Stuffed Pepper Soup Recipe

Substitutes

Not a fan of certain ingredients or looking to adapt this recipe to your dietary needs? Here are some easy substitutions to make this stuffed pepper soup work for you!

Can I substitute raw rice for cooked rice?

• Yes! Use 1 cup of raw rice, but add an extra 2 cups of beef broth or water to ensure the rice cooks properly.

Why is there a carrot in this recipe?

• Carrots help neutralize the acidity of tomatoes, making the soup easier to digest. Finely grate them (I use a Microplane) so they blend seamlessly into the soup.

Can I substitute the rice?

• For a low-carb option, use cauliflower rice. You can also serve the soup over wide noodles or a baked potato.

Can I substitute the diced tomatoes?

• Absolutely! Replace the diced tomatoes with an equal amount of tomato sauce for a smoother texture.

How to make stuffed pepper soup recipe

This easy to make soup recipe has ground beef and ground sausage for extra flavor along with bell peppers, crushed tomatoes and your choice of white or brown rice. Be sure to cook the rice before adding it to the soup.

Step 2

Remove the cooked ground beef and sausage to a clean plate and drain the rendered fat from the pan, leaving just enough fat to coat the bottom of the pan.

Sauté the onion and peppers

Add the onions and the bell peppers to the pot and cook for 4-5 minutes or until softened and the vegetables are taking on color.

Add tomoatoes

Add the crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, Worcestershire sauce, carrot and brown sugar, if using, to the pot; bring to a simmer.

Serve

Stir in the rice and season the soup with salt and pepper to taste as desired.

Serve this hearty soup with a side of crusty bread or a fresh green salad for a comforting, well-rounded meal.

Crockpot Variation

Transform your stuffed pepper soup into a hands-off, slow-cooked masterpiece! Perfect for busy days when you want a comforting meal waiting for you at dinnertime.

Instructions

1. Brown the Meat: In a large skillet over medium-high heat, brown the ground beef and sausage, breaking them into small pieces with a wooden spoon (5-6 minutes). Drain excess fat, leaving about 1 tablespoon in the skillet for flavor.
2. Transfer to Slow Cooker: Move the cooked meat to your crockpot or slow cooker.
3. Add Remaining Ingredients: To the crockpot, add the onions, bell peppers, garlic, crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, Worcestershire sauce, shredded carrots, and brown sugar (if using). Stir everything together until well combined.
4. Cook Low and Slow:
   • High Setting: Cook for 3-4 hours.
   • Low Setting: Cook for 6-8 hours.
     The soup is ready when the flavors have melded, and the vegetables are tender.
5. Add the Rice: Just before serving, stir in the cooked rice. This ensures the rice doesn't get mushy during the long cooking process.
   Tip: If you're meal prepping, you can add the rice directly to individual bowls when serving.
6. Serve and Enjoy: Ladle the soup into bowls and garnish with fresh parsley or grated Parmesan cheese, if desired.

Tips for Success

Please consume within 3 months after freezing for best quality.

• Prep Ahead: Brown the meat and chop the vegetables the night before to save time in the morning. Store everything in the fridge until you're ready to cook.
• Double the Recipe: This soup freezes beautifully, so feel free to make a double batch and freeze half for later.
• Adjust Consistency: If the soup thickens too much during cooking, stir in a splash of beef broth or water before serving.
• Customize the Heat: Use hot sausage or add a pinch of red pepper flakes for a spicier version.

How to Freeze Stuffed Pepper Soup

Freezing this hearty soup is a breeze! Follow these simple steps to preserve its delicious flavors for future meals.

Step-by-Step Instructions

1. Cool the Soup:
   Let the soup cool to room temperature after cooking. 
   Pro Tip: To speed up cooling, transfer the soup to a shallow dish or divide it into smaller portions.
2. Portion the Soup:
   Divide the soup into individual or family-sized portions. This way, you can thaw only what you need without defrosting the entire batch.
   Tip: Use measuring cups or a ladle to ensure even portions.
3. Choose Freezer-Safe Containers:
   Use airtight containers or heavy-duty freezer bags designed for freezing. Label each container or bag with the date and contents (e.g., "Stuffed Pepper Soup - October 2023").
   Tip: If using bags, lay them flat on a baking sheet to freeze. Once frozen, they'll stack neatly in your freezer.
4. Leave Room for Expansion:
   If using containers, leave about 1 inch of headspace at the top to allow the soup to expand as it freezes.
   Tip: For bags, fill them only about ¾ full to prevent bursting.
5. Remove Air:
   If using freezer bags, gently press out as much air as possible before sealing. This helps prevent freezer burn and keeps the soup fresh.
   Tip: Use a straw to suck out the last bit of air before sealing the bag completely.
6. Seal and Store:
   Seal the containers or bags tightly to lock in freshness and prevent freezer odors from affecting the soup.
   Tip: For extra protection, double-bag the soup or wrap containers in aluminum foil.

Souper Cubes

1 cup portions!

Perfect for freezing leftovers.(As seen on Shark Tank.)

Purchase

Reheating Tips

When you're ready to enjoy the frozen stuffed pepper soup, there are a few options for thawing and reheating. Remember that freezing can slightly alter the texture of certain ingredients in the soup, so while the flavor should remain good, the texture might not be exactly the same as when it was freshly made.

• Stovetop: Transfer the soup to a pot and reheat over medium heat, stirring occasionally. Add a splash of beef broth or water if the soup has thickened.
• Microwave: Reheat individual portions in a microwave-safe bowl, stirring every 1-2 minutes until heated through.
• Slow Cooker: Thaw the soup overnight in the fridge, then reheat in your crockpot on low for 2-3 hours.

I add a splash of water or beef stock to my soup when I reheat it in the microwave or in a pan on the stove. The rice will continue to absorb moisture over time so adding extra water or stock will help loosen up the soup when you reheat it. 

Why I love to make stuffed bell pepper soup

• Classic: Indulge in the timeless taste of classic stuffed peppers, expertly blended into a hearty soup that warms your soul and tantalizes your taste buds.
• Effortless Preparation: Experience the convenience of a one pot wonder, as this easy-to-make stuffed pepper soup streamlines your cooking, leaving you more time to relish its comforting flavors.
• Nourishing Comfort: Delight in a bowl of comforting goodness, enriched with bell peppers and seasoned ground beef, offering both nourishment and a satisfying embrace for your senses.