Be sure to try my Chicken Taco Soup recipe next!
Stuffed Pepper Soup
I am in love with this hearty, delicious, and healthy stuffed pepper soup. It is so satisfying and encompasses all of the elements of a complete meal in a single soup pot! This recipe uses a combination of beef and chicken broth for depth of flavor. Tomato sauce and diced tomatoes with green chilies add a nice tomato base, and we offset the acidity of those tomatoes with a hint of brown sugar. (It adds the perfect touch!) Simple flavor enhancers include a touch of hot sauce, mustard powder, and Worcestershire sauce– none of which you can taste outright. The seasoning blend is just perfect, and I love sprinkling in freshly shredded cheese at the end for a savory finish!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Season the ground beef with salt/pepper and cook the beef and onions in a large soup pot. Drain grease. Add garlic and peppers and sauté for 3 minutes.
Add the seasonings, diced tomatoes, tomato sauce, Worcestershire sauce, hot sauce, and brown sugar. Stir to combine, then add the beef/chicken broth. Bring to a gentle boil, then reduce to a simmer. Cover partially and let it simmer for 30 minutes, stirring occasionally. Meanwhile, cook the rice in chicken broth in a separate pot and add it to serving bowls.
Remove the soup from the heat and stir in the shredded cheese, (if using). Ladle the soup on top of the rice and serve!
Crock Pot Method
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.
Can You Cook the Rice in the Stuffed Pepper Soup?
I highly recommend that you cook the rice on the side in some chicken broth. As soon as the rice is added to the soup itself, it starts to absorb the broth. The longer it sits in the soup, the more broth the rice absorbs, which makes it overly soft and leaves you with little leftover broth.
Storage
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.
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Tried This Recipe?
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4.5 quart Dutch oven– This is a great size for this recipe. Food Storage Containers– These are what I use, they fit exactly 1 cup and are leak proof, microwave safe, stackable, and BPA free. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Pinch Bowls– for measuring out seasonings ahead of time. 16 oz. storage containers – I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.
