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Stuffed Pepper Soup Recipe

Just like classic Stuffed Peppers, this stuffed pepper soup is full of flavor, and perfect to warm you up on a cool day.

Stuffed Pepper Soup in blue blows with crackers

During soup season this Stuffed Pepper Soup is a must make! I love making stuffed peppers for dinner, but sometimes I need something a little easier. This soup has all of the flavors of the classic dish in a hearty warm soup. With just about 10 minutes of prep time you are on your way to enjoying a delicious bowl for dinner.

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Ingredients

Stuffed Pepper Soup ingredients

For this recipe you need a large pot or dutch oven. I love to make it in a dutch oven.

  • ground beef
  • bell pepper
  • onion
  • garlic
  • cooked rice (great for leftovers)

How to make

Ground Beef, Peppers, and onions in dutch oven

I love this simple soup! You can make it even faster by pre-browning your ground beef and placing it in freezer bags until you are ready to cook.

Heat oil in dutch oven or large pot and add ground beef, salt and pepper and cooked until almost done. Add diced onion and peppers and cook until soft, about 5-8 minutes.

Tomatoes and broth in dutch oven

Next, add brown sugar, Italian seasoning and garlic, continue stirring and cook 1 minute. Stir in the tomato sauce, diced tomatoes, and beef broth, stir until well combined.

Bring the mixture to a boil and reduce heat to simmer and cover. Cook for 45-60 minutes or until heated through and flavors have had a chance to blend well.

Stuffed Pepper Soup in dutch oven

Stir in cooked rice and serve immediately.

Stuffed Pepper Soup in blue bowls with crackers on grey cloth napkins

Top this soup with cheese if desired. It is amazing with some warm crusty bread like this Homemade French Bread.

Specialty Diet

This recipe is gluten free when you use a gluten free beef broth. Just double check your ingredients to ensure that they are all gluten free.

Storage

Store this soup in an airtight container in the fridge for up to 3 days.

Note: The soup may become thicker when it is stored because the rice will absorb some of the liquid.

Stuffed Pepper Soup

Just like classic Stuffed Peppers, this stuffed pepper soup is full of flavor, and perfect to warm you up on a cool day. | @AFewShortcuts #recipes #beef #soup #dinner #glutenfree
Print Recipe
Prep Time:10 minutes
Cook Time:1 hour
Total Time:1 hour 10 minutes

Equipment

  • dutch oven

Ingredients

  • 1 tablespoon olive oil
  • 2 pounds ground beef
  • Salt and pepper to taste
  • 1 cup onion diced – yellow or white
  • 1 green bell pepper cleaned and chopped ** see notes
  • 1 red bell pepper cleaned and chopped
  • ¼ cup brown sugar
  • 2 teaspoons Italian seasoning
  • 2 cloves garlic minced
  • 15 oz tomato sauce
  • 28 oz diced tomatoes canned, undrained
  • 2 cups beef broth
  • 2 cups 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
  • Add the tomato sauce, diced tomatoes, and beef broth, stir until well combined
  • Bring mixture to a boil
  • 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 ** see notes

Video

Notes

Peppers – you can use all green or a combination of green and red peppers, you will need a total of about 2 cups chopped
Rice – if you are planning to have leftovers, only add rice to the soup you are eating immediately

Nutrition

Calories: 574kcal | Carbohydrates: 38g | Protein: 31g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 107mg | Sodium: 789mg | Potassium: 1077mg | Fiber: 4g | Sugar: 17g | Vitamin A: 1167IU | Vitamin C: 60mg | Calcium: 114mg | Iron: 6mg
Servings: 6 servings
Calories: 574kcal
Author: Amanda Carlisle

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