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–+ servings
Easy Stuffed Pepper Soup Recipe (One-Pot, Freezer-Friendly)
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
Stuffed pepper soup has all the flavors of your favorite stuffed bell peppers but without the work and mess of making stuffed peppers.
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Stuffed Pepper Soup in a white bowl
Prep Time15 minutes
Cook Time15 minutes
Prep Time30 minutes
servings8 cups

Ingredients

  • 1 ½ pounds Ground Beef
  • ½ pound ground sausage
  • 1 onion diced
  • 2 green bell peppers
  • 1 red bell pepper
  • 2 cloves garlic minced
  • 1 Teaspoon Italian seasoning
  • 6 Cups low sodium beef broth
  • 1 can 16 ounces crushed tomatoes
  • 1 can 28 ounces diced tomatoes undrained
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons Brown Sugar optional
  • ¼ Cup shredded carrots
  • 2 Cups cooked long grain white rice

Instructions

  1. In a large pot over medium high heat, brown the ground beef and the bulk sausage until brown, breaking up into smaller pieces with a wooden spoon (approximately 5-6 minutes).
  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.
  3. 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.
  4. Add the grated garlic and cook for 30 seconds.
  5. Add the beef and sausage mixture back to the pot and stir to combine.
  6. 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.
  7. Cook for 15-20 minutes to allow the flavors to marry.
  8. Stir in the rice and season the soup with salt and pepper to taste as desired.

Nutrition

Serving: 1 | Calories: 446kcal | Carbohydrates: 27g | Protein: 32g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 927mg | Fiber: 4g | Sugar: 11g

Notes

Stuffed pepper soup crock-pot instructions:

  1. Brown the meats and transfer the cooked meat to a crock-pot or slow cooker. 
  2. Add the rest of the ingredients with the exception of the cooked rice to the pot and stir to combine.
  3. Cook on high about 3-4 hours or low for 6-8 hours.
  4. Stir in cooked rice when you serve the soup. 
CourseSoup
CuisineAmerican
Keywordstuffed pepper soup recipe, unstuffed pepper soup
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