An “unstuffed” pepper soup recipe, if you will. 🙂 This small batch stuffed pepper soup recipe makes 1 1/2 quarts, and tastes even better as leftovers! I love to use lean ground beef, onion, green bell pepper, seasonings, beef broth, tomato sauce, and cooked rice for this soup recipe.
This recipe holds a special place in my heart because my dad really loves it! I originally created this soup for a social media collaboration with a Midwestern beef organization, but as soon as we all tried it, I knew I had to give it its own place on the blog. It tastes just like classic stuffed peppers, but in soup form. 🙂
Most of my soups are small batch recipes, and this is no exception. This makes 1 1/2 quarts of soup, or about 3-4 servings. The entire recipe comes together in about 45 minutes, but only 35 minutes of that is spent just simmering the soup. This soup is super delicious right away, but it’s REALLY great as leftovers, and tastes even better the next day!
Ingredients
- • 2 tsp. Olive Oil
- • 1/2 lb. Lean Ground Beef (80/20 or 90/10 are recommended)
- • ½ Yellow Onion, finely chopped
- Salt + Freshly Cracked Black Pepper
- • 1 Green Bell Pepper, stem and seeds removed; pepper finely chopped
- • 1/2 tsp. Italian Seasoning
- • 2 cloves Garlic, minced
- • 1 tbsp. Brown Sugar
- • 1 tsp. Tomato Paste
- • 1 can (15 oz.) Tomato Sauce
- • 2 cups Beef Broth
- • 1 cup Cooked Rice (brown or white)
I personally prefer to use brown rice for my stuffed pepper soup recipe, but you can absolutely use long-grain white rice or basmati rice if you prefer! Yellow onion can be substituted with white onion if necessary, too.
Ground turkey can absolutely be substituted for ground beef, as well. And if you prefer the sweetness of red peppers over green peppers, that’s OK! Feel free to use red bell peppers to make a stuffed red pepper soup instead. 🙂 However, I don’t recommend changing any of the other ingredients!
Green peppers vary in size, but any size will work for this recipe. If you really love green peppers (like my dad!), look for a huge one at the store so you can really add a lot of the green pepper flavor to this soup. If you want to use a smaller one, that’s totally fine, too! There’s no specific measurement of green pepper, just go with what feels right and what you enjoy. As long as the stems and seeds are removed, you’re good to go. 🙂
Directions
How to Make Stuffed Green Pepper Soup
- Heat olive oil in a medium-sized, deep saucepan or pot over medium heat. Add ground beef, onion, and a pinch each of salt and pepper. Cook until beef is browned and cooked through, crumbling the beef into small pieces as it cooks.
- Stir in green pepper, Italian seasoning, garlic, brown sugar, and tomato paste. Stir and cook for 3-4 minutes until peppers are tender.
- Stir in tomato sauce and beef broth. Cover and cook for 25 minutes over low heat.
- Uncover and stir in the cooked rice. Cook for 10 minutes.
- Season with salt and pepper to taste, and serve hot!
Comments & Reviews
This is one of the best! Love this soup!
Your love for it is the only reason I made it into a real blog post! 😍