This stuffed pepper soup recipe with cooked rice uses everyday ingredients and is simple to make in your crock pot or dutch oven on the stove or in your slow cooker. With a variety of fresh ingredients including fresh vegetables, long-grain rice, and options of ground beef, ground pork, ground turkey, or ground chicken, you’ll get the flavors of bell peppers in a warm and hearty soup with minimal effort.
If you love stuffed peppers with ground beef, then there’s no doubt you’ll love this stuffed pepper soup. Read on to learn how to make it yourself.
Heat the olive oil in a large soup pot over medium-high heat. Add ground beef and cook and crumble it for 3 minutes. Add the onions and cook for 5 more minutes, or until the ground beef is brown and cooked through. Drain grease. Reduce heat to medium and add garlic and season with salt and pepper to the large pot, toss to coat.
Add the diced bell peppers to the cooked beef and let the bell pepper soften for 3 minutes.
Add the seasonings, diced tomatoes, tomato sauce, Worcestershire sauce, hot sauce, and brown sugar. Stir to combine, then add the beef broth.
Bring to a gentle boil, then reduce to a simmer. Cover a large pot partially and let it simmer for 30 minutes, stirring occasionally.
Cook rice separately in a small saucepan or in your rice cooker. Add 1 ½ cups of chicken broth and bring it to a boil over medium heat. Add the rice and submerge it in the liquid. Bring back to a boil. Cover tightly and reduce heat to a gentle simmer, cook for 15 minutes. Turn the heat off.
Let the rice sit in the pot, covered, for 10 full minutes as the rice absorbs the broth. Any rice stuck to the bottom will release during this time. This will yield 2 ¼ cups of flavorful rice.
Remove the soup from the heat and stir in the shredded cheese, if using.
Add rice into serving bowls and ladle soup on top. If you don’t anticipate leftovers, you can add cooked rice directly to the soup pot. Garnish with parsley and season with salt and pepper to taste. Serve immediately.
Cooking Tips for Stuffed Pepper Soup with Rice
The uncooked rice is cooked separately in this stuffed pepper soup recipe to ensure that it doesn’t soak up too much broth in the soup. This allows leftover soup and rice to be stored separately as well, as the rice continues to soak up broth during storage. This soup freezes well. Just freeze stuffed pepper soup with rice in a separate storage container for up to a month.
This bell pepper recipe uses canned diced tomatoes, but you can also use fresh petite diced tomatoes or fire-roasted tomatoes.
While ground beef is our favorite choice for this stuffed pepper dish, you can swap out ground beef for any other meat of your choice.
The beef broth in this stuffed peppers recipe can be substituted with either chicken broth or vegetable broth depending on your preference.
Other varieties of rice, like brown rice or cauliflower rice, can be used for this stuffed bell pepper soup recipe and will require different amounts of liquid and simmering time. Refer to the package for instructions.
Final Note on Stuffed Pepper Soup with Rice
With the full flavors of meat, red bell pepper, green pepper, tomatoes, and herbs, the entire family is sure to love how comforting this meal is.
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Hui Yin moved from Hong Kong 🇭🇰 to the USA 🇺🇸 when she was just 8 years old. Now in her late 20's she enjoys writing and taking long walks in the park to burn off the copious amounts of rice she eats for dinner.