Stuffed Pepper Soup is a classic dish that combines all the flavors of stuffed peppers in a cozy and hearty bowl of soup. This recipe is perfect for feeding a crowd or meal prepping for the week. Packed with wholesome ingredients like lean ground beef, vibrant bell peppers, and aromatic spices, this soup is both satisfying and nourishing. The addition of cooked rice gives it a comforting texture, making it a go-to meal for colder days or when you need a quick family favorite.
This recipe is incredibly versatile and can be adapted to suit your dietary needs. Whether you’re looking to make it low-carb, use up seasonal produce, or prepare it in a slow cooker, it’s as flexible as it is delicious. Plus, its ability to freeze well makes it a great option for batch cooking. Perfect for lunch or dinner, this soup pairs wonderfully with crusty bread or a simple side salad for a complete meal. Let’s dive into how to prepare this flavorful dish!
Servings: 12
Ingredients
- 4 shakes Worcestershire sauce
- 1 ½ cups cooked rice
- 1 large onion, chopped
- 1 ½–2 pounds lean ground beef
- 3 large green peppers, seeded and chopped
- ½ teaspoon pepper
- 2 teaspoons Italian seasoning
- 2 cans condensed tomato soup (10¾ oz each, undiluted)
- 1 carton beef broth (32 oz)
- 1 can petite diced tomatoes (28 oz, undrained)
- 4 ounces fresh button mushrooms, cleaned and chopped
Instructions
- Cook the base: In a large soup pot, brown and crumble the ground beef with green peppers, onion, and mushrooms until the beef is fully cooked and no longer pink. Drain any excess fat if necessary.
- Build the soup: Stir in the beef broth, condensed tomato soup, diced tomatoes, and Worcestershire sauce. Bring the mixture to a boil. Once boiling, cover the pot and reduce the heat to maintain a gentle simmer. Allow it to cook for at least 30 minutes, stirring occasionally to prevent sticking.
- Add the seasonings and rice: After simmering, stir in the Italian seasoning, black pepper, and cooked rice. Continue to heat through for about 5-10 minutes to meld the flavors.
- Serve and enjoy: Ladle the soup into bowls, garnish with fresh herbs if desired, and serve warm with crusty bread or crackers.
Notes
- Slow Cooker Option: After browning the ground beef with green peppers, onion, and mushrooms, transfer the mixture to a slow cooker. Add broth, tomato soup, diced tomatoes, Worcestershire sauce, Italian seasoning, and pepper. Cook on LOW for 4-6 hours (or HIGH for 2-3 hours). Add the cooked rice about 30 minutes before serving.
- Low-Carb Variation: Replace the rice with cauliflower rice and swap the condensed tomato soup for one jar of low-carb marinara sauce to reduce carbohydrates.
- Freezer-Friendly: This soup freezes exceptionally well. Store in airtight freezer-safe containers or zip-top bags for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or microwave.
- Fresh Ingredients: Utilize fresh produce from your garden or local farmer’s market for an even more vibrant and seasonal flavor.
Nutritional Information
This soup is rich in protein from lean ground beef and includes plenty of vitamins and minerals from the vegetables. It’s a low-fat meal, making it a healthier option for families. The addition of rice provides carbohydrates, which can be swapped for cauliflower rice for a low-carb version.
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