This Stuffed Pepper Soup has all the flavors of stuffed peppers without all the work!
We have quite a few different recipes for stuffed peppers on our site, but this one is the easiest and it’s so delicious.
Recipe Ingredients
- 2 pounds lean ground beef
- 1 onion diced
- 2 teaspoons minced garlic
- 6 cups beef broth
- 28 ounces diced tomatoes 2 (14 ounce cans), do not drain
- 15 ounces tomato sauce
- 2 green bell peppers chopped
- 1 Tablespoon brown sugar
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon dried parsley
- 2 teaspoons Italian seasoning
- 1 Tablespoon Worcestershire sauce
- 2 cups cooked white rice
How to make Stuffed Pepper Soup
- In a large skillet, brown ground beef with onion and garlic until beef is no longer pink.
- Drain grease from beef and dump into a large stock pot.
- Place stock pot on stove top and add all of the remaining ingredients EXCEPT for the rice.
- Turn heat up to medium high and bring soup to a boil.
- Then reduce heat to low, cover with lid, and simmer for 35-45 minutes.
- Once soup is done simmering, stir in cooked rice.
- Serve and top with mozzarella or parmesan cheese if desired.
Recipe Variations
- Use chicken broth for beef broth.
- Add extra herbs like garlic powder.
- Sneak in additional vegetables, like celery, carrots, and even potatoes.
- Add sausage for a more Cajun flavor, or use ground chicken instead of beef.
- Try a different grain in place of rice such as barley, freekah, or quinoa.
- Add red pepper flakes for a light kick.
- Cook rice right in with soup, add 2 cups broth or water.
Expert Tips
For a thinner soup don’t add all of the rice and for a thicker heartier soup add it all.
Also, if you plan on having it for leftovers the next day then don’t add the rice to the pot of soup, just add it to each individual bowl.
Then reserve the rice in a separate container in the refrigerator to add to the soup the next day (otherwise it would turn into mush).
FAQ’s
Yes, the seeds don’t add any flavor to the soup so when you are slicing the bell peppers be sure to remove the seeds.
Make sure you’ve added all the seasonings in the recipe, if it still tastes bland to you season with salt and pepper to taste.
Trim away the stem so it is flush with the rest of the top of the bell pepper. Turn the pepper upside down, then use your knife to cut vertically from the bottom down to the stem end. Make your way around the pepper, following the natural curvature so you don’t hit the veins and seeds. Discard the remaining seeds and veins. Cut the pepper skin side down into strips, then dice the strips of pepper.
Storage Instructions
Leftovers can be refrigerated in an airtight container for up to 3 days.
Other Stuffed Pepper Recipes
- One Pan Stuffed Pepper Casserole Recipe
- Taco Stuffed Peppers Recipe
- Ground Turkey Lasagna Stuffed Peppers Recipe
- Instant Pot Stuffed Peppers Recipe
Stuffed Pepper Soup
Video
Ingredients
- 2 pounds ground beef
- 1 onion, diced
- 2 teaspoons minced garlic
- 6 cups beef broth
- 28 ounces diced tomatoes, 2 (14 ounce cans), do not drain
- 15 ounces tomato sauce
- 2 green bell peppers, chopped
- 1 Tablespoon brown sugar
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon dried parsley
- 2 teaspoons Italian seasoning
- 1 Tablespoon Worcestershire sauce
- 2 cups cooked rice
Equipment
Instructions
- In a large skillet, brown ground beef with onion and garlic until beef is no longer pink.
- Drain grease from beef and dump into a large stock pot.
- Place stock pot on stove top and add all of the remaining ingredients EXCEPT for the rice.
- Turn heat up to medium high and bring soup to a boil.
- Then reduce heat to low, cover with lid, and simmer for 35-45 minutes.
- Once soup is done simmering, stir in cooked rice.
- Serve and top with mozzarella or parmesan cheese if desired.
Notes
Nutrition
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