Stuffed Pepper Soup

Name: Stuffed Pepper Soup (One-Pot, 30 Minutes)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 medium yellow onion, diced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 green bell pepper, diced; 1/2 lb ground Italian sausage, casings removed; 1/2 lb ground beef; 3 cloves garlic, minced; 1 tbsp Italian seasoning; 2 tbsp tomato paste; 1 cup uncooked long-grain white rice; 28 oz can crushed tomatoes; 4 cups beef stock; 1 cup shredded cheddar jack cheese; Greek yogurt or sour cream, for topping; Green onions, sliced, for garnish

Stuffed Pepper Soup is a one-pot meal that delivers the full flavor of classic stuffed peppers in under 30 minutes. Ground meat, diced bell peppers, and rice simmer together in a rich tomato broth for an easy, budget-friendly dinner.

🌍American 🏷️Stuffed pepper soup 🏷️Soup 🏷️Ground beef 🏷️Italian sausage Bell peppers

🏷️

🏷️Rice

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TikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 tbsp olive oil
1 medium yellow onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1/2 lb ground Italian sausage, casings removed
1/2 lb ground beef
3 cloves garlic, minced
1 tbsp Italian seasoning
2 tbsp tomato paste
1 cup uncooked long-grain white rice
28 oz can crushed tomatoes
4 cups beef stock
1 cup shredded cheddar jack cheese
Greek yogurt or sour cream, for toppingoptional
Green onions, sliced, for garnishoptional

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Instructions

1
Dice the bell peppers and onion.
2
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and peppers and sauté for a few minutes until they begin to soften.
3
Push the vegetables to one side of the pot. Add the ground Italian sausage and ground beef to the empty side.
4
Add the minced garlic and Italian seasoning over the meat. Break up the meat with a spoon and cook until browned, then stir to combine with the vegetables.
5
Stir in the tomato paste and cook for one minute until fragrant.
6
Add the uncooked rice, crushed tomatoes, and beef stock to the pot. Stir everything together.
7
Bring the mixture to a simmer, then cover the pot, reduce the heat to low, and let it cook for about 15 minutes, or until the rice is tender.
8
Uncover the pot and stir in the shredded cheese until it's melted and the soup is thick and creamy.
9
Serve hot, garnished with a dollop of Greek yogurt or sour cream and sliced green onions.

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Tips & Notes

Pro tips

Brown the meat fully before adding vegetables to build flavor depth and render fat for sautéing the onions and peppers.
Dice peppers into uniform 1/2-inch pieces so they cook evenly and don't disintegrate into the broth.
Stir in tomato paste after garlic and cook for 1–2 minutes to deepen tomato flavor before adding liquid.
Use short-grain white or brown rice; it absorbs broth without becoming mushy and reaches tender in about 20 minutes.

Substitutions

Ground Italian sausage + ground beef → ground chicken or turkey (use 1 lb total, reduce cooking time by 5 minutes)
Red, yellow, and green bell peppers → poblano or Anaheim peppers (slightly spicier, more complex flavor)
Tomato paste → tomato sauce (use 1/4 cup and reduce broth by 1/4 cup to maintain consistency)
Italian seasoning → dried oregano + basil + thyme (1 tsp oregano, 1 tsp basil, 1/2 tsp thyme)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on stovetop over medium heat, thinning with broth or water as needed. Freezes well up to 2 months; thaw overnight in refrigerator before reheating.

Common Questions

Can I make this soup ahead of time?

Yes. Prepare the soup through cooking, cool completely, and refrigerate up to 3 days. Reheat gently on stovetop, adding a splash of water if it thickens. Freezes well for up to 2 months.

Can I use ground chicken or turkey instead?

Yes. Substitute equal amounts of ground chicken or turkey for the sausage and beef mix. Reduce cooking time slightly since poultry cooks faster than pork and beef blends.

What if I don't have Italian seasoning?

Use 1 tsp dried oregano, 1 tsp dried basil, and 1/2 tsp each of thyme and marjoram as a direct substitute, or use dried Italian herb blend.

How do I know when the rice is done?

Taste a grain at the 20-minute mark. Rice should be tender but not mushy. If soup is still thin, cover and simmer 2–3 more minutes.

Can I use different bell pepper colors?

Absolutely. Any combination of red, yellow, orange, or green peppers works. Mix colors for flavor variation—red and yellow are slightly sweeter than green.