This Unstuffed Pepper Soup is warm, hearty and low carb — everything a homemade winter soup should be.
It comes together in about 30 minutes and reheats beautifully, so make extra to freeze for quick meals.
Topping Bell Pepper Soup
Looking for a crunchy finish? Top the soup with pretzel bites, tortilla strips or parmesan crisps for added texture and flavor.
Why This Unstuffed Pepper Soup Is a Keeper
This recipe is popular because it’s quick, comforting and captures all the flavors of stuffed bell peppers in an easy-to-serve soup.
- 30 Minute Meal: Ready in about 30 minutes from start to finish.
- Simple Ingredients: Uses common pantry items and a short ingredient list.
- Family Friendly: Mild, comforting flavors that please a crowd.
- Adaptable: Easy to tailor with different proteins, grains or vegetables.
- Great Leftovers: Freezes well and makes a convenient meal later.
Can I Make This Cozy Soup Vegan?
Yes. Substitute vegetable broth for the beef broth and increase the vegetables (extra diced tomatoes, tomato sauce, mushrooms, or lentils) in place of ground beef for a satisfying vegan version.
Variations and Substitutions
- Slow Cooker: Brown the ground beef and onions, then transfer to a crockpot with the remaining ingredients (except rice) and cook on low for 4 hours. Stir in cooked rice before serving.
- Broth Options: Use chicken or vegetable broth instead of beef bouillon for a lighter flavor.
- Grains & Substitutes: Swap white rice for brown rice, quinoa, riced cauliflower or pastina depending on your preference.
Special Equipment
A large pot is ideal to make this soup. A Dutch oven works best for even heat and easy simmering; if you don’t have one, use a heavy-bottomed pot with a tight-fitting lid.
How to Make Stuffed Bell Pepper Soup
This version of stuffed pepper in soup form comes together in four simple steps — perfect for a weeknight meal. Follow the recipe card below for exact measurements.
STEP 1: Cook Beef
In a large Dutch oven, cook ground beef and diced onion over medium heat until the meat is no longer pink. Drain excess fat.
STEP 2: Combine and Boil
Stir in minced garlic, diced green pepper, crushed tomatoes, water (or broth) and beef bouillon (or alternative). Season with salt and pepper and bring to a boil.
STEP 3: Simmer
Reduce heat, cover, and simmer for about 15 minutes, or until the peppers are tender.
STEP 4: Add Rice
Stir in cooked rice and simmer 5 minutes more to meld flavors. Add a little extra rice to bowls if desired before serving.
Unstuffed Pepper Soup FAQs
I like pairing this soup with cheesy garlic bread or crusty rolls.
Red bell peppers are the most nutrient-dense, but any color works for this recipe.
Yes — brown rice, quinoa, riced cauliflower or small pastas like pastina are great alternatives.
It tastes like a comforting, tomato-forward stuffed bell pepper — savory, slightly sweet from the peppers and satisfying.
Expert Tips
- Double the recipe: It scales well — multiply ingredients proportionally for larger batches.
- Try different meats: Ground turkey, Italian sausage or a mix of meats all work nicely.
- Serve with bread: A crusty baguette or rolls are perfect for dipping.
- Spice it up: Add jalapeño, cayenne, red pepper flakes or extra garlic for heat.
- Add more veggies: Stir in extra bell peppers, beans or shredded cheese for variety.
- Use mixed peppers: A combination of green, red and yellow peppers adds color and flavor.
What to Serve With This Soup
- Rosemary butter rolls or any crusty bread
- Simple salads like a Greek-style salad
- Cornbread or cornbread dressing for a heartier pairing
Unstuffed Pepper Soup
Ingredients
- 1 pound Ground beef
- 1 Onion, diced
- 3 cloves Garlic, minced
- 1 Green pepper, diced
- 28 ounces Crushed tomatoes
- 28 ounces Water (or broth)
- 2 tablespoons Beef bouillon granules (or substitute)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 cups Cooked rice, prepared
Instructions
- In a large Dutch oven, cook ground beef and diced onion over medium heat until no longer pink; drain any excess fat.
- Stir in garlic, diced green pepper, crushed tomatoes, water or broth and beef bouillon. Season with salt and pepper and bring to a boil.
- Reduce heat, cover and simmer for 15 minutes, or until peppers are tender.
- Stir in cooked rice and simmer 5 minutes more. Adjust seasoning and serve warm.
Notes
- Scale easily: Adjust servings in the recipe card to scale ingredients automatically.
- Protein swaps: Try ground turkey, Italian sausage, or a meat blend.
- Serve with: Crusty bread, rolls, or a simple salad.
- Extra flavor: Add jalapeño, red pepper flakes, or extra garlic to suit your taste.
- Veggie boost: Add beans, extra peppers, or shredded cheese for variety.
Nutrition
Carbohydrates: 63 g
Protein: 20 g
Fat: 16 g