Stuffed Pepper Soup is loaded with ground beef, pepper, onion, rice, and tomatoes. Cooked in beef stock and topped with cheese makes a perfect family friendly weeknight meal.
It can be hard finding something that appeal to everyone for dinner, and I love simple recipes that I know will be happily eaten by my family. My recipe for Stuffed Pepper Soup is one of those recipes in our home.
This soup is packed with simple ingredients and many pantry staples. I use lean ground beef, rice, pepper, onions, canned tomatoes, beef broth, and broth sugar to make a rich and delicious soup. This soup is hearty and delicious after a long day- it is also great for leftovers.
This soup gets nice and thick, and do not be surprised if you need to add little more water or broth because the rice will soak up the liquid.
I love to add a little grated cheese on top of my soup, and it is s delicious! My kids actually love a little soup cream on theirs as well- and lots of crackers.
What do you need to make Stuffed Pepper Soup?
- ground beef
- green peppers
- white onion
- tomato sauce
- petite diced tomatoes
- uncooked long grain rice
- beef broth
- brown sugar
- salt
- pepper
- shredded cheddar cheese
- Soup Pot
Frequently Asked Questions
Can I use brown rice?
I use a long-grain white rice for this recipe, but brown rice will work as well.
Can I use ground chicken or turkey?
Sure! Sub in either on a 1:1 ratio.
Can I use frozen pepper and/or onion?
Yes! In fact, I routinely use frozen diced onions as a quick shortcut. I have used frozen diced peppers too. If you are using frozen peppers add them after the meat is browned.
Can I use chicken broth? What about water?
Yes to both. Sub the broth on a 1:1 ration. If you are using water you may want to add 2-3 bouillon cubes or, if those are not available, a little additional salt and pepper. I would check for additional seasoning towards the end of the cooking process.
Can I freeze the soup?
Yes, I like to freeze in gallon freezer bags and store flat in the freezer so I can easily stack them. Freezing them flat allows for easy storage in the freezer as well.
How do you make Stuffed Pepper Soup?
- Brown ground beef in a large stockpot, drain. Finely chop onion and green pepper, and add to ground beef.
- Add the rest of the ingredients and bring to a boil. Reduce heat, cover, and simmer for 40 minutes or until the peppers are tender and the rice is cooked. Top with shredded cheddar cheese if desired.
Check out more family friendly recipes from Cheese Curd In Paradise!
Looking for more delicious and easy soup recipes?
Slow Cooker Verde Chicken Chili
Slow Cooker Chicken and Barley Soup
Pepper Jack Potato and Bacon Soup
Slow Cooker Pea Soup with Ham and Potatoes
Are you following me yet? What are you waiting for?
Stuffed Pepper Soup
Ingredients
- 1 ½ lbs ground beef
- 2 large green peppers, diced
- 1 medium white onion, diced
- 14.5 oz can tomato sauce
- 14.5 oz can petite diced tomatoes
- 1 cup uncooked long grain rice
- 32 oz beef broth
- ⅛ cup packed brown sugar
- 2 tsp salt
- 1 tsp pepper
- shredded cheddar cheese, for topping
Instructions
- Brown ground beef in a large stockpot, drain. Finely chop onion and green pepper, and add to ground beef.
- Add the rest of the ingredients and bring to a boil. Reduce heat, cover, and simmer for 40 minutes or until the peppers are tender and the rice is cooked. Top with shredded cheddar cheese if desired.
Cheese Curd In Paradise uses affiliate links. These links are at no additional cost to the reader and/or user. However, Cheese Curd In Paradise will make commission is you click the link AND make a purchase.
This post was originally published in 2012 and was updated in 2020 for reader enhancement and enjoyment.
I absolutely love the idea of this soup! I am making stuffed peppers quite often using the same ingredients but I never thought of making a soup like this – wow, I will really try this. I am sure it is absolutely to die for. Brilliant! Thanks for sharing!
We loved this soup and it reminded me of stuffed peppers! So good and easy to make! Thank you!
Hearty soups are a staple and this is going in the rotation! Great freezing tips here too with using frozen veggies and then freezing the soup flat for easier storage. Thanks!!