Stuffed Pepper Soup loaded with spicy sausage, bell peppers and rice! This soup is loaded with so much flavor and is a reader favorite! Everything you love about a stuffed pepper but in soup form!

Love soup as much as I do? Then give my Tomato Soup with croutons a try!

stuffed pepper soup in a cast iron pot with a ladle

This has to be one of my favorite soups I’ve ever made. It’s thick, chunky, hearty with a bit of spice. If you love my stuffed peppers then you will love this Stuffed Pepper Soup Recipe!

This stuffed green pepper soup is super easy to throw together all you need if a couple minutes of prep. This soup also freezes really well! It’s super hearty and filling and loaded with so much flavor.

This stuffed bell pepper soup tastes just like a stuffed pepper but in soup form! It’s also so much easier (and quicker) than making stuffed peppers.

If you like this recipe then you will love my Quinoa Stuffed Peppers!

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    Ingredients for Stuffed Pepper Soup

    The full ingredient list and measurements are listed in the printable recipe below.

    • Spicy sausage: I love the flavor and spice the spicy sausage adds to this soup however ground beef, ground turkey or chicken could be used instead. You can also use mild sausage in place of the spicy. I’ve also had readers do chicken and sausage for a super hearty meal!
    • Bell peppers: Add a bit of sweetness to the soup and are essential for making stuffed pepper soup. I prefer to use either red, orange or yellow bell peppers because they are a little sweeter and in my opinion more flavorful then green.
    • Onions & garlic: Are essential for any soup.
    • Beef broth: Thins out the soup a bit and adds flavor.
    • Tomatoes: I use both fire roasted tomatoes and crushed tomatoes. I love using fire roasted tomatoes. They have an extra smokiness and flavor and are the perfect addition to this easy stuffed pepper soup. Don’t have fire roasted tomatoes? Make your own with this recipe.
    • Cooked white rice: You can also substitute brown rice or cauliflower rice for a low carb option.
    • Shredded cheddar cheese: For topping the soup! You can’t have a stuffed pepper soup without shredded cheese!

    stuffed pepper soup in cast iron pot topped with parsley

    How to make Stuffed Pepper Soup

    • Brown sausage: In a large pot or cast iron pot heat 1 tablespoon of olive oil over medium heat. Add in sausage and brown. When fully cooked remove from the pan drain the extra grease from the sausage and set aside.

    browning ground sausage in a large cast iron pot

    • Saute veggies: Add the remaining 1 tablespoon of oil to the same pot. Add in the onion and bell pepper and sauté for 2-3 minutes. Add in garlic and sauté for an additional minute.

    sautéing yellow peppers, orange peppers and onions in a large cast iron pot

    • Simmer: Pour in beef broth, diced tomatoes, crushed tomatoes and Italian seasoning. Add the sausage back to soup. Simmer, stirring occasionally for 30 minutes.

    simmering stuffed pepper soup

    • Stir in rice: To warm through and season with salt and pepper to taste.

    adding cooked white rice to pot of soup

    • Serve: Warm with a crispy baguette and shredded cheese to top each bowl! I also like to add a scoop of sour cream on top and a sprinkle of fresh parsley!

    soup topped with Parmesan Cheese and fresh chopped parsley

    Storage, Freezing and Reheating Instructions

    • Store: Leftovers in an airtight container and refrigerate for up to 5 days.
    • Freeze: Soup in an airtight container for up to 3 months. I recommend freezing the soup without the rice or freezing the rice separately.
    • Reheat: Allow the soup to thaw overnight in the fridge if frozen then warm it up on the stove top or microwave until hot.

    Instant Pot Instructions

    To make this an instant pot stuffed pepper soup simply brown the sausage as directed in the Instant Pot on the SAUTE option. Add in the garlic and cook for 1 minute then add in the rest of the soup ingredients. Instead of adding cooked rice you can go ahead and add 1/2 cup uncooked white rice to the instant pot. Cook on HIGH pressure for 10 minutes then allow the steam to naturally release. Serve and enjoy!

    Slow Cooker Instructions

    To make this a slow cooker stuffed pepper soup simply brown the sausage then add it to the crockpot along with the rest of the ingredients (except the rice). Cook on low for 6-8 hours. Cook the rice separately and add just before serving to warm through.

    Sausage Rice and Pepper Soup topped with fresh chopped parsley

    Tips

    • This soup gets pretty thick once the rice is added if you would like the soup to be a bit thinner add more beef broth to the soup or use less rice.
    • Don’t be tempted to add the uncooked rice directly to the soup. The rice will soak up all of the liquid. You could add an additional 2 cups beef broth and cook the rice directly in the soup instead.

    What to serve with this Stuffed Pepper Soup

    stuffed pepper soup in white bowls topped with shredded cheese and parsley

    Here are more soup recipes to enjoy!

    Stuffed Pepper Soup

    4.82 from 16 votes
    Rate Print
    Stuffed Pepper Soup loaded with spicy sausage, bell peppers and rice! Everything you love about a stuffed pepper but in soup form!
    Servings: 6
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes

    Ingredients 

    Instructions 

    • In a large pot or cast iron pot heat 1 tablespoon of olive oil over medium heat. Add in sausage and brown. Drain sausage and set aside.
    • Add the remaining 1 tablespoon of oil to the same pot. Add in the onion and bell pepper and sauté for 2-3 minutes. Add in garlic and sauté for an additional minute.
    • Pour in beef broth, diced tomatoes, crushed tomatoes and Italian seasoning. Add the sausage back to soup. Simmer, stirring occasionally for 30 minutes.
    • Stir in rice and season with salt and pepper to taste.
    • Serve immediately with parsley and a sprinkle of cheese on top of each bowl.

    Nutrition Information

    Calories: 420kcalCarbohydrates: 32gProtein: 15gFat: 25gSaturated Fat: 7gCholesterol: 54mgSodium: 539mgPotassium: 460mgFiber: 2gSugar: 4gVitamin A: 1385IUVitamin C: 57mgCalcium: 42mgIron: 2mg

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