Stuffed Pepper Soup (with Rice)

Stuffed Pepper Soup (with Rice) is great for a cold winter night and it’s perfect for everyone who likes stuffed peppers made! If you don’t want that many carbs, check out my low-carb version of this tasty soup made with cauliflower rice!

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Stuffed Pepper Soup (with Rice) is a recipe I came up with after I had “stuffed pepper soup” in my recipe ideas notebook for months. And when I decided to make it, I found out just how many other people have made a soup inspired by stuffed peppers!

But that didn’t stop me from creating my version, which uses both hot turkey Italian sausage and lean ground beef, and has secret ingredient to add flavor. Jake and I both loved the soup, and when I gave my sister Pam some to take to work for her lunch she texted me in the middle of the day to say she loved it too.

If you like stuffed peppers, you’re going to love this Stuffed Pepper Soup with Rice! The recipe makes a huge pot of soup, but this freezes well. You’ll probably want to add a little stock or water when you reheat it, because the rice absorbs the liquid a bit. I hope you try this soup soon!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

• cooked rice
• Olive Oil (affiliate link)
• onion
• Italian Herb Seasoning (affiliate link)
• green bell peppers
• brown Cremini mushrooms
• hot turkey or pork Italian sausage
• ground beef
• crushed tomatoes + 2 cans water
• canned beef broth (affiliate link)
• Worcestershire sauce or Gluten-Free Worcestershire Sauce (affiliate link)
• ketchup or sugar-free ketchup (affiliate link)
• salt and fresh-ground black pepper
• freshly-grated Parmesan cheese (optional but good)

What’s the secret ingredient in this Stuffed Pepper Soup?

The secret ingredient that adds amazing tomato flavor to this soup is sugar-free ketchup (affiliate link) but you can use regular ketchup if you prefer!

What if you don’t want spicy Sausage in the Stuffed Pepper Soup?

You can definitely make the Stuffed Pepper Soup with mild Italian sausage if you prefer, or skip the sausage and double the amount of ground beef.

How high in carbs is this Stuffed Pepper Soup with Rice?

This tasty soup with stuffed pepper flavors has about 25 net carbs per serving.

Want Low-Carb Stuffed Pepper Soup?

If you’d prefer Low-Carb Version of this tasty soup, just follow that link and make the version with cauliflower rice that has only about 7 net carbs per serving.

How to Make Stuffed Pepper Soup (with Rice):

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. I used my beloved Zojirushi Rice Cooker (affiliate link) to cook the rice; use any method you prefer.  
2. I think browning onions, peppers, and mushrooms in advance is really important to add flavor to the soup.
3. Saute onions in olive oil until they’re starting to brown, then add the Italian Herb Blend and cook 1-2 minutes longer.  Transfer to large soup pot.
4. Saute the peppers in the same pan, cooking them until they’re getting just a slight char on the edges.  Transfer peppers to soup pot.
5. Mushrooms are probably optional in this, but good. Saute the mushrooms until they’re released their liquid and are starting to brown, then transfer to the soup pot.
6. I had a package of turkey Italian sausage with five links, and I was using two links for another recipe, so I just used the other three to test the recipe. I’d use the whole package for a meatier soup next time.
7. Brown the ground beef and sausage together, cooking until it’s nicely browned.
8. Then add browned meat to the soup pot along with the crushed tomatoes, beef broth, water, Worcestershire sauce, and ketchup and simmer about 30 minutes. (I used an 8 quart soup pot to make this, but it could have been a little smaller.)
9. After the soup has cooked 30 minutes, add the rice (and a little more water if needed) and let the soup simmer 15 minutes more.
10. Season Stuffed Pepper Soup to taste with salt and fresh ground black pepper and serve soup hot, with freshly-grated Parmesan cheese to add at the table.

More Soup with Italian Sausage:

• Italian Sausage, Tomato, and Pesto Soup
• Italian Sausage Zucchini Soup
• Zuppa Toscana (Instant Pot or Stovetop)

Weekend Food Prep:

This recipe for Stuffed Pepper Soup (with Rice) has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

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Yield: 8 servings

Stuffed Pepper Soup (with Rice)

Prep Time 20 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 30 minutes

Stuffed Pepper Soup (with Rice) with hot Italian sausage and ground beef is perfect for a cold winter night! And everyone who likes sausage and peppers will enjoy this tasty soup with stuffed pepper flavors.

Ingredients

• 2 cups cooked rice (see notes)
• 4 tsp. olive oil, divided
• 1 onion, chopped fairly small
• 1 T Italian Herb Blend
• 2 green bell peppers, stems and seeds removed and chopped into pieces about 5/8 inch across
• 8 oz. brown Cremini mushrooms, washed if needed and then cut in half or fourths (see notes)
• one 19.5 oz. package hot turkey Italian sausage
• 1 lb. lean ground beef
• 2 15 oz. cans crushed tomatoes + 2 cans water
• 3 14 oz cans beef broth (see notes)
• 1 T Worcestershire sauce
• 1/2 cup ketchup (see notes)
• salt and fresh-ground black pepper to taste
• freshly-grated Parmesan cheese for serving (optional but good)

Instructions

Cook long-grain white rice (I used Ben’s Original Converted Rice) according to package instructions to make 2 cups cooked rice.  (I used my beloved rice cooker  - affiliate link.)

Heat 2 tsp. oil in a large frying pan, add chopped onion and saute over medium high heat until the onion is barely browned on the edges.

Add Italian Herb Seasoning (affiliate link), and cook 1-2 minutes more.

Add onion to soup pot.  (I used an 8 quart soup pot for this, but it could have been a little smaller.)

In the same frying pan, add the chopped green pepper and saute until the edges have a slight char.

Add peppers to soup pot.

Then add the mushrooms to the same pan and cook until mushrooms release their liquid and are slightly browned.

Add mushrooms to soup pot.

Add the other 2 tsp. olive oil to the pan along with the ground beef and the sausage which you’ve squeezed out of the casing.

Cook the meat until it’s nicely browned, turning several times and breaking apart with the back of the turner.

Add browned meat to the soup pot along with the crushed tomatoes, 2 cans water, 3 cans beef broth, Worcestershire sauce, and ketchup (I use Heinz reduced-sugar ketchup).

Bring soup to a low simmer, then cook on low about 30 minutes.

Add the rice and cook 15 minutes more, adding a little more water if you think it’s needed.

Season Stuffed Pepper Soup with Rice to taste with salt and fresh-ground black pepper and serve hot, with freshly grated Parmesan cheese to add at the table if desired.

Notes

I used Ben’s Original Converted Rice, which is a low-glycemic variety of white rice. Mushrooms are optional in this soup, but good. Use about 5 cups homemade beef stock if you have some. I used Heinz Low-Sugar Ketchup (affiliate link).

This soup will keep for quite a few days in the fridge and also freezes well.  The rice will absorb some of the liquid in the soup when it’s stored, so you’ll need to add a little water or beef stock when you reheat.  For best flavor, reheat in a small pan on the stove.

Recipe created by Kalyn, possibly inspired by many other versions of Stuffed Pepper Soup found online.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 427Total Fat 18gSaturated Fat 5gTrans Fat 1gUnsaturated Fat 10gCholesterol 118mgSodium 1530mgCarbohydrates 28gFiber 3gSugar 10gProtein 39g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Stuffed Pepper Soup (with Rice) would be limited to Phase 2 or 3 for the Original South Beach Diet, and if you’re making it for South Beach I would recommend using Ben’s Original Converted Rice (affiliate link) or brown rice. South Beach would also recommend lean ground beef and turkey or chicken Italian sausage. This recipe has 25 net carbs per serving, but if you want fewer carbs, I have a tasty low-carb version of the recipe made with cauliflower rice!

Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
The easy Stuffed Pepper Soup (with Rice) was first posted in 2013. It was last updated with more information in 2025.

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