Name: Stuffed Pepper Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: 1½ pounds lean ground beef; 8 ounces Italian sausage, casings removed, or ground pork sausage; 1 yellow onion, diced; 2 cloves garlic, minced; 2 green bell peppers, seeded and chopped; 1 red bell pepper, seeded and chopped; 6 cups reduced-sodium beef broth; 1 (28-ounce) can diced tomatoes, undrained; 1 (15-ounce) can crushed tomatoes; 2 teaspoons Better Than Bouillon beef base; 2 tablespoons packed brown sugar; 1 tablespoon Worcestershire sauce; 1 teaspoon Italian seasoning; 1 teaspoon black pepper; 2 cups cooked white rice; 2 tablespoons chopped fresh parsley; Salt, to taste

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Stuffed pepper soup with beef, sausage, rice, tomatoes, and bell peppers in a white bowl.

Stuffed pepper soup combines ground beef, sausage, chopped bell peppers, tomatoes, and cooked rice in a savory tomato-beef broth. It makes about 10 servings, with 15 minutes of prep and 45-50 minutes of stovetop cooking. You get the familiar pepper-and-rice supper in a bowl, without filling individual peppers.

The rice is cooked separately and added at the end. That detail matters: two cups of cooked rice is the amount for this pot, and keeping it separate until serving gives you a brothier make-ahead meal. The Beautiful multi-cooker option below follows its own longer cooking schedule.

If you're in the mood for the baked version, my Classic Stuffed Peppers have filled pepper halves and melted mozzarella. For this soup, leave the peppers in bite-size pieces and let the pot do the work. Browse my cozy soup recipes when you're planning another soup night.

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Ingredients for stuffed pepper soup, including beef, sausage, peppers, tomatoes, broth, cooked rice, and seasonings.

Ingredients You'll Need

1½ pounds lean ground beef
8 ounces Italian sausage, casings removed, or ground pork sausage
1 yellow onion, diced
2 cloves garlic, minced
2 green bell peppers, seeded and chopped
1 red bell pepper, seeded and chopped
6 cups reduced-sodium beef broth
1 (28-ounce) can diced tomatoes, undrained
1 (15-ounce) can crushed tomatoes
2 teaspoons Better Than Bouillon beef base
2 tablespoons packed brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
1 teaspoon black pepper
2 cups cooked white rice
2 tablespoons chopped fresh parsley
Salt, to taste

Ingredient Notes & Substitutions

The beef and sausage give the broth a savory base, while green and red bell peppers bring their own different sweetness. Use the canned diced tomatoes with their juices and keep the crushed tomatoes separate from tomato sauce when shopping.

Replace the sausage with an equal amount of ground beef for a milder soup.
Use cooked brown rice instead of white rice, keeping the same measured amount.
Substitute yellow or orange bell peppers for either color listed.
Reduce or omit the brown sugar if you prefer a less sweet tomato broth.

Measure rice after cooking. The two cups in this recipe are cooked rice; adding two cups of raw rice would change the amount of rice and broth considerably. Salt goes in after tasting because sausage, beef base, and broth already contribute seasoning.

Overhead view of stuffed pepper soup with cooked rice and chunky bell peppers.

Tools That Make It Easier

Large Dutch oven or large soup pot with enough room to stir the full batch
Chef's knife
Cutting board
Measuring cups and spoons
Wooden or silicone cooking utensil
Spoon for removing excess grease
Ladle
Saucepan with lid (if cooking rice separately or reheating on the stove)
Shallow airtight storage/freezer-safe containers (for leftovers)
White Drew Barrymore Beautiful 10-in-1 Electric Multi-Cooker (optional slow-cooker method)
Microwave and microwave-safe bowl (optional reheating alternative)

How to Make Stuffed Pepper Soup

Brown the meat, soften the aromatics, and simmer the peppers in tomato broth before adding the cooked rice. Look for tender peppers and rice that is hot throughout at the finish.

1. Prep the vegetables and rice

Cut the onion and bell peppers into bite-size pieces, mince the garlic, and measure the cooked rice. If cooking rice specifically for the soup, prepare it separately according to the package directions.

Chopped peppers, onion, minced garlic, and cooked rice prepared beside a maple end-grain cutting board.

2. Brown the meat and cook the aromatics

Heat a large Dutch oven over medium-high heat. Add the beef and sausage and cook for 6-8 minutes, breaking them into small crumbles, until browned. Spoon off excess grease, leaving a small amount for the vegetables. Add the onion and cook for 4-5 minutes, stirring frequently, then stir in the garlic for about 30 seconds.

Browned beef and sausage with onion and garlic in a copper and brass soup pot.

3. Build the broth and simmer the peppers

Pour in a little broth and scrape up the browned bits. Stir in the beef base and brown sugar until incorporated, then add the remaining broth, both canned tomatoes, bell peppers, Worcestershire sauce, Italian seasoning, and black pepper. Bring to a gentle boil, lower to a steady simmer, and cook uncovered for 25-30 minutes, stirring occasionally, until the peppers are as tender as you like.

Tomato broth with beef, sausage, and bell peppers simmering before the rice is added.

4. Add the cooked rice and finish

Stir in the cooked rice and simmer for about 5 minutes until heated through. Add the parsley, taste before adding salt, and ladle the soup into bowls. The broth, sausage, and beef base already bring seasoning to the pot.

Cooked rice and parsley stirred into stuffed pepper soup in a copper soup pot.

Making It in the Beautiful Multi-Cooker

Use the Sear/Sauté and Slow Cook functions on the white Drew Barrymore Beautiful 10-in-1 Electric Multi-Cooker for this method. Keep the contents below your model's maximum fill line; prepare a half batch if needed. The slow-cooker times are separate from the stovetop timing in the recipe card.

Select Sear/Sauté. Add the beef and sausage and cook, breaking up the meat, until browned and fully cooked, about 8-10 minutes. Remove excess grease with a spoon.
Add the onion and cook for 4-5 minutes. Stir in the garlic and cook for another 30 seconds.
Add a small amount of broth and loosen any browned bits from the insert. Stir in the beef base and brown sugar.
Add the remaining broth, tomatoes, bell peppers, Worcestershire sauce, Italian seasoning, and black pepper. Leave out the rice and parsley.
Cancel Sear/Sauté, cover, and select Slow Cook. Cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the peppers are tender.
Stir in the cooked rice, cover, and continue on HIGH for 15-20 minutes, until hot. Add the parsley and adjust the seasoning before serving.
Keep the contents below your model's maximum fill line. If needed, prepare a half batch and add the rice directly to serving bowls.

A Few Tips Before You Serve

Scrape up the browned bits. A little broth loosens the meat's browned bits before the rest of the liquid goes in. Stir the beef base and sugar into that liquid so they disperse.
Use the peppers as your cue. Check their tenderness within the 25-30-minute uncovered simmer rather than relying on the clock alone.
Hold the rice for meal prep. For firmer rice and a brothier soup, store the rice separately and add it to individual bowls. Rice left in the soup continues absorbing liquid.

The Best Way to Store Leftovers

Refrigerate the soup in shallow, airtight containers within 2 hours of cooking and use it within 3-4 days. Reheat individual portions in the microwave or warm gently in a saucepan, stirring occasionally. Add broth as needed to thin the soup.

Can You Freeze Stuffed Pepper Soup?

Yes-freeze the soup without the rice for the best texture, using freezer-safe containers with room for expansion, for up to 3 months. Thaw overnight in the refrigerator, reheat thoroughly, and add freshly cooked rice before serving.

Close view of beef, sausage, tomatoes, rice, and peppers in stuffed pepper soup.

What to Serve with Stuffed Pepper Soup

Cornbread, garlic bread, or crusty rolls and a green salad make a complete soup supper. Try Southern Buttermilk Cornbread, Homemade Garlic Bread, or a crisp Italian Side Salad. Offer shredded cheddar, mozzarella, or grated Parmesan for individual bowls.

Southern Buttermilk Cornbread

Homemade Garlic Bread

Italian Side Salad

Finished stuffed pepper soup served in a plain white bowl with a gold spoon.

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Tell Me How It Turned Out

Leave a comment and tell me how your soup turned out. If you made the recipe, an honest rating and review helps other readers decide what to cook next.

More Recipes You Might Like

Keep the soup pot handy for Lasagna Soup with Italian sausage and pasta, or Taco Soup with beef, sausage, and beans. For a different way to serve peppers and rice, try the baked Classic Stuffed Peppers.

Lasagna Soup

Taco Soup

Classic Stuffed Peppers

Recipe

Stuffed Pepper Soup

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Stuffed pepper soup brings beef, sausage, tender bell peppers, and cooked rice together in a savory tomato broth, with stovetop and slow cooker directions.

Author: Jennifer Locklin
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes
Yield: About 10 servings 1x
Category: Soup
Method: Stovetop

Ingredients

Units Scale

1 ½ pounds lean ground beef
8 ounces Italian sausage, casings removed, or ground pork sausage
1 yellow onion, diced
2 cloves garlic, minced
2 green bell peppers, seeded and chopped
1 red bell pepper, seeded and chopped
6 cups reduced-sodium beef broth
1 (28-ounce) can diced tomatoes, undrained
1 (15-ounce) can crushed tomatoes
2 teaspoons Better Than Bouillon beef base
2 tablespoons packed brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
1 teaspoon black pepper
2 cups cooked white rice
2 tablespoons chopped fresh parsley
Salt, to taste

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Instructions

Cut the onion and bell peppers into bite-size pieces and mince the garlic.
Measure the cooked rice. If preparing rice specifically for this recipe, cook it separately according to the package directions.
Heat a large Dutch oven over medium-high heat. Add the beef and sausage, breaking them into small crumbles. Cook for 6-8 minutes, stirring occasionally, until browned. Spoon off excess grease, leaving a small amount for the vegetables.
Add the onion and cook for 4-5 minutes, stirring frequently. Add the garlic and stir for about 30 seconds.
Pour in a little of the broth and scrape the bottom of the pot to loosen any browned bits. Stir in the beef base and brown sugar until incorporated.
Add the remaining broth, both canned tomatoes, bell peppers, Worcestershire sauce, Italian seasoning, and black pepper.
Bring the soup to a gentle boil, then lower the heat to maintain a steady simmer. Cook uncovered for 25-30 minutes, stirring occasionally, until the peppers reach your preferred tenderness.
Stir in the cooked rice and simmer for about 5 minutes, until heated through.
Add the parsley. Taste before adding salt, since the broth, sausage, and beef base already contribute seasoning.
Ladle into bowls and serve hot.

Notes

Substitutions
Replace the sausage with an equal amount of ground beef for a milder soup. Use cooked brown rice instead of white rice, keeping the same measured amount. Substitute yellow or orange bell peppers for either color listed. Reduce or omit the brown sugar if you prefer a less sweet tomato broth.
Serving Suggestions and Pairings
Serve with cornbread, garlic bread, or crusty rolls and a green salad. Top individual servings with shredded cheddar, mozzarella, or grated Parmesan.
Make-Ahead
For firmer rice and a brothier soup, store the rice separately and add it to individual bowls. Rice left in the soup will continue absorbing liquid.
Storage
Refrigerate the soup in shallow, airtight containers within 2 hours of cooking. Use within 3-4 days. Reheat individual portions in the microwave or warm gently in a saucepan, stirring occasionally. Add broth as needed to thin.
Freezing
For the best texture, freeze the soup without the rice in freezer-safe containers for up to 3 months, leaving room for expansion. Thaw overnight in the refrigerator, reheat thoroughly, and add freshly cooked rice before serving.
Slow Cooker Option: Beautiful 10-in-1 Electric Multi-Cooker Method
Use the Sear/Sauté and Slow Cook functions.
1. Select Sear/Sauté. Add the beef and sausage and cook, breaking up the meat, until browned and fully cooked, about 8-10 minutes. Remove excess grease with a spoon.
2. Add the onion and cook for 4-5 minutes. Stir in the garlic and cook for another 30 seconds.
3. Add a small amount of broth and loosen any browned bits from the insert. Stir in the beef base and brown sugar.
4. Add the remaining broth, tomatoes, bell peppers, Worcestershire sauce, Italian seasoning, and black pepper. Leave out the rice and parsley.
5. Cancel Sear/Sauté, cover, and select Slow Cook. Cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the peppers are tender.
6. Stir in the cooked rice, cover, and continue on HIGH for 15-20 minutes, until hot. Add the parsley and adjust the seasoning before serving.
7. Keep the contents below your model's maximum fill line. If needed, prepare a half batch and add the rice directly to serving bowls.
Stovetop cook time is 45-50 minutes; total is 60-65 minutes. Slow-cooker times are separate.

Stuffed Pepper Soup

Ingredients You'll Need

Ingredient Notes & Substitutions

Tools That Make It Easier