This Stuffed Pepper Soup is loaded! But I love it because it’s loaded with good things and you can add even more vegetables if you’d like.
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.
Ingredients for Stuffed Pepper Soup:
- 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
How to make this delicious 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.
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Serves: 10
Stuffed Pepper Soup Recipe
This soup is loaded! But I love it because it’s loaded with good things and you can add even more vegetables if you’d like.
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
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.
Video
Notes
This soup makes a lot – easily 8-10 servings. You can cut it in half if you need to make less.
If you want a thinner soup, don’t use all the rice. If you want a thicker soup, add in all the rice called for in the recipe.
Nutrition
Calories: 225 kcal · Carbohydrates: 20 g · Protein: 23 g · Fat: 5 g · Saturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 56 mg · Sodium: 1267 mg · Potassium: 662 mg · Fiber: 2 g · Sugar: 8 g · Vitamin A: 184 IU · Vitamin C: 28 mg · Calcium: 61 mg · Iron: 4 mg
Equipment
- Large Skillet
- Stock Pot
Recipe Details
Questions & Reviews