Stuffed Pepper Soup Recipe
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?
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
Brown your ground beef.
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.
Or until you get tired of fooling with it, whichever comes first.
Add all of your remaining ingredients to the pot, except for the rice.
You can’t see the water in this photo because I haven’t added it yet because I wanted you to be able to see the other ingredients in there.
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 it 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~
French Onion Soup Restaurant Style Made Easy
Tomato Basil Soup Easy and Delicious
“We are taught you must blame your father, your sisters, your brothers, the school, the teachers – but never blame yourself. It’s never your fault. But it’s always your fault, because if you wanted to change you’re the one who has got to change.”
~Katharine Hepburn
Your recipe for this soup came exactly when I needed to read it! I was planning to make stuffed peppers with the last peppers from our garden, but instead I chopped them up and used them to make this soup – it was heavenly! And it made a ton that we froze and plan to pull out when we are craving stuffed peppers (probably soon). Thank you for being “right on time” with your recipes!
I’d love to be able to cook the rice in the soup (only have to wash one pot that way!), has anyone tried it that way? Anyone have a suggestion?
We made this today.. and it was delicious! We thought we made it even better by topping it with a handful of shredded sharp cheddar cheese. Thanks for sharing the recipe!
I am so glad you liked it Noreen, love the tip about the cheese!!
I made this a week ago, had meals for three days while I was very busy. DH goes to work at 5:30 am, and I leave at 6:30 to go babysit my twin Grands, so when I get home I’m tired, and DH is starving, so its lovely to have the soup ready, I made it in the crock pot, and it was oh sooooo gooood! DH loved it, said I had to tell you how good it was, and that yes it did remind him of the stuffed peppers. I don’t use much rice, so we just had barley in it instead, and as a tip to those who don’t like Pot Barley because it takes so long to cook, use rolled barley flakes they will cook up fast, look just like pot barley and for me easier to find, have to get them at the health food store since the groceries quit stocking them, but pot barley or pearl barley are both difficult to find as the stores don’t always keep up with the stock of it, and one quit stocking it entirely.
This is very good. It makes so much and I don’t like to eat something for a week. Wish you would say how many servings there are in your recipes. Also too much tomato and I love tomatoes -2 cans of tomatoes plus tomato sauce Its too spicy. I would use only 1can of tomatoes and less tomato sauce. Made your hamburger stroganoff -quick and easy it was. Enjoy finding something different to cook.
Hey Granny! My tomatoes don’t really have much of a spice to them but I imagine that depends on where you live (if you use fresh) or what brand you go by. I’m glad you liked it though! Generally, all of my recipes are geared towards 4-6 people. That way, I can feed my family and then have a lunch or two leftover. I hope this helps and you have a great day! I bet your kitchen sure smells good no matter what you are making.
Oh, I just love you like a daughter!!
You are so precious, Hon! Love the down home ways about you, which just shine through. So glad I signed up right after I was on your site for the first time last week! I look forward to my very own “mail” from you!!! God bless you and all your loved ones. Hey, Mom, WELCOME ABOARD!!!
Christy,
My name is Wilimena and I just love your Southern cooking. Every recipe I have tried is great.
I must tell you I am from Huntington Beach, Ca. I love my state with all my heart because of the year around sunshine. Alabama is the state I love second because of the food and wonderful people like you. So glad I found your website. Now all I cook is your recipes and have your cookbooks also.
We lived in Guntersville, Alabama and my husband worked in Huntsville. We loved it so much. Wish we were still in that great state of ALABAMA. We surely do miss it.
At least your recipes bring back many memories for us.
Can you tell me what city you are from as we traveled all over the wonderful state to as many antique shops as possible. What fun we had.
Thank you Christy and God Bless you and your family.
Wilimena