Stuffed Pepper Soup Recipe

This Stuffed Pepper Soup Recipe is pure comfort food. It has the perfect balance of hearty ingredients and incredible flavor. 

The aroma of simmering soup is going to have you drooling! That first bite of tomato based soup with tender beef, bell peppers, delicious seasonings, and rice make it hard to resist.

While the stuffed bell pepper soup is ridiculously simple to make, you do need to plan ahead a little bit. It does take at least 45 minutes to simmer, but it’s so worth every second!

If you are in a bit of a hurry, make a batch of my Italian basil sausage soup! It cooks up in 30 minutes and tastes fantastic.

Or if you are craving something with classic flavors go for my crockpot potato soup or homemade chicken noodle.

How To Make This Stuffed Pepper Soup Recipe

First, heat oil in a dutch oven or pot. Then brown the seasoned ground beef until it’s almost done.

Toss in the diced onions and cook until they are done. Mix in the bell peppers and once they are soft, stir in the seasonings, broth, and tomato sauce.

After it comes to a boil, reduce the heat and let it simmer for 45-60 minutes.

Mix in cooked rice and serve with some crusty bread

Helpful Tips & Tricks

• Cut veggies the same size. When chopping the bell peppers and onions, it’s important to make uniform cuts that are bite-sized. You can use a mandoline or a really sharp knife. This will ensure everything cooks evenly.
• Don’t drain the tomatoes. There is a lot of flavor in the juice of canned tomatoes. Add that to the pot to make it taste even better.
• Save time meal prepping. Chop all the veggies when you get home from the store and keep them in the fridge until you are ready to cook the recipe.
• Out of red peppers? No problem! You simply need around 2 cups of diced bell peppers. It doesn’t matter if they are green or red. Just make note that red peppers are sweeter than green.

What You’ll Need For Stuffed Bell Pepper Soup

• Dutch oven or large pot to cook the soup in.
  
• Sharp kitchen knife - I like this one because it fits in my hand nicely and cuts easily.
  
• Heat resistant spoon - It’s fantastic for stirring and serving hot soup.

FAQ- Common Recipe Questions

How do you store leftovers?
Let it cool down all the way, then pour it into airtight food storage containers. You can use one large container or smaller ones for individual servings.

This stuffed bell pepper soup recipe will last around 4 days in the fridge. Or it can be frozen in a gallon ziplock bag for up to 3 months. Thaw in the fridge before reheating.

NOTE: If you are planning to make leftovers, don’t add the rice until you are ready to serve it because it will turn mushy.

Can I use different broth?
Yes, vegetable broth or chicken broth are great alternatives. The flavor will change slightly, but it will still be delicious.

Enjoy!

With love from our simple kitchen to yours. 

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MORE BELL PEPPER RECIPES
Italian Sausage and Pepper Sliders

 
Cheesy Italian Stuffed Peppers

 
Italian Sausage and Pepper Soup

 
Greek Stuffed Peppers

 
Baked Sausage & Peppers with Orzo

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Yield: 6-8

Author: Donna Elick

Stuffed Pepper Soup Recipe

This stuffed pepper soup recipe is pure comfort food. It has the perfect balance of hearty ingredients and incredible flavor.

Prep time: 10 MinCook time: 60 MinTotal time: 1 H & 10 M

Ingredients

• 1 tablespoon olive oil
• 2 pounds lean ground beef
• Salt and pepper to taste
• 1 small (1 cup) onion, diced - yellow or white
• 1 large green bell pepper, cleaned and chopped ** see notes
• 1 large red bell pepper, cleaned and chopped
• 1/4 cup brown sugar
• 2 teaspoons Italian seasoning
• 2 cloves garlic, minced
• 1 can (15 oz) tomato sauce
• 1 can (28 oz) diced tomatoes, undrained
• 2 cups beef broth
• 2 cups cooked rice, white or brown

Instructions

1. Heat oil in dutch oven or large pot
2. Add ground beef, salt and pepper and cooked until almost done
3. Add diced onion and cook until soft
4. Add peppers and cook over medium-high heat until soft, about 5-8 minutes
5. Add brown sugar, Italian seasoning and garlic, continue stirring and cook 1 minute
6. Add the tomato sauce, diced tomatoes, and beef broth, stir until well combined
7. Bring mixture to a boil
8. Reduce to simmer and cover
9. Cook for 45-60 minutes or until heated through and flavors have had a chance to blend well
10. Stir in cooked rice and serve immediately.

DONNA'S NOTES

1. Peppers - you can use all green or a combination of green and red peppers, you will need a total of about 2 cups chopped
2. Rice - if you are planning to have leftovers, only add rice to the soup you are eating immediately

https://www.theslowroasteditalian.com/2021/08/stuffed-pepper-soup-recipe.html

Recipe developed by Donna Elick for The Slow Roasted Italian
Copyright ©2021 The Slow Roasted Italian – All rights reserved.

Originally published August 2021

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