This stuffed pepper soup recipe is filling, delicious, and much easier to make than traditional stuffed peppers.
Stuffed Pepper Soup Ingredients
Here’s what you’ll need to make this stuffed pepper soup recipe:
- Ground sirloin: This stuffed pepper soup starts with ground sirloin.
- Fresh veggies: Add one chopped green bell pepper and one diced onion to the meat.
- Canned tomatoes: You’ll need a can of diced tomatoes and a can of tomato sauce.
- Chicken broth: Use store-bought or homemade chicken broth.
- Seasonings: Season the stuffed pepper soup with dried thyme, dried sage, salt, and pepper.
- Rice: Cook a cup of white rice, then stir the cooked rice into the soup.
How to Make Stuffed Pepper Soup
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make stuffed pepper soup:
- Cook the beef and drain the grease.
- Add the fresh veggies and cook until the onion is translucent.
- Add the tomatoes, broth, and seasonings. Simmer.
- Cook the rice, then stir the rice into the soup.
What to Serve With Stuffed Pepper Soup
This stuffed pepper soup pairs well with a crusty homemade bread or classic grilled cheese sandwich. For more serving inspiration, explore our collection of Best Side Dishes for Soup.
How to Store Stuffed Pepper Soup
Store the cooled stuffed pepper soup leftovers in an airtight container in the refrigerator for up to three days. Reheat thoroughly on the stove or in the microwave.
Can You Freeze Stuffed Pepper Soup?
Yes! You can freeze stuffed red pepper soup for up to three months. Thaw in the refrigerator overnight and reheat on the stove.
Allrecipes Community Tips and Praise
“My family LOVES stuffed peppers, but on a busy weeknight, it can be tedious,” according to Susan DeRuyter. “This soup had all the flavor of stuffed peppers, but is just so much easier. I made it exactly like the recipe here, and it was delicious. Great leftovers too!”
“I thoroughly enjoyed this soup on this cold, wintry night,” raves Paula. “I used ground chuck instead of sirloin, added garlic powder, used leftover rice out of my freezer. I would definitely make this soup again since it used pantry staples and came together rather easily and quickly.”
“I love this soup,” says Cindy Bishop Tjeerdema. “It's so hearty, delicious, and easy to make! Sometimes I use half ground turkey and half ground sirloin, and I add other seasonings like Italian blend and garlic powder. It's also great with elbow or shell pasta for a change from rice.”
Editorial contributions by Corey Williams
Ingredients
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1 pound ground sirloin
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1 green bell pepper, chopped
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1 cup finely diced onion
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1 (29 ounce) can diced tomatoes
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1 (15 ounce) can tomato sauce
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1 (14 ounce) can chicken broth
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¼ teaspoon dried thyme
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¼ teaspoon dried sage
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salt and pepper to taste
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2 cups water
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1 cup white rice
Directions
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Gather all ingredients.
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Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
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Add green pepper and onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
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Add tomatoes, tomato sauce, broth, thyme, and sage; season with salt and pepper. Cover and simmer until peppers are tender, about 30 to 45 minutes.
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Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
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Stir cooked rice into soup; heat through and serve.
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Nutrition Facts (per serving)
337 | Calories |
12g | Fat |
36g | Carbs |
19g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 337 | |
% Daily Value * | |
Total Fat 12g | 15% |
Saturated Fat 5g | 23% |
Cholesterol 52mg | 17% |
Sodium 1041mg | 45% |
Total Carbohydrate 36g | 13% |
Dietary Fiber 3g | 10% |
Protein 19g | 39% |
Vitamin C 23mg | 26% |
Calcium 33mg | 3% |
Iron 5mg | 27% |
Potassium 545mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.