Stuffed Pepper Soup Recipe
As an Amazon Associate I earn from qualifying purchases.
Filled with ground beef, rice, and multiple herbs and spices, this flavorful stuffed pepper soup recipe is quick and easy to make.
I love soups and stews this time of year and this stuffed pepper soup recipe is no exception. Actually, I love them all year long but my family looks at me funny when they come home from a 100+ degree day in August to find a big pot of chicken stew with hot cornbread on the stovetop, so I have to get my kicks in the fall and winter months in order to tide me over through the summer.
Once that first bit of chill hits the air, I’m off to the races!
I whipped up this stuffed pepper soup recipe earlier in the week when I decided I wanted a soup version of Mama’s stuffed pepper casserole. I based the recipe loosely off of hers, but rest assured it’s filled with all the best fillings, like diced tomatoes, multiple herbs and spices, peppers, onions, and ground beef. Trust me, it’s so flavorful your family won’t complain when you make it, even if it’s warm outside 😉. It’s basically like stuffed peppers without the hassle and extra work – how good does that sound on a busy weeknight?
Another stuffed pepper recipe I love is this stuffed peppers recipe with ground turkey and my cornbread-stuffed bell pepper rings. Can you tell I’m a fan?
What You’ll Need to Make Stuffed Pepper Soup:
Recipe Ingredients
- Salt
- Pepper
- Tomato sauce
- Diced tomato can (can also use a can)
- Garlic powder
- Dried basil
- Paprika
- Frozen pepper and onion blend
- Ground beef
- Chili powder
- Rice
How to Make Stuffed Pepper Soup:
Brown your ground beef in a large pot. Try these that we love from Caraway!
After you’ve browned your beef, add your onion and bell pepper blend and continue cooking until your peppers are soft and the onions are a bit translucent.
Add all of your remaining ingredients to the pot, except for the rice.
Bring this just to a boil and then reduce heat to simmer for about 30 minutes, or until you just can’t wait any longer. Stir in the cooked rice just before serving your stuffed pepper soup.
Note: If you aren’t going to eat your stuffed pepper soup all that day, I suggest stirring rice into each individual bowl of soup rather than the whole pot.
Now eat that up! One-pot comfort coming right up!
Storage
Store soup leftovers in an airtight container in the fridge for up to 4 days. Store the rice in a separate container and reheat leftovers either on the stovetop or in the microwave. You can also freeze soup leftovers (minus the rice) for up to 3 months. Thaw overnight before reheating as mentioned.
Recipe Notes
- The frozen bell pepper and onion blend is sold under a few different brands. It is basically a bag of pre-diced assorted colored bell peppers and onions. Not only does this take a lot of work off of you but it saves a good bit of money over buying a few bell peppers fresh. I am using a bag that is 1 pound, 6 ounces but you can just use a one-pound bag if that is what you find. It will be fine and still taste just as good. This really gives our soup a PUNCH of flavor.
- The chili powder isn’t pictured because I thought I could do without it. Mama said it needed just a bit of body but I thought “Hmm, I’ll wait and see…”. Once again, Mama was right. A tiny bit of chili powder (amount is in the recipe below) really helps to fill out the flavor of this soup but doesn’t impart a chili taste at all. It just makes it better – actually good, if you will. ~winks~ Alternatively, add red pepper flakes.
- Another option is to make this stuffed bell pepper soup in the slow cooker. Once you cook the meat and vegetables, place all of the ingredients in the crock pot, cook on low for the day, and then add the rice when you get home.
- You can use any ground meat you like in this recipe, such as ground chicken, ground sausage, ground pork, or ground turkey.
- To make this soup low-carb, simply ignore the rice.
- Speaking of the rice, you can use either or . You can also substitute it for another grain like quinoa, barley, or farro. Or opt for instead.
- Serve this stuffed pepper soup recipe with shredded cheese (either cheddar or mozzarella cheese) and chopped fresh parsley on top. You can also serve the with fresh bread, cornbread, buttermilk biscuits, a simple side salad, or roasted vegetables if you like.
Ingredients
- 1 pound ground beef or sausage
- 1 can diced tomato 28-ounce
- 1 can tomato sauce 15-ounce
- 4 cups water
- 1 package frozen pepper and onion blend either 1 or 2 pound
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 2 teaspoons basil
- 4 cups rice cooked (for serving)
Instructions
- In a large pot or dutch oven, brown the beef over medium-high heat until it's no longer pink. Drain, if needed.1 pound ground beef
- Add the onion and bell pepper blend and continue cooking until peppers are tender and onions are slightly translucent.1 package frozen pepper and onion blend
- Stir in all other remaining ingredients except for the rice. Bring to a boil over medium heat and then reduce heat and simmer for about thirty minutes, stirring from time to time.1 can diced tomato, 1 can tomato sauce, 4 cups water, 2 teaspoons chili powder, 2 teaspoons paprika, 2 teaspoons salt, 1 teaspoon pepper, 1 teaspoon garlic powder, 2 teaspoons basil
- Stir in the cooked rice to each bowl or the whole pot just before serving.4 cups rice
Nutrition
You may also like these soup recipes:
Cauliflower Soup Recipe With Cheese YUM!
Easy Taco Soup ~ Bags To Dishes~
Just a little question. When you put it in a crockpot do you have to brown the meat first or do you put everything right in the crockpot and the meat breaks up itself? I am sorry if this sounds dumb but I have to ask.
No such thing as dumb questions here, you ask away! There are two ways to go about this. One, is to brown it ahead of time and drain the grease. I would suggest that if you aren’t using lean ground beef. However, if you get lean ground beef, you could put it in the slow cooker raw and then cook it on high to give it a nice kick start. It will still have some grease but should not be much. The main thing is that it will be all clumpy so you’ll want to break it up good throughout the day if possible.
Another option, which is what I usually do, is to buy a bunch of ground beef (several meals worth), and go ahead and brown it, drain it, and put it in quart sized zipper seal bags in the freezer. Then, whenever you’re ready to make this all you have to do is dump it in and walk away.
Christy, one of the very best things this old lady has learned from you was the tip to buy a bunch of ground beef, brown and then freeze in pound packages! We love you, your recipes, tips, positive outlook AND your love for this country!
I’m rolling my eyes, wondering how I never thought of that shortcut before! Also, does it work just using peppers and onions? I don’t live in the US, so getting a frozen blend isn’t an option.
🙂 it does!!
Christy, stuffed cabbage is a favorite in my family and just substituting cabbage for the peppers also makes a great soup. I haven’t tried adding chili powder to my “stuffed cabbage” soup but I’m going to try it next time I make it. This post is way after the fact, but you go girl for standing up for yourself. In no way was there anything derogatory in your comments. We don’t need that kind of negativity on our front porch. My best to you and your family.
Thank you so much for your support Janet!! Blessings to you and yours!! Oh, and a big hug as well 🙂
Those booms and helicoptors are what is keeping me, you and yours safe. People in Paris would rather have heard those sounds than the bullets!
I don’t believe I said anything derogatory about the booms, just matter of factly.
Matter of factly, while you sit home and cook your soup….our military is watching your back…if you don’t like the booms, I suggest you move to the mountains and go arm yourself….never complain about those who sacrifice, while you sit home and post recipes all day…
Melissa, I am going to try to be respectful in telling you this and show you grace here but you are way off base. I am not complaining about our troops and will not entertain anyone suggesting that I do not support the men and women in our military. Should you find yourself unable to contain such accusations please go find a home where they will be warranted as I will not allow them at my table. You do not know me and your reading comprehension skills are not at a sufficient level for you to know what you are speaking of. This is the nice version of what I would like to say and thus ends your time here.
Christy…..I am sending hugs to you. I have been a follower of your site for many years and the ones that follow regularly you know where your heart is. God bless America!
Christy, we live next door to the largest Marine Corps Base in the world. Every time we hear those booms and other related sounds, we all look at each other and say, “That there is the sound of freedom!” We know what time it is. All others can go pound sand down a rat hole.
God bless.
I find people that have to much time on their hands tend to find fault with everybody. Can’t beleive anybody could any fault with your comments and I love the fact that you stood up for yourself. You go girl!
Amen! We don’t need the pessimists that look for fault in everything someone says. Keep up the good work Cristy. I love everything you write.
Thank you Ed 🙂
Amen!
I am glad you put those people in there place! Why people try to find wrong in everything is beyond me! The soup sounds amazing and I plan to make soon.
Thank you, Christy.
Just saw this and yes you didn’t say anything about them, but someone took it that way, glad you fought back, and while I might be a tad tired of the noise every Friday and odd days between its not any worse than living down the road from a place they blast and crush rock daily, which happens most summers where I live. Much rather listen to military blasts on a weekly basis than daily booms for rock. Just saying!
On another note, had to find this recipe again, and print it off, to make for supper. Love it, and fortunately have all the goods on hand to make it.
I did run into a bit of annoyance with your search, it told me there wasn’t any stuffed pepper soup on your site, but I found it! Just thought you might like to know that it is having a hissy fit!
Will be making this! Where do you get the pepper/onion blend? I looked at Copps and Festival and couldn’t find it… (local stores) Haven’t tried Walmart. .. 🙂
My Wal-Mart had them here is south Georgia.
Hi Christy,
Reading the remarks you made on your Stuffed Pepper Soup reminded me of my child hood. My mother
cooked with onions and bell peppers quite allot and I was not fond of them. I asked her one day why she
put them in just about everything she prepared, or that is what it seemed like to me. Well, to make a long
story short…I had been married a fairly short length of time maybe a year or two when I was preparing
dinner one evening when it dawned on me that I too was cooking with peppers and onions. I tried to think
back when did that started. Well as it turned out, I too am very fond of them now and use them often.
Thanks for sharing the recipe, I can hardly wait to make it. Ann
Wow. This was really good. I put it in the crockpot on low before I left the house and it smelled wonderful coming in the door! My picky 7 year old ate three bowls before I could even get the rice cooked or in the soup! Three bowls filled with vegetables! Eureka! My husband is always skeptical of anything new and acted afraid to even taste it. . . . But once he did, he ate a huge bowl full too and loved it. Cornbread is the absolute perfect accompaniment. A five star keeper. Thank you.
Oh my goodness, I am so glad to hear it was such a big hit Pam!!! Thank you so much for sharing with me, it made my day!!
I’m so glad I could bring a smile to your day! I have to tell you that I used yellow rice when I finally got the chance to add rice to the soup. I had never tried yellow rice before, but I read about it in one of your other posts and bought some to try. It was the perfect choice! Smiles on your day!
Do you cook the rice first or just add dry at the end of cooking??
OH my goodness, it was 60 minutes until supper with not a thought in my head for food and I saw your recipe! Mmmm I had the ground beef and pepper and most of the ingredients and thought the soup sounded better than scrambled eggs. It was beyond yummy and I had to sub half a package of Cajun rice for the rice and seasonings. You saved the day, thanks Christy, again.
Christy, I love your site! I make alot of your recipes but I have a garden so I use fresh when I have it. We loved this recipe. I used lots of fresh peppers, 4or more, 1 large onion, lots of garlic and fresh basil. I also used sausage with the ground beef.( more than a pound of meat) I didn’t serve it with the rice, we had buttermilk cornbread with ours! My husband says its a keeper! Thanks for all of the inspiration!
Thank You Jesus for Christy and her beautiful spirit!!
Christy, Thank you for this wonderful recipe!! I made it on Oct. 11th and froze the extra portion. Was it because I made it in the green pot just like yours that it was so DELISH??… Anyway, we just tore through the extra portion and I’ve stocked up to make more to take to my Lifegroup (Bible study). We have a potluck every week before study time and more times than not, a recipe you’ve shared is on the table. Besides being sisters-in-the-kitchen, we are sisters-in-Christ!
Blessings!