This easy Stuffed Pepper Soup has all the flavors of stuffed peppers but in a soup. Ground beef, peppers, rice, broth and seasonings!
ALL THE FLAVORS OF STUFFED PEPPERS IN A SOUP!
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!
FREQUENTLY ASKED QUESTIONS:
The little bit of sugar in this recipe helps to balance out the acidity of the tomatoes and the tomato soup. It does not make it sweet in any way.
One cup of uncooked long grain rice will make about 3 cups of cooked rice.
Ground sausage, ground turkey and ground chicken can all be used. As well as plant-based ground meat substitutes.
Of course! Use whichever pepper you will enjoy eating. You can even use a combination of peppers.
Stuffed pepper soup will last about 2-3 days in the refrigerator. Keep in mind thought that the rice will continue to absorb liquid. If you are wanting to make stuffed pepper soup to have for the week, I would suggest making the soup without adding any rice. Store that in the refrigerator and add a bit of the cooked rice to the soup for each serving before reheating. This will keep the rice from being mushy.
It can. However, I would suggest you use my instructions above for refrigerating the soup. Cook the soup entirely. Just do not add the rice. Freeze the soup. When ready to reheat, add in the cooked rice and cook until the soup is warmed through.
INGREDIENTS FOR STUFFED PEPPER SOUP: (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
- salt & pepper
- shredded cheddar cheese
HOW TO MAKE 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!
The Best Stuffed Pepper Soup (+Video)
Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 1 large bell pepper, diced
- 29 ounce can diced tomatoes
- 10 ounce can tomato soup
- 14 ounce 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
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: November 2012
Updated and Republished: October 2021
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!