THE BEST STUFFED PEPPER 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 love stuffed peppers. I loved them as a kid and I love them now. I still like my stuffed peppers the way my Mom made them using her SPANISH RICE as a filling.
VIDEO INCLUDED BELOW:
EASY AND SO DELICIOUS!
If you are a stuffed pepper lover like I am, then I think you’ll love this soup version. It has all those yummy flavors you love in stuffed peppers, but a bit less time consuming. The only thing I might get crazy with is the kind of cheese I add on top. Sometimes it’s a good ole slice of American cheese. Sometimes it’s sharp cheddar. Delicious!
WHAT YOU’LL NEED:
ground beef
onion
green pepper
diced tomatoes
tomato soup
chicken broth (or beef broth)
cooked rice
sugar
garlic powder
sugar
garlic powder
salt & pepper
STEP-BY-STEP INSTRUCTIONS 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).
I always say to add salt & pepper to taste because I know salt is a sensitive seasoning for many people. And the amount you use depends on if it is sea salt, kosher salt, table salt or salt substitute. So when adding salt & 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 and your family. 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.
Enjoy!
Originally published: November 2012
Updated and Republished: May 2019
THE BEST STUFFED PEPPER SOUP
his 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!
Print Pin RateCook Time: 30 minutes
Total Time: 30 minutes
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 tbsp sugar
- 1 tsp 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
Note: 1 cup of uncooked rice will make 2 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
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Teri Evans says
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 says
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.
Theresa Trivette says
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 says
Sounds like some good substitutions 🙂
Christine says
Where can I find the nutritional information? Sounds Delicious! Especially with substituting turkey for beef….
Brandie says
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! 🙂
Kayla says
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 says
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!
David Milanowski says
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!
Anon says
Perfect, I like to add a can of ro-tel chilies and tomatoes… Adds a lil kick.
Joann says
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!
Aly says
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!
Colin Kelly says
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!
Melissa says
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
Beth says
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 says
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! 🙂
Ashley says
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!
Christine says
This looks amazing! I can’t wait to try it. Fall is coming, and so is soup season!
Denise Renee says
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 says
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!
Cindy says
I made it just like your recipe and it was absolutely delicious!
Jenn says
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 says
Thanks so much Jenn!
CEil says
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 says
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.
Kathy F says
So easy and one of our favorites!!
Sarah E says
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!