heat and add your olive oil. Once hot, add your onions and sauté for 3-4 minutes to allow them to sweat and soften slightly.
- Add your peppers and sauté for another 3 minutes on medium heat.
- While the peppers are cooking, prepare your italian sausage. If you are using ground italian sausage, skip this step, but if not, remove the casings from the italian sausage and chop into small pieces.
- Push your onions and peppers to one side of you pot and add your ground beef and Italian sausage. Add your garlic and seasionings, and let fry on medium heat until the meat begins to brown. About 5 minutes. Don't worry about fully cooking the meat in this step.
- Add your tomato paste and mix to combine.
- Add your rice, canned crushed tomatoes, and beef stock. Mix.
- Bring to a boil, cover, and reduce heat to simmer and let cook for 15-20 minutes or until the rice is fully cooked. Stir every 5 minutes.
- Remove from heat, add your shredded cheddar cheese, mix one last time and serve.Tip: if the soup appears to be too thick at the end, add 1/2 cup at a time of beef broth or water until you've reached your desired consistency.
- Taste for any additional seasonings before dishing up. Top with green onions and sour cream.
- Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
DID YOU LIKE THIS RECIPE?
If you enjoyed this one-pot Stuffed Pepper Soup please consider leaving me a 5 star rating and review in my recipe card provided below, it means so very much to me!
I made this soup three days ago and we just finished it up tonight. This seriously gets better with every day that passes – the rice will soak up a lot of the liquid after the first day so by day three it’s more like a casserole than a soup but its still delicious! This is the second recipe I’ve made from your site and they’ve both been amazing – can’t wait to work our way through as many recipes as we can!
Hi Holly! Thanks for taking the time to read a review! Yes, this makes more such good leftovers! So you can totally eat it like a casserole, but if you want it more of a soup I just add some chicken stock when I heat it up and it goes right back to normal. Although, it does take good either way! Thanks again. Happy cooking. xx
Made this for my lunches this week and will probably be dreaming about this soup for the next week. Smells amazing, taste amazing, and suuuper easy to make and clean up! Gives me supreme pizza vibes with less calories. Excited to try more recipes of hers!
Hi Malorie! Thanks so much for taking the time to leave a review. I am SO happy you enjoyed the soup!
My whole family (including our picky toddler and teenager) loved this soup! The sour cream and green onions on top were a game changer. We also added tortilla strips for a little crunch. Will be making again!
Hi Jenna! Thanks for taking the time to leave a review, I am so happy you all enjoyed it!
This soup was fantastic. Flavourful, easy to make and quick to clean up. I usually get tired of leftovers after a day or two but I ate this for a few days and it got better every time. I love a hearty, thicker soup and this had everything I was looking for.
This was a delicious recipe! I added one teaspoon of cayenne for a kick and it was perfect! Thanks Sammy 🙂
Hi Elizabeth! SO happy you enjoyed it! Thanks for the review, it means so much!
Could not stop eating it!!! Even my picky tween ate it all!! Mine turned out more like a chili, I didn’t thin it out with more broth and loved it!!! You make me look good in the kitchen 😍
Hi Melissa! I love to hear it!! Thanks for making my recipe – and I am so happy you enjoyed it!
5/5 stars , So easy to throw together and so delicious! Tried a handful of your recipes now and they are seriously all amazing ! Thank you !!
Hi Madi! Thank you for taking the time to leave a wonderful comment. And thanks for making my recipes! xo
This one is a winner! I am not a sausage fan so just do 1 lb of ground beef and it’s delish. It’s great the next day as leftovers as well. Its a becoming a dish that I make regularly at my house. Thanks for the recipe!