Stuffed Pepper Soup

Name: Stuffed Pepper Soup Recipe
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 2 cups long grain white rice (cooked); 16 ounces vegan ground beef; 2 cups green bell pepper (seeded and diced); 3/4 cup yellow onion (diced); 2 teaspoons garlic (minced); 1 29-ounce can petite diced tomatoes; 2 cups vegan beef-style broth; 1 15-ounce can tomato sauce; 1 teaspoon Italian seasoning; 1/4 teaspoon ground black pepper

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Stuffed Pepper Soup is a hearty, comforting soup made with plant-based ground beef, bell peppers, onion, diced tomatoes, and rice in a rich tomato-based broth. Serve with a light green salad and garlic bread.

A white bowl filled with stuffed pepper soup—tomato-based and hearty with rice, bell peppers, and ground meat—sits on a table next to a green cloth.

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A Classic Made Plant-Based

When I think of stuffed peppers, my mind immediately goes to childhood dinners in the 80s. My stepmom would stuff giant green peppers with lots of ground beef, tomatoes, and rice, then bake them to perfection. Man, they were good. I like this soup especially in the fall and winter months because it is so reminiscent of that old-school classic meal.

A white bowl filled with hearty stuffed pepper soup—made with rice, ground meat, tomatoes, bell peppers, and broth; a green cloth is nearby and another bowl of stuffed pepper soup is partially visible in the background.

Ingredients for Stuffed Pepper Soup

Here’s what you’ll need. Exact amounts are in the recipe card below.

Cooked Rice – White or brown rice both work well here. To save a bit of prep time, pre-packaged microwave rice can be used and works just as well.
Vegan Ground Beef – The plant-based base of the soup. Beyond Meat and Impossible both brown well and hold up through the simmer without falling apart.
Bell Peppers – Use a mix of red, yellow, and green for the best color and a range of flavor. Green peppers are the most traditional for stuffed pepper recipes; red and yellow add sweetness.
Yellow Onion – Cooked with the peppers until softened.
Diced Tomatoes – Don’t drain them. The liquid is part of the broth.
Beef-Style Broth – The savory base of the soup. Better Than Bouillon No-Beef Base is widely available and reliable here.
Tomato Sauce – Thickens the broth and deepens the tomato flavor.
Italian Seasoning – A blend of dried oregano, basil, thyme, rosemary, and marjoram. It does the heavy seasoning work in this soup so you don’t need a long list of individual spices.
Ground Black Pepper – Adjust to taste.

How to Make Stuffed Pepper Soup

Prep time: 10 minutes | Cook time: 45 minutes | Total time: 55 minutes | Servings: 6 | Cuisine: American

STEP ONE: Cook the Rice. Prepare rice according to package directions for 2 cups of cooked rice. Set aside.

STEP TWO: Brown the Vegan Ground Beef. In a large stockpot over medium-high heat, brown the vegan ground beef, using a spatula to break up any clumps.

STEP THREE: Add the Vegetables. Add the peppers and onion. Cook for 3 minutes, stirring frequently.

STEP FOUR: Add the Broth and Tomatoes. Stir in the diced tomatoes, beef-style broth, tomato sauce, Italian seasoning, and ground black pepper.

STEP FIVE: Simmer. Cover and simmer on low heat for 30 minutes, stirring occasionally.

STEP SIX: Add the Rice and Serve. Stir in the cooked rice, adjust seasoning to taste, and serve hot.

Frequently Asked Questions

Can I freeze this soup?

Yes. Prepare the soup without the rice, then freeze it in an airtight container for up to three months. To reheat, thaw overnight in the refrigerator, warm on the stovetop, and stir in freshly cooked rice just before serving. This keeps the rice from getting mushy when frozen and reheated.

What can I substitute for vegan ground beef?

Cooked lentils or crumbled tempeh are both good substitutes that give the soup a similarly hearty texture.

Why did my soup get thick?

The rice absorbs liquid as the soup sits, so leftovers will naturally thicken in the refrigerator. Add a splash of broth when reheating to loosen it back up.

Is this soup spicy?

No. Add red pepper flakes or a diced jalapeño with the peppers and onion in Step Three if you’d like some kick.

A white bowl filled with hearty, chunky stuffed pepper soup featuring rice, tomatoes, and green peppers sits with a spoon inside, alongside a green cloth.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat on the stovetop over medium-low heat or in the microwave.

More Soup Recipes

A close-up of a bowl filled with hearty stuffed pepper soup, featuring visible chunks of tomatoes, green peppers, and rice. Text overlay reads Easy & Vegan Stuffed Pepper Soup on a green banner.

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