Stuffed Pepper Soup

 Stuffed pepper soup recipe – everything you love about a stuffed pepper in soup form! Made with tomato soup and in one pot. Super easy and comforting!

Stuffed Pepper Soup served with homemade bread

I don’t know about you be we really love stuffed peppers around here.  This soup recipe I think is actually easier than making stuffed peppers and leaves you with lots of leftovers for your lunch the remainder of the week.  Double score!

What is a cubanelle pepper?

It’s a light green pepper that has a really mild and sweet taste. Most grocery stores will have them near the jalapenos. But you can use a red bell pepper if you have trouble finding them.

Can you make the stuffed pepper soup ahead of time?

It makes for a great crockpot meal as well.  To make it in the crockpot: brown the beef and transfer to slow cooker. Add everything except for the rice. Cook on low for 6-8 hours. Make the rice and mix into the slow cooker.

Can you freeze it?

Yes! You can freeze the soup with or without the rice in it. Place the soup in an airtight container and transfer to the freezer. Defrost in the fridge overnight and reheat the soup on the stovetop. Or microwave the soup in the microwave from frozen.

Warm stuffed pepper soup made with tomato soup

What to serve with this stuffed pepper soup?

Our artisan bread would be soooo good for dunking in this soup.

Stuffed Pepper Soup

Everything you love about a stuffed pepper in soup form! Made with tomato soup, easy-to-make, and super comforting.
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40 minutes
Servings: 6


  • 2 Italian sausage links
  • 1 lb lean ground beef
  • 1 yellow onion, diced
  • 1 small green bell pepper, diced
  • 1 small red bell pepper, diced
  • 1 small yellow bell pepper, diced
  • 3 cubanelle peppers
  • 2 (14.5 oz) cans petite diced tomatoes
  • 2 (23.2 oz) cans tomato soup
  • 4 cups beef broth
  • 1 jar of chunky pasta sauce (I use Classico Italian Sausage with Peppers & Onions)
  • 1/4 cup fresh chopped basil
  • 2 1/2 Tbsp chopped fresh parsley plus more for garnish
  • 1/4 tsp dried oregano
  • 1 teaspoon minced garlic
  • 1 Tablespoon worcestershire sauce
  • 1 Tablespoon red pepper flakes
  • 2 Tablespoons chili powder
  • 1/3 cup Parmesan cheese
  • 3 Tablespoons olive oil, divided
  • Salt and freshly ground black pepper
  • 2 cup cooked white rice
  • Parmesan or mozzarella cheese for garnish (optional)


  • In a large pot heat 1 Tablespoon olive oil over medium heat and cook sausage and ground beef. Once the meat is cooked make sure it is thoroughly chopped up. Drain and set aside.
  • Heat remaining 2 Tablespoons olive oil and cook onions and peppers for about 5 minutes, then add garlic and saute 30 seconds longer. Pour in diced tomatoes, tomato sauce, tomato soup, beef broth, Parmesan cheese, all remaining spices and cooked meat. Season to taste with salt and pepper. Bring just to a light boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes.
  • While soup simmers, prepare rice according to directions listed on package. When the soup is done simmering stir in desired amount of cooked rice into soup. Serve warm topped with optional cheese and garnish with fresh parsley.
If you make this recipe I'd love to hear in the comments!
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