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Stuffed Pepper Soup

This stuffed pepper soup is made with ground beef and bell peppers in a savory broth with diced tomatoes, a hint of brown sugar, and the best blend of Italian seasonings. A combination of beef and chicken broth adds depth of flavor along with subtle flavor enhancers.

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 6 people
Calories: 371 kcal
Course: Soup
Cuisine: American

Ingredients

Seasonings
  • 1 teaspoon EACH: dried basil, oregano, parsley, mustard powder
  • ½ teaspoon onion powder
  • 1 pinch red pepper flakes
Soup
  • 1 tablespoon olive oil
  • 1 ¼ lb. ground beef 90% lean
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • Salt/Pepper to taste
  • 1 large red bell pepper diced
  • 1 large green bell pepper diced
  • 10 oz. diced tomatoes with green chilies undrained
  • 16 oz. tomato sauce
  • 1 teaspoon Worcestershire sauce 
  • 1 teaspoon hot sauce
  • 1-2 tablespoons brown sugar
  • 3 cups beef broth
  • 2 cups chicken broth
  • 1 cup Shredded cheddar or Monterey Jack cheese (optional)
Rice
  • 1 ½ cups chicken broth
  • 3/4 cups white long grain rice, uncooked. (Or 2 ¼ cups cooked rice.)

Instructions

    Cup of Yum
  1. Note: The rice is cooked separately in this recipe to ensure that it doesn’t soak up too much broth in the soup. This allows leftover soup and rice to be stored separately as well, as the rice continues to soak up broth during storage. This soup freezes very well, the rice can also be frozen in a separate storage container.
Prepare the Soup:
    Cup of Yum
  1. Heat the olive oil in a 4 ½ quart soup pot over medium-high heat. Season the ground beef with salt and pepper and add it to the pot. Cook and crumble it for 3 minutes. Add the onions and cook for 5 more minutes, or until the beef is brown and cooked through. Drain grease.
  2. Reduce heat to medium. Add the garlic and toss to coat. Add the diced bell peppers and let them soften for 3 minutes.
  3. Add the seasonings, diced tomatoes, tomato sauce, Worcestershire sauce, hot sauce, and brown sugar. Stir to combine, then add the beef broth and chicken broth.
  4. Bring to a gentle boil, then reduce to a simmer. Cover partially and let it simmer for 30 minutes, stirring occasionally.
Cook the Rice:
  1. Add 1 ½ cups chicken broth to a small saucepan and bring it to a boil. Add the rice and submerge it in the liquid. Bring back to a boil. Cover tightly and reduce to a gentle simmer, cook for 15 minutes. Turn heat off. Let the rice sit in the pot, covered, for 10 full minutes. Any rice stuck to the bottom will release during this time. This will yield 2 ¼ cups of flavorful rice. Note: Other varieties of rice can be used and will require different amounts of liquid and simmering time. (Refer to package for instructions.)
Serve:
  1. Remove the soup from the heat and stir in the shredded cheese, (if using).
  2. Spoon the rice into serving bowls and ladle soup on top. If you don’t anticipate leftovers, you can add the rice right to the soup pot. Serve!

Notes

  • Crock Pot Method
  • Pro Tips
  • Storage
  • Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.
  • Cook the ground beef and onions and drain grease. Transfer to the slow cooker along with remaining ingredients except for the rice and shredded cheese.
  • Cover and cook on low for 6-8 hours. Flip to warm and stir in the cheese, if using.
  • Cook rice separately as outlined in the stove top method and add directly to serving bowls. Ladle the soup on top and serve.
  • Store any leftover rice and soup in separate containers and refrigerate or freeze.
  • You can’t taste the hot sauce, Worcestershire sauce, or mustard powder in this recipe. They are used as flavor enhancers and add umami. I use Frank's Hot Sauce for this recipe, but any variety is fine!
  • Ground Turkey can be used instead of ground beef. 
  • 2 1/4 cups of leftover rice can be used for this recipe as well.
  • Shred the cheese from a block to ensure it melts well and tastes the best.
  • The nutritional information includes the 1 cup of optional cheese.
  • 📘 Find this recipe on page 38 of my 2nd cookbook, Let’s Eat!
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • Be sure to freeze the rice in a separate container from the soup. The soup and the rice both freeze well.

Nutrition Information

Calories 371kcal (19%) Carbohydrates 31g (10%) Protein 31g (62%) Fat 14g (22%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 75mg (25%) Sodium 1544mg (64%) Potassium 1015mg (29%) Fiber 3g (12%) Sugar 9g (18%) Vitamin A 1242IU (25%) Vitamin C 63mg (70%) Calcium 219mg (22%) Iron 5mg (28%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 371

% Daily Value*

Calories 371kcal 19%
Carbohydrates 31g 10%
Protein 31g 62%
Fat 14g 22%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 75mg 25%
Sodium 1544mg 64%
Potassium 1015mg 22%
Fiber 3g 12%
Sugar 9g 18%
Vitamin A 1242IU 25%
Vitamin C 63mg 70%
Calcium 219mg 22%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.