Stuffed Pepper Soup combines ground beef, rice, tomatoes, and green bell peppers in an easy-to-make soup recipe that tastes just like stuffed peppers!
If you have been a follower of Love Bakes Good Cakes for any length of time, you know that I’m a big fan of soup. I find them comforting, delicious, economical, and for the most part, pretty easy to make. Soup is a great way to use up leftovers pieces of veggies or bits of meat. You can cook them on the stovetop, in a slow cooker or crockpot, and in a pressure cooker. Whatever your lifestyle, time, and budget, soup is an often easy and affordable dinner!
Stuffed Pepper Soup
One of the things I love most about this soup is that I can use all of the fresh veggies I grew in our garden or the ones I pick up from our local farmer’s market! I don’t know about you but I feel like I always have a gazillion green peppers in the summer and this Stuffed Pepper Soup is a tasty way to use some of them!
Recipe for Easy Stuffed Pepper Soup:
Here is everything I used to make this Stuffed Pepper Soup Recipe:
** Ingredients are at a glance. Be sure to scroll down to the recipe card for the full amounts and printable recipe. **
- ground beef
- green peppers
- onion
- mushrooms
- beef broth
- tomato soup
- petite-diced tomatoes
- Worcestershire sauce
- Italian seasoning
- black pepper
- cooked rice
How to make Stuffed Pepper Soup:
- In a large soup pot, brown and crumble the beef with the green peppers, onion, and mushrooms until the beef is no longer pink. Drain if necessary.
- Stir in the broth, tomato soup, tomatoes, and Worcestershire sauce. Bring to a boil; cover and reduce heat to maintain a simmer for at least 30 minutes, stirring occasionally.
- Add Italian seasoning, pepper, and rice. Heat through.
- Serve.
A few tips for Stuffed Pepper Soup:
- You can make this in a crockpot or slow cooker! Brown the ground beef with the green peppers, onion, and mushrooms. Then transfer the mixture to the slow cooker along with broth, tomato soup, tomatoes, Worcestershire sauce, Italian seasoning, and pepper. Cook over LOW heat for 4-6 (HIGH 2-3) hours. About 30 minutes before serving, add the cooked rice so it has enough time to heat through. Serve!
- Use your garden’s bounty or use produce from your local farmer’s market in season!
- You can freeze this soup! Store airtight in a freezer-safe ziptop bag or freezable container. Allow to that overnight in the fridge before reheating on the stovetop or microwave!
- You can make a Low-Carb version of this soup by swapping out the rice for cauliflower rice! Switch the 2 cans of tomato soup out for one jar of Rao’s spaghetti sauce for even fewer carbs!
Here are a few more soup recipes we love:
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Stuffed Pepper Soup
Stuffed Pepper Soup combines ground beef, rice, tomatoes, and green bell peppers in an easy-to-make soup recipe that tastes just like stuffed peppers!
Ingredients
- 1-1/2 to 2 lb. lean ground beef
- 3 large green peppers, seeded and chopped
- 1 large onion, chopped
- 4 oz. fresh button mushroom, cleaned and chopped
- 1 carton (32 oz.) beef broth
- 2 cans (10 3/4 oz. each) condensed tomato soup, undiluted
- 1 can (28 oz.) petite diced tomatoes, undrained
- 4 shakes of Worcestershire sauce
- 2 tsp. Italian seasoning
- 1/2 tsp. pepper
- 1-1/2 cups cooked rice
Instructions
- In a large soup pot, brown and crumble the beef with the green peppers, onion, and mushrooms until the beef is no longer pink. Drain if necessary.
- Stir in the broth, tomato soup, tomatoes, and Worcestershire sauce. Bring to a boil; cover and reduce heat to maintain a simmer for at least 30 minutes, stirring occasionally.
- Add Italian seasoning, pepper, and rice. Heat through.
- Serve.
Notes
- You can make this in a crockpot or slow cooker! Brown the ground beef with the green peppers, onion, and mushrooms. Then transfer the mixture to the slow cooker along with broth, tomato soup, tomatoes, Worcestershire sauce, Italian seasoning, and pepper. Cook over LOW heat for 4-6 (HIGH 2-3) hours. About 30 minutes before serving, add the cooked rice so it has enough time to heat through. Serve!
- Use your garden's bounty or use produce from your local farmer's market in season!
- You can freeze this soup! Store airtight in a freezer-safe ziptop bag or freezable container. Allow to that overnight in the fridge before reheating on the stovetop or microwave!
- You can make a Low-Carb version of this soup by swapping out the rice for cauliflower rice! Switch the 2 cans of tomato soup out for one jar of Rao's spaghetti sauce for even fewer carbs!
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 617Total Fat: 23gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 152mgSodium: 514mgCarbohydrates: 51gFiber: 2gSugar: 37gProtein: 50g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.
Love this recipe, Jamie! It looks so comforting and hearty !
Jamie, I can't believe it's still so hot there! I totally understand that you are ready for fall and I would go ahead and make soup, too! I love soup and this sounds delish! Thanks for sharing your recipe and pinning! Have a wonderful Wednesday!
That looks really good yum! New follower 🙂
AmeriAus Blog
So glad you stopped by 🙂
I have lots of fresh green peppers, onions, tomatoes from our farm market and was trying to figure out what I was going to make with them. This recipe looks perfect. It's on the menu for tomorrow. I'm from Michigan and our weather is sunny and in the 60s, great for your soup.
Gosh darn this looks good! I'm making actual stuffed peppers tonight for the first time with my garden peppers. But with the next harvest I think I'll try this! Thanks!
That soup looks delicious
I love soup weather and this looks so yummy! Stuffed peppers as a soup? Such a good idea. Pinning this!
Looks amazing, and I can almost smell it cooking! Thanks for sharing!
–Ashley
PioneerMomma.com
I just made this soup and it was wonderful!! I had fresh green peppers, and tomatoes from the farmer's market and needed to use them up so this was the perfect recipe for me to try. Because I had to use up the tomatoes I doubled the amount – it was absolutely delicious. My husband loved it and so did I. Thank you so much. It is now in my favorite recipe file.
I'm so glad you enjoyed it! 🙂 Thanks for stopping by!
This soup would just be packed with flavor, can't wait to try it! Hope you are having a fantastic weekend and thank you so much for sharing with Full Plate Thursday!
Miz Helen
I'm not ready for winter yet, but since it's coming soon, this is the perfect winter night dinner. Thanks for sharing at Inspire Us Thursday on Organized 31
This soup sounds so yummy and perfect for fall! 🙂 Thank you for sharing at Marvelous Mondays this week!
Love this! Soup season is right aroundthe corner! 🙂
I have a link party and spice giveaway that ends tonight that I thought you might like to enter! http://www.4you-withlove.com/2013/09/party-thyme-abcs-and-123s-link-party.html
Have a wonderful day!
I was craving stuffed peppers but with the cooling temps, this soup will be a winner!! Love it!!
This looks great! I still have a few more peppers popping up in my garden so I've been trying to use the rest of them up quickly. Thanks for sharing at Share Your Stuff Tuesdays!