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Stuffed Pepper Soup

This easy and satisfying Stuffed Pepper Soup has all the great flavors of stuffed peppers in one convenient pot of soup. Filled with ground beef, lots of peppers, rice, and a rich tomato broth.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Servings 5 people
Calories 562 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb lean ground beef
  • 1 small onion, diced
  • 1 small red bell pepper, diced
  • 1 small yellow bell pepper, diced
  • 1 small green bell pepper, diced
  • 2 garlic cloves, minced
  • 1 1/2 tsp Italian seasoning
  • 1 tsp Worcestershire sauce
  • 1 tbsp brown sugar
  • 2 tbsp ketchup
  • 1 tsp yellow mustard
  • 1 (15oz) can crushed tomatoes
  • 2 cups tomato sauce
  • 4 cups beef or chicken stock
  • 2 cups cooked white rice
  • 1/4 cup fresh chopped parsley
  • shredded cheddar cheese for topping

Instructions
 

Stove Top Version

  • Heat oil in a large pot to medium heat. Add ground beef and cook breaking into crumbles until no longer pink. Drain excess grease and transfer cooked beef to a large plate.
  • In the same pot used to cook beef add onions and sauté for 2-3 minutes until soft. Then add peppers and garlic and cook another 2-3 minutes.
  • Add the ground beef back to the pot along with Italian seasoning, Worcestershire, brown sugar, ketchup and mustard. Stir to combine then add tomatoes, tomato sauce, and broth. Stir and bring to a simmer.
  • Cook stirring occasionally for 20-25 minutes. Stir in cooked white rice and parsley.
  • Serve with shredded cheddar cheese.

Slow Cooker Version

  • Brown beef with oil in a large skillet. Drain grease and add beef to the slow cooker.
  • This is optional but I prefer this step. Sauté onions, peppers, and garlic for 2-3 minutes. This will bring out the flavor of the veggies before it slow cooks. Transfer to the slow cooker and the rest of the ingredients through the beef or chicken stock.
  • Cook on low for 6-7 hours or on high for 3-4. Add cooked white rice and parsley just before serving.
  • NOTE: If using the low-carb option, cook cauliflower rice separately then add in place of white rice after soup is cooked.

Notes

Tips:
  • Use frozen peppers and onions for a fast prep. They have these already chopped and ready to go in the freezer aisle of most common grocery stores.
  • For a thinner soup. Use 1/2 the amount of rice the recipe calls for and save the other half for leftovers. You can also add a little cooked rice to each serving bowl then top with soup mixture.
  • Freeze leftovers. Use individual serving containers for easy reheating and grab-and-go lunches. When ready to eat, let thaw in the refrigerator overnight or set out on the counter at room temperature until thawed. 
  • What to serve with stuffed pepper soup. A green salad or crusty bread is a nice addition with this soup.
 
Cheddar cheese is not included in nutritional facts.
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.
 
Nutrition Facts
Servings: 5
Amount per serving  
Calories 563
% Daily Value*
Total Fat 9.7g 12%
Saturated Fat 2.9g 14%
Cholesterol 81mg 27%
Sodium 1427mg 62%
Total Carbohydrate 78.5g 29%
Dietary Fiber 5.8g 21%
Total Sugars 14.5g  
Protein 38.8g  
Vitamin D 0mcg 0%
Calcium 92mg 7%
Iron 23mg 128%
Potassium 1012mg 22%
Keyword bell peppers, Easy soup recipe, Ground beef recipes, Long grain white rice, Onions, Soup recipes, Stuffed pepper soup, Tomato sauce, tomatoes