Stuffed Pepper Soup

Stuffed Pepper Soup

Stuffed pepper soup is a one pot dinner with all of the flavors of a stuffed pepper that is very hearty and satisfying.  All you need is hamburger, red and green bell peppers, onions, beef broth, tomatoes, rice and a little Italian seasoning.  It comes together quickly in about 40-45 minutes and it won’t break your budget. If you love stuffed peppers you will love this soup!  Serve with your favorite bread and you have a filling and delicious meal.

 

Stuffed Pepper Soup

 

Soup simmering in Dutch oven

 

What you will need to make Stuffed Pepper Soup:

  • 1 pound of lean ground beef (I use 85/15 ground beef).  If you use 90/10 you may need to add a little olive oil when you brown the beef.
  • 1/2 large yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 cans (14.5 oz.) fire roasted salsa style tomatoes (you may substitute any diced canned tomatoes that you have)
  • 4 cups beef broth (may use low sodium and adjust salt as needed).  Chicken or vegetable broth could also be used.
  • 1 tsp dried Italian seasoning
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp brown sugar
  • 1/4 tsp crushed red pepper flakes (if you like it more spicy add 1/2 tsp)
  • 1 1/2 cups cooked white rice (you can use regular or instant rice).  I used instant rice to cut down on preparation time.
  • Garnish with fresh chopped basil, optional
  • May also sprinkle freshly grated parmesan cheese on top if desired

 

How to make Stuffed Pepper Soup:

  • In a large stockpot or Dutch oven brown your ground beef over medium high heat.  If using 90/10 ground beef add about 1 tbsp olive oil.  Start browning the beef and break up with a wooden spoon.  Saute ground beef about 3-5 minutes.
  • When beef is losing its pinkness add the onion and peppers.  Continue to saute, stirring occasionally, until the beef is browned and vegetables are becoming tender, about 4 minutes.

Browning hamburger    Add vegetables to hamburger and cook.    Simmer all soup ingredients

  • Add garlic and saute mixture for one minute.
  • Stir the tomatoes and beef broth, Italian seasoning, salt and pepper, brown sugar and crushed red pepper flakes into the soup and bring to a boil.  Continue to simmer for about 15 minutes.
  • Stir the rice into the soup and simmer another 1-2 minutes.
  • Top with chopped basil and parmesan cheese if desired.

Stuffed pepper soup in pan

 

soup in bowl with basil garnish

 

Note:

  • Soup will keep in the refrigerator for about 3 days.
  • If you want to freeze the soup don’t add the rice until you are ready to serve the soup.  Heat the soup up and add the rice right before serving.
  • When reheating the soup if it is too thick add a little more beef broth to thin it out.

 

Other delicious recipes to try:

Blended Creamy Vegetable Soup

Italian Stuffed Peppers

Turkey Meatball Tortellini Soup

Favorite Spaghetti and Meatballs

No Knead French Bread

 

Stuffed pepper soup in pan

Stuffed Pepper Soup

LeAnn
Stuffed pepper soup is a one pot dinner with all of the flavors of a stuffed pepper that is very hearty and satisfying.
Prep Time 10 minutes
Cook Time 30 minutes
Course Soup
Cuisine Italian
Servings 6

Equipment

  • 1 Stockpot or Dutch oven

Ingredients
  

  • 1 lb lean ground beef (I use 85/15 ground beef).  If you use 90/10 you may need to add a little olive oil when you brown the beef.
  • 1/2 large yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 14.5 oz cans fire roasted salsa style tomatoes (you may substitute any diced canned tomatoes that you have)
  • 4 cups beef broth (may use low sodium and adjust salt as needed), Chicken or vegetable broth could also be used.
  • 1 tsp dried Italian seasoning
  • 1 tsp fine sea salt
  • 1/4 tsp black pepper
  • 1 tbsp brown sugar
  • 1/4 tsp crushed red pepper flakes (if you like it more spicy add 1/2 tsp)
  • 1 1/2 cups cooked white rice (you can use regular or instant rice).  I used instant rice to cut down on preparation time.
  • Garnish with fresh chopped basil, optional. May also sprinkle freshly grated parmesan cheese on top if desired

Instructions
 

  • In a large stockpot or Dutch oven brown your hamburger over medium high heat.  If using 90/10 ground beef add about 1 tbsp olive oil.  Start browning the beef and break up with a wooden spoon.
  • When beef is losing its pinkness add the onion and peppers.  Continue to saute, stirring occasionally, until the beef is browned and vegetables are becoming tender, about 4 minutes.
  • Add garlic and saute mixture for one minute.
  • Stir the tomatoes and beef broth, Italian seasoning, salt and pepper, brown sugar and crushed red pepper flakes into the soup and bring to a boil.  Continue to simmer for about 15 minutes or until soup is hot.
  • Stir the rice into the soup and simmer another 1-2 minutes.
  • Top with chopped basil and parmesan cheese if desired.
Keyword Stuffed pepper soup, Hamburger soup