Go Back
–+ servings
featured stuffed pepper soup
Print Recipe
4.66 from 111 votes

Stuffed Pepper Soup Recipe

Hearty and comforting Stuffed Pepper Soup is loaded with savory flavor. It's everything you love about classic stuffed peppers in soup form!
Step-by-step photos can be seen below the recipe card.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Soup
Cuisine: American, Mexican
Servings: 6
Author: Becky Hardin

Ingredients

  • 1 pound ground chuck
  • 1 pound bulk hot pork sausage
  • 1 red bell pepper halved and divided
  • 1 yellow bell pepper halved and divided
  • 1 green bell pepper halved and divided
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 6 cups low-sodium chicken broth
  • 29 ounces petite diced tomatoes (2 (14.5-ounce) cans)
  • 2 teaspoons Worcestershire sauce
  • 2 beef bouillon cubes diced
  • 2 teaspoons fresh thyme leaves
  • ½ teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes
  • 1 cup dry quick-cooking brown rice
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper to taste

Optional Garnishes

  • Chopped fresh cilantro or parsley
  • Shredded cheese
  • Breadcrumbs or crushed crackers

Instructions

  • Line a bowl with paper towel. Set aside.
  • Brown the ground chuck and sausage in a large dutch oven set over medium heat. Transfer the meat to the prepared bowl and remove all except 2 tablespoons of rendered fat from the pot. Discard the removed fat.
    1 pound ground chuck, 1 pound bulk hot pork sausage
    a wooden spatula removing ground beef from a dutch oven and adding it to a plate lined with paper towels.
  • Cut each pepper two ways. Cut one half of each pepper into bite-size pieces (about ½-inch x 1-inch pieces) and dice the other half. Place the pepper chunks into a small bowl and set aside.
    1 red bell pepper, 1 yellow bell pepper, 1 green bell pepper
    a person cutting bell peppers into chunks with a knife.
  • Place the diced peppers and onion in the pot and cook, stirring often, until vegetables are softened and onion is translucent, about 4 minutes. Add the garlic and stir for 30 more seconds.
    1 yellow onion, 3 cloves garlic
    sauteed peppers in a dutch oven.
  • Add browned meat, chicken stock, tomatoes, Worcestershire sauce, bouillon, thyme, oregano, crushed red pepper, and brown rice to the pot and stir.
    6 cups low-sodium chicken broth, 29 ounces petite diced tomatoes, 2 teaspoons Worcestershire sauce, 2 beef bouillon cubes, 2 teaspoons fresh thyme leaves, ½ teaspoon dried oregano, ¼ teaspoon crushed red pepper flakes, 1 cup dry quick-cooking brown rice
  • Bring to a boil, then reduce the heat and simmer until the rice is cooked and the soup has thickened.
    stuffed pepper soup simmering in a dutch oven.
  • Season with salt and black pepper.
    Kosher salt and freshly ground black pepper
  • While the soup reduces, cook the reserved bell pepper chunks with olive oil in a medium skillet set over medium heat. Cook just until the peppers have softened and have a little color. Add the bell pepper chunks to the soup and stir. Continue simmering 10 minutes.
    2 tablespoons olive oil
    large chunks of bell peppers in a sautepan.
  • To serve, garnish with chopped fresh cilantro or parsley, shredded cheese, and homemade bread crumbs.
    Chopped fresh cilantro
    two bowls of stuffed pepper soup.

Video

Notes

  • Nutritional information does not include optional ingredients.
Storage: Store soup in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Serving: 1bowl | Calories: 695kcal | Carbohydrates: 45g | Protein: 35g | Fat: 43g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 1523mg | Potassium: 1300mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1409IU | Vitamin C: 110mg | Calcium: 111mg | Iron: 6mg