Stuffed Pepper Soup

09.29.2014

An easy, hearty and comforting stuffed pepper soup. Made with simple ingredients and so easy to make, this soup is something the whole family will love. 

Stuffed Pepper Soup in a pot with a ladle

Stuffed Pepper Soup

Soup is just “in” right now, soup recipes are by far my most popular lately. So, at least I’m not the only one who seriously loves a good soup recipe, and this Stuffed Pepper Soup recipe is no exception.

I just got into the whole stuffed pepper thing and I have actually been meaning to make this stuffed pepper inspired soup for that last month. There are just far too many different kinds of soups to choose from and there are still countless more I want to make.

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Stuffed Pepper Soup in a white pot with rice

This one is incredibly hearty and it’s just such a comforting, homestyle soup. It totally reminded me of growing up and being home.

I love all the flavors in this soup and how well they all meld together. The peppers offer a mellow and faintly sweet flavor, while the tomatoes and beef kick in that flavor that will remind you of a traditional stuffed pepper.  And the rice in this soup gives it such a great texture and adds some body to it.

Ingredient For Making This Stuffed Pepper Soup

  • ground beef
  • bell peppers
  • onions
  • diced tomatoes
  • tomato sauce
  • beef broth
  • parsley
  • basil
  • oregano
  • white or brown rice
  • cheese

Stuffed Pepper Soup in a white bowl with a spoonAn overhead shot of Stuffed Pepper Soup in a large pot

Top Tips For Making Stuffed Pepper Soup

  1. For a thinner soup don’t add all of the rice and for a thicker heartier soup add it all.
  2. Also, if you plan on having it for leftovers the next day then don’t add the rice to the pot of soup, just add it to each individual bowl, then reserve the rice in a separate container in the refrigerator to add to the soup the next day (otherwise it would turn into mush).

This a fairly thick soup and it has a consistency similar to a stew, which I love because it will fill my family up and I don’t have to make a bunch of sides to serve with it. I just served it with fresh bread to keep that homestyle comfort and simplicity going.

At least once a week we are having soup around here, if you haven’t noticed. This Stuffed Pepper Soup will have you wanting it weekly as well!

Enjoy!

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Stuffed Pepper Soup

5 from 27 votes

An easy, hearty and comforting stuffed pepper soup. Made with simple ingredients and so easy to make, this soup is something the whole family will love. 

Course: Soup
Cuisine: American
Keyword: pepper soup
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 6 Servings
Calories: 371 kcal
Author: Jaclyn

Ingredients

  • 1 lb lean ground beef
  • 2 Tbsp olive oil , divided
  • Salt and freshly ground black pepper
  • 1 small yellow onion chopped (1 cup)
  • 3/4 cup chopped red bell pepper (a little over 1/2 of a medium)
  • 3/4 cup chopped green bell pepper
  • 2 cloves garlic , minced
  • 2 (14.5 oz) cans petite diced tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 (14.5) can beef broth
  • 2 1/2 Tbsp chopped fresh parsley , plus more for garnish
  • 1/2 tsp dried basil
  • 1/4 tsp dried oregano
  • 1 cup uncooked long grain white or brown rice (I've tried and like both)
  • Cheddar or mozzarella cheese , for serving (optional)

Instructions

  1. In a large pot heat 1 Tbsp olive oil over medium heat, once hot add beef to pot and season with salt and pepper. Cook, stirring occasionally while breaking up beef, until browned. Drain beef and pour onto a plate lined with paper towels, set aside.
  2. Heat remaining 1 Tbsp olive oil in pot then add onions, red bell pepper, green bell pepper and saute 3 minutes, then add garlic and saute 30 seconds longer.
  3. Pour in diced tomatoes, tomato sauce, beef broth and add parsley, basil, oregano and cooked beef, then season with salt and pepper to taste. Bring just to a light boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes.
  4. While soup simmers, prepare rice according to directions listed on package, then once soup is done simmering stir in desired amount of cooked rice into soup*. Serve warm topped with optional cheese and garnish with fresh parsley.
  5. *For a thinner soup don't add all of the rice and for a thicker heartier soup add it all.
  6. Also, if you plan on having it for leftovers the next day then don't add the rice to the pot of soup, just add it to each individual bowl, then reserve the rice in a separate container in refrigerator to add to the soup the next day (otherwise it would turn into mush).
  7. Recipe Source: inspired by this recipe on allrecipes
Nutrition Facts
Stuffed Pepper Soup
Amount Per Serving
Calories 371 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 3g 15%
Cholesterol 49mg 16%
Sodium 861mg 36%
Potassium 1058mg 30%
Total Carbohydrates 42g 14%
Dietary Fiber 5g 20%
Sugars 11g
Protein 21g 42%
Vitamin A 27.7%
Vitamin C 72.9%
Calcium 8.8%
Iron 27.2%
* Percent Daily Values are based on a 2000 calorie diet.

194 comments

  • Donna: I made this and it was perfectly delicious! Only substitution was using fresh canned tomatoes and one boil in bag brown rice (emptied the bag) added to the pot while it boiled. Dinner was ready in 30 minutes. Will make it again! November 14, 2018 at 6:07pm Reply

  • René: I like to use vegetable broth instead of beef, and brown rice. Never hurts to use more pepper either. November 13, 2018 at 10:02pm Reply

  • Irene: I use yellow Rice gives a better flavor! November 9, 2018 at 5:19pm Reply

  • Fall Dinner Idea: Stuffed Pepper Soup – Vintage Midwest: […] stuffed pepper recipe I follow is from Cooking Classy. The recipe calls for 1 cup chopped yellow onion, 3/4 cup chopped […] October 23, 2018 at 4:21pm Reply

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