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With minimal ingredients and time this Stuffed Pepper Soup is a delicious and fun deconstruction of a delicious and classic dish everyone loves.

Overhead photo of Stuffed Pepper Soup in bowl

I love stuffed peppers, like looooove them. But I love this Stuffed Pepper Soup as well. You know when you get those times where you don’t want to do all the work? Yeah this is one of those times.

 

I love that I can have the flavor of one of my favorite dishes in less time and in soup form. It is absolutely delicious and this Stuffed Pepper Soup Recipe has become a staple in our house.

My husband asks for it all the time, and obviously I’m not going to say no because I share in that same love that he does, especially since this recipe is so easy to make.

Easy recipes are some of my favorite recipes because we don’t always have the time to take a long time to prepare dinner and this soup makes it quick and easy for us. 

It doesn’t take a lot of effort to put together and in the end you have this delicious soup that smells and tastes so good that you’ll for sure be going back for a second helping.

Some of my other favorite soups that we have on our site include The Best Tomato Soup, Vegetable Tortellini Soup and Rotisserie Chicken Noodle Soup!

Close up side view of Stuffed Pepper Soup in bowl

WHY THIS RECIPE WORKS:

  • With easily available ingredients, this soup is easy to whip up.
  • You can have this prepped and on the table in under 30 minutes.
  • You can easily double this recipe to serve more people.

HOW TO MAKE STUFFED PEPPER SOUP:

  1. In a large dutch oven, cook ground beef until no longer pink. Drain and set aside. 
  2. Heat olive oil over medium heat and cook the green pepper and onion until tender. Add the garlic and cook for one additional minute. 
  3. Add the beef back into the pot, along with the chopped tomatoes, crushed tomatoes, beef broth, italian seasoning and white rice. 
  4. Simmer for 20 minutes.Add salt and pepper to suit taste. Serve garnished with fresh chopped parsley if desired. 

Step by step photos on how to make Stuffed Pepper Soup

How much easier of a soup can you make than this Stuffed Pepper Soup? Seriously it is SO easy to make, this is why it is something that we make so often.

We like to keep it on our menu rotation at least once a month if not more, and when we have guests like my parents who come and visit, they always ask for it.

If you have never tried this soup, I highly encourage you that you do. You will not regret it, if you are a fan of normal stuffed peppers then you will definitely fall in love with this soup!

SOME OF MY OTHER STUFFED PEPPER TYPE RECIPES INCLUDE:

  1. Stuffed Pepper Casserole
  2. Pizza Stuffed Bell Peppers
  3. Cream Cheese Stuffed Mini Peppers

There are so many fun things you can do with peppers and stuffing them or unstuffing them that it is crazy and I go crazy for all of them!

Overhead photo of half of bowl of soup with spoon

I just want to stress to you that this really is a tasty soup and is perfect for any night of the week. We like too make double batches of this just because we absolutely love it so so much. 

I hope I have convinced you to give it a try by now! Because…just one more time, you should. Hands down, not being biased it’s great.

HOW TO STORE:

To keep this soup freshest place in an airtight container such as a ziptop bag or a Tupperware container and it will keep up to 4 days. The rice will soak up some of the liquid the longer it sits.

To reheat you can either but it on the stovetop in a pan or in the microwave and warm until heated through.

This can also be frozen. Since the rice in this soup is already cooked, I recommend making the soup without the rice itself, freezing the soup and rice separate is best because you will end up with a mush soup when reheated.

So cook up per directions without the rice, let cool completely and then place into a freezer bag or airtight container and do the same with the rice, or make the rice when you will serve.

It should last in the freezer for up to 3 months. To reheat let defrost in the microwave and then I like to heat it on the stove after freezing, add in your rice and heat through.

Side of Stuffed Pepper Soup with spoon in bowl

TIPS AND TRICKS:

  • If you want a thicker soup, add less broth to the soup and more if you want a thinner soup.
  • You can substitute the meat with other such as turkey, chicken or Italian sausage.
  • Make sure that your rice is cooked before adding it to the soup.
  • This can be frozen, see my tips above on that.
  • You can substitute brown rice for this if you prefer.
  • Any color of peppers can be used or you can use a variety of colors.

Spoonful of soup being pulled out of bowl

If you are looking for a delicious, quick and easy dinner recipe then you need to try this Stuffed Pepper Soup, you will not be let down.

If you like this recipe you might also like:

If you’ve tried this STUFFED PEPPER SOUP let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

This Silly Girls Kitchen Logo
5 from 2 votes

Stuffed Pepper Soup

Author Dana at ThisSillyGirlsKitchen.com
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
With minimal ingredients and time this Stuffed Pepper Soup is a delicious and fun deconstruction of a delicious and classic dish everyone loves.
Servings 6

Ingredients
  

Instructions

  • In a large dutch oven, cook ground beef until no longer pink. Drain and set aside.
  • Heat olive oil over medium heat and cook the green pepper and onion until tender. Add the garlic and cook for one additional minute.
  • Add the beef back into the pot, along with the chopped tomatoes, crushed tomatoes, beef broth, italian seasoning and white rice.
  • Simmer for 20 minutes.
  • Add salt and pepper to suit taste.
  • Serve garnished with fresh chopped parsley if desired.

Video

Nutrition

Calories: 318kcal | Carbohydrates: 21g | Protein: 18g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 850mg | Potassium: 788mg | Fiber: 4g | Sugar: 7g | Vitamin A: 441IU | Vitamin C: 56mg | Calcium: 100mg | Iron: 4mg
Nutrition Disclaimer
Course Main Course, Soup
Cuisine American

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5 from 2 votes (2 ratings without comment)

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