This easy Stuffed Pepper Soup has all the flavors of stuffed peppers but in a soup. Ground beef, peppers, rice, broth and seasonings!
THE BEST STUFFED PEPPER SOUP RECIPE
This easy Stuffed Pepper Soup has all the flavors of stuffed peppers but in a soup. Ground beef, green pepper, onion, tomato soup, broth and seasonings! I still like my stuffed peppers the way my Mom made them using her SPANISH RICE as a filling. Also, be sure to check out my INSTANT POT STUFFED PEPPER SOUP if you have an electric pressure cooker!
VIDEO INCLUDED BELOW:
TIPS FOR MAKING THIS HEARTY SOUP RECIPE:
- I always say to add salt and pepper to taste because I know salt is a sensitive seasoning for many people. The amount you use depends on if it is sea salt, kosher salt, table salt or salt substitute. So when adding salt and pepper, just keep adding a little at a time and stir, then taste after each addition until it gets up to the seasoning level that is right for you.
- Feel free to use your favorite ground meat in this. Italian sausage, ground pork or ground turkey will all work in this.
- The little bit of sugar in this recipe helps to balance out the acidity of the tomatoes and the tomato soup.
- This is a great recipe for leftover cooked rice.
- Red pepper or yellow pepper can be substituted for the green pepper.
- Generally, 1 cup of uncooked rice will make 3 cups of cooked rice.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
ground beef
onion
green pepper
diced tomatoes
tomato soup
chicken broth (or beef broth)
cooked rice
sugar
garlic powder
sugar
garlic powder
salt & pepper
HOW TO MAKE THE BEST STUFFED PEPPER SOUP:
Dice up the onion and green pepper.
In a large pot, brown and crumble ground beef along with diced green peppers and onion over medium-high heat.
When cooked, drain excess grease from beef mixture.
Put beef back into pot. Add in diced tomatoes, tomato soup and chicken broth (or beef broth).
Give it all a good stir. Then add in rice. Stir in seasonings; sugar, garlic powder, salt & pepper (to taste).
Cover and let soup simmer on low heat for about 30 minutes to let all the flavors blend. The longer it simmers - the thicker it will get as the rice continues to absorb the liquids.
And serve! Now, I think you have to serve this soup with shredded cheddar cheese on top. It ain't a stuffed pepper (in my humble opinion) unless it has cheese on there.
CRAVING MORE RECIPES LIKE THIS? GIVE THESE A TRY!
CROCK POT TACO SOUP
MY MOM'S SPANISH RICE
EASY LASAGNA SOUP
SAUSAGE CORN CHOWDER
CROCK POT MEATBALL & TORTELLINI SOUP
INSTANT POT STUFFED PEPPER SOUP
INSTANT POT ITALIAN STUFFED PEPPERS
CROCK POT UNSTUFFED CABBAGE ROLLS
STUFFED PEPPER CASSEROLE
THE BEST STUFFED PEPPER SOUP
This easy Stuffed Pepper Soup has all the flavors of stuffed peppers but in a soup. Ground beef, peppers, rice, broth and seasonings!
Print
Pin
Rate
Servings: 6
Calories: 339kcal
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 1 large bell pepper, diced
- 1 (29 oz) can diced tomatoes
- 1 (10 oz) can tomato soup
- 1 (14 oz) can chicken broth (or beef broth)
- 2 cups cooked rice
- 1 tablespoon sugar
- 1 teaspoon garlic powder
- salt and pepper, to taste
- shredded cheddar cheese, for topping
Instructions
- In a large pot, brown and crumble ground beef along with diced green peppers and onion over medium-high heat.
- When meat is thoroughly cooked, drain excess grease from beef mixture.
- Put beef mixture back into pot.
- Add in diced tomatoes, chicken (or beef) broth and tomato soup (or tomato sauce).
- Give it all a good stir. Then add in rice. Stir again.
- Then stir in seasonings; sugar, garlic powder, salt & pepper (to taste).
- Cover and let soup simmer on low heat for about 30 minutes to let all the flavors blend. (The longer it simmers, the thicker it will get.)
- Serve with shredded cheddar cheese on top of each serving.
Video
Notes
- I always say to add salt and pepper to taste because I know salt is a sensitive seasoning for many people. The amount you use depends on if it is sea salt, kosher salt, table salt or salt substitute. So when adding salt and pepper, just keep adding a little at a time and stir, then taste after each addition until it gets up to the seasoning level that is right for you.
- Feel free to use your favorite ground meat in this. Italian sausage, ground pork or ground turkey will all work in this.
- The little bit of sugar in this recipe helps to balance out the acidity of the tomatoes and the tomato soup.
- This is a great recipe for leftover cooked rice.
- Red pepper or yellow pepper can be substituted for the green pepper.
- Generally, 1 cup of uncooked rice will make 3 cups of cooked rice.
Nutrition
Calories: 339kcal | Carbohydrates: 32g | Protein: 16g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 53mg | Sodium: 669mg | Potassium: 866mg | Fiber: 2g | Sugar: 10g | Vitamin A: 420IU | Vitamin C: 40.8mg | Calcium: 78mg | Iron: 3.4mg
Nutritional Disclaimer
Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!
Originally published: November 2012
Updated and Republished: May 2019
susan grocholski
can you freeze this soup
Brandie @ The Country Cook
Yes you should be able to freeze it.
Deborah
Can I use crockpot/slow cooker for this soup ? Let me know
Brandie @ The Country Cook
I don't see why not! I haven't tested it yet though so I couldn't really give you exact instructions.
Brenda
Delicious and so easy! Very little dishes required. My favourite! I switched the can of tomatoe soup for a half jar of medium salsa. Nobody in my household likes green peppers, so I switched them to orange.
Kelsey Runner
I am making this for dinner tonight. It sounds really yummy. Do you know what is considered a serving size? I saw it feeds 6 people.
Dorene Hunter
This was a super easy, quick recipe, and it is as good warmed up as when its fresh.
Galena Sue
I used a can of Roasted tomatoes plus a can of diced tomatoes. Outstanding.
GladysPace
This is the best stuffed pepper soup!
Don Eret
Pinterest is blocking your page . Can't PIN anything
Brandie @ The Country Cook
I know! I’m sorry! I have a help ticket into them. I’ve heard it’s part of a recent update glitch. Bear with me - we’ll get it fixed!
Stephanie
This soup has become a family favorite! Easy, quick and delicious.
Marci
This was easy & delicious! I used one red bell pepper and one yellow... next time I may add an orange too. It was pretty thick, reminded me of eating the inside of the pepper - the best part! Even better reheated the next day.
Chris Norton
I made this tonight and I couldn’t believe how easy it is. For the rice, I microwaved a package of Uncle Bens 90 second rice. It was perfect. My husband and I loved this soup, it’s a new favorite!
Karol
Excellent!
Brandie @ The Country Cook
Thank you so much Karol!!
Rachel
So easy! First time this season just as good as I remember!
Terri
Wonderful soup idea. I used a lot of V8 juice instead of the soup. Also substituted orzo for the rice near the end of the 30 minute cook time and let it cook with the other ingredients. Used freshly grated asiago cheese for a topping. Simply delicious. Thanks
Brandie @ The Country Cook
Love it Terri! Thanks so much for coming back to let me know how it went for you!
Sarah E
Big hit at my house. I use some turkey and some ground beef. I'm watching my carbs like a hawk so we make rice on the side and you laddle on however much soup you want. I always make a double batch heavy on the veggies and very rarely do we have too many leftovers. So yummy!
Kathy F
So easy and one of our favorites!!
CEil
Was wondering about adding cooked rice, then cooking it another 30 mins, rice coos in 20minutes., I would add uncooked rice if and when I make this recipe, sounds easy and delicious.
Brandie @ The Country Cook
I see what you're saying. The only problem is, adding uncooked rice will cause the rice to soak up the liquid it is being cooked in. So, then you'll need to add more of the liquid ingredients so it's still a soup.
Jenn
Rainy/cold day in Wisconsin so I decided to give this recipe a try. The only thing I'd do differently next time is use Tomatoe sauce versus the soup to give it a richer flavor. I also added more garlic and some italian seasoning. Great recipe, thanks for sharing!
Brandie
Thanks so much Jenn!
Cindy
I made it just like your recipe and it was absolutely delicious!
Denise Renee
I'm going to make this for a dinner I'm going to over the weekend where everyone brings a different soup. I might make it the day before. Do you think I should keep the rice separate and just add it when I reheat it right before serving so it doesn't absorb too much of the liquid?
Brandie @ The Country Cook
Hi Denise! Yes, exactly! The rice will just keep absorbing the liquid. So it definitely only needs to be added just before serving (to give it enough time to heat up) Hope that helps!
Christine
This looks amazing! I can't wait to try it. Fall is coming, and so is soup season!
Ashley
I made a few tweaks to this very wonderful recipe. I used ground turkey instead of ground beef. I felt it didn't need any added sugar. I used chicken broth and did not add any cheese. Only 185 calories per cup. It is also very filling!
Beth
My husband and I are trying our hardest to really cut down on carbs. I've been using cauliflower for a TON of recipes that call for rice. I use my food processor and make "rice" from raw cauliflower. Granted, it does't absorb like rice does, but add enough and it's SO good. Doesn't taste like cauliflower. My kids have been fooled in a few recipes that they've loved for a long time.. no clue I've subbed this in for rice the last few times I've made it!
This soup is AMAZING!!
Brandie @ The Country Cook
Love, love, love hearing that! Plus, if anyone is wondering how this work with cauliflower, they will know thanks to you! Sure do appreciate you commenting! 🙂
Melissa
This soup was really good. I will say though I had never cooked rice in a recipe before therefore I was a bit clueless. I actually ended up putting 2 cups of dry rice and making it separate thinking that was equivalent to 2 cups of cooked, boy I was wrong. I had liquid for the first bowl and the rest thickened so fast that the recipe just reminded me of the insides of cabbage rolls. Haha
I found it tough finding the right measurements for the canned stuff . Not sure if it's because I'm in Canada or not so I compromised on some things,
Note to anyone that makes this and doesn't know how rice works like me.... 2/3 cup of dry rice is equivalent to 2 cups of cooked rice . Lesson learned . Was still delicious though
Colin Kelly
Saw and saved this recipe, cooked this up tonight and we all loved it. I did add crushed red pepper and few beef bouillon cubes because I used Venison instead of beef. Thank you for the recipe!
Aly
OMG... SO good! With this random artic cold front that came thru Texas today, I wanted to make sure we had a warm homey soup. This was perfect. This is going to my recipes for sure!
Joann
Great recipe! Living alone...I halved it and substituted a can of Progresso Hearty Tomato Soup for the tomatoes and tomato soup. Definitely a keeper!
Anon
Perfect, I like to add a can of ro-tel chilies and tomatoes... Adds a lil kick.
David Milanowski
When I cook, especially soups, nothing in my kitchen is safe! I doubled this recipe, used diced tomatoes and tomato soup. It was a bit bland for my taste so I added whatever I had on hand: can of pizza sauce, 2 cans diced green chili's, couple table spoons of basil, couple dashes of worechestershire, and cayenne pepper. Turned out great!
Kayla
I made this with a red and green pepper and doubled the recipe for my family. It was amazing! Definitely making this again soon. I don't usually cook but this was so delicious!
Brandie @ The Country Cook
So sweet Kayla! Thank you for taking the time to come back and let me know. I love that you mixed up the peppers!! I have a ton of banana peppers coming out of my garden right now and I was thinking I might cut a couple up to add into this soup. Give it a little kick! Ha!
Christine
Where can I find the nutritional information? Sounds Delicious! Especially with substituting turkey for beef....
Brandie @ The Country Cook
Hi Christine! There might be some nutrition apps out there that you can download on your phone. I think if you plug in the ingredients, it will give you a break down of the nutritional information. Hope that helps! 🙂
Theresa Trivette
I made this tonight for the first time. Amazing. But I did several substitutes:
Turkey instead of beef
Barley instead of Rice (more hardy)
Added an extra can of diced tomatoes since the barley is so hardy
Added worcheshire sauce for a little kick
Brandie
Sounds like some good substitutions 🙂
Teri Evans
I have a family of 6, my husband and I, an 9yr old, 8 yr old, and 6yr old girls, then the baby my 2 yr old son. Would this be enough to feed the whole family?
Brandie
I guess it would really depend on appetites. You could certainly double the recipe and if you have leftovers they are great for lunches the next day or even another dinner. Hope you get to try it soon.
Rachel
I doubled my recipe. Had about 1/2 left. I would say yes.i added little more meat and extra chicken stock. It’s a thick, heart soup. You could add more liquids for sure.
Andrea Daugherty
I can't wait to try this! Looks delicious!
Dan Colley
This is a great recipe for a quick, tasty meal. I've been experimenting with it a little bit. I have a recipe for stuffed cabbage and it uses a sauce with ketchup (yes, ketchup. Don't laugh) and brown sugar. It is used as a topping for the cooked peppers and adds to the flavor profile in an unbelievable way. I'm trying to get the exact amounts of both of those ingredients to add to the soup. Hopefully, I can capture that flavor in the soup.
Thanks for posting this. I have a friend who shares a lot of your recipes with me and I've used quite a few of them with excellent results. Thanks again.
Brandie (The Country Cook)
Thanks Dan, hope you are able to capture that flavor you are looking for.
Anonymous
Delicious! I made this for dinner last night. No complaints from the kids and my husband took the leftovers to work. Next time i will double the recipe. Thank you.
Anonymous
I made this and doubled the condiments and it tasted much better the next day.. will make it again thank you
bevy parker
Made this soup last Saturday. It was delicious and my family loved it! The only thing I did differently was adding a 1/4 tsp of cumin (or to your liking). Recipe is now added to my scrapbook for safe keeping. Thanks for the recipe! It's a keeper!
Anonymous
Gonna have to try this... we love stuffed peppers and normally when I am feeding more than just the two of us, I make it into a casserole. Soup sounds great!
Julie D
I made this today, it is delicious! I made a double batch and used 20 Oz of the diced tomatoes with green chillis. Also added a lil Frank's Red Hot sauce. It was a hit with the family as well. Will definitely make again! Thank you!
Brandie (The Country Cook)
So glad it was a hit!
Cheryl Bennett
I just found this last night, so I made it tonight. Will definitely be making again. I add a LOT more garlic and just a touch of itallian seasoning (because that's just how I roll). Yum! I love stuffed peppers, don't know why I never thought to chop the peppers up and make it into a soup. I made an apple cinnamon cake for dessert. Winner!
Brandie (The Country Cook)
So glad it was a winner for you. It is one of our favorites any time of the year.
Anonymous
This recipe is awesome. I made it for my family and everybody loved it. I added some corn bread to go with this and it was even better. Delicious
Brandie (The Country Cook)
This is one of our favorites. So glad you enjoyed it too and that cornbread sounded like a great compliment.
Judy
I make something like this but I use minute rice and tomato juice
It is thick. And very good and easy.
Brandie @ The Country Cook
Sounds GOOD to me! 🙂
Anonymous
Great soup.....I added Oregano, black beans, switched out the white rice for brown. Added celery leaves and about four or five celery stalks from the fridge, used marinara sauce because I didn't have tomato sauce. This is such a great recipe to add anything you might want. Thanks for a wonderful meal!
kba
This is my second all time favorite soup. The recipe I've used in the past makes 3X this much. I am eager to try your version. The recipe looks like it will make a delicious soup. Thanks
Anonymous
Brandie..I may have posted before BUTT (lol)..Danara found this and turned me onto it..ITS THE BEST! Like my Gumbo's....I serve the rice onna side...for those watching the waistline a lil....I am also a type 2..and this has not caused a spike..once! A great soup-everyone. Everyone I have shared this with--that made it--LOVES IT...Even my former Mrs. Flagg-the Sequel!! (She hates me..lol) Love ya Brandie..Martini...
Anonymous
I made this in my crockpot leaving the rice to the very end. It seems to swallow up all my liquid. Next time I will add more broth and less rice. I loved it! My husband is a meat and potato guy but I'm trying this again! He can eat a hot dog!
Anonymous
lOVE STUFFED PEPPERS AND THIS SEEMS SO MUCH FASTER. WILL BE TRYING IT SOON AND WILL MAKE VARIATIONS LIKE SOME OF YOUR READERS SUGGEST. THANKS
Howard
I don't like rice so i make this with Orzo.The pasta is also a to more filling.
Robert Kinney
Hi I have been making this soup a long time since I was a kid and that was 50 years ago, but I leave out the cheese and add a teaspoon of ground cumin for flavor.I use tomato juice for my base liquid as well. Fine recipe though! Bob
katelupo
I've been making this over and over for the past year and I just thought today to comment. I use ground turkey, 2 peppers and only 1 cup of cooked rice to lighten the calories a bit. It is SO GOOD!! Thanks for the yummy recipe =)
Carole
I just came across this recipe and made it last night. I only used 1/2 lb. ground beef, because that's how we are, but loved the soup. Next time for us I will add an extra green pepper just so it has more of that stuffed pepper flavor. 🙂
Anonymous
Came across this yesterday & made it last night. The whole family loved it & it will now be added to the fall/winter soup rotation. Thank you!
trinity
I'm making this for myself now since the hubs is working nights and is picky anyways (more for me!). It smells like I have a pan of stuffed peppers in my oven! Taste tested it and I am so excited to dish it up! Very quick and very easy to pull together..perfect for the winter months coming up!! Thanks so much!!! 🙂
Anonymous
Can I do this with jalapeno peppers instead?
Wanderer
One of the "PA Dutch" local buffets have this, and I have made it every so often. It is REALLY good! For those of you who don't like the green peppers, I use the red bell peppers, much less acidic and easier on the stomach, AND they are sweeter! (I use them for my stuffed peppers also!). My 84 years-young Mom can't eat the green ones but can eat the red ones 🙂 If you like stuffed peppers, you have to try this! YuM! It also freezes well, great for having on cold winter nights for supper with homemade cornbread!
Cathy Myers
This is a delicious soup, thanks for sharing. I just wondered if you or anyone else have a recipe for Cabbage Roll soup?
Brandie @ The Country Cook
I love that your toddler is digging in too! That's awesome! So happy you loved this!
Anonymous
I found this recipe on pinterest and just finished making it. It's suppose to be for dinner but my toddler and I are having it for lunch too. I love the taste of the soup it's not bland and it doesn't have a bunch of unnecessary spices. Other soups have had added stuff. Which other people might like but for this paticular soup it is not needed. Very simple and easy to make when you're in a crunch. Can't wait for the rest of the family to try it. Thanks again will follow you on pinterest!
Anonymous
This is a great low calories soup. I make the rice on the side and let my husband add it to his. I also add mushroom to bulk it up a little for myself. Thank you for a savory soup that we enjoy. God Bless You.
Lisa B.
This was ridiculously good!!! Perfect for a cooking lesson with my 6 year old & what a yummy surprise. I used tomato sauce & beef broth. I will probably double both next time, since there wasn't much "juice" in the end. I left out the sugar too, since I don't use it when making regular stuffed peppers. This is definitely going to be a regular feature at our table.
Katherine Moore
This is great!!! my whole family loved it and we are making it again tonight and my husband invited the extended family over to try it out!! im sure they will love it to!! thank you for the recipe!!!
Anonymous
Since I'm about to make this for the umpteenth time, thought it would've nice to pop back over and say how much we love it and thanks for sharing! We top it off with loads of crumbled queso fresco and avocado chunks, and cornbread if I have any. Delish, delish delish!
Dawnee
This sounds delicious! I like the taste of the peppers when their stuffed but I just can't bring myself to eat them lol. I bet this will solve my issue!
Anonymous
I make this stuffed pepper soup alot. its so delicious. I like to top mine with some parmesan cheese.
Anonymous
what a great idea. I made stuffed peppers and had to much filling so I made soup. It was great. Thanks
Anonymous
used V8 instead of the tomato soup gives great flavor
Anonymous
Thank you... very easy recipe and OMG taste great.... The family loved it!!!!!!!!!!!!
three feathers
Hubster and i luvs luvs luvs stuffed peppers; but the young'un won't eat them, altho he luvs everything in a stuffed pepper (kids...need i say more?).
Saw this soup recipe around Thanksgiving, tried it and BINGO! Young'un ate 2 (that's TWO) bowls!
We are still in the age of miracles ;0)
Thank you for this recipe and for all your family-friendly and deeelish meal ideas
Anonymous
I made the stuff green pepper soup, and brought it to work and everybody like it. I am going to add cabbage to it instead of the green peppers next time. To see how it would tastes. Stuff cabbage soup.
Barbara Mc
I love this Brandi. My husband doesn't eat peppers so I make the soup thick and freeze it in the large muffin tins and pop it out and put in plastic bags after it's frozen. Then on a work day (night) I pop one of the servings in a bowl with a lid, add a small can of tomato sauce and by the time I get ready for lunch, if's thawed, ready to be microwaved and oh so good!
Angela Bouchard Madore
Thank you so much for sharing this-- such an easy weeknight dish! The ingredients are staples in our home so should be quick and easy to pull together. Looking forward to trying it tonight!
Anonymous
We had this for dinner tonight and loved it!! I like the fact that it was thick and hearty but you could add an additional can of broth if you want it more "soupy". I used the tomato soup and chicken broth and think I will stick with that. I loved the fact that it's a mild soup also as I have issues with spicy foods these days. My Sweetie added hot sauce to his 🙂 This will be one of our favorite winter soups 🙂
Bossmom
Going to use quinoa instead of rice and stevia to replace sugar. Carb free!
Bernadette Glen-Robertson
If I made this in a crockpot, would I have to wait until the end to add the rice? Or do you think I could add uncooked minute rice at the beginning and it would be done at the end?
Darlene
I made this a couple of days ago, since I have always loved stuffed green peppers. It turned out delicious and I followed the recipe exactly but it did seem to need a little more broth. The rice must have soaked it up. Next time I'll just add more broth. Thanks, I can't wait to try more of your recipes.
Anonymous
The possibilities for variations on this soup seem endless. Used what I had on hand: ground round (1.5lb), medium onion, 2 bell peppers, 40 oz jar of iimported from Italy marinara sauce, and 16 oz. of chicken stock. Seasoned with salt, pepper and Tony Chachere's creole seasoning. After making the soup part, I refrigerated it overnight WITHOUT adding the rice so the flavors could meld - you know soups and stews are always better the next day. Then when I heated it back up, instead of rice I used tiny orzo pasta. Absolutely delizioso! Thanks for the inspiration!
Glenn Grunow
I made this tonight and it was Yummy. To give it a little kick I added som Red Hot Sauce and Nutmeg and I changed the Cheese to Grated Parmesan. Delicious!
Lee Lee
Thank you for this awesome recipe! My father-in-law and I were just talking about stuffed peppers the other night. He was telling me about how my mother-in-law would make stuffed peppers for dinner but he would only eat the stuffing part and he would give her all his peppers. I got a chuckle out of that because that's exactly what I did with my mom when I was a kid. We both agree that we like the flavor the peppers give the stuffing but we don't like texture of them when they're cooked. My mother-in-law passed away about 7 years ago and after our talk the other night I was thinking of making stuffed peppers for him because I realized they were one of his favorite meals. When I read your recipe, I thought this soup would be a great alternative since it's like a bowlful of the stuffing with just enough pepper to give it that flavor he loves.
pictureperfectcooking.com
I just made your soup this morning and it is really tasty! I have always like stuffed peppers but had never thought about making it into a soup. I am so glad that you had the idea. Have a great day!
Anonymous
Do u know how many servings this is?
Anonymous
I made this tonight with ground venison and you would never know the difference (which is great because I don't generally like venison :)).
Added the rice to the mixture in my Ninja Cooking System instead of cooking separately which required some additional water as it cooked.
We will make this many times.I finally have a "go to" recipe that everyone likes to use ground venison in my freezer! Thank you.
Brandie @ The Country Cook
Yay!! That is great to know. I love hearing that! I have lots of folks ask if venison will work in certain recipes so it's good to know it tasted good in this. Thank you for letting me know!
Sharon
I've used venison as well as bison and both work great. Also they are so lean you don't have to drain them like ground beef!
grama Vikki
This soup was fantastic, I used fresh peppers, tomatoes, onion, wow was it good. I didn't even cook the rice first. I used brown rice and let it cook in the soup. Wow!
Anonymous
It's a cool rainy day here in Colorado, so I'm throwing all of the ingredients in the slow cooker on low (except the rice I'll add the last 30 min.) so I can just come home from work and enjoy!
Brandie @ The Country Cook
Now that sounds like a plan! 🙂
Sami Bradley
Does that work well? Do you just cook the hamburger first, and throw it all in then?? or do you cook the veggies with the hamburger first?
Brandie @ The Country Cook
Sami, you need to cook the hamburger first or else the end result would come out too greasy.
Jennifer
I made this soup today and it was a hit! No leftovers! Thank you for a quick, easy and delicious recipe. I will be back!
Brandie @ The Country Cook
Thank you for coming back to let me know how it turned out for ya Jennifer! So happy it was a hit!!
Anonymous
Is there a preference for the tomato soup or tomato sauce? And is there a preference for beef broth or chicken broth? Also, someone commented above it wasnt soupy enough, does it require 2 cans of broth?
Anonymous
I just made it tonight, I think I'd cut back on the rice by at least 1/2 a cup because it wasn't very "soupy".
Kristina Nairn
Looks really good, I will have to try this sometime, thank you! Sounds like it may taste a little like chili, minus some spices. I think I will add some corn and some smoked sausage as well. I really loved stuffed peppers with some beef and sausage. Thanks again!
Anonymous
Followed the recipe exactly but it wasn't soupy enough. Thick like spaghetti sauce. I had to add water. Are you sure that wasn't supposed to be two cans of broth?
Elaine Klingbeil
My mom made this today and modified it a bit. She had so many tomatoes from the garden to use so she just used the fresh tomatoes in stead of soup or sauce or the canned tomatoes. It was really, really good! I will be making it myself sometime, but will probably have to use the canned tomatoes. Thanks for the recipe!
Beth
This is my new favorite recipe! For the person asking, this will freeze Perfectly! I adapted to the crock pot and cooked on low all day and then added the cooked rice in at the end. I doubled the recipe, so I couldn't do this myself this time, but you could also add in the additional water (that you would cook the rice in)directly to the crock pot and toss in the rice. Adjust the pot to HIGH for the duration until the rice is cooked. You could even put this in the crock pot frozen and BOOM it will be done at dinner. Thank you for a great recipe. I am sharing it like crazy!
Brandie @ The Country Cook
Thanks so much Beth! I just love hearing that!!
Anonymous
Wondering if this is a soup you can make in big batches and can?
Anonymous
This sounds so good; gonna have to try it - soon!! ~ I was wondering if the can of diced tomatoes is drained - or do you use the juice, as well?
- Thank you for sharing all of these recipes! 🙂
kbartlett03
Ok, so I have made this once, and my husband and son (18 months) both loved it!!! Today, I went home on my lunch break and made all of the ingredients, but threw it in my crockpot, so that it will cook while I am at work!! I hope it tastes just as good!! 🙂 I'm so excited!! 🙂
Judy F
I have made this twice. Last night I made it and added some zucchini! It is super yummy! My husband and I both love it! Thanks for sharing all your wonderful recipes! I have used many and have not been disappointed:)
Theresa
I've been in a real slump with meals for my family. We made this tonight and we all loved it! Thanks for the recipe!
Anonymous
I have made Stuffed Pepper Soup twice now and it tastes WONDERFUL! I did add some cumin to my version. (I don't know how much though, I just sprinkled it in and kept tasting until I thought it was enough!)
Anonymous
Does this freeze well? My sister is having her second baby soon, and I would love to make her a variety of go-to-meals for her and her family to simply reheat.
Gina Hunnicutt
I saw your post on Facebook about this receipe. I immediately clicked on the link and printed off the receipe. The directions were easy to follow and this soup turned out great!
JustMe
I wish I had found this soup earlier today - I would be making it instead of the chicken & rice on the stop now. I'll be trying this one soon! However, instead of draining the meat like you do, I tilt the frying pan on the edge of the stove with a kitchen towel under it to absorb the heat. Push the meat to the top of the pan and the grease will drain to the bottom. I use a paper napkin or paper towel to absorb the grease and then discard them. This keep grease from clogging my pipes.
Beth
Set a can in the sink and drain grease into that can. Then, set the can aside and before long it will harden. Then, you can just toss the can. I realize this is not environmentally kind, but take the advice if you want. Otherwise , I will sometimes run my hot tap water and then drain the meat WHILE the hot water is running and continue to run the water for a tad afterwards. This way it can't solidify in the pipes!
MsPinkerBell
Wonderful * Awesome
I did add Italian Sausage & Used Progresso Recipe Starters Fire Roasted Tomato Instead Of Tomato Sauce
Brandie @ The Country Cook
Oooh, love the fire roasted tomato soup, great addition! Thank you so much!
Anonymous
This is an awesome soup- just made it- HOWEVER to me it was missing something...needed some ground cumin!! PERFECT!!!
Anonymous
Wonderful recipe! My whole family loves it and wants more! Thank you so much for sharing this, Brandie. I see it becoming a family favorite.
Brandie @ The Country Cook
Thank you so much!
Anonymous
Hello, Brandie! Sounds like a great recipe. I was planning on trying it tomorrow, until I noticed that you put t tsp. garlic powder. Would that be 1 tsp. garlic powder? Thanks!
Brandie @ The Country Cook
Oh goodness, you are so right! I fixed it. Thank you for letting me know. It should be one teaspoon. 🙂
Jessica Vasquez
I used this basic recipe today but made some edits to make it "clean eating" and diet friendly:
Switched the white rice out for brown rice
Used ground turkey instead of beef
Used two bell peppers instead of one (to boost the veggie content)
I did not add the sugar--instead, I made sure to use organic tomato sauce, which tends to be sweeter than non-organic. I also added about a tablespoon of fresh, minced basil to play up the sweetness.
It turned out fabulous!!
Brandie @ The Country Cook
Love that you made it your Jessica!
Anonymous
Quinoa would be a good substitute for the nutritionless white rice, also. And I would use stevia instead of sugar.. or Splenda at the last before serving.
Precious Mack-Davis
I made this soup and shared it with my best friend and she shared it with her daughter and family and now they want me to adopt them, I gave them the web site and told her how easy it was to make. It was sooo delicious. I didn't have any diced tomatoes so I used Rotel tomatoes and it gave it some what a kick, so good.
Cheryl Tomlinson
I add about a half-pound of hot ground sausage for additional flavor and spice.
LauraNunez
Great recipe! I made it tonight, my family is a big fan of stuffed peppers and i've never seen it in soup form. I added red pepper flakes to make it a little spicy, and it turned out delicious!
Anonymous
Just got done making this soup, it tastes great. We like spice in our soups so I put some red pepper flakes in it to give it a little kick.
Anonymous
in the ingredients listed you put "t tsp. garlic powder". what is the amount of tsps of garlic powder that is needed?
Anonymous
This was really good. I am always looking for things for my Son to make for dinner.He is becoming a great cook. I had tortilla chips with mine, my son and husband had buttered bread with theirs. We will surely make this again........Thank you for the great recipes..........Sandy
Brandie @ The Country Cook
Sandy, I loved reading your comment! Thank you so much! I am so happy you enjoyed this one!
kims craft obsession
I made this last night!!! I tripled some ingredients and it was AWESOME!!!! everyone loved it!!!!
Brandie @ The Country Cook
Thank you for coming back to let me know Kim! So glad this was a winner!
Anonymous
If you have time, how did you triple it, I was just thinking of making this and bringing it to my daughter. Thanks
Anonymous
Making this now, but as I scroll down there are so many of your recipes I want to try. Like ALL of them. They look so yummy! Maybe one a week? 🙂 Thanks a bunch.
Brandie @ The Country Cook
What a sweet comment! Thank you! Hope you love all the ones you might try!
Anonymous
This soup is so good !!! Easy to prepare as well. I will definitely be making this again ... and again.
Anonymous
I love this soup!!!! how many servings is in one batch
Amom Ballard
Great recipe! Loved stuffed green peppers as a kid so when I saw this recipe, I had to give it a try. It was great! In laws came over and kept going back for seconds! Thanks for sharing!
Anonymous
very good, just finished a bowl with a fresh loaf of Italian bread...I used chicken broth, traditional speg sauce and sharp cheddar.....
Anonymous
Does anyone prefer chicken broth over beef? I have an opened beef that needs used up, but thinking the chicken would be better? any suggestions?
Sharon
I make this all the time with beef broth and it's great.
Kathy
This is awesome! Great recipe that I know I'll be making a lot!
Anonymous
Amazing and delicious!
Tina L
Just made this for dinner and it was DELICIOUS! Thanks for the easy yet delicious recipe!
Dalsmom
Brandie- This looks soo yummy!! It is at the top of my "to make" list for this week! I was wondering which do you prefer... using the tomato soup or the tomato sauce?
Thanks for the inspiration 🙂
Tabitha (a.k.a. Penny)
This recipe inspired me! I promise to post my recipe soon but I made it in the crock pot and modified a few ingredients to fit our dietary requirements. The hubby went NUTS. Thank you, Brandie, for inspiring a keeper.
Christy
Yay! I have a container of left over pepper stuffing in the freezer and wasn't quite sure what I was going to do with it. Now I know!
The Country Cook
So happy y'all really like this one!
Kari Lindsay
I love a meal that is hearty and healthy! Skip the cheese and it's low fat too...ya like that's gonna happen!
KimH
I love making stuffed pepper soup, cabbage roll soup too.. but while m'honey love the real McCoy, he doenst really care for the soup version.. persnickity, huh. He eats it anyways I love it & I love the ease of the dish.. I enjoyed seeing your version.
Deborah
I'm making this now! It's simmering on the stove and tastes delicious! Thanks for sharing this, Brandie! I love your simple, yet fulfilling meals! 🙂
Shiloh Barkley
I'm really liking your blog! Lots of good savory recipes and they're quick for weeknights!
Joan
One of my favorites from childhood is stuffed peppers. Unfortunately, my stomach has turned against me. I can no longer eat green peppers. But, I can eat red ones if I keep the portion small. So, this sounds very good, with one minor exception ... I will use red peppers instead of green. Thanks.
Cj Cozygirl
Love this!
Martha
This is delicious. I first had stuffed pepper soup several years ago when I was living in Wisconsin. It was one of the rotating soups at a restaurant I used to go to. I've tried to make it a few times, but it hasn't been quite right. I've bookmarked this one to try! Thanks!
Medeja
Yumm! Looks warming and really filling soup!
Pamela
I make this recipe alot - always a favorite!
Elaine
I like my topping to be a nice "blob" of sour cream.