This is a comforting Stuffed Peppers Soup that’s made with ground beef, fresh vegetables and rice. This homemade soup holds all the wonderful flavors you will find in stuffed peppers and is so easy to make.
Stuffed Peppers Soup
I love stuffed peppers and I’ve experimented with different stuffing several times. I still find the original ground beef and rice combination the best. Making a soup with those flavors was amazing. I really needed to make a soup that used something other than chicken as meat.
As I mentioned in several posts before, I like to use as many fresh ingredients as much as possible and I like to make my own stock. Great thing about ground meats (particularly red meats like pork and beef) is that it gives out a lot of juice. When I make chili, I barely have to add any stock, just a little bit. Since we are making a soup, we will add some stock but a lot of flavor with come from ground beef juices.
I also like to use different colors of bell peppers. First of all, it adds a touch of color the to soup. Second of all, each bell pepper type has a different flavor. Using 2-3 different colors of bell peppers will add extra flavor complexity to the soup.
**If you are thinking about what to do with the leftover peppers, I like to make a quick and delicious salad. I just dice the remaining peppers and dice a tomato. Mix the peppers, tomato, some feta cheese and a little bit of olive oil and balsamic vinegar. Salt and pepper to taste and you got yourself a delicious and healthy quick salad. **
Stuffed Peppers Soup
Ingredients
- 1 lb ground beef
- 1/2 medium yellow onion diced
- 3 tbs olive oil
- 1 large tomato peeled and diced
- 1/2 red bell pepper diced
- 1/2 yellow bell pepper diced
- 1/2 green bell pepper diced
- 3 cups of beef broth
- 2 tbs tomato paste
- 3/4 cup of dry Jasmine rice that's my favorite but you can use whichever you like
- 1 tsp dry basil
- 1/2 tsp dry oregano
- salt and pepper to taste
Instructions
- In a large pot, over medium heat, heat up the oil and add diced onion, tomato and peppers. Saute for a few minutes, until fragrant and onion starts to be transparent.
- Add the ground beef and mix well. Cover and cook, stirring occasionally, until the beef is mostly cooked.
- Add the beef broth and tomato paste. Stir well until all the tomato paste is incorporated.
- Add basil, oregano, salt and pepper. Taste to make sure you have enough salt.
- Cook for about 15 minutes, covered.
- Add rice and lower the heat to low. Cover and wait until the rice is done.
- Serve once the rice is cooked.
Notes
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More Soups For Your Soul:
Homemade Chicken Enchilada Soup
Chicken Meatball & Orzo Soup
Broccoli Bacon Cheese Soup
Liz says
Love your soups. Thank you.
lyuba says
And I love making them! Thank you, Liz 🙂
Jenifer Samaha says
This sounds delicious. Have you tried it with brown rice?
Angie says
The Stuffed Peppers Soup was really good! I cooked the rice separately since most of the soup was going to be eaten over the next couple days as leftovers. I also sprinkled a little shredded mozzarella cheese over the top of individual servings. Excellent!
lyuba says
Sounds perfect, Angie! Thank you so much and I’m so glad you liked it 🙂
Toyin says
I love this recipe!!! I made it as part of my Meal Prep Sunday this week! Thanks so much for sharing it.
lyuba says
It makes me so happy that you liked it, Toyin! Thank you for your sweet comment and for trying my recipe 🙂
Carin says
How many adults will this recipe feed? It sounds delicious!
lyuba says
Hi Carin!
So sorry for the late response! I would estimate 5-6 but it would depend on the appetite and what else is served. Soup makes roughly 6-7 cups.
I hope you enjoy it!
Lichelle Walton says
I really enjoyed the Stuffed Pepper Soup. Easy, simple directions and it was fast on a work night.
lyuba says
I’m so happy you liked it! Thank you, Lichelle!
Teena says
Was trying to use up the bell peppers in my CSA box since no one in the house is a fan but me. I found your soup and was like okay my family loves soup. Boy was that a good decision. It’s a superstar! Both kids had seconds and asked me to add it to my freezer soups for school lunches. Now I’m telling everyone I know to make it. Thanks for saving my bell pepper supply from rotting.
lyuba says
Awesome! I’m SO happy to hear that!
Thank you, Teena!
Rena says
Should i decrease the amount of liquid if im cooking the rice seperately?
lyuba says
Rena,
It’s really up to you. You can keep the amount of broth and the soup will just be runnier or you can decrease it by a cup. I don’t think it will hinder the final result much.
I hope you enjoy it!
Carrie says
This is so funny. When my husband and I were first dating, the first meal he cooked for me was ….. Stuffed Green Pepper Soup. He is a soup lover and his mother had forced several stuffed peppers on him the weekend before. He pulled them out of the freezer, chopped them up and added a can of chopped tomatoes. For a non-soup-lover, it was actually very good. I’ll share this and we’ll get a nice smile.
Thanks for making my day a little sweeter.
lyuba says
Isn’t it funny to think about that 🙂
Thank you, Carrie!
Malinda says
Could I make this in the crockpot?
LyubaB says
Hi, Malinda! Sure you can make this in the crockpot. I would first brown the hamburger before adding it to the crockpot, then cook on low for 6 hours adding the rice at the 4th hour and cooking another 2 or so hours till the rice is done. You may need to add a little extra stock.
Stacy Dexter says
Everyone loved it. New favorite added into the rotation!
LyubaB says
Hi Stacy,
I am so glad you like it! Thanks for stopping by to let me know! 🙂