Stuffed Pepper Soup

09.29.2014

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!

Stuffed Pepper Soup | Cooking Classy

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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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.

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.

Enjoy!

Stuffed Pepper Soup | Cooking ClassyStuffed Pepper Soup | Cooking ClassyStuffed Pepper Soup | Cooking Classy

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Stuffed Pepper Soup

5 from 20 votes

This hearty stuffed pepper soup is pack with delicious flavor and perfect all year round.

Course: Soup
Cuisine: American
Keyword: easy pepper soup, pepper soup
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 6 Servings
Calories: 276 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 276 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Cholesterol 46mg 15%
Sodium 56mg 2%
Potassium 404mg 12%
Total Carbohydrates 28g 9%
Dietary Fiber 1g 4%
Sugars 2g
Protein 19g 38%
Vitamin A 15.7%
Vitamin C 51.6%
Calcium 2.6%
Iron 13.2%
* Percent Daily Values are based on a 2000 calorie diet.

179 comments

  • Eileen Hudson: If I omit the tomatoes should I increase the amount of tomatoes sauce? September 29, 2014 at 5:02pm Reply

    • Jaclyn: I probably would or you could probably use some crushed tomatoes if it’s the texture you don’t like. October 21, 2014 at 7:10pm Reply

  • Averie @ Averie Cooks: You have the best soup recipes! I love how hearty and comforting this looks! The weather here cannot decide between fall and summer and last night I almost made some soup. I wish I had now seeing your gorgeous soup! September 29, 2014 at 4:21pm Reply

  • Karly: Love this soup! My husband doesn’t usually consider soup a meal, but I bet this one would fill him up! September 29, 2014 at 3:51pm Reply

  • Liz@Virtually Homemade: What a creative idea! Deconstructing a stuffed pepper. Looks perfect for a chilly night. September 29, 2014 at 2:21pm Reply

  • Alexis @ Upside Down Pear: This looks incredible!! Soups are definitely “in” right now as I wake up to 50 degree weather. I love how thick this soup is and can’t wait to make it!! September 29, 2014 at 12:31pm Reply

  • Leslie: Oh my goodness! This looks so yummy! I might have to add this to the menu plan! I’m pinning, thanks for sharing. I’ve got a new recipe up today too. Happy Monday! September 29, 2014 at 11:37am Reply

  • Hailey @ Tasteful Cuisine: I love stuffed peppers (mainly because of the yummy filling)! This soup version looks delicious! September 29, 2014 at 11:08am Reply

  • Matt Robinson: Loving all the flavors in this, the perfect Fall, comfort soup! September 29, 2014 at 10:47am Reply

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