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~
i stole yr quote to put as my status…ty for all u do
🙂
Your husband sounds just like mine. Mine will swear that he will not eat this soup, but will and say, “this is actually good”! Sound familiar? The end of this month I am headed to that cabin in the mountains!!!! Praying for early snow – there and if not snow – lots of beautiful fall colors on all those trees!
LOL, wonder if they are brothers Jan.
I will try this when the weather is a little cooler, but the first thing I am going to make is a pot of your family’s Chicken Stew! For those of you who have never made this , try it and I promise you will love it! Even my husband likes this with hot cornbread. He normanally doesn’t like soups, except clam chowder, New England Clam Chowder.
I love soups and stews. Ready for pretty fall days and cool evenings.
I am loolking for a good chilie recipe! Not to fond of the recipe I currently have
Any suggestions?
I am so glad y’all like the chicken stew!! It is one of my favorites as well!
This soup looks delicious, and easy with the frozen pepper/onion mix! I am all about easy recipes that taste great, and that is always what I get with your recipes, Christy. I am so glad I found you!
I know my husband likes a dish if he says it was good and especially if he gets seconds and says to save the leftovers (or eats it all so there are no leftovers). If he just thanks me for the meal, I know that it was tolerable and he appreciates the work that went into it, but didn’t really enjoy it. If he doesn’t say anything at all, well…that speaks for itself. I am blessed that he never criticizes my cooking, no matter how bad something may turn out. He recognizes that if I put in the effort to make it, he should eat it and be glad for it.
I hope you like it Cynthia! What a great guy!! Sounds like his Mama raised him right!!
Christy — Which arsenal do you leave near? When I was a college student (during the Vietnam War), I worked summers at Ft Detrick and Edgewood Arsenal. Now Frederick was a nice quiet town to live in (although some of the locals weren’t too fond of us), but Edgewood was a whole different matter. It was right next to Aberdeen Proving Grounds.
Boom, boom, boom. 105’s, 155;s mostly.
I was a little too close to a boom one afternoon and my ears are still ringing over 40 years later! No brain, no pain.
Love this recipe. We’ll cook some up (with cornbread — buttermilk, no sugar doggone it) tomorrow night. I keep frozen peppers and onions in the frig, as I’m too lazy to spend time cutting and peeling.
Delaware is still trying to decide between summer and winter.
I hope you enjoy the soup!!! I live in Huntsville, and we are wavering between summer and winter here as well on some days.
Your soup sounds so good. Reminds me of my Moms Italian stuffed peppers with red wine. Hum might add a little to mine. I like rice sometimes but not a big fan. I might try it with pearl barley. It doesn’t get mushy like rice & has a nice texture to it. I was raised on good southern food (even though born in Kansas, moved to California when 4 & raised in Northern California Mountains close to Yosemite) but family tree is southern. Ha, ha!! What a mix for this 61 year old cowgirl!!! 🙂 Who won’t eat bread dressing, only cast iron cornbread dressing. Thank you for all your good recipes & inspiration.
Christy,
Your comments about your husband’s back-handed compliment tickled me. I remember when my hubby and I first got married and I would cook for his Grandmother and she would tell me that what I cooked was “pretty good.” It took me several years to realize that was as high a praise as she knew how to give. After I finally figured that out, it made cooking for her more pleasurable. I never have to worry about my Hubby letting me know if he likes something I cook – when he asks for seconds and for me to save leftovers, I know what I made was a hit. Of course, after 46 years of cooking for him, I certainly know what his favorites are.