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Easy Stuffed Pepper Soup

Stuffed Pepper Soup in a blue bowl with toasted crostini

Easy Stuffed Pep­per Soup has all the fla­vors and tex­tures you love about stuffed pep­pers with­out the extra time and work. This hearty soup is a com­plete meal and it can be on the table in around 30 minutes. 

Stuffed pep­pers have always been a hit or miss dish for me. I’m not sure why they give me so much trou­ble. But, it seems that the pep­pers are always shriv­eled, super mushy and or tough by the time they fin­ish bak­ing. I tend to eat the fill­ing and leave the pep­per. I LOVE pep­pers, so that’s always disappointing.

In my deli­cious Stuffed Pep­per Soup the pep­pers are soft­ened, but still have a lit­tle crisp fresh­ness to them. The savory toma­to broth is fla­vored with gar­lic, onion, Ital­ian sea­son­ing, savory ground beef and a smidge of red pep­per flakes. Rice adds, yet anoth­er lay­er of tex­ture and makes the soup a full, hearty meal.

Soup can def­i­nite­ly be com­fort food and Stuffed Pep­per Soup is in that scrump­tious category!

As always, I have includ­ed a pic­ture tuto­r­i­al. I hope it’s great help. If you’re a sea­soned cook, just click Jump to Recipe at the top of this page or The Recipe in the Table of Con­tents. Enjoy, Friends! Have a won­der­ful­ly blessed week­end! ~ Glenda

Stuffed Pepper Soup in a blue bowl with toasted crostini

The Ingredients for Stuffed Pepper Soup

  • Avo­ca­do Oil : We’ve talked about this one before. Use the oil you have on hand and are com­fort­able with. I like avo­ca­do oil because of it’s high smoke point and its neu­tral flavor.
  • Lean Ground Beef : I use an 85/15 blend. It’s a per­fect bal­ance between fla­vor and not a lot of grease, for me. 
  • Onion : You know I usu­al­ly opt for red, but any will work. I actu­al­ly used a yel­low onion in this batch, today. Use a large one. It’s a big part of the rich, savory flavor.
  • Gar­lic: Fresh gar­lic, minced fine. Guys, tru­ly, the fla­vor is so much bet­ter! You can even buy it pre-minced if you don’t like doing it on your own.
  • Bell Pep­pers: I use all the col­ors! We eat first with our eyes and this bright col­or­ful soup is so appeal­ing. Choose your favorites, keep­ing in mind that green is stronger than the oth­ers. Red, yel­low and orange are sweet­er. So, do a com­bo that bal­ances every­thing. You want your stuffed pep­per soup to have notes of both.
  • Sea­son­ings: I used Ital­ian sea­son­ing, tar­ragon and crushed red pep­per flakes. You can be flex­i­ble and pick a fla­vor pro­file that fits you and your pantry, but I love these fla­vors together.
  • Toma­toes: see note, below
  • Toma­to Sauce
  • Broth: I have suc­cess­ful­ly used veg­etable, chick­en and beef broth in this recipe. Use what you have on hand. If you feel that the fla­vor is weak, add a bouil­lon cube or two or your favorite chick­en or beef base to zhoozh it up a little.
  • Minute Rice: see note, below
  • option­al, Parme­san: Is it nec­es­sary? No. Is it over the moon deli­cious? Yes!!! I’m not talk­ing about shak­er can pow­der stuff, here. Fresh grat­ed Parme­san with its savory, salty uma­mi-ness. Yum!
Stuffed Pepper Soup in a blue bowl with toasted crostini

Choose the Correct Tomatoes

For Stuffed Pep­per Soup, use the best qual­i­ty, whole, peeled canned toma­toes you can afford. The toma­toes are the base fla­vor for this entire dish. You want them to be “toma­toey”, not left over bits and pieces that could­n’t be sold fresh.

My favorite brand is Jovial. They come canned in glass jars and they have great toma­to fla­vor. Would­n’t you know, I can’t get them local­ly. Small town prob­lems. ‑sigh- I order them on Vitacost.com, 10 jars at a time, since they have flat rate ship­ping and I can usu­al­ly find a coupon. If you live in a big­ger town or city, your stores prob­a­bly car­ry them. 

My sec­ond choice for toma­toes would be Cen­to San Marzano toma­toes. I can buy them local­ly. And the fla­vor is good.

I use whole, peeled toma­toes and crush them in my hand as I add them to the stuffed pep­per soup. Diced toma­toes are often fine in quick recipe prepa­ra­tions. How­ev­er, I am real­iz­ing more and more as I cook, that the diced toma­toes are left over bits and pieces. You’ll see a dis­tinct col­or dif­fer­ence between whole and diced. Whole are deep red, while diced are pale in com­par­i­son. The fla­vor is sim­ply bet­ter in whole peeled tomatoes. 

Whole peeled toma­toes also break down more eas­i­ly in the recipes you’re cook­ing. Diced have cal­ci­um chlo­ride added. That helps them retain their shape, even dur­ing cook­ing. They don’t break down as easily.

Choose the Correct Rice

Minute Rice isn’t always the solu­tion, but in this recipe, it’s a must. This is for speed. But, it’s also for texture.

Don’t use reg­u­lar white or brown rice in this recipe. If you have pre-cooked rice on hand you can add that in place of the Minute Rice, but that’s the only accept­able substitution. 

Reg­u­lar white or brown rice will not only take longer, but will absorb all the liq­uid out of your pep­per soup while it cooks.

Stuffed Pepper Soup in a blue bowl with toasted crostini

How to Make Easy Stuffed Pepper Soup

The Recipe

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Stuffed Pepper Soup in a blue bowl with toasted crostini

Stuffed Pepper Soup


  • Author: Glen­da Embree
  • Total Time: 45 min­utes
  • Yield: 6 to 8 serv­ings 1x

Description

Easy Stuffed Pep­per Soup is a deli­cious, quick-fix sup­per done in 30 min­utes. All the fla­vor you love with­out the fuss.


Ingredients

Scale
  • 1 Table­spoon avo­ca­do oil
  • 1 lb. lean ground beef
  • 1 large red onion (yel­low or white work, too)
  • 2 Table­spoons minced garlic
  • salt and pep­per, to taste
  • 4 large bell pep­pers (any col­or — I usu­al­ly use all dif­fer­ent colors.)
  • 1 Table­spoon Ital­ian seasoning
  • ½ tea­spoon dried tarragon
  • ¼ tea­spoon crushed red pep­per flakes
  • 1 (28 oz.) can whole peeled toma­toes (qual­i­ty brand)
  • 1 (15 oz) can toma­to sauce
  • 4 cups broth (beef, chick­en or veg­etable all work equal­ly well)
  • 1 cup dry Minute Rice
  • option­al gar­nish: grat­ed Parme­san cheese and minced parsley

Instructions

  1. Mince the onion and dice the bell pep­pers.  I try to get the bell pep­per pieces to be about ½” square.
  2. Heat the avo­ca­do oil in a large stock pot over medi­um high heat.
  3. Add the ground beef.  Break it into small pieces as it browns.  Cook until no pink remains.
  4. Add the onion and gar­lic to the beef and cook for 4–5 minutes.
  5. Salt and pep­per the ground beef mix­ture, to taste.
  6. Add the diced bell pep­pers, toma­toes, toma­to sauce, broth, Ital­ian sea­son­ing, red pep­per flakes, bay leaf and sug­ar to the pot.
  7. Bring soup to a boil and then reduce to a simmer.
  8. Cook for 15 min­utes or until pep­pers are tender.
  9. Remove from heat and add 1 cup of Minute Rice to the pot.  Stir to dis­trib­ute even­ly.  Cov­er with a lid and allow to sit for 5 minutes.
  • Prep Time: 15 min­utes
  • Cook Time: 30 min
  • Cat­e­go­ry: Soup
  • Method: Stove Top
  • Cui­sine: Amer­i­can

Key­words: bell pep­pers, ground beef, tomato,

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12 thoughts on “Easy Stuffed Pepper Soup”

    • Isn’t that one of the best things about Fall and Win­ter, Ann? Soup is com­fort food and warmth and every­thing that makes cool­er sea­sons homey! Thanks so much for stop­ping by!

      Reply
  1. Yum. I used my pep­pers and toma­toes from my gar­den. I added a lit­tle sug­ar cause my toma­toes weren’t that sweet. Thanks, Glenda

    Reply
    • You’re so wel­come, Paula! I’ll bet it was scrump­tious! Isn’t it great to be able to get fresh pro­duce from the gar­den? Thanks for stop­ping by and let­ting me know you tried the recipe.

      Reply

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