Stuffed Pepper Soup

Stuffed Pepper Soup in brown bowls garnished with parsley.

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5 from 9 votes

Delicious combination of your favorite flavors of stuffed peppers in a hearty and comforting soup.

Prep Time10

Cook Time45

Total Time55

Course: Dinner

Cuisine: American

Servings:

Calories: 446kcal

Author: Julie Evink

Ingredients

1 Tbsp olive oil
2 lb lean ground beef
Salt and pepper to taste
1 small diced - yellow or white, about 1 cup
1 large green bell pepper cleaned and chopped
1 large red bell pepper cleaned and chopped
¼ c. brown sugar
2 tsp Italian seasoning
2 cloves garlic minced
15 oz tomato sauce
28 oz diced tomatoes, undrained
2 c. beef broth
2 c. cooked rice white or brown

Instructions

Heat oil in Dutch oven or large pot. Add ground beef, salt, and pepper and cooked until almost done.
Add diced onion and cook until soft. Add peppers and cook over medium-high heat until soft, about 5-8 minutes.
Add brown sugar, Italian seasoning, and garlic, continue stirring and cook 1 minute. Then add the tomato sauce, diced tomatoes, and beef broth, stir until well combined
Bring mixture to a boil and then reduce to simmer and cover. Cook for 45-60 minutes or until heated through and flavors have had a chance to blend well.
Stir in cooked rice and serve immediately.

Notes

If you want to make this stuffed pepper soup ahead (or if you plan to save leftovers) wait to add the rice until you serve it. If you add the rice and then store the soup for later, the rice will absorb the broth.

You can also freeze the soup! Let it cool and then store it in freezer-safe containers (without the rice). It will keep for a few months.

To mix up the flavors use a combination of sweet peppers (like red or yellow) with less sweet green peppers.

You can also switch up the kind of rice you use – white, brown, jasmine, basmati are all good choices! You could also use wild rice, but it takes a lot longer to cook than other types.

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