Italian Stuffed Pepper Soup

Saturday, August 1, 2020
A very old fashioned dish mom always made was her signature style Italian Stuffed Peppers and this is a deconstructed version of those made into an Italian Stuffed Pepper Soup.



Mom always added hard-boiled eggs to the mixture, and we all loved the addition.



I serve the eggs as a garnish for those not used to having them in their stuffing.



We also loved them with a side of my Grandmother's famous Tuscan Garlic Bread on the side.



Everyone has a different recipe for a family version of how they make this classic stuffed pepper casserole, the soup can be adapted to your taste.



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:


  1. 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.
  2. 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.
  3. 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. 
  4. Serve with: grated cheese, chopped hard-boiled eggs, fresh parsley. hot garlic bread.





this is long grain rice cooked in a pan







Kitchen Tips:


  • 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








Alternative Additions

  • 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:



Best Soup Recipe Roundup

25 Italian Best Recipes We Love

20 Beans Recipes We Love

15 One Pan Recipes

15 Easy Pasta Recipes







Pin for Later




this is a pin for later on how to make stuffed pepper soup







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!











Italian stuffed pepper soup, deconstructed stuffed pepper soup, stuffed peppers soup, comfort soup recipes, green pepper soup with beef,
soup recipes, bell pepper soup, stuffed pepper recipes, best soup recipes,
Italian, American
Yield: 12
Author: Claudia Lamascolo
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Italian Stuffed Pepper Soup

Italian 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:

  1. Cooking Method Instructions:
  2. Slow Cooker: Brown meat with garlic first on the stovetop, drain. 
  3. Stir in all ingredients except the rice.
  4. Set the slow cooker to high for 2 hours. 
  5. Around the last half hour cook the rice to package instructions on the stovetop and stir in the cooked rice.
  6. Instant Pot:  Pressure cooker mode.
  7.  Place on sear to brown meat first with garlic, drain. Stir in every except the rice. cook that separately.  
  8. Set to pressure cooker mode to cook for 14 minutes. Stir in cooked rice.
  9. 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. 
  10. Stir in all the ingredients except the rice. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes. 
  11. Add cooked rice to package instructions; simmer, uncovered, 8 to 10 minutes longer. 
  12. Stir in 1/2 cup Pecorino Romano cheese into the soup this is optional.
  13. Serve with: grated cheese, chopped hard-boiled eggs, fresh parsley. hot garlic bread.
Calories
337
Fat (grams)
14
Sat. Fat (grams)
5
Carbs (grams)
30
Protein (grams)
24
Sodium (milligrams)
1400
Created using The Recipes Generator















Pin for Later




this is a pin for later on how to make stuffed pepper soup






For More Delicious Recipes



Italian Sausage Soup


Vegetables Soup


Chicken Broth


Italian Minestrone







this is a bowl of stuffed pepper soup in a red crock with garlic bread

2 comments

  1. This looks really good Claudia and good use of our abundant fall pepper crop.

    ReplyDelete
  2. Such a great idea! I love stuffed peppers and am a soup person :-) A perfect treat for me.

    ReplyDelete

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