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Stuffed Pepper Soup

  • Serves: 6
  • Prep Time: 20 min
  • Cook Time: 40 min
  • Calories: 529
Stuffed pepper soup with ground beef, cilantro, shredded cheese in a bowl

Attention fans of stuffed bell peppers! Meet stuffed pepper soup! Loaded with ground beef, bell peppers, tomatoes and topped with cheese, it’s a hearty, easy riff on one of our favorite dinners.

Hearty, Easy Stuffed Pepper Soup

Stuffed peppers aren’t a hard dish to throw together, but stuffing each bell pepper half is admittedly a little fiddly. If you love the hearty, tomato-y, beefy goodness of stuffed peppers but don’t like the work of making them, then this soup is for you! Or maybe you’re crazy about stuffed peppers and you’re looking for another way to enjoy their awesomeness—then this soup is for you, too! Wherever you fall on that spectrum of stuffed pepper fans, this smoky, spicy, melted cheese-topped celebration of all things bell pepper promises to hit the spot.

ingredients for stuffed pepper soup ground beef, bell peppers, shredded cheese in a bowl, 2 cans of fire roasted tomatoes
ground beef, bell peppers, shredded cheese in a bowl, 2 cans of fire roasted tomatoes in soup pot for stuffed pepper soup
ground beef, chopped bell peppers, onions cooked in a soup pot for stuffed pepper soup
rice and canned tomatoes being added to a pot full of stuffed pepper soup

Thing We Love About Stuffed Peppers Soup #47: Super Easy-To-Find Ingredients!

You don’t need any special or hard-to-find ingredients to make this easy stuffed bell pepper soup! If you’ve got a well-stocked pantry, you might even have this stuff on hand. Here’s everything you’ll need to make this yummy soup:

  • Lean ground beef. And we do mean lean! Look for a 90/10 blend—this is important so that you don't have any fat to drain.
  • Onion
  • Bell peppers
  • Jalapeño
  • Chicken stock
  • Tomato sauce
  • Fire-roasted diced tomatoes
  • Brown sugar
  • Taco seasoning
  • Long grain rice. You’ll want this already cooked, so you can use leftover rice from a previous meal, or from a take out dinner, or cook some up just for this.
  • Pepper Jack cheese.
stuffed pepper soup with tomatoes, rice, bell peppers, brown sugar, onion, taco seasoning.
stuffed pepper soup with tomatoes, rice, bell peppers, brown sugar, onion, taco seasoning.

How to Make Stuffed Pepper Soup

So, here’s the big secret—you don’t have to actually stuff any peppers to make stuffed pepper soup! Making a soup with all of the ingredients for stuffed peppers is sort of like a shortcut to all the flavors your love, with a little less effort put in. Here’s how to make it:

  1. Sauté beef, onion, bell peppers and jalapeño until the beef is cooked through.
  2. Pour in the stock, tomato sauce, fire roasted tomatoes, brown sugar, salt, taco seasoning and rice, and bring the whole pot to a good simmer.
  3. Simmer for 30!
  4. Serve! Topped with cheese, if you please!
homemade stuffed pepper soup in a soup pot with tomatoes, rice, bell peppers, onion, taco seasoning with shredded cheese
homemade stuffed pepper soup in a soup pot with tomatoes, rice, bell peppers, onion, taco seasoning with shredded cheese

What To Serve With Stuffed Pepper Soup:

Loaded with beef and rice, stuffed pepper soup is pretty filling and hearty, so you can easily make a meal of it all on its own. Or, pair it with some good bread, and a nice green side dish. Any of these would make a lovely contrast:

Tools You’ll Need

homemade stuffed pepper soup in a soup pot with tomatoes, rice, bell peppers, onion, taco seasoning with shredded cheese

Stuffed Peppers, Made Easier

Soup-ifying our favorite recipes is one of our favorite ways to turn fiddly recipes into one-pot wonders. If you try this particular one-pot wonder, we’d love to hear about it. Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

Stuffed Pepper Soup

  • Serves: 6
  • Prep Time: 20 min
  • Cook Time: 40 min
  • Calories: 529

Ingredients

  • 1 lb Ground beef, lean 90/10 (this is important so that you don't have any fat to drain)
  • 1 tbsp Olive oil
  • 1 cup Onion, diced
  • 1 Red bell pepper, diced
  • 1 Green bell pepper, diced
  • 1 jalapeño, seeds and white ribs removed, minced about 2 tbsp
  • 4 cups Chicken stock
  • 1 (14 oz) can Tomato sauce
  • 2 (14 oz) cans Fire roasted diced tomatoes, undrained
  • 2 tbsp Brown sugar
  • 2 tsp Salt
  • 3 tbsp Taco seasoning
  • 2 cups Cooked long grain rice (1 cup raw)
  • 2 cups Pepper jack cheese, shredded, optional
  • Cilantro for garnish (optional)

Method

  1. Heat olive oil in a large soup pot or dutch oven set over medium high heat. Add the beef, onion, bell peppers and jalapeño. Cook until beef is fully browned and there are no longer any pink left, about 8 minutes.
  2. Add the chicken stock, tomato sauce, fire roasted tomatoes, brown sugar, salt, taco seasoning and rice to the pot. Bring to a simmer, stirring often so rice doesn’t stick to the bottom of the pan. Simmer for 30 minutes, until the soup is nice and thick.
  3. Serve in individual bowls topped with shredded pepper jack cheese.