This hearty Stuffed Pepper Soup is so much quicker and easier to make than a dish of traditional baked stuffed peppers, but still just as delicious!
Made with ground beef, rice, and of course peppers, this inexpensive soup will warm you through on cold evenings. It is sure to become a family favorite!
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Stuffed Pepper Soup
Stuffed peppers is a dish that exists in different names and forms around the world. It consists of hollowed or halved peppers, filled with any of a variety of fillings, often including meat, vegetables, cheese, rice, or sauce. They are usually assembled by filling the cavities of the peppers and then cooking. – Wiki
In Cyprus, we have a dish called Dhiafora Parayiemista, which translates to various stuffed vegetables – although I grew up calling it stuffed peppers.
Essentially, this recipe is taking a baked stuffed pepper dish and turning it into a tasty, satisfying soup. Add in some bread and you’ve got yourself a full meal.
I know how much my family and I love stuffed peppers – but it can labor-intensive to make and takes a couple of hours to cook – so this soup is a great recipe to still get that flavor without the hassle!
Ingredients used in this recipe
The full ingredients list and instructions are found in the printable recipe card at the end of this post, but here is a brief outline so you know what to expect from the recipe.
I highly recommend always reading a recipe all the way through before starting.
- Ground Beef (or you could use a meat substitute like Quorn if you want to make this soup vegetarian)
- Red and Green Bell Papers, Onions, and Garlic
- White Rice
- Canned Diced/Chopped Tomatoes
- Tomato Sauce/Tomato Passata
- Chicken Broth/Stock
- Dried Thyme and Dried Sages
- Fresh Parsley (to garnish)
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Stuffed Pepper Soup Recipe Tips
- This recipe uses ground beef, but you could use pork, sausage, or a combination.
- If you want to make a meat-free version of this soup, you could use a meat substitute such as Quorn (UK) or Gardein (USA)
- After browning the meat, drain off excess fat so that the soup doesn’t end up being too greasy.
- To give a good tomatoey flavor to the soup, this recipe calls for canned tomatoes and tomato sauce. Use the best quality you can. In the UK tomato sauce is passata.
- Add as much garlic and herbs to suit your personal tastes.
- To add some kick to the soup, you could add some chopped fresh chilies or dried chili flakes.
- Raw rice is used in this recipe which calls for a couple of cups of water. Adjust as necessary.
- You can use cooked rice, so omit the water in the recipe – but make sure the rice is thoroughly heated through before serving.
- Finish off a sprinkling of chopped, fresh parsley. Or you could add some grated cheese if you prefer.
Make It A Meal!
With meat, veggies, and rice in this soup, it’s a full meal in one bowl! But you might want a few extras, so here are some recipes to take a look at.
- Appetizer: Balsamic Mozzarella Stuffed Grape Tomatoes
- Side Dish: Soda Bread – all soup needs a chunk of bread on the side! Soda bread is so quick and easy to make and you don’t need to wait for it to rise.
- Side Salad: Rainbow Salad with Zesty Dressing
- Beverage: Apple Cider Dark and Stormy Cocktail
- Dessert: Affogato – The Coffee Lovers Quickest + Easiest, Dessert Ever!
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy! Please feel free to check them out too.
More Recipes Using Peppers
Here are a few recipes that use bell peppers, why not try one of them for dinner this week?
More Ground Beef Recipes
Ground beef (or beef mince in the UK!) is a staple ingredient in our house. We probably cook with it at least once a week. Here are some of our favorites for you to try.
- Pasta Fagioli
- Make-Ahead Lasagne
- Bunny Chow – don’t be put out by the name! This is a South African street food that tastes so good!
- 1 Tbsp olive oil
- 1 lb/450g ground beef (beef mince)
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 cup onion, finely diced
- 2 cloves garlic, minced
- 28 oz/800g canned diced tomatoes
- 15 oz/425g tomato sauce (passata)
- 14 oz/415 ml chicken broth
- ½ tsp dried thyme
- ½ tsp dried sage
- salt and pepper, to taste
- 1 cup white rice
- Chopped fresh parsley
- Heat oil in a large saucepan and brown the beef. Drain off excess fat.
- Add the chopped peppers, onion, and garlic and cook for about 5 minutes until softened.
- Add the canned tomatoes, tomato sauce, chicken broth, and dried herbs. Add salt and pepper to taste.
- Bring to the boil, then reduce to a simmer. Cover the pan and cook for 30 minutes, or until the peppers are tender.
- Add the rice and 2 cups of water to the pan and bring to the boil. Then cover and simmer for about 10-15 minutes until the rice is cooked.
- Serve in warm bowls with chopped fresh parsley sprinkled on top.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 330 Total Fat: 16g Saturated Fat: 5g Trans Fat: 1g Unsaturated Fat: 8g Cholesterol: 68mg Sodium: 879mg Carbohydrates: 23g Net Carbohydrates: 0g Fiber: 5g Sugar: 9g Sugar Alcohols: 0g Protein: 24g