Stuffed Pepper Soup is a flavorful Mexican soup with ground beef, tomatoes, bell peppers, and rice. An easy dinner for any weeknight.

Stuffed Pepper Soup

STUFFED PEPPER SOUP RECIPE

It’s been cold here in Florida which makes me jump into soup mode. Cold doesn’t happen that often and homemade soups happen to be my favorite but I can’t justify them in this heat.

This recipe is a stuffed pepper in soup form. No crazy ingredients. Just traditional classic ingredients that are hearty and filling.

Stuffed Pepper Soup

INGREDIENTS

  • beef
  • tomato sauce
  • diced tomatoes
  • green, red, or orange bell pepper
  • beef broth
  • rice

TOPPINGS:

I don’t think any stuffed pepper is complete without some cheese and a dollop of sour cream.

  • cheese
  • sour cream

Stuffed Pepper Soup with sour cream and cheese

HOW TO MAKE STUFFED PEPPER SOUP

  1. In a large pot, heat the olive oil over medium heat. Brown the beef and onion until the beef is no longer pink. Add the garlic for the last minute of cooking.

  2. Add the beef broth, tomato sauce, diced tomatoes, and green bell peppers. Bring to a boil and reduce heat to a simmer uncovered for about 30 minutes or until peppers are tender. Add salt and pepper to taste.

  3. While soup is simmering cook rice according to the directions.

  4. Stir in the cooked rice right before serving. If you want it thicker, add more rice. The rice will absorb the liquid so it’s best stirred in right before.

OTHER SOUP RECIPES

Stuffed Pepper Soup
Print
4.5 from 6 votes

Stuffed Pepper Soup

Stuffed Pepper Soup is a spicy Mexican soup with ground beef, tomatoes, bell peppers, and rice. An easy dinner for any weeknight.

Ingredients

  • 1 tablespoon olive oil
  • 1 lb ground beef
  • 1/2 cup diced white onion
  • 2 cloves garlic, minced
  • 3 cups low-sodium beef broth (I like Beef Better than Bouillon with water added)
  • 1 (14.5 ounce) can tomato sauce
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup green, red, or orange bell pepper, seeded and diced
  • 1 cup uncooked rice
  • (optional) toppings: shredded cheddar cheese, sour cream

Instructions

  1. In a large pot, heat the olive oil over medium heat. Brown the beef and onion until the beef is no longer pink. Add the garlic for the last minute of cooking. Drain.

  2. Add the beef broth, tomato sauce, diced tomatoes, and green bell peppers. Bring to a boil and reduce heat to a simmer uncovered for about 30 minutes or until peppers are tender. Add salt and pepper to taste.

  3. While soup is simmering cook rice according to the directions.

  4. Stir in the cooked rice right before serving. If you want it thicker, add more rice. The rice will absorb the liquid so it's best stirred in right before.

Recipe Notes

If storing the soup in the fridge store the soup and rice separately.

Stuffed Pepper Soup