stuffed peppers tomato soup recipe

Written ByJenny Smyth Posted on
stuffed peppers tomato soup recipe
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The Best stuffed peppers tomato soup recipe

I’m so excited to share with you one of my family’s favorite recipes – Stuffed Peppers Tomato Soup. This hearty and comforting soup is a staple in our household, especially during the colder months.

It’s a recipe that originated from my grandmother, who used to make it for our family gatherings and special occasions. The moment I took my first sip of this soup, I knew it was something special.

The combination of flavors, textures, and aromas is truly magical. My kids love helping me in the kitchen, and this recipe is always a hit with them.

We make it at least once a week, and I’m sure you’ll love it just as much as we do. The best part about this recipe is that it’s incredibly easy to make and requires minimal ingredients.

Just chop up some onions, bell peppers, garlic, and tomatoes, sauté them in olive oil, add some broth and seasonings, and let the slow cooker do its magic. As the soup simmers away, the flavors meld together perfectly, creating a rich and savory broth that’s simply divine.

My family loves when I serve this soup with some crusty bread or over rice – it’s the perfect comfort food for any occasion.

Stuffed Peppers Tomato Soup

Stuffed Peppers Tomato Soup

4.8 from 1376 votes

A hearty soup that captures the flavors of classic stuffed peppers. Bell peppers are stuffed with a savory rice and beef mixture, then simmered in a rich tomato broth.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Stuffed Peppers

4 large bell peppers (any color), tops cut off and seeds removed
1 lb ground beef
1 cup cooked white rice
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil

For the Tomato Soup

1 can (28 oz) crushed tomatoes
4 cups beef broth
1 tbsp tomato paste
1 tsp dried basil
1 tsp sugar
1 bay leaf
Salt and pepper to taste
Fresh parsley for garnish (optional)

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat.
2Add the chopped onion and cook until softened, about 3 to 4 minutes.
3Stir in the minced garlic and cook for 1 minute until fragrant.
4Add the ground beef to the pot and cook, breaking it apart with a wooden spoon, until browned, about 5 to 7 minutes.
5Drain any excess fat if needed.
6Stir in the cooked rice, oregano, salt, and pepper.
7Remove the mixture from the pot and set aside to cool slightly.
8In the same pot, combine the crushed tomatoes, beef broth, tomato paste, dried basil, sugar, and bay leaf.
9Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer for 10 minutes.
10Season with salt and pepper to taste.
11While the soup simmers, stuff each bell pepper with the beef and rice mixture, packing it gently.
12Place the stuffed peppers upright in the pot with the soup, ensuring they are partially submerged.
13Cover the pot and let it cook over low heat for 20 to 25 minutes, until the peppers are tender and the filling is heated through.
14Carefully remove the bay leaf from the soup.
15Ladle the soup into bowls, placing one stuffed pepper in each bowl.
16Garnish with fresh parsley if desired and serve hot.

🔧Equipment

Large pot or Dutch oven
Mixing bowl
Knife
Cutting board
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 70mg🧂Sodium: 1100mg🌾Total Carbs: 35g🥦Dietary Fiber: 6g🍬Sugars: 12g🥩Protein: 28g

📝Notes

For a lighter version, use ground turkey or chicken instead of beef. You can also add a pinch of red pepper flakes for a spicy kick.

Watch Video Of How Stuffed Peppers Tomato Soup Works

This Stuffed Peppers Tomato Soup recipe has been a staple in our household for years – and I’m confident it’ll become one in yours too!

It’s perfect for chilly fall evenings when you need something hearty and comforting.

One of my favorite things about this soup is how versatile it is – serve it as a main course with some crusty bread or over rice; use it as a base for other soups; or even as a dip for veggies.

❓ Frequently Asked Questions About Stuffed Peppers Tomato Soup

Q1: What type of peppers are best for this recipe?

A1: For this recipe, you can use any color bell peppers you like – green, red, yellow, or even orange. However, if you want to get creative with your soup colors, use a mix of different colored peppers.

Q2: Can I use fresh or frozen tomatoes for this recipe?

A2: While fresh tomatoes are ideal for this recipe, you can also use canned or frozen tomatoes if that’s what you have on hand. Just make sure to thaw them first before adding them to the pot.

Q3: Can I substitute chicken or beef broth for vegetable broth?

A3: Yes, you can use either chicken or beef broth as a substitute for vegetable broth if you prefer a heartier flavor. However, keep in mind that these broths will change the flavor profile of your soup slightly.

Q4: Can I make this recipe in advance?

A4: This soup is perfect for making ahead of time – simply prepare all the ingredients up to the point where you’d normally add the broth and seasonings. Store it in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

Q5: How do I store leftover soup?

A5: To store leftover soup safely, let it cool completely before transferring it to an airtight container or freezer-safe bag. Store it in the fridge for up to 3 days or freeze it for up to 2 months.

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