Stuffed Pepper Soup is an inexpensive and delicious soup that will warm your belly from the inside out.
A fun twist on a traditional stuffed peppers, this soup has sausage and ground beef simmered in a zesty broth with peppers and tomatoes. Add in rice and serve it hot!
A Family Favorite Soup!
This recipe turns our favorite stuffed peppers recipe into a cozy bowl of soup.
- This easy Stuffed Pepper Soup is quick to make and needs less prep work than traditional stuffed peppers.
- It’s flavor packed, hearty and budge friendly!
- This versatile recipe can use a variation of veggies and any kind of ground meat.
Ingredients for Stuffed Pepper Soup
- Meat: I use both beef and Italian sausage for great flavor. Feel free to use turkey sausage, all beef, or even ground turkey or pork. If skipping the sausage, add extra seasonings.
- Onion and Garlic: These add flavor to the soup; fresh garlic is best, but garlic powder works in a pinch.
- Tomatoes: A combination of crushed and diced tomatoes gives the soup body. No need to drain. Crushed tomatoes can be replaced with tomato sauce.
- Beef Broth: Use either beef broth or beef stock in this recipe. Replace beef with chicken broth if desired.
- Bell Peppers: I use red and green peppers, but you can use whatever you have on hand. Red, yellow, and orange peppers are sweeter, while green peppers are a bit more zesty.
- Rice: Use cooked white or brown rice – cooking it separately ensures it doesn’t get mushy in the soup. Leftover long grain rice works great here. Keep it low-carb with cauliflower rice if you’d like!
How To Make Stuffed Pepper Soup
Stuffed pepper soup only takes about 35 minutes and can be made in just one pot with only a few minutes of prep!
- Brown beef, onions, and garlic in a large pot. Drain.
- Add remaining ingredients (per recipe below) except rice and simmer for 25 to 30 minutes.
- Finally, stir in the cooked rice and parsley and heat for about 5 minutes.
The rice is cooked separately, meaning this soup reheats and freezes beautifully. If you’re planning for leftovers, add hot rice to each bowl and top with the soup. If you’re planning to serve the whole batch, stir the rice into the pot!
Fridge: This recipe can be stored in the refrigerator for up to 4 days and reheated on the stovetop or in the microwave.
Freezer: Stuffed pepper soup can be made in batches and frozen, it reheats well. Thaw in the fridge overnight and reheat. Tip: Freeze in individual servings and enjoy a quick lunch for one!
Stuffed Pepper Soup
Stuffed pepper soup has sausage and ground beef, lots of tender sweet bell peppers, and tomatoes. Add in rice and serve it hot!
In a large pot or Dutch oven, cook the beef, sausage, onion, and garlic over medium-high heat until no pink remains. Drain any fat.
Stir in the broth, Italian seasoning, bell peppers, crushed and diced tomatoes, Worcestershire sauce, and pepper.
Bring to a boil, reduce the heat to medium-low, and let simmer uncovered for 25 to 30 minutes or until peppers are tender and the soup has slightly thickened.
Stir the rice* and parsley and simmer an additional 5 minutes or until heated through. Taste and season with salt and additional pepper if desired.
This recipe uses 2 cups of cooked rice which is approximately ⅔ cup of raw long grain white rice.
Optional garnishes: Try a sprinkle of shredded cheddar cheese, fresh herbs like basil, or a dollop of sour cream.
Store leftovers in an airtight container in the fridge for up to 3-4 days.
Calories: 248 | Carbohydrates: 17g | Protein: 23g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 591mg | Potassium: 897mg | Fiber: 2g | Sugar: 5g | Vitamin A: 688IU | Vitamin C: 44mg | Calcium: 52mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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