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.

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.

• 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.

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

LeAnn

Stuffed pepper soup is a one pot dinner with all of the flavors of a stuffed pepper that is very hearty and satisfying.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

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