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This Stuffed Pepper Soup is perfect for a cold winter night; check out Low-Carb Stuffed Pepper Soup if you prefer a version of this tasty soup made with cauliflower rice!
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I have a notebook on my desk where I jot down recipes ideas that seemingly just pop into my head. And sometimes an idea pops into my head and when I check online I notice that other people have had the same idea. That’s what happened with this recipe; I had Stuffed Pepper Soup down in my notebook, and when I decided to make it I found out just how many other people have made a soup inspired by stuffed peppers!
That didn’t stop me from creating my version, which uses both hot turkey Italian sausage and lean ground beef, and has a “secret” ingredient to add flavor. Jake and I both loved the soup, and when I gave my sister Pam some to take to work for her lunch she texted me in the middle of the day to say she loved it too. If you like stuffed peppers at all, I promise you’re going to love this soup!
This recipe makes a huge pot of soup, but this freezes well (although you’ll probably want to add a little stock or water when you reheat it, because the rice absorbs the liquid.) And if you’d prefer Low-Carb Stuffed Pepper Soup just follow the link and make that version with cauliflower rice.
How to Make Stuffed Pepper Soup:
(Scroll down for complete recipe, including nutritional information.)
- I used my beloved rice cooker (affiliate link) to cook the rice, but you can cook using any method you prefer. (This is more rice than you need.)
- I’m sorry, but you’ll need to dirty two pans. I shouldn’t really apologize for it, because I think browning the onions, peppers, and mushrooms in advance is really important to add flavor to the soup.
- Saute onions in olive oil until they’re starting to brown, then add the Italian Herb Blend and cook 1-2 minutes longer. Transfer onions to large soup pot.
- Saute the peppers in the same pan, cooking them until they’re getting just a slight char on the edges. Transfer peppers to soup pot.
- Mushrooms are probably optional in this, but I thought they were good. Saute the mushrooms until they’re released their liquid and are starting to brown, then transfer to the soup pot.
- I had a package of turkey Italian sausage with five links, and I was using two links for another recipe, so I just used the other three to test the recipe. I’d use the whole package for a meatier soup next time.
- Brown the ground beef and sausage together, cooking until it’s starting to get nicely browned.
- Then add the browned meat to the soup pot along with the crushed tomatoes, beef broth, water, Worcestershire sauce, and ketchup (the secret ingredient) and simmer about 30 minutes. (I used an 8 quart soup pot to make this, but as you can see, it could have been a little smaller.)
- After the soup has cooked at least 30 minutes, add the rice (and a little more water if you think it’s needed) and let the soup simmer 15 minutes more.
- Season to taste with salt and fresh ground black pepper and serve soup hot, with freshly-grated Parmesan cheese to add at the table.
More Tasty Recipes for Soup:
Slow Cooker or Pressure Cooker Soup Recipes Index ~ Slow Cooker or Pressure Cooker
Low-Carb Turkey Soup with Zucchini Noodles ~ Kalyn’s Kitchen
Italian Sausage and Vegetable Soup ~ Barefeet in the Kitchen
Instant Pot Low-Carb Ham and Cabbage Soup ~ Kalyn’s Kitchen
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Ingredients
- 2 cups cooked rice (see notes)
- 4 tsp. olive oil, divided
- 1 onion, chopped fairly small
- 1 T Italian Herb Blend
- 2 green bell peppers, stems and seeds removed and chopped into pieces about 5/8 inch across
- 8 oz. brown Cremini mushrooms, washed if needed and then cut in half or fourths (see notes)
- one 19.5 oz. package hot turkey Italian sausage
- 1 lb. lean ground beef
- 2 15 oz. cans crushed tomatoes + 2 cans water
- 3 14 oz cans beef broth (see notes)
- 1 T Worcestershire sauce
- 1/2 cup ketchup (see notes)
- salt and fresh-ground black pepper to taste
- freshly-grated Parmesan cheese for serving (optional but good)
Instructions
- Cook long-grain white rice (I used Uncle Ben’s Converted Rice) according to package instructions to make 2 cups cooked rice. (I used my beloved rice cooker – affiliate link.)
- Heat 2 tsp. oil in a large frying pan, add chopped onion and saute over medium high heat until the onion is barely browned on the edges.
- Add Italian Herb Seasoning (affiliate link), and cook 1-2 minutes more.
- Add onion to soup pot. (I used an 8 quart soup pot for this, but it could have been a little smaller.)
- In the same frying pan, add the chopped green pepper and saute until the edges have a slight char.
- Add peppers to soup pot.
- Then add the mushrooms to the same pan and cook until mushrooms release their liquid and are slightly browned.
- Add mushrooms to soup pot.
- Add the other 2 tsp. olive oil to the pan along with the ground beef and the sausage which you’ve squeezed out of the casing.
- Cook the meat until it’s nicely browned, turning several times and breaking apart with the back of the turner.
- Add browned meat to the soup pot along with the crushed tomatoes, 2 cans water, 3 cans beef broth, Worcestershire sauce, and ketchup (I use Heinz reduced-sugar ketchup).
- Bring soup to a low simmer, then cook on low about 30 minutes.
- Add the rice and cook 15 minutes more, adding a little more water if you think it’s needed.
- Season to taste with salt and fresh-ground black pepper and serve hot, with freshly grated Parmesan cheese to add at the table if desired.
Notes
I used Uncle Ben’s Converted Rice, which is a low-glycemic variety of white rice. Mushrooms are optional in this soup, but good. Use about 5 cups homemade beef stock if you have some. I used Heinz Low-Sugar Ketchup (affiliate link).
This soup will keep for quite a few days in the fridge and also freezes well. The rice will absorb some of the liquid in the soup when it’s stored, so you’ll need to add a little water or beef stock when you reheat. For best flavor, reheat in a small pan on the stove.
Recipe created by Kalyn, possibly inspired by many other versions of Stuffed Pepper Soup found online.
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 427Total Fat: 18gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 118mgSodium: 1530mgCarbohydrates: 28gFiber: 3gSugar: 10gProtein: 39g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Using the rice makes this Stuffed Pepper Soup Phase 2 or 3 for the South Beach Diet, and if you’re making it for South Beach I would recommend using low-glycemic Uncle Ben’s Converted Rice or brown rice. If you want lower carbs, I have a good recipe for Low-Carb Stuffed Pepper Soup.
Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
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