My updated Stuffed Pepper Soup softens the sharpness of green peppers while preserving the rich, savory flavors of classic stuffed peppers. Even people who normally avoid green peppers tend to enjoy this version.
When I get green peppers in my co-op basket, I’m always looking for ways to use them. Traditional stuffed peppers aren’t popular in my house, but this Stuffed Pepper Soup is welcomed by everyone.
This recipe began as a copycat version of the Pepper Pot restaurant’s stuffed pepper soup in Colorado Springs. Over time I adjusted the ingredients and steps until it became the milder, well-balanced soup I make now.
To tame the green pepper flavor, I chop the peppers finely and give them a quick sauté before adding the other ingredients. That simple step mellows their intensity and helps the soup appeal to picky eaters.
I prefer cooking the rice separately instead of simmering it in the soup. When rice cooks in the soup it soaks up too much liquid and can become mushy. Cooking rice on the side and adding a scoop to each bowl when serving keeps the texture perfect.
For leftovers, store the soup and rice separately whenever possible. If you combine them for storage, the rice will absorb liquid and thicken the dish, so you’ll need to add extra broth or water when reheating to restore the original consistency.
I encourage you to try this soup even if you’re not a fan of green peppers—you might be surprised at how much you like it.
More Soup & Side Recipes You May Enjoy:
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Stuffed Pepper Soup
Ingredients
- 1 1/2 pounds ground beef
- 1 1/2 cups green pepper, chopped (about 1 large pepper)
- 1/2 cup onion, chopped
- 1 Tbsp. olive oil
- 2 (15 oz) cans tomato sauce
- 1 (14.5 oz) can diced tomatoes
- 2 (14.5 oz) cans beef broth
- 1 Tbsp. Worcestershire sauce
- 3/4 tsp minced garlic
- 1/2–1 cups water
- 1/8 cup packed brown sugar
- 1–2 tsp salt, to taste
- 1 tsp ground pepper
- 2 cups white rice, cooked
Instructions
- Heat olive oil in a large soup pan over medium heat. Add chopped green peppers, onion, and a pinch of salt and pepper. Sauté until softened.
- Add ground beef to the pan, season with salt and pepper, and cook until browned. Drain excess grease.
- Stir in tomato sauce, diced tomatoes, beef broth, brown sugar, Worcestershire sauce, garlic, 1/2 cup water, 1 tsp salt, and pepper. Mix well.
- Bring the mixture to a boil, then reduce heat and simmer for 30–40 minutes to meld flavors.
- To serve, place a scoop of hot cooked rice in each bowl and ladle the soup over the rice. Stir and enjoy.
- Refrigerate any leftovers. Store soup and rice separately when possible.
Notes
- Use fire-roasted diced tomatoes for added depth and a touch of heat.
- Cook rice separately for best texture—rice left in the soup will absorb liquid and soften.
- Add salt gradually and taste as you go. Adjust seasoning at the end if needed.
- If the soup thickens too much, thin with additional beef broth or water when reheating.
- Storing rice and soup separately keeps the rice from soaking up all the liquid; if stored together, add broth when reheating.
Nutritional Estimate
Nutritional information is an estimate and should be verified independently if needed.
