Stuffed Pepper Soup Recipe

Stuffed Pepper Soup is a hearty and comforting dish that brings the flavors of stuffed peppers into a cozy, savory soup. This recipe combines lean ground beef, fresh green bell peppers, and mushrooms with a rich blend of beef broth and tomato soup.

Seasoned with Italian herbs and Worcestershire sauce, the soup is simmered to perfection and finished with tender cooked rice. It’s a delicious and satisfying meal, ideal for warming up on a chilly day or serving as a hearty family dinner.

Stuffed Pepper Soup Recipe

Ingredients:

1½ pounds lean ground beef

1 chopped onion

3 diced green bell peppers

32 ounces beef broth

1½ cups cooked rice

¼ teaspoon black pepper

A few drops Worcestershire sauce

21½ ounces undiluted condensed tomato soup

28 ounces undrained canned diced tomatoes

4 ounces chopped fresh mushrooms

2 teaspoons Italian seasoning

Instructions:

Put the beef, green peppers, mushrooms, and onions in a large soup pot.

Cook until the beef is no longer pink, then drain off the excess grease.

Stir in the soup, broth, Worcestershire sauce, seasonings, and tomatoes.

Cover and cook gently for an hour, stir in the rice, cook for 2 more minutes, and serve hot.

Notes:

Meat Choices: Lean ground beef is ideal, but you can substitute with ground turkey or chicken for a leaner option. Ensure to drain any excess fat regardless of the meat used.

Vegetable Variations: Feel free to add other vegetables like corn, carrots, or celery for extra flavor and nutrition. Just chop them into small pieces so they cook evenly.

Rice Options: Use any type of cooked rice you prefer. If you don’t have cooked rice on hand, you can add uncooked rice directly to the pot but increase the cooking time to ensure it’s tender.

Tomato Soup Substitute: If you prefer a homemade touch, you can replace the condensed tomato soup with a mixture of tomato paste and additional beef broth.

Spice Adjustments: Adjust the black pepper and Worcestershire sauce to taste. For more heat, add a pinch of red pepper flakes or a splash of hot sauce.

Cook Time: The soup benefits from a slow simmer to allow the flavors to meld together. If you’re short on time, you can reduce the simmering time, but the soup will be more flavorful if cooked longer.

Rice Texture: If you prefer your rice not to be overly soft, add it towards the end of the cooking process as directed, so it remains separate and maintains its texture.

Broth Choices: For a richer flavor, you can use homemade beef broth or add a beef bouillon cube if you’re using water instead of broth.

Freezing: This soup freezes well. Allow it to cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months. Reheat thoroughly before serving.

Garnishing: Top with fresh herbs like parsley or basil, or a sprinkle of grated cheese for added flavor. You can also serve it with crusty bread or crackers on the side.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of meat?

Yes, you can substitute ground turkey, chicken, or even a plant-based ground meat alternative.

Adjust cooking times as needed based on the type of meat used.

Can I use cooked chicken instead of ground beef?

Absolutely. Shredded or diced cooked chicken can be used as a substitute.

Add it to the pot along with the other ingredients and adjust cooking time accordingly.

What if I don’t have beef broth?

If you don’t have beef broth, you can use chicken broth or vegetable broth as a substitute.

You can also use water, but the soup will have a milder flavor.

Can I add other vegetables to the soup?

Yes, you can add other vegetables like corn, carrots, or celery.

Just chop them finely and add them along with the onions and peppers for even cooking.

How can I make this soup spicier?

To add heat, you can incorporate a pinch of red pepper flakes, a splash of hot sauce, or a chopped jalapeño pepper.

Adjust to taste.

Can I make this soup in a slow cooker?

Yes, you can adapt this recipe for a slow cooker.

Brown the ground beef first, then transfer it to the slow cooker with the other ingredients.

Cook on low for 6-8 hours or on high for 3-4 hours.

How can I make this soup vegetarian?

For a vegetarian version, use plant-based ground meat or just skip the meat entirely.

Substitute the beef broth with vegetable broth and ensure that the Worcestershire sauce is vegetarian or omit it.

Can I use instant rice instead of cooked rice?

Yes, you can use instant rice.

Add it to the soup during the last few minutes of cooking so it cooks properly without becoming too mushy.

How do I store leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.

Reheat thoroughly before serving.

You can also freeze the soup for up to 3 months; just ensure it’s cooled before freezing.

What can I serve with this soup?

This soup pairs well with crusty bread, a side salad, or a grilled cheese sandwich.

It also goes great with a sprinkle of shredded cheese or fresh herbs for extra flavor.