Name: Italian Stuffed Pepper Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian, American
Ingredients: 2 pounds ground beef; 4 minced garlic cloves; 3 cups of broth vegetable, chicken or beef broth; 1 can (15 ounces) tomato sauce; 2 pounds of fresh whole plum tomatoes, skins removed (or use 1 - 28 ounce can whole tomatoes or diced, undrained when not in season); 2 cups fresh chopped green peppers; salt and pepper to taste; a handful of freshly chopped basil and parsley or 1 teaspoon dried basil, parsley ( always use fresh when in season); 2 cups cooked long-grain rice cooked to package instructions; Option: 1/2 cup grated Pecorino Romano cheese at the end stir in the pot when the soup is completed cooking; Garnishes: grated Pecorino Romano cheese (this can add to the soup or on top as a garnish), red pepper flakes, cracked fresh black pepper, fresh chopped parsley, chopped hard-boiled eggs, and Tuscan Garlic Bread

If you love Italian Stuffed Peppers then this style deconstructed version Stuffed Pepper Soup will be your new easiest way to get big bold flavors without all the fuss.

Mom made an Italian similar verson with the addition of hard-boiled eggs to the mixture, and it was a hearty bowl of yumminess.

I still serve ours with boiled egg but just on the side as a garnish, it's still my favorite way to eat this soup.

We also loved them with a side of my Grandmother's famous Tuscan Garlic Bread or added some homemade crunchy croutons for garnishing this soup.

This soup is pure comfort and has the big bold taste of stuffed baked peppers just without in half the time it will take and super easy to fix.

Some like it spicy so by all means add some heat like freshly cracked black pepper and red pepper flakes to the pot!

The soup is bursting with that old fashioned stuffed pepper flavor and certainly, one of the most comforting soups I have ever made besides Grandma's Old Fashioned Chicken Soup, of course.

I will give you tips, suggestions, and a great way to make a deliciously satisfying meal that taste exactly like the stuffing in the pepper you love just without the bread crumbs, that's what the garlic bread is for.

If you love that bread stuffing, just dunk your garlic bread into this delicious pepper and beef-flavored sauce.

For the absolute best tasting soup please read the kitchen tips first before starting.

Just scroll down to my printable recipe card for this easy soup recipe.

this is a homemade soup called stuffed pepper soup. It is served in a red crock dish with garlic bread in a wicker basket

How To Make The Best Stuffed Pepper Soup

This is an easy soup but for the best results, always always use the freshest ingredients possible.

Don't use frozen peppers and when in season use fresh tomatoes, those are my two biggest tips right from the start!

I try to use all fresh seasonings when possible especially during the summer months when you're looking for a delicious light meal.

There are several alternative additions you can use for low fat and low carb soup you will find below in the alternative section.

Stuffed pepper soup is super easy to make fantastic in flavors and takes very little time plus you will have several cooking options available.

The soup is done in no time at all either on the stovetop, slow cooker, or instant pot.

this is stuffed pepper soup with hard boiled eggs on the side garlic bread and grated cheese in a shaker. The soup is in a red crock

Ingredients You Will Need:

scroll down to the printable recipe card for exact measurements

ground beef
minced garlic cloves
broth vegetable, chicken or beef broth
tomato sauce
fresh whole tomatoes diced (if using canned undrained)
fresh chopped green peppers
salt and pepper to taste
dried basil, parsley, and oregano ( always use fresh when in season)
cooked long-grain rice cooked to package instructions
Garnishes: grated Pecorino Romano cheese (this can add to the soup or on top as a garnish), red pepper flakes, cracked fresh black pepper, fresh chopped parsley, chopped hard-boiled eggs, and Tuscan Garlic Bread

this is stuffed pepper soup in a 4 quart soup pan

Cooking methods:

Slow Cooker: Brown meat with garlic first, drain. Stir in every but the rice.Set to high for 2 hours. Around the last half hour of cooking add cooked rice.
Instant Pot: Brown meat first with garlic, drain. Stir in every but the rice.Set to pressure cooker mode for 14 minutes. Stir in cooked rice.
For Stovetop: In a saucepan around 4 quarts, start off on medium heat, saute the beef with garlic until browned. Stir in everything but the rice. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes. Add cooked rice; simmer, uncovered, 10 minutes longer. Stir in 1/2 cup Pecorino Romano cheese into the soup this is optional.
Serve with: grated cheese, chopped hard-boiled eggs, fresh parsley. hot garlic bread.

Kitchen Tips for Making Stuffed Pepper Soup:

I prefer whole tomatoes chopped seasoned with basil garlic and oregano
Long grain rice works the best
Choose a good brand canned tomato sauce like San Marzano for best results
Always brown the meat first
We love grated cheese in our stuffed peppers so at the end when the soup is completed I stir in 1/2 cup Pecorino Romano cheese in it
Mom always stuffed her peppers with hard-boiled eggs in the mixture of meat, this is an optional topping which our family loves
For low carb, use cauliflower rice instead of long-grain rice cooked separately
Never add rice directly
If you decided to freeze this soup, never add the rice in, always cook it when ready to serve
If soup gets too thick add more tomato sauce or broth try to not use water for the best results
This soup tastes great with garlic bread or garlic croutons on top

these are the ingredients used to make a stuffed pepper soup, peppers, ground beef, garlic and rice

Substitions and Additions for Stuffed Pepper Soup

Add chicken or ground turkey for substituting beef
Add one diced onion
Use multicolored peppers for a pretty effect
Use all fresh plum tomatoes instead of canned
Add shredded cabbage or cauliflower for low carb soup
Any kinds of beans can be added for a heartier soup
Toast 1 cup of Italian Style Bread Crumbs with 2 tablespoons butter until golden brown in a frying pan for a crunchy topping or just use, smashed garlic-flavored croutons

these are whole tomatoes diced and chopped green bell pepper to make a stuffed pepper soup

More Family Recipes:

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25 Italian Best Recipes We Love

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15 One Pan Recipes

15 Easy Pasta Recipes

Pin for Later

Comfort Soups

As I mentioned before if you love stuffed peppers you will absolutely love making this easy stuffed pepper soup especially if the filling is your favorite part!

This soup is so comforting, great all year round, and not just a wintertime soup, it's an anytime soup!

One other way we love serving this besides having the hard-boiled eggs crumbled on top is by adding a little heat on top with red pepper flakes, more grated cheese or shredded mozzarella.

It sure is a delightful addition to the soup but again, serve it exactly how you grew up eating these peppers, it's the best flavors!

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Italian, American

Yield: 12

Author: Claudia Lamascolo

Stuffed Pepper Soup

Prep time: 10 MCook time: 35 MTotal time: 45 M

Italian Stuffed Pepper soup is a deconstructed version of the classic dish mom always made stuffing a whole pepper. This soup is bursting with meats, peppers, tomatoes, and Italian seasonings. A comfort soup to be enjoyed all year long,

Ingredients:

2 pounds ground beef
4 minced garlic cloves
3 cups of broth vegetable, chicken or beef broth
1 can (15 ounces) tomato sauce
2 pounds of fresh whole plum tomatoes, skins removed (or use 1 - 28 ounce can whole tomatoes or diced, undrained when not in season)
2 cups fresh chopped green peppers
salt and pepper to taste
a handful of freshly chopped basil and parsley or 1 teaspoon dried basil, parsley ( always use fresh when in season)
2 cups cooked long-grain rice cooked to package instructions
Option: 1/2 cup grated Pecorino Romano cheese at the end stir in the pot when the soup is completed cooking
Garnishes: grated Pecorino Romano cheese (this can add to the soup or on top as a garnish), red pepper flakes, cracked fresh black pepper, fresh chopped parsley, chopped hard-boiled eggs, and Tuscan Garlic Bread

Instructions:

Cooking Method Instructions:
Slow Cooker: Brown meat with garlic first on the stovetop, drain.
Stir in all ingredients except the rice.
Set the slow cooker to high for 2 hours.
Around the last half hour cook the rice to package instructions on the stovetop and stir in the cooked rice.
Instant Pot: Pressure cooker mode.
Place on sear to brown meat first with garlic, drain. Stir in every except the rice. cook that separately.
Set to pressure cooker mode to cook for 14 minutes. Stir in cooked rice.
For Stovetop: In a saucepan around 4 quarts, brown the beef on medium heat, saute the beef adding the garlic halfway through browning the meat, saute until all the pink is gone.
Stir in all the ingredients except the rice. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes.
Add cooked rice to package instructions; simmer, uncovered, 8 to 10 minutes longer.
Stir in 1/2 cup Pecorino Romano cheese into the soup this is optional.
Serve with: grated cheese, chopped hard-boiled eggs, fresh parsley. hot garlic bread.