If you love stuffed bell peppers but you’re also in the mood for soup, you’re going to be so happy you stumbled upon this recipe. Everything you enjoy in stuffed peppers recipes, such as rice, bell peppers, beef and tomatoes, is featured in this delicious soup which is comforting, economical to make and truly tasty.
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In fact, soup is always a good idea when you have leftover meat, rice or vegetables to use up.
Along with the beef, bell peppers, onion, and rice, you’re going to need mushrooms, broth, tomato soup, canned tomatoes, Worcestershire sauce, Italian seasoning, and black pepper. Take your pick from the crockpot, pressure cooker or stovetop pot, depending which you have, which you prefer, and how much time you want to spend cooking this easy stuffed pepper soup recipe.
You can mix and match the vegetables depending on what’s lurking in your crisper drawer and approaching the end of its life, or what you are in the mood to have.
Why You’ll Love the Recipe:
This delicious stuffed pepper soup recipe combines all the ingredients you love in stuffed peppers but makes a dish in soup form. It’s meaty, tasty and makes a wonderful lunch or dinner.
How to Serve It:
Enjoy the soup hot, perhaps paired with crusty bread.
- Lean ground beef
- Green bell peppers
- Beef broth
- Cooked rice
- Black pepper
- Worcestershire sauce
- Condensed tomato soup
- Canned diced tomatoes
- Italian seasoning
How to make Stuffed Pepper Soup:
Put the beef, green peppers, mushrooms, and onions in a large soup pot.
Cook until the beef is no longer pink, then drain off the excess grease.
Stir in the soup, broth, Worcestershire sauce, seasonings, and tomatoes.
Cover and cook gently for an hour, stir in the rice, cook for 2 more minutes, and serve hot.
Anyone who loves stuffed bell peppers is going to enjoy this soup version of the dish. It’s bursting with meaty, rich flavors and is a great way to use up leftover vegetables or rice.
Stuffed Pepper Soup
- 1½ pounds lean ground beef
- 1 chopped onion
- 3 diced green bell peppers
- 32 ounces beef broth
- 1½ cups cooked rice
- ¼ teaspoon black pepper
- A few drops Worcestershire sauce
- 21½ ounces undiluted condensed tomato soup
- 28 ounces undrained canned diced tomatoes
- 4 ounces chopped fresh mushrooms
- 2 teaspoons Italian seasoning
- Put the beef, green peppers, mushrooms, and onions in a large soup pot.
- Cook until the beef is no longer pink, then drain off the excess grease.
- Stir in the soup, broth, Worcestershire sauce, seasonings, and tomatoes.
- Cover and cook gently for an hour, stir in the rice, cook for 2 more minutes, and serve hot.
Can You Make It Ahead?
Yes, you can make it in advance and reheat it.
Keep it in an airtight container in the refrigerator and eat within 3 days. You can also freeze it for several months then thaw overnight in the refrigerator.
Variations and Substitutions:
You can reduce the carbs in this recipe by swapping the rice for cauliflower rice and the tomato soup for sugar free pasta sauce. Feel free to use any vegetables you want in this. You can also cook it in a pressure cooker or crockpot.