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Fresh and Delicious Stuffed Pepper Soup

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Stuffed Pepper Soup is a healthy and hearty 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 healthy and hearty way to use those beautiful fall vegetables. It heats up beautifully and is a great dish to enjoy for dinner at the end of a long day | HostessAtHeart.com

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!

 

Stuffed Pepper Soup Top - HostessAtHeart
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.

[Tweet “Stuffed Pepper soup is a healthy and hearty dish perfect for using fall veggies!”]

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.

close up of pepper soup in cup
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Stuffed Pepper Soup

Stuffed Pepper Soup is a healthy and hearty dish that is a great way to use fall veggies. It's the perfect comfort dish to enjoy at the end of a long day.
Course Main Dish, Soup
Cuisine American
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Servings 69
Author Hostess At Heart

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.

Notes

Recipe Source: Inspired by this recipe on Allrecipes.

Nutrition

Calories: 49kcal | Carbohydrates: 2g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 46mg | Potassium: 50mg | Vitamin A: 0.4% | Vitamin C: 3.6% | Calcium: 0.3% | Iron: 1.6%
Tried this recipe? That's awesome!Mention @hostessatheart or tag #hostessatheart!

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!

Easy and Healthy Chicken Wild Rice Soup

HealthyChicken Wild Rice soup

Easy Vegetable Beef Soup

Vegetable Beef Soup

The Best Ham and Bean Soup

Ham and Bean Soup

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Stuffed Pepper Soup is a healthy and hearty dish that is a great way to use fall veggies. It's the perfect comfort dish to enjoy at the end of a long day | HostessAtHeart.com

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Comments

  1. Healthy World Cuisine says

    May 28, 2018 at 2:22 pm

    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

    Reply

  4. Judith Graber says

    May 16, 2018 at 6:02 am

    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 🙂

    Reply

    • Julie Menghini says

      May 20, 2018 at 9:23 am

      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.

      Reply

      • Judith Graber says

        May 20, 2018 at 9:40 am

        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… 🙂

        Reply

  8. Michele says

    September 19, 2016 at 3:57 pm

    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! 🙂

    Reply

  9. Christine | Mid-Life Croissant says

    September 19, 2016 at 3:15 pm

    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.

    Reply

    • Julie Menghini says

      September 19, 2016 at 10:01 pm

      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!

      Reply

  11. Kaila511 says

    October 27, 2014 at 8:36 am

    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! 🙂

    Reply

  12. Butter, Basil and Breadcrumbs says

    October 26, 2014 at 5:39 pm

    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!!

    Reply

  14. Ginger says

    October 26, 2014 at 11:35 am

    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 🙂

    Reply

  16. Arl's World says

    October 25, 2014 at 10:27 am

    Oh my this looks delicious! What a great idea! My mom made this type of dish as well …Stuffed Bell Pepper it was called. I loved it growing up. I never make it because my youngest will not eat the pepper like that. I never thought of making it in a soup …brilliant! Thanks for sharing this Julie!

    Reply

  17. Loretta says

    October 24, 2014 at 4:43 pm

    I have this same recipe Julie, and I must admit, it’s wonderful and the aroma that fills the house is just perfect during the cooler months. The best part is the leftovers taste so much better the next day, or even from the freezer. Happy FF!

    Reply

  18. Sue says

    October 24, 2014 at 3:12 pm

    You know, I often see a rather complicated, constructed dish and think “why can’t they just put the same ingredients into a casserole (or a soup) and call it a day?” . . . and that’s what you’ve done here. Delicious with the addition of the sausage and boy does it look good right about NOW! Wishing you a most happy Fiesta Friday and a wonderful weekend!

    Reply

  19. Mandi says

    October 24, 2014 at 3:05 pm

    This sounds delicious 🙂 thanks for sharing! I love taking big controversial dishes and then making them into stews/soups like this – soups are always pleasing to the soul!

    Reply

  20. cookingwithauntjuju.com says

    October 24, 2014 at 2:18 pm

    Sounds delicious Julie especially with the roasted tomatoes. I too use to make stuffed peppers but noone really wants to eat a whole pepper like you said. Part of my family grew up in a farming community in Indiana and Kansas 🙂

    Reply

  23. Kim says

    October 23, 2014 at 9:12 pm

    This sounds like the perfect fall meal. And I’m like you, I double any soup recipe I make so I can have an already-made meal saved in the freezer.

    Reply

  24. Michelle @ Giraffes Can Bake says

    October 23, 2014 at 12:29 pm

    I love this idea! It looks really yummy too. I made up some soup today and made more than I needed for the same reason, it’s always good to have soup in the freezer over the winter! I might have to add this one to my stores as well!

    Reply

  30. Jill says

    October 21, 2014 at 4:43 pm

    This soup looks so hearty and delicious! I’m actually currently at an agricultural health conference, and have been loving hearing stories from a lot of the other researchers here who also grew up on farms. I know I have a completely romanticized picture of it all, but I love the way everyone pulls together to contribute. And the fresh food!

    Reply

    • HostessAtHeart says

      October 21, 2014 at 6:15 pm

      It really is like that. Unfortunately when I grew up food was overcooked, and often fried. I think we do a much better job now. The community is great though. Thanks for stopping Jill!

      Reply

  34. K. / Pure & Complex says

    October 21, 2014 at 3:55 pm

    You have just taken me to another world with this recipe. Now I’ve made stuffed peppers before, but never stuffed pepper soup. I’m definitely making this.

    Reply

  37. Jamie | Jamie's Recipes says

    October 21, 2014 at 2:38 pm

    Stuffed pepper soup is perfect this time of year. So comforting!

    p.s. love your name! I’m a hostess as heart too 🙂

    Reply

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