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?
What You’ll Need to Make Stuffed Pepper Soup:
- Tomato sauce
- Diced tomato can (can also use a can)
- Garlic powder
- Dried basil
- Frozen pepper and onion blend
- Ground beef
- Chili powder
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!
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.
- 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.
- 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)
- 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