Stuffed Pepper Soup

This hearty and filling stuffed pepper soup has everything you love about stuffed peppers but it is easier and quicker. Serve this soup on cold, chilly days to make yourself all warm and cozy!

I was putting up Halloween lights in the front yard yesterday, and the whole time I was dripping with sweat. Everything about this scene was wrong. The sun was scorching hot, the air was dry…this wasn’t Halloween weather, this was 4th of July weather!

While writing about a soup recipe today seems ridiculous, I KNOW one day the weather will turn cold and dreary which is exactly why I am arming myself with comforting soup recipes!

What Is Stuffed Pepper Soup?

Stuffed pepper soup takes what you love about stuffed (for me it’s the filling), combines it with broth and turns it into a warm, cozy, and delicious soup!

How To Make Stuffed Pepper Soup

This recipe starts with the ground beef. I like to use lean ground beef (I prefer 90% lean) for most of my recipes, with the exception of hamburgers. Fattier portions of ground beef work well for burgers as the fat lends flavor and helps the burgers stay moist and juicy. But you don’t want those “juices” in your soup!

Ground the beef and season the beef with salt and a few cloves of minced garlic.

Add chopped bell peppers to the meat mix. I prefer the colored peppers to the green, so I used a blend of yellow and red peppers, but any kind of bell pepper would work! Cook these until they just begin to soften.

Crushed tomatoes, tomato sauce, and beef broth make up the bulk of your “soup”. I like to add a touch of balsamic vinegar to this soup, I think it deepens the flavor and adds a little sweetness to the mix.

Once this mixture is brought to a boil, add orzo. Orzo is a rice-shaped pasta, that I used in these Italian Stuffed Peppers. Orzo is thicker, filling and more flavorful than ordinary rice; it just adds another dimension to this soup.

Allow the pasta to cook until al dente!

Stuffed Pepper Soup Tips

-This recipe can easily be made in the slow cooker. To make this recipe in the slow cooker, brown your beef as per the directions. Place the cooked meat and veggies in the slow cooker and top with the liquid. Cover and cook the soup on low for 4 hours. Add the orzo during the last 30 minutes.

-This soup can be made with ground turkey, ground chicken, ground pork or Italian sausage (or a blend of ground meats).

-Chicken broth can replace the beef broth.

-Uncooked rice can be added in place of the orzo.

Can You Freeze Stuffed Pepper Soup?

You can and this soup will freeze nicely as long as you omit the starch (whether you use the orzo or uncooked rice). Make the soup as directed without the orzo. Allow the soup to cool and then place the soup in ziptop bags (making sure to remove all the air).

When ready to use, allow the soup to thaw in the fridge. Heat the soup in a large saucepan. Bring to a boil and add the orzo. Cook the orzo until al dente.

What Goes With Stuffed Pepper Soup

Serve this soup with a lemony kale salad or a spinach salad. Crusty bread or these Rosemary Parmesan Potato Rolls are also great accompaniments to this easy and delicious soup recipe!

I hope your family loves this soup as much as mine! It will definitely see you through the colder months (if they ever come around).

More Soup Recipes:

Vegetable Soup Recipe with Meatballs

Mexican Chicken Soup

Slow Cooker Beef and Barley Soup

Red Beans and Rice Soup

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Yield: 6

Stuffed Pepper Soup

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This hearty and filling stuffed pepper soup has everything you love about stuffed peppers but it is easier and quicker. Serve this soup on cold, chilly days to make yourself all warm and cozy!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 2 lbs ground beef
• 3 cloves minced garlic
• ¾ teaspoon salt
• 2 bell peppers, chopped
• 28 oz crushed tomatoes
• 28 oz tomato sauce
• 2 tablespoon balsamic vinegar
• 1 32 oz container beef broth
• 1 cup orzo

Instructions

1. Heat a large stockpot over medium heat. Add ground beef and cook until crumbled and browned. Add garlic and salt; stir.
2. Add peppers to the beef. Cook until peppers have begun to soften.
3. Stir in tomatoes, tomato sauce, vinegar, and broth. Bring to a boil.
4. Once the soup has come to a boil, reduce heat and add orzo.
5. Cook until orzo is al dente.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 569Total Fat 28gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 13gCholesterol 135mgSodium 1891mgCarbohydrates 32gFiber 6gSugar 13gProtein 49g

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