Do you love stuffed peppers but don't want to go through the hassle of making them? Then this easy recipe for Stuffed Bell Pepper Soup is for you! It's just as delicious as the classic dish. Plus, it's perfect for colder weather.
Next time try this amazing Potato Soup Recipe, it's super cheesy and so delicious!
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Why you'll love this recipe
✔️ Hearty and comforting, this flavorful soup can breathe new life into your weekly meal plans.
✔️ Great for meal prep or a busy weeknight when you need a meal in a hurry.
✔️ The classic flavors in this delicious soup makes this a meal the whole family will enjoy. Leftovers are perfect for a busy weeknight meal!
Ingredients
For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- ground beef or if you'd prefer use hot Italian sausage, yum!
- bell peppers - red peppers, orange peppers, yellow or green peppers - use your favorites!
- yellow onions
- Montreal Steak Seasoning
- golden mushroom soup
- spaghetti sauce - using spaghetti sauce is a great shortcut to say diced tomatoes because all the seasoning is there for you!
- long grain rice
- beef broth or chicken stock
- salt and black pepper
Instructions
This is an overview of the instructions for the Stuffed Bell Pepper Soup. For the complete directions just scroll down to the bottom!
- In a large dutch oven, over medium heat, brown ground beef. Drain fat, if desired.
- Add diced bell peppers and onions to pot, season with Montreal steak seasoning, salt and pepper. Saute for 5 minutes.
- Add the remaining ingredient to the soup - rice, canned mushroom soup, beef stock, spaghetti sauce and water. Increase the heat to high, bring to a boil, scraping the bottom of the soup pot.
- Reduce to low, cover and cook for 25-30 minutes until the rice is tender, stirring occasionally.
- Serve topped with minced parsley.
Equipment
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- large pot
- measuring cup and spoon
FAQ's
I like to use a mix of red, yellow and green bell peppers for this soup. You can really use any type of pepper that you like.
I prefer to use lean ground beef for this soup. You can really use any type of ground beef that you like, but I find that the leaner the better.
Yes! To make this in the Instant Pot, simply brown the beef and vegetables in the pot. Then add the remaining ingredients and cook on high pressure for 5 minutes.
If you use riced cauliflower instead or rice, then yes this soup is keto friendly.
The soup recipe can be made in your slow cooker. Brown the ground beef and add it to the crockpot. Then add the remaining ingredients. Cover and cook on low for 4-6 hours.
Things to know
- Use a small amount of olive oil or vegetable when sauteing your onion and peppers to prevent sticking if you drain the fat from the meat.
- A dash of Worcestershire sauce added to your soup will give it a nice deep flavor.
- I used white rice in this recipe, if you prefer brown rice you may need to add about five minutes to the cooking time.
- Tomato sauce and Italian seasoning, and a pinch of brown sugar can be used in place of pasta sauce if you are out and don't want to run to the grocery store.
- Use your favorite bell peppers in this recipe, using a little of both green bell peppers and red bell peppers is a great option for a beautiful color in this hearty soup.
- Garnish with fresh parsley or a handful of fresh herbs for bright flavor.
Click here for all of my soup making tips!
Variations
- If you are looking for a low-carb option you can use cauliflower rice instead of white rice.
- Chicken broth can be used in place of beef broth if you prefer.
- For a vegetarian version, use meatless crumbles or omit the meat altogether and use vegetable stock instead of a meat based broth.
- This recipe can easily be made in the slow cooker by browning the ground beef and adding all the ingredients to the pot. Cook on high for 3-4 hours or low for 6- 8 hours on low.
- Ground turkey or ground chicken can be used in place of ground beef if you want a lower fat option.
- If you enjoy a spicy soup, you can add a dash of crushed red pepper flakes or a pinch of chili powder or cayenne pepper.
- Sautéing two tablespoons of tomato paste with the ground intensifies the rich tomato flavor in this soup.
- Top with a spoonful of sour cream for rich creaminess!
Storage
Refrigerate - Store soup in an airtight container for 3-4 days.
Freezer - Place in a freezer safe container and freeze for 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheat - Gently reheat on the stove over low heat until warmed through. You can also reheat in the microwave, just be careful not to overcook or the vegetables will become mushy.
Related recipes
- If you love bell peppers, try this classic recipe for Stuffed Bell Pepper Casserole recipe next time.
- Ground Sausage Peppers and Onions Pasta is a simple skillet meal that the entire family will enjoy.
- Italian Pepper Stew is comforting, hearty and great to make on a chilly day.
- You'll love the Old Fashioned Bell Pepper Recipe too.
- Tailgate Chili - this hearty stew is our families favorite!
Find all the best tips here - Homemade Soups; A Complete Guide.
Wait, one more! If it's Halloween, be sure to make Halloween Stuffed Peppers!
Serve with
Really this is a complete meal, but if you'd like to make dinner even heartier, serve it with a side salad or one of the suggestions below.
- A handful of tortilla chips is always tasty!
- I love to pair a light and refreshing salad with this comfort food recipe. This Southwest Salad recipe has a great flavor, and the entire family enjoys it.
- There is no better side dish for soup than a fresh baked roll like these Rolls from Frozen Bread Dough.
- End this hearty meal with a rich and creamy pie that's simply to make like this Chocolate Hershey Pie recipe.
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If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating!
Stuffed Bell Pepper Soup
Ingredients
- 1 ½ pound lean ground beef
- 2 bell peppers diced
- 1 cup yellow onions diced
- 1 tablespoon Montreal Steak Seasoning
- 21 ounces golden mushroom soup undiluted
- 24 ounces spaghetti sauce
- 1 cup white rice
- 4 cups beef broth
- 2 cups water
- ½ teaspoon salt
- ¼ teaspoon black pepper
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Instructions
- In a large soup pot, over medium heat, brown ground beef. Drain fat, if desired.
- Add diced bell peppers and onions to pot, season with Montreal steak seasoning, salt and pepper. Saute for 5 minutes.
- Add the remaining ingredient to the soup - rice, canned mushroom soup, beef stock, spaghetti sauce and water. Increase the heat to high, bring to a boil, scraping the bottom of the soup pot.
- Reduce to low, cover and cook for 25-30 minutes until the rice is tender, stirring occasionally.
- Serve topped with minced parsley.
Janet
We don't like mushrooms or use cream of mushroom soup in recipes. What would be a good substitute here?
Bowl Me Over
I would make a dark roux using flour and oil. That would give you the flavor you're looking for. Then, dilute Theroux with beef stock until it's the consistency you're looking for.
Colleen
Delicious and filling. I did add some cut up zucchini so the soup as well
Thank You
Bowl Me Over
Adding zucchini to the stuffed pepper soup is a great addition! I bet that was yummy - thanks Colleen, I appreciate you letting me know. Enjoy the soup!