Stuffed Pepper Soup
Stuffed pepper soup turns ground beef, bell peppers, tomatoes, and rice into a hearty bowl with all the flavor of classic stuffed peppers.
About This Recipe
Stuffed pepper soup brings the flavor of stuffed peppers into one pot. Ground beef, bell peppers, tomatoes, rice, and broth make it hearty without needing to fill and bake peppers.
Cook the rice carefully so it thickens the soup without soaking up all the broth.
Ingredients
- ✓2 pounds ground beef
- ✓6 cups water
- ✓1 can (28 ounces) tomato sauce
- ✓1 can (28 ounces) diced tomatoes, undrained
- ✓2 cups chopped green peppers
- ✓1/4 cup packed brown sugar
- ✓2 teaspoons salt
- ✓2 teaspoons beef bouillon granules
- ✓1 teaspoon pepper
- ✓2 cups cooked long grain rice
- ✓Chopped fresh parsley, optional
Ingredient Notes
- Bell peppers: Green peppers taste classic, while red or yellow add sweetness.
- Ground beef: Brown it well before simmering.
- Tomatoes: Tomato sauce or diced tomatoes give the soup body.
- Rice: Add cooked rice near the end or watch uncooked rice closely.
Instructions
- 1
In a Dutch oven over medium heat, cook and stir the ground beef until it's no longer pink, breaking it into crumbles. When the meat is all brown, drain the grease.
- 2
Stir in the water, tomato sauce, undrained diced tomatoes, chopped green peppers, packed brown sugar, salt, beef bouillon granules and pepper. Bring everything to a boil. Then, reduce the heat and simmer, uncovered, until the peppers are tender, about 30 minutes.
- 3
Add the cooked rice and simmer, uncovered, for 10 minutes longer. If desired, sprinkle with chopped fresh parsley before serving. When leftover stuffed pepper soup with rice sits in the fridge overnight, the rice soaks up a lot of the broth, leaving you with a recipe that's more like stew than soup.
Katy’s Kitchen Tips
- Drain excess fat after browning beef if needed.
- Cut peppers evenly so they soften at the same pace.
- Keep extra broth nearby because rice thickens the soup as it sits.
- Add rice near serving time for the best texture.
Variations and Substitutions
- Turkey version: Use ground turkey instead of beef.
- Low-carb: Use cauliflower rice.
- Cheesy: Top bowls with shredded cheddar.
- Spicy: Add chili flakes or hot sauce.
What to Serve With Stuffed Pepper Soup
Serve with crusty bread, cornbread, garlic toast, or a simple green salad.
Storage and Reheating
Refrigerate for up to 4 days.
Add a splash of broth when reheating because the rice will continue to absorb liquid.
Common Mistakes to Avoid
- Overcooked rice: It can turn soft if simmered too long.
- Underseasoned broth: The rice and peppers absorb salt.
- Large pepper pieces: They take longer to soften.
- Too little liquid: Soup thickens as it rests.
FAQ
Can I use cooked rice?
Yes. Stir it in near the end so it does not get mushy.
Can I freeze stuffed pepper soup?
Yes, but freeze without rice if possible.
Can I use ground turkey?
Yes. Season it well because it is leaner.
Why did the soup get thick?
Rice absorbs broth while the soup sits.
Nutrition Facts
- Calories: 337 calories
- Carbohydrates: 30g carbohydrate (13g sugars
- Cholesterol: 70mg cholesterol
- Fiber: 4g fiber)
- Protein: 24g protein.
- Sodium: 1466mg sodium
- Fat: 14g fat (5g saturated fat)