Stuffed Pepper Soup
Updated
Updated
Enjoy all the flavors of stuffed peppers without all the work in this easy Stuffed Pepper Soup recipe. With ground beef, sausage, bell peppers, and a tomato sauce base, this hearty soup is quick and easy to make and so satisfying on a chilly evening.
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5 STAR REVIEW
This hearty stuffed pepper soup recipe is one of my favorite soups during the colder months! It features all the ingredients of traditional stuffed peppers – ground beef and sausage, green bell peppers, rice and a tomato sauce, along with a handful of seasonings – without the work of actually stuffing peppers. You’re looking at 15 minutes of prep and 25 minutes of simmering. Healthy and satisfying, pretty quick, very easy, and so tasty!
Helpful Tips
- Ground beef + Italian sausage. While you could use just one or the other, I love to do a combination of seasoned sausage and lean ground beef for the best flavor.
- Use a variety of peppers. Red and yellow peppers tend to be on the sweet side, while green peppers have a bit more bite. Use one or the other, or a combination of all three.
- Don’t cook the rice in the soup. Rice absorbs a lot of liquid so instead of stirring dry rice into the soup as it cooks, I recommend spooning cooked rice into individual bowls and ladle the soup over top. This is great if you have any leftover cooked rice in the fridge! Otherwise, the time is takes for the soup to simmer is just enough time to cook your rice according to the package directions.
Stuffed Pepper Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound lean ground beef
- 1 pound Italian sausage, (mild or spicy)
- 1 small sweet onion, , diced
- 1 small red bell pepper, , ribs and seeds discarded, diced
- 1 small green bell pepper, , ribs and seeds discarded, diced
- 2 cloves garlic, minced
- salt and pepper, , to taste
- 15 ounces petite diced tomatoes, , undrained
- 10 ounces Rotel, , undrained (original, mild, or hot)
- 4 cups low-sodium beef broth
- 2 cups water
- 1/4 cup packed brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon taco seasoning
- 1 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 2 cups cooked long grain white rice
- fresh chopped parsley, , for serving
Instructions
- In a large Dutch oven or heavy-bottomed pot, warm olive oil over medium-high heat. Add in the beef and sausage; cook, breaking up the meat with a wooden spoon, until browned and no pink remains, about 3-5 minutes. Drain off grease and return to the heat.
- Add in the onions and peppers; saute for 3 minutes, then add in the garlic and cook until fragrant, about 30 seconds. Season with salt and pepper, to taste.
- Stir in the diced tomatoes, Rotel, beef broth, water, brown sugar, Worcestershire sauce, taco seasoning, salt, and pepper.
- Bring to a boil, then reduce heat to a gentle simmer; cook, uncovered for 15 or until peppers are tender.
- Stir in cooked rice and warm through.
- Taste and adjust seasonings, if necessary.
- Sprinkle with parsley, serve, and enjoy.
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
What to Serve with Stuffed Pepper Soup
Between the rice, vegetables, and beef/sausage combo, this hearty soup is a complete meal all on its own. You can enjoy it as is, but serving it with some popovers, 7 Up Biscuits, or dutch oven bread to help mop up the last spoonfuls is never an unwanted addition! You can also add a simple salad for a classic soup and salad combo. A basic side salad or caesar salad are great options.
How to Store Leftovers
This hearty soup stores and reheats well. However, if you plan on having leftovers I recommend not adding the cooked rice directly to the soup and instead, storing it separately.
- In the fridge. This soup will last for 3-4 days in the fridge in an airtight container. Reheat in the microwave or on the stovetop.
- In the freezer. Stuffed pepper soup freezes well. Allow to cool then transfer to freezer containers or bags. It will freeze for up to 3 months. Add the rice after the soup thaws.
More Soup Recipes:
- Chicken and Rice Soup
- Matzo Ball Soup
- Slow Cooker Beef Stew
- Ham and Potato Soup
- French Onion Soup
- Pasta Fagioli Soup
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
This is delicious! I’m always looking for tasty new soup recipes and this was a hit. I added corn and green beans from the garden to the leftovers to make it more of a one dish meal and we loved it.
What is the purpose of the brown sugar? I don’t add it when making stuffed peppers. Is there a reason you add it to this soup?
And could this soup be made without it?
Thank you. Love your recipes!
Hi Karen! Brown sugar’s molasses content adds a subtle sweetness and complexity to the soup’s flavor and helps balance out acidity from the tomatoes. Yes, you can omit it but the overall flavor won’t be as good.
I love this recipe
This was so easy and delicious & I will definitely make it again! If you love the flavors and ingredients of stuffed peppers, this soup is a must.
Oh so delicious and healthy!
Can you use cauliflower rice in place of rice?
Sure! It won’t absorb the flavors like rice would and the soup will be a little thinner, but cauliflower rice would be a great addition.