Stuffed Pepper Soup is a hearty and healthier way to use those beautiful fall vegetables. It heats up beautifully and is a great dish to enjoy after a long day.
Stuffed Pepper Soup is a play stuffed peppers, one of my very favorite recipes while growing up.
I grew up in a farming community where a lot of the work and social activities revolved around planting or harvesting crops.
Everyone shared produce. We never needed a farmers market. If we had more tomatoes than what we needed we shared.
So did everyone else. We would have loved this Stuffed Pepper Soup!
One of the dishes my mother made, that I loved, was stuffed peppers. It was a mixture of ground beef, rice and tomato sauce baked inside a green pepper.
I knew that John wasn’t going to love eating an entire baked green pepper, so I thought I would take the same ingredients and make a soup.
If John didn’t care for it, it was still something that I could freeze in individual portions and eat when I was on my own for dinner.
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When I make soup, I always make extra. It might be my upbringing, but I love having it in my freezer on those snowy evenings.
We also love leftovers, and mushy rice won’t do so I actually add in the rice as I’m serving it and store it in a separate container for future yumminess.
Turns out I didn’t have a thing to worry about. John loved this soup as much as I did and I can’t wait to pull the leftovers out of the freezer when the snow flies!
I eat soup all year long. Here are a few of my favorite recipes!
- Creamy Roasted Vegetable Soup
- Healthier Chicken Pot Pie Soup
- Cheesy Potato Soup
- Easy Vegetable Soup
- Lamb Pho
Don’t forget to pin this delicious recipe to your favorite board!
Stuffed Pepper Soup
Ingredients
- 1 cup long grain brown rice cooked according to package directions
- 1 lb spicy pork sausage
- 1 lb ground sirloin
- 2 tbsp olive oil
- 2 green peppers diced (3 cups)
- 1 large yellow onion diced (3 cups)
- 4 cloves of garlic minced
- 16 oz cans tomato sauce
- 14.5 oz petite diced tomatoes
- 14.5 oz diced fire roasted tomatoes
- 32 oz fat free beef broth
- 1 tsp dried basil
- 1/2 tsp dried oregano
Instructions
- In a large pot heat 1 tablespoon olive oil. Once hot, add beef and sausage. Cook until browned. Remove to a paper towel-lined plate.
- Add remaining tablespoon olive oil and add onions and green pepper. Cook for 5 minutes. Add garlic, basil, and oregano. Cook for 30 seconds. Pour in diced tomatoes, tomato sauce, beef broth, and browned meat. Bring to a light boil. Reduce heat and allow to simmer at least 30 minutes.
- If you plan on having leftovers, don’t add the rice to the pot of soup. Just add it to each individual bowl.
- Refrigerate or freeze leftovers in an airtight covered container.
Sally T says
My whole family will love this! So comforting.
Healthy World Cuisine says
Julie, this is a fabulous idea! Stuffed peppers are always a big hit but don’t want to crank on the whole oven thing in the summer. For some reason I was no longer getting your recipes by e-mail will resign up again. Wishing you a super week. Take care
Julie Menghini says
Thank you! I have really been lax on posting lately so you’re probably still getting them but the author has checked out!
Karen (Back Road Journal) says
It really doesn’t matter the season to enjoy a flavorful soup like this one.
Julie Menghini says
So true Karen! Thank you!
Jeff the Chef says
This is a great idea. I love the flavors of stuffed peppers, but a lot of people can’t each a whole pepper.
Julie Menghini says
Thank you, Jeff! This one is a fav in our household!
Judith Graber says
Hi Julie – how have you been? It was fun reading through some of the comments from the “old gang” back in 2014 (even my comment). I miss many of them – blogging has changed since then! Stuffed peppers is always good any time of the year. I have a friend who uses tomatoes instead of peppers 🙂
Julie Menghini says
We sure had a great group of foodie friends. This is a hard gig and so many have chosen to either step up or out. The sounds of using tomatoes would be amazing. I’ll have to give that a try.
Judith Graber says
We sure did Julie! I guess you can add another category to “step up” or “out” as I have just “stayed put”. I keep thinking I will try something different however… 🙂
Petra says
I love soup and what a clever idea! It sounds absolutely hearty and delicious. 🙂
Meghan | Fox and Briar says
Love the idea of turning stuffed peppers into a soup! Sounds like the perfect comfort food for chilly nights! And great tip about keeping the rice separate!
Michelle @ Giraffes Can Bake says
Still totally loving this soup, perfect for the chilly days ahead! And even better that you can freeze it so you have yummy, warming meal on hand at a moment’s notice!
Julie Menghini says
Absolutely Michelle thank you! I think I could eat soup every day, especially when it has more ingredients than liquid.
Michele says
Julie~ I wouldn’t want a whole stuffed pepper but I would LOVE it all chopped up in a soup! What a great idea! Pinned to make when it gets a wee bit cooler here! 🙂
Julie Menghini says
Thank you so much, Michele! I really appreciate you sharing! We are getting cooler a little at the time, and I’m finally ready to say goodbye to the hot days.
Christine | Mid-Life Croissant says
This sounds so good, Julie. I really want to make this the Fall/Winter I delve into soups. I always think of them as so complicated when I know they’re really not. I didn’t really grow up with soup so I think I have a fundamental misunderstanding of it. Time to change that.
Julie Menghini says
It’s kind of funny because even though I brought up in a rural area we often had Campbells Tomato, one of my favorite! I’ve always loved soup and often make them to use up ingredients that need to be used. It drives my daughter crazy when I do this and don’t have a recipe to share. Thank you, Christine!
Stephanie says
I cannot wait to try this on a cool evening this Fall!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Kaila511 says
This soup looks delicious! I do the exact same thing. I always make leftover soup, and then freeze it in individual portions! Butternut squash is one of my favorites to come out of the freezer. Typically, any soup that doesn’t freeze well, I’ll store in the fridge and eat throughout the week, but I love your idea of adding the rice later on. I’ll have to give it a try! 🙂
Julie is HostessAtHeart says
Thanks Kaila! I can eat soup every single day, even throughout the warmer months. Have a great day and thanks for visiting!
Butter, Basil and Breadcrumbs says
Oh Julie…this is what I like to call a dangerous recipe. You seem to make a lot of dangerous recipes for me… those are the ones that I can’t be trusted with. I’ll make them… and then over eat. Spoonfuls before I serve the meal. A big helping during the meal. And then lots of spoonfuls during cleanup!! Lovely recipe… it’s printing right now… if you feel an overwhelming guilt next weekend… it’s me sending you those vibes…because I’ll be blaming you for my discomfort after dinner!! <3 Darn that Julie for being such a great cook!!
Julie is HostessAtHeart says
Ha! Thank you so very much. It is indeed yummy. I know what you mean by those “danger foods”! I generally find many of them on FF!
Mama's Gotta Bake says
I grew up on stuffed peppers too! Love this soup!
Julie is HostessAtHeart says
Thank you for stopping!
Ginger says
I love this soup – it’s right up my street! And I really appreciate your remarks about serving the rice separately: growing up in the countryside, I, too, always make soup to last a couple of days, freezing it for a midweek emergency 🙂
Julie is HostessAtHeart says
Thanks Ginger! Just checked out your amazing blog! So glad I did. It’s great and looks like you’ve been at it for years! Enjoy your day and thanks again for your kind comments!
Ginger says
Thanks for visiting! It’s amazing to see what others are up to, isn’t it? Have a great week!