What’s better than stuffed peppers for dinner? Stuffed pepper soup!! If you like classic stuffed peppers, you’re going to LOVE this soup.
There are a few meals that are just as tasty in soup form—like hamburger soup, enchilada soup, and even this stuffed pepper soup! It has all the flavors of stuffed peppers, with the comfort of a nice warm bowl of soup.
Do you love Peppers?
Peppers are one of my all time favorite foods and vegetables. They are just so juicy and delicious. They taste amazing in so many different recipes or just on their own!
I love making stuffed peppers for dinner. It’s one of my family’s favorites. So when I saw this recipe I knew I HAD to make it. All the flavors of stuffed peppers but in a hearty soup! Best of both worlds right??
Give me alllll the soup recipes this time of year. The weather is finally cooling down and all I want for dinner is soup. The more soup recipes, the better.
easily made on the stovetop
Start out by cooking the ground beef in a large pot on medium heat. Cook the beef until all the pink is gone. Stir in the beef broth, tomato sauce, diced tomatoes, green peppers, brown sugar, salt, Worcestershire sauce, and pepper. Bring everything to a boil.
Once boiling, turn down the heat and keep the soup at a simmer for approximately 30 minutes. Add in the cooked rice and simmer everything for an additional 10 minutes.
Serve the soup warm and sprinkle with fresh parsley and toppings of your choice!
Make ahead and freeze
This is a great soup to make ahead and freeze for another time. Keep the soup in an airtight freezer plastic bag for up to 6 months. Reheat it on the stove in a pot over medium heat.
What to serve it with?
Here are a few ideas of what to serve with stuffed pepper soup:
For more soup recipes, check out:
- Chicken Florentine Soup
- Chicken Wild Rice Soup
- Lemon Chicken Orzo Soup
- Lentil Soup
- Cream of Broccoli Soup
Stuffed Pepper Soup Recipe
- 2 pounds ground beef
- 6 cups beef broth (we used low sodium)
- 1 28 oz. can tomato sauce
- 1 28 oz. can diced tomatoes undrained
- 2 cups green peppers chopped
- 1/4 cup brown sugar packed
- 2 tsp salt
- 1 tbsp Worcestershire sauce
- 1 tsp pepper
- 2 cups long grain rice cooked
- fresh parsley chopped (optional)
- Cook beef in a large pot on medium heat until pink is gone.
- Stir in beef broth, tomato sauce, diced tomatoes, green peppers, brown sugar, salt, Worcestershire sauce, and pepper and bring to a boil. Turn down heat and simmer for approximately 30 minutes.
- Add cooked rice and simmer for an additional 10 minutes. Serve warm and sprinkle with fresh parsley.