Stuffed Pepper Soup is a classic soup recipe that is made with the same basic ingredients as Stuffed Peppers. This amazing stuffed bell pepper soup is thick and filling, and so delicious.
A bowl of stuffed bell pepper soup is very comforting and tastes so good. A meal in a bowl!
Stuffed Pepper Soup
Today's recipe is a hearty soup that has lots of flavor. When I say hearty, I don't mean heavy. A filling soup that is healthy and delicious. The bell pepper flavor really shines through in this recipe.
Stuffed Bell Pepper Soup is definitely a retro recipe. I imaging it came about when the stuffed peppers had too much liquid in them. So someone said, hey, why not just make a soup out of them?
That was such a great idea!
What Color Bell Peppers Are Best?
I like a mix of both red and green bell peppers. I think the bell pepper flavor really comes through. Just use whatever color you can get. It will be delicious!
How to Make Stuffed Pepper Soup
Sauté onion and bay leaf in olive oil. Add the meat and start cooking it, breaking it up.
Add the seasonings to the meat. Cook until done. Add the chopped bell peppers.
Add some Worcestershire sauce. Dump in a can of diced tomatoes with the juice.
Add a can of tomato sauce. Then pour in the broth.
Sprinkle in some paprika and stir well. Rinse the rice in cold water until the water is clear.
Add the rice to the soup and put the lid on. Bring to a simmer and reduce the heat. Cook until the rice is cooked.
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How to Store This Soup
• This recipe can be stored in the refrigerator up to 4 days.
• Stuffed pepper soup can be frozen in zip-closure freezer baggies or an air-tight container. Freeze in portion sized amounts.
• This soup can be reheated on the stovetop or in the microwave.
If you make this delicious bell pepper soup recipe, please let me know. Leave a comment with a star rating below. I'd enjoy knowing how you liked it.
Stuffed Pepper Soup
Equipment
- Dutch Oven or Soup Pot
Ingredients
- 2 Tablespoons Olive Oil
- 1 Yellow Onion
- 1 Bay Leaf
- 1 pound Lean Ground Beef* or Ground Turkey
- 4 cloves Garlic, minced
- 1 teaspoon Italian Seasoning
- ¼ teaspoon Dried Thyme Leaves, (or 3 sprigs fresh)
- ½ teaspoon Dried Oregano Leaves
- 1 ½ teaspoons Salt
- ½ teaspoon Pepper
- 4 Bell Peppers, (red and green) chopped
- 1 (14.5-ounce) can Diced Tomatoes, with juice
- 1 (15-ounce) can Tomato Sauce
- 1 Tablespoon Worcestershire Sauce
- 4-5 cups Low Sodium Beef Broth* (or chicken broth)
- ¾ cup Uncooked Long Grain Rice, rinsed
Garnish
- Parsley, minced
- Shredded Cheddar Cheese
Instructions
- Heat a Dutch oven or large soup pot over medium-high heat. When the pot is hot, add the oil, onion, and bay leaf. Sauté onion and bay leaf until onion starts to soften. Add the meat and start cooking it, breaking it up.
- Add the garlic, Italian seasoning, thyme, oregano, salt and pepper to the meat. Stir. Cook until done.
- Add the chopped bell peppers, Worcestershire sauce, diced tomatoes with the juice, and tomato sauce. Stir well.
- Pour in the broth. Then add in the paprika and bring soup to a simmer.
- Rinse the rice in cold water until the water is clear. Then add the rice to the soup and put the lid on. Bring to a simmer and reduce the heat. Cook until the rice is cooked, about 20-30 minutes.
- When the rice is cooked, taste the soup and adjust salt, if necessary.
- Serve hot with garnish of chopped parsley and shredded cheddar cheese, if desired.
Notes
- *If you use ground beef, you can use either beef or chicken broth.
- If you use ground turkey, I suggest using chicken broth.
- 4 cups of broth yields a thick soup.
- **5 cups of broth makes it a bit soupier.
Kayla says
This soup was so good. It has more peppers in it than my old recipe, and I really liked the flavor.
Katrina says
We love this soup! You can really taste the bell peppers, and that’s what I love. I made this with ground turkey.