5 from 15 votes
A mug of stuffed pepper soup on a plate with two spoons
Stuffed Pepper Soup
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

A hearty soup for this fall and winter's soup menu, this Stuffed Pepper Soup is a spin on the classic dish.

Servings: 8 servings
Calories: 322.75 kcal
Author: MaryAnn Dwyer
Ingredients
  • 1 1/2 lb. ground beef or meatloaf mix
  • 1 1/2 cups yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1 large red bell pepper, chopped
  • 1 large green bell pepper, chopped
  • 1 28-oz. can Tuttorosso Italian Inspirations Crushed Tomatoes in Puree with sweet basil
  • 1 14.5-oz. can Tuttorosso Italian Inspirations Southern Vineyard Petite Diced with white wine, olive oil and onion, undrained
  • 4 cups low sodium beef broth
  • 2 Tbsp. light brown sugar, firmly packed
  • 3/4 cup long grain rice, uncooked
  • fresh parsley, for sprinkling, if desired
Instructions
  1. In a large Dutch oven, cook hamburger or meatloaf mix over medium-high heat, breaking up as the meat cooks, until no longer pink. Drain fat from the pot and return to stove.

  2. Add onions, garlic, salt and pepper and cook for 5-7 minutes, until softened, Add the peppers, both tomatoes, beef broth, brown sugar and rice. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered for 25 minutes.

  3. Add salt and pepper to taste. Spoon into bowls, topping with freshly chopped parsley, if desired.

Nutrition Facts
Stuffed Pepper Soup
Amount Per Serving
Calories 322.75 Calories from Fat 155
% Daily Value*
Fat 17.26g27%
Saturated Fat 6.59g41%
Cholesterol 60.38mg20%
Sodium 572.55mg25%
Potassium 617.02mg18%
Carbohydrates 22.27g7%
Fiber 1.54g6%
Sugar 5.58g6%
Protein 18.64g37%
Vitamin A 717.71IU14%
Vitamin C 45.23mg55%
Calcium 35.08mg4%
Iron 2.01mg11%
* Percent Daily Values are based on a 2000 calorie diet.