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!

Stuffed Pepper Soup

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!

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:

• ground beef
• green peppers
• onion
• mushrooms
• beef broth
• tomato soup
• petite-diced tomatoes
• Worcestershire sauce
• Italian seasoning
• ground black pepper
• cooked rice

How to make Stuffed Pepper Soup:

1. 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.
2. 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.
3. Add Italian seasoning, pepper, and rice. Heat through.
4. 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!

Other recipes you may enjoy

• Slow Cooker Stuffed Peppers
• Unstuffed Cabbage Roll Casserole
• Bacon & Egg Stuffed Baked Potatoes
• Sausage Stuffed Peppers with Feta
• BBQ Bacon Jalapeno Cheddar Stuffed Burgers

4.43 from 320 votes

Servings: 12 servings

Stuffed Pepper Soup

By Jamie Sherman

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!

Prep: 15 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr

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Equipment

• knife
• Ground Meat Chopper
• ladle
• 6-Qt. Enameled Cast Iron Dutch Oven 

Ingredients 

1x2x3x

• ▢ 1 ½ – 2 pounds lean ground beef
• ▢ 3 large green peppers, seeded and chopped
• ▢ 1 large onion, chopped
• ▢ 4 ounces fresh button mushroom, cleaned and chopped
• ▢ 1 carton beef broth, 32 oz.
• ▢ 2 cans condensed tomato soup, undiluted, 10 3/4 oz. each
• ▢ 1 can petite diced tomatoes, undrained, 28 oz.
• ▢ 4 shakes Worcestershire sauce
• ▢ 2 teaspoons Italian seasoning
• ▢ ½ teaspoon pepper
• ▢ 1 ½ cups cooked rice

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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!

Nutrition

Calories: 163kcal, Carbohydrates: 19g, Protein: 15g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 35mg, Sodium: 275mg, Potassium: 707mg, Fiber: 2g, Sugar: 7g, Vitamin A: 424IU, Vitamin C: 44mg, Calcium: 38mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Originally published on September 24, 2013. Updated on May 10, 2020.