Stuffed Pepper Soup Recipe
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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~
I made this soup again tonight, using ground beef and the frozen pepper and onion blend this time (last time I used sausage and fresh diced peppers and onion). It’s excellent both ways, but it was so much easier using the frozen peppers and onions, (of course!). I had some frozen beef that was more than a pound (22 oz), so I used that and added a can of rotel to the recipe. My husband had three large bowls! Another delicious, and easy, dinner!
By the way, last night I made your mom’s scalloped potatoes again, (with panko fried pork chops). We love them and I make them very often. Also, I have some leftover chicken from a roaster that I made on Sunday so I’ll be making your mom’s Cheese Lovers Chicken Pot Pie again in the next day or two. Between all that and the Giant Beef Empanadas I made a few days ago, this week is another week where I’m making your recipes nearly every night! My mother loves all your recipes too (lol, she made the chicken pot pie the other night for the second or third time). Thanks again, Christy!! 🙂
Wow Samantha!!! You just made my day!!! I am so glad you and your Mom both are enjoying the recipes!!! Thank you so much for letting me know!
LOL, on that last paragraph I meant to say adding the RICE into the pot, not adding the recipe. But you knew that, of course. I must have had a little brain glitch just thinking about how great that soup is! I think I’ll be making it again next weekend!
Christy, I finally made this soup yesterday and we loved it! It was perfect for a cold, rainy day and also perfect because we love stuffed peppers. As you suggested, I tried it with sausage, using some sweet Italian sausage that I had in my freezer.
I didn’t have the frozen peppers and onion blend in, so I used two fresh bell peppers (one red, one yellow), and one onion diced up. I also used fresh minced garlic, adding it to the peppers and onions when they were done.
Also, I didn’t have a large can of diced tomatoes, so I was just going to use two of the smaller 14.5 oz cans. But, then I decided to just use one can and use a can of Rotel with Chilies (mild). Boy, was it good!
Thanks for the suggestion of not adding the recipe into the pot, but putting it in the individual bowls when serving the soup. We had some left over, (not much, though), so it works out better that way not having the rice soak up all the soup. I can’t wait to make this again!! Thanks for another terrific recipe!
I am so glad you liked it Samantha, this is one of my families favorites!!
Made this last night and it was soooo good! Thank you Christy for sharing all your wonderful recipes.
This was delicious. I too love onions and bell peppers and use them often. I couldn’t find frozen ones so I used fresh. Everyone loved it and it will definitely be in rotation for my family.
I have to make a comment though. I’m new to blogs and I’ll admit to surprise at the comment made regarding your innocent comment about artillery noise. This is not a blog on the military but on food. I am a strong supporter of the military and support Wounded Warriors each month, but peace begins at home.
I don’t understand why we continue to backstab each other in the name of patriotism. Are people so desperate for attention that they have to attack others ~ a harmless remark about noise turns into “thems” fighting words in someone’s mind and a snarky comment is posted?
If we can’t get along without nasty, cutting comments what hope is there for a peaceful world? Why does someone take the opportunity to backstab another and imply they’re unpatriotic? Let’s stick to the topic at hand and try to support – and not fight – each other.
Thank you, Wendy. Your point is so well made, well though out, and well said that I find I don’t have anything to add other than, welcome to SouthernPlate and I’m glad you’re here 🙂
Gratefully,
CJ
Amen to that. I am often attacked on Facebook myself when I comment on something, especially if I DARE to think President Trump has done anything at all that is either politically neutral or good for America as a whole. It never ceases to amaze me how many people WANT to make something out of nothing and then “take offense” at it. May we all learn to get along, to focus on those things we have in common as opposed to focusing on our differences, and live in harmony with each other.
Have made this soup and it is really awesome. Especially this time of year. Thanks for sharing
I am so glad you like it Pam!!!
In love with this soup ! Made it the other day. Now at my daughters making it again!
Thanks for a new favorite !!
So glad you liked it!!! It is one of our favorites too!!