Stuffed Bell Pepper Soup

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Transform classic stuffed peppers into a warm, comforting bowl of Stuffed Bell Pepper Soup! This hearty one-pot meal combines all the flavors you love from traditional stuffed peppers in an easy-to-make soup that’s perfect for weeknight dinners or meal prep. Ready in under an hour, this crowd-pleasing soup features ingredients like bell peppers, Italian sausage, crushed tomatoes, and perfectly cooked rice in a rich, creamy broth.

This soup takes the work out of stuffing individual peppers while delivering the same delicious taste. The combination of sweet bell peppers, spicy Italian sausage, and aromatic herbs creates a symphony of flavors that will have everyone asking for seconds. The addition of heavy cream brings a luxurious richness to the broth, while the rice makes it filling enough to serve as a complete meal.

Perfect for chilly evenings or when you’re craving comfort food, this soup stores beautifully and often tastes even better the next day as the flavors continue to develop. It’s an excellent option for batch cooking and freezes well for future meals. The recipe serves 6-8 people generously, making it ideal for family dinners or when you want leftovers for lunch.

Whether you’re looking for a new twist on stuffed peppers or just want a satisfying, flavor-packed soup, this Stuffed Bell Pepper Soup delivers. It’s simple enough for beginner cooks but impressive enough to serve to guests. Pair it with crusty bread for a complete meal that will warm you from the inside out.

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Tips & Substitutions

Tips for Success:

  1. Prep all ingredients before starting - this soup comes together quickly once you begin cooking
  2. Cut bell peppers and onions into similar-sized pieces for even cooking
  3. Don't skip browning the sausage - this adds crucial flavor to the final dish
  4. Stir the soup regularly while the rice cooks to prevent sticking
  5. Let the soup rest for 5-10 minutes before serving to allow it to thicken slightly
  6. If the soup becomes too thick, thin it with additional broth

Ingredient Substitutions: 

Ground Meat Options:

  • Ground Italian sausage → ground beef, turkey, chicken, or plant-based ground meat
  • For a spicier version, use hot Italian sausage instead of mild

Rice Alternatives:

  • Instead of using white rice, feel free to use brown rice, cauliflower rice (only needs to simmer for 5 minutes rather than 25-30) or orzo pasta
  • For a lower carb option, omit the rice and add in extra vegetable

Dairy Modifications:

  • For a lighter option, substitute heavy cream for half & half or whole milk
  • For a dairy-free option, substitute heavy cream for canned, unsweetened, full-fat coconut milk. Target's Good & Gather brand has a great option for this!
  • Substitute cheddar cheese for mozzarella, pepper jack or a dairy-free option

Dietary Modifications:

  • Gluten-free: verify broth and Worcestershire sauce are gluten-free
  • Dairy-free: use coconut milk and skip cheese or use dairy-free alternatives
  • Vegetarian: use plant-based meat and vegetable broth
  • Low-carb: skip rice, use cauliflower rice
  • Whole30: use coconut milk, skip cheese, verify compliant broth and seasonings, use cauliflower rice

Storage Tips:

  • Refrigerate: Keeps for 4-5 days in an airtight container
  • Freeze: Up to 3 months (rice may become softer when thawed)
  • For best results when freezing, slightly undercook the rice

Stuffed Bell Pepper Soup

If you like stuffed bell peppers, you will LOVE this soup! This recipe is very simple and comes together in under an hour, making for a great weeknight dinner or meal prep option.
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Ingredients

– 2 tbsp olive oil

– 1 lb ground Italian sausage

– 3 garlic cloves, minced

– 1 yellow onion, diced

– 3 bell peppers, diced (I used 3 different color variations, but feel free to use your preference)

– 1 tsp dried oregano

-1 tsp dried thyme

– 1 tsp onion powder

– 1 tsp garlic powder

– 1 tsp salt

– 1 tsp pepper

– 1, 10oz can Rotel tomatoes

– 1, 8oz can tomato sauce

– 1 tbsp worcestershire sauce

– 1 cup heavy cream

– 4 cups vegetable broth

– 1 cup uncooked rice

– Toppings: Shredded cheddar cheese, fresh parsley, green onions, hot sauce, etc!

Directions

  1. 1. In a large pot over medium heat, add ground Italian sausage and cook until browned (~7-9 mins). Remove from the pot
    2. Add olive oil, onion and bell peppers and cook down until fork tender. Covering with a lid will help to accelerate this process.
    3. Add minced garlic, oregano, thyme, garlic powder, onion powder, salt and pepper and mix well to combine. Add diced tomatoes, tomato sauce, worcestershire sauce, heavy cream, beef broth, cooked Italian sausage and rice into the pot and mix well to combine, then bring to a simmer.
    4. Once the soup has been brought to a simmer, turn down to low heat and cover for ~25-30 minutes, stirring every 10 mins or until the rice is cooked through
    5. Top with lots of shredded cheese, fresh parsley, green onions and hot sauce & enjoy!
Keywords: dinnerSoup
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Hey There! I'm Brooke Welcome to my Kitchen

Hi there! My name is Brooke Nickelatti and I am a recipe developer, food photographer, and lover of nutrition science. I am a firm believer that a healthy lifestyle begins in the kitchen and it is my mission to help others learn how to prepare meals that are both delicious and nutritious in a simple, time, and cost-efficient manner.

Things Used in Recipe

Large Soup Pot

Staub Dutch Oven

Magnetic Measuring Spoons

Material Kitchen Cutting Board

Material Kitchen Knife Set