Stuffed Pepper Soup

4.43 from 320 votes

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 Time15

Cook Time45

Total Time1

Course: Soup

Cuisine: American

Servings: servings

Author: Jamie Sherman

Equipment

Ingredients

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

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