Stuffed Pepper Soup

Stuffed Pepper Soup ~

This rich and comforting soup is packed with all the hearty flavors of good old-fashioned stuffed peppers!

Ready to serve in about an hour!

When I think of stuffed pepper, my mind immediately goes to childhood dinners in the 80s. My stepmom would stuff giant green peppers with lots of ground beef, tomatoes, and rice then bake them to perfection. Man, they were good.

I like this soup, especially in the fall in winter months, because it is so reminiscent of that old-school classic meal.

You’re going to want to add this delicious and savory soup to your dinner rotation!

Ingredients for Stuffed Pepper Soup

• 2 cups long grain white rice, cooked
• 16 ounces vegan ground beef
• 2 cups green bell pepper, seeded and diced
• 3/4 cup yellow onion, diced
• 2 teaspoons garlic, minced
• 1 (29-ounce) can petite diced tomatoes
• 2 cups vegan beef-style broth
• 1 (15-ounce) can tomato sauce
• 1 teaspoon Italian seasoning
• 1/4 teaspoon ground black pepper

How to Make Stuffed Pepper Soup

STEP ONE: Prepare rice according to package directions for 2 cups of cooked rice. Set aside.

STEP TWO: In a large stockpot over medium-high heat, brown the vegan ground beef, using a spatula to break up any clumps.

STEP THREE: Add the peppers and onion. Cook for 3 minutes, stirring frequently. Add the garlic and continue cooking for an additional 1 minute.

STEP FOUR: Stir in the diced tomatoes, beef-style broth, tomato sauce, Italian seasoning, and black pepper.

STEP FIVE: Cover and simmer on low heat for 30 minutes, stirring occasionally.

STEP SIX: Stir in the cooked rice, adjust seasoning to taste, and serve hot.

Time Saving Tip

• Save prep time by using pre-packaged microwave rice.

Can I Freeze This Soup?

Yes! If you plan to freeze this soup for later, prepare it according to the recipe omitting the rice.

To reheat, use the stovetop or microwave, then stir in rice just prior to serving.

More Soup Recipes You’ll Love!

• Lasagna Soup
• Green Chile Rice and Black Bean Soup
• Vegan Tortellini Soup
• Chickpea and Pasta Soup with Spinach
• Roasted Eggplant and Garlic Soup

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Stuffed Pepper Soup

This rich and comforting soup packed with all the hearty flavors of good old-fashioned stuffed peppers!

5 from 17 votes

Print Pin Rate

Course: Dinner

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 4

Calories: 574kcal

Author: Holly Gray

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Ingredients

• 2 cups long grain white rice cooked
• 16 ounces vegan ground beef
• 2 cups green bell pepper seeded and diced
• 3/4 cup yellow onion diced
• 2 teaspoons garlic minced
• 1 29-ounce can petite diced tomatoes
• 2 cups vegan beef-style broth
• 1 15-ounce can tomato sauce
• 1 teaspoon Italian seasoning
• 1/4 teaspoon ground black pepper

Instructions

• Prepare rice according to package directions for 2 cups of cooked rice. Set aside.
• In a large stockpot over medium-high heat, brown the vegan ground beef, using a spatula to break up any clumps.
• Add the peppers and onion. Cook for 3 minutes, stirring frequently. Add the garlic and continue cooking for an additional 1 minute.
• Stir in the diced tomatoes, beef-style broth, tomato sauce, Italian seasoning, and black pepper.
• Cover and simmer on low heat for 30 minutes, stirring occasionally.
• Stir in the cooked rice, adjust seasoning to taste, and serve hot.

Nutrition

Calories: 574kcal | Carbohydrates: 83g | Protein: 30g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 555mg | Potassium: 660mg | Fiber: 3g | Sugar: 4g | Vitamin A: 537IU | Vitamin C: 63mg | Calcium: 65mg | Iron: 4mg

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