Hostess At Heart

Sharing life one recipe at a time

Fresh and Delicious Stuffed Pepper Soup

Updated: By 83 Comments

As an Amazon Associate I earn from qualifying purchases.

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.
Sideview of a soup bowl with a blue design on the front is heaped with Stuffed Pepper Sour that\'s full of sausage, peppers, tomatoes, and garnished with fresh parsley. Fresh peppers and tomatoes sit in the background.

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!

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.

If you like reading our posts and seeing our recipes, let’s connect on Pinterest, Facebook & Instagram!

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!

Don’t forget to pin this delicious recipe to your favorite board!

Sideview of a soup bowl with a blue design on the front is heaped with Stuffed Pepper Sour that\'s full of sausage, peppers, tomatoes, and garnished with fresh parsley. Fresh peppers and tomatoes sit in the background. The title \"Stuffed Pepper Soup\" appears in the upper left corner.

I would love it if you enjoy this recipe that you will leave me a comment and rate the recipe with 5 stars!  ⭐️⭐️⭐️⭐️⭐️

close up of pepper soup in cup
Print
5 from 1 vote

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.
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Servings 6 servings
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

Serving: 6g | Calories: 604kcal | Carbohydrates: 36g | Protein: 30g | Fat: 37g | Saturated Fat: 12g | Cholesterol: 106mg | Sodium: 731mg | Potassium: 784mg | Fiber: 4g | Sugar: 7g | Vitamin A: 625IU | Vitamin C: 42mg | Calcium: 83mg | Iron: 4mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

Comments

  2. 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

    Reply

    • 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!

      Reply

  3. Karen (Back Road Journal) says

    It really doesn’t matter the season to enjoy a flavorful soup like this one.

    Reply

  4. 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.

    Reply

  5. 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 🙂

    Reply

    • 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.

      Reply

      • 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… 🙂

        Reply

  7. 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!

    Reply

  8. 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!

    Reply

    • Julie Menghini says

      Absolutely Michelle thank you! I think I could eat soup every day, especially when it has more ingredients than liquid.

      Reply

  9. 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! 🙂

    Reply

    • 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.

      Reply

  10. 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.

    Reply

    • 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!

      Reply

  11. 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!

    Reply

  12. 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! 🙂

    Reply

    • 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!

      Reply

  13. 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!!

    Reply

    • 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!

      Reply

  15. 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 🙂

    Reply

    • 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!

      Reply

  17. Arl's World says

    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

    • Julie is HostessAtHeart says

      Thanks for your kind comments! I didn’t think my husband would eat a stuffed pepper either. He just asked if I thought about making stuffed peppers. I guess I will never know that boy completely! 🙂

      Reply

  18. Loretta says

    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

    • Julie is HostessAtHeart says

      Thanks Loretta! I love the way these aromas make my house feel comfy and yummy too. You have a great weekend too.

      Reply

  19. Sue says

    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

    • Julie is HostessAtHeart says

      Thank you so much Sue for such kind comments. I agree, it doesn’t have to be complicated to be good! You have a great weekend too.

      Reply

  20. Mandi says

    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

  21. cookingwithauntjuju.com says

    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. Jhuls says

    Ground beef would be good with this, too, right? What a lovely way to enjoy the classic stuffed peppers. Happy FF, Julie. 🙂

    Reply

  24. Kim says

    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

  25. Michelle @ Giraffes Can Bake says

    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

    • Julie is HostessAtHeart says

      I love soup in my freezer too! Give it a try. Its so flavorful during a season that lacks much flavor…winter. 🙁

      Reply

        • Julie is HostessAtHeart says

          Create it Thursday? Also, I noticed that people link to the co-hosts on Fiesta Friday. Is there a list to tell us who is hosting which weeks? Or do they just edit their post on Friday?

          Reply

          • Michelle @ Giraffes Can Bake says

            Ah I’m with you now, sorry got a fuzzy brain today haha! But yes, I am new to it 🙂 Yeah, if I post before the Fiesta Friday post is up I’ll go back and edit it once the post is up to provide a direct link to that week’s FF post and the co hosts

  28. celebratingsunshine24 says

    I sometimes cook stuffed pepper, but the soup is new to me. I’m going to have to try it. I bet it’s not only very tasty, but also very filling. Great pictures! They look very….tasty! 🙂

    Reply

  31. Jill says

    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

      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

    • HostessAtHeart says

      Thanks Liz! We enjoyed the soup a lot. I am still working on those photos, so I appreciate your compliment.

      Reply

  35. K. / Pure & Complex says

    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

    • HostessAtHeart says

      Thank you for such a nice comment! It is easier than stuffing peppers, and you get plenty of leftovers! 🙂

      Reply

  36. cleaneatingveggiegirl says

    This sounds delicious. I would love to make a vegetarian version of it. I love spicy food and I LOVE soup!

    Reply

  38. Jamie | Jamie's Recipes says

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

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

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Let’s stay in touch!

LEGAL – PRIVACY POLICY

ACCESSIBILITY 

CONTACT