Stuffed Pepper Soup – Spend With Pennies

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Stuffed pepper soup is a cheap and delicious soup that warms your stomach to the core.

A fun twist on traditional stuffed peppers, this soup features sausage and ground beef simmered in a tangy pepper and tomato broth. Add rice and enjoy hot!

bowl of stuffed pepper soup

A family favorite soup!

This recipe transforms our favorite stuffed pepper recipe into a cozy bowl of soup.

  • This easy stuffed pepper soup is quick to make and requires less prep work than traditional stuffed peppers.
  • It’s flavorful, hearty, and budget-friendly.
  • This versatile recipe allows you to use a variety of vegetables and any type of ground meat.
Overhead shot of ladle with stuffed peppers

Ingredients for stuffed pepper soup

  • meat: Made with both beef and Italian sausage for a rich flavor. Feel free to use turkey sausage, all beef, or even ground turkey or pork. If you omit the sausage, add additional seasonings.
  • onion and garlic: These add flavor to the soup. Fresh garlic is best, but in a pinch, garlic powder comes in handy.
  • tomato: Add flavor to the soup by combining crushed tomatoes and diced tomatoes. No need to drain. Crushed tomatoes can be substituted with tomato sauce.
  • beef broth: Use beef broth or beef stock for this recipe. If you like, replace the beef with chicken broth.
  • green pepper: I use red and green bell peppers, but you can use whatever you have on hand. Red, yellow, and orange peppers are sweeter, Green peppers, on the other hand, are a little more tingly.
  • rice: Use cooked white or brown rice. Cooking them separately will keep them from becoming mushy in the soup. Leftover long-grain rice comes in handy here. If you like, use cauliflower rice to make it low-carb!
Overhead photo of stuffed pepper soup surrounded by recipe ingredients

How to make stuffed pepper soup

Stuffed pepper soup is ready in just 35 minutes and can be made in just one pot with just a few minutes of preparation.

  1. Add browned beef, onion, and garlic to a large pot. drain.
  2. Add remaining ingredients (For each recipe below) Boil for 25-30 minutes, excluding rice.
  3. Finally, add the rice and parsley, mix and cook for about 5 minutes.

Since the rice is cooked separately, this soup can be reheated and freezes beautifully. If you’re planning on having leftovers, add warm rice to each bowl and pour over the soup. If you plan to serve the entire batch, stir the rice into the pot.

Pepper soup in a white bowl

Do you have any leftovers?

refrigerator: This recipe will keep in the fridge for up to 4 days and can be reheated on the stovetop or in the microwave.

freezer: Stuffed pepper soup can be made in bulk and frozen for reheating. Thaw in the refrigerator overnight and reheat. Tip: Freeze individual servings for an easy lunch for one person.

more beef soup

This stuffed pepper soup recipe is a year-round favorite. Here are some more delicious soup recipes you’ll want to try.

Serve this stuffed pepper soup with homemade biscuits or a 30-minute dinner roll for dipping and a side salad.

Close-up of pepper soup in a bowl

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stuffed pepper soup

Stuffed pepper soup is loaded with sausage and ground beef, tender peppers, and tomatoes. Add rice and enjoy hot!

Preparation time 20 minutes

cooking time 35 minutes

total time 55 minutes

  • In a large pot or Dutch oven, sauté beef, sausage, onion, and garlic over medium heat until no longer pink. Excretes fat.

  • Stir in broth, Italian seasoning, bell pepper, crushed and diced tomatoes, Worcestershire sauce, and pepper.

  • Once boiling, reduce heat to medium-low and simmer, uncovered, for 25 to 30 minutes, or until peppers are tender and soup is slightly thickened.

  • Stir in the rice* and parsley and simmer for a further 5 minutes or until heated through. Taste and season with salt and additional pepper as needed.

If you’re planning on having leftovers, add warm rice to each bowl and top with soup. Rice should be stored in a separate container.
This recipe uses 2 cups of cooked rice, which is about 2/3 cup of raw long-grain white rice.
Optional garnishes: Try sprinkling with shredded cheddar cheese, fresh herbs like basil, or a little sour cream.
Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.

calorie: 248 | carbohydrates: 17g | protein: twenty threeg | fat: Teng | Saturated fat: Fourg | Polyunsaturated fats: 1g | Monounsaturated fats: Fourg | Trans fat: 0.3g | cholesterol: 59mg | sodium: 591mg | potassium: 897mg | fiber: 2g | sugar: Fiveg | Vitamin A: 688IU | Vitamin C: 44mg | calcium: 52mg | iron: 3mg

The nutritional information provided is an estimate and will vary depending on the cooking method and brand of ingredients used.

course beef soup
cooking American
Easy stuffed pepper soup with letters on the bowl
Stuffed pepper soup with title
Close-up of stuffed pepper soup with writing
A pot filled with pepper soup and decorated with a title.

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