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A mug of stuffed pepper soup on a plate with two spoons
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5 from 15 votes

Stuffed Pepper Soup

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

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 8 servings
Calories: 322.75kcal
Author: MaryAnn Dwyer


  • 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


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


Calories: 322.75kcal | Carbohydrates: 22.27g | Protein: 18.64g | Fat: 17.26g | Saturated Fat: 6.59g | Cholesterol: 60.38mg | Sodium: 572.55mg | Potassium: 617.02mg | Fiber: 1.54g | Sugar: 5.58g | Vitamin A: 717.71IU | Vitamin C: 45.23mg | Calcium: 35.08mg | Iron: 2.01mg