Stuffed Pepper Soup is an easy and hearty soup that tastes just like stuffed peppers. It’s everything you love about stuffed peppers, but much less work. What’s not to love about that?
A bowl full of Stuffed Pepper Soup is warm and comforting on a chilly night. It’s an economical meal that will quickly become a family favorite. And it’s a cinch to make!
How To Make Stuffed Pepper Soup:
I like a really meaty Stuffed Pepper Soup so I start with 2 pounds of ground beef. Brown it, drain the grease off, and add the onions and peppers. Cook them down until they start to get soft and then add canned tomatoes, 2 beef bouillon cubes, water, some brown sugar for a hint of sweetness, and a few dried herbs for flavor.
I like to add the rice in just before serving or it tends to soak up too much liquid.
Serve with some crusty bread or Saltines crackers and you have yourself a meal!
Recipe Tips:
- If you want to make a spicy version of this soup, add 1 or 2 finely diced jalapeno peppers in with the bell peppers. You can also add 1 teaspoon of hot sauce.
- Use a combo of red and green bell peppers instead of all green bell peppers for a little extra sweetness.
- If you want to make this soup low carb, use riced cauliflower instead of white rice and leave the brown sugar out.
If you’re looking for a Stuffed Pepper recipe, try these Slow Cooker Stuffed Peppers, Broccoli Cheese Stuffed Peppers, or Lasagna Stuffed Peppers.
Make a batch of this Soup and see why it is like eating stuffed peppers without all the work.
Watch the short video below to see how easy this recipe is to make:
Stuffed Pepper Soup
Ingredients
- 2 pounds ground beef
- 1 medium onion, diced
- 2 green bell peppers, diced
- 1 (15-ounce) can tomato sauce
- 1 (28-ounce) can diced tomatoes, undrained
- 2 beef bouillon cubes
- 2 cups water
- 3 tablespoons packed brown sugar
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 2 cups cooked white rice
Instructions
- Brown the beef in a Dutch oven. Drain the fat off.
- Add the onion and green peppers to the Dutch oven and cook until starting to soften, about 3 to 5 minutes.
- Add remaining ingredients, except rice.
- Simmer for 30 minutes.
- Stir in rice and serve.
Notes
Nutrition
Want to Save This Recipe?
Recipe originally published January 8, 2018
Nutritional info is provided as an estimate only and can vary based on brands of products used, measuring techniques, and cooking methods.
More Comforting Soup Recipes
Cabbage Soup with Smoked Sausage
Just made this today. 2 cups of rice is WAY too much for this soup. If you do make this, do yourself a favor and use less rice.
Is the rice already cooked when you add it into the rest of it?
Just noticed it said cooked, opps lol
Amazing soup if you don’t add the brown sugar. With it I wouldn’t feed it to a dog because I would be afraid of giving the dog diabetes.
Yeah I’m sure that’s the extreme. If we leave in the sugar it’s just not edible🤦🏼♂️.. Give everyone a break and stop forcing your taste preferences on people or better yet don’t even give a rating because you’re a miserable person.
If you don’t like a recipe, just say so. If you want to change it submit your own recipe. “Give everyone a break and stop forcing your taste preferences on people!”
I made it today and I used 1-1/4 cups of rice. I didn’t add the brown sugar because I didn’t think it would be good if on the sweet side. Next time, I won’t add the broth and I am going to replace the broth with v-8 vegetable juice.
Can I substitute the beef bullion cubes & 2 cups of water with 2 cups of beef broth ?
yes
This is one of the best soups I’ve had! So easy to make too.
I like to add fresh corn to my soup. I also add Cajun seasoning. So delicious.
I added corn, diced carrot & a little cumin to mine…sooooo good!!