Stuffed Pepper Soup
Stuffed Pepper soup was not something I had ever even heard of until I was in my late teens and got a waitressing job at a restaurant called Oogie’s! It was a small chain at the time and I have no idea if there are any left, but I fell in love with this soup. I have always loved trying to replicate dishes that I discover at restaurants. This one is very similar, but I honestly like my version better!
It is absolutely bursting with flavor, it is packed with veggies and can be prepared rather quickly.
And check out these other great soup recipes while you are here!
Cheesy Smoked Sausage and Potato Soup
Tuscan Ravioli Soup with Italian Sausage
Marry Me Chicken and Gnocchi Soup
Minestrone Soup with Italian Sausage
Minestrone Soup with Italian Sausage
Cauliflower Rice?
The biggest question I get about this recipe is whether or not cauliflower rice has to be used. The answer is no, absolutely not! In fact, when I first started making it, I would use regular rice. Then about 3 or 4 years ago, cauliflower rice became a rising star in the food world. It was at a time when I was trying to lose a little weight, so I went ahead and tried it.
To my surprise, I liked it better! It doesn’t absorb all of the liquid from the soup like regular rice does, so it allows the flavors to really shine through. But if you would prefer to use regular rice, I will include directions in the recipe on how to do so.
How to Make Stuffed Bell Pepper Soup
Here are the ingredients needed. Pay no attention to the bay leaves. They aren’t used. I had a moment while gathering the seasonings!
You will start by browning 1 lb each of Italian Sausage and ground beef. To that you will add 1 large diced yellow onion, 5-6 chopped green bell peppers, and 7-8 minced garlic cloves.
You will season it really well and the exact measurements will be in the recipe below. Your house is going to smell so good!!!!!
Once the meat is fully cooked, stir in the tomato paste and cook it for a few minutes. Then add in the crushed tomatoes and fire roasted diced tomatoes.
Okay. I love Better Than Bouillon products and they are not paying me to say that. They have lots of new flavors and this one was perfect for this recipe. So I added 1 tsp of this with 2 cups of water. You can, however, substitute this with beef or chicken bouillon.
The last thing you will do is add in the cooked and drained cauliflower rice. Once you have that stirred up, put the lid on and simmer on low for at least 45 minutes to an hour, but the longer the better!
I like to add some fresh shaved parmesan on top of mine. My husband eats mozzarella and crackers on his. Any way you like it, it is so incredibly delicious! I hope you enjoy!
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Stuffed Pepper Soup
Ingredients
- 1 lb Italian Sausage ground turkey or chicken works great too!
- 1 lb Ground Beef
- 1 Yellow Onion, Diced
- 5-6 Green Bell Peppers, chopped into bite sized pieces
- 6-7 Garlic Cloves, minced
- 2 tbsp Tomato Paste
- 28 oz Can of Crushed Tomatoes
- (2) 14.5 oz Cans of Fire Roasted Diced Tomatoes
- 1 tsp Sauteed Onion Flavored Better than Bouillon or beef or chicken bouillon
- 2 Cup Water if you don't use the bouillon, use 2 cups of water
- (2) 10.5 oz Packages of Frozen Riced Cauliflower cooked and drained
Seasonings
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tbsp Dried Oregano
- 1 tbsp Dried Basil
- 1 tbsp White Sugar
- 1 tbsp Slap Ya Mama or any other cajun seasoning optional for a little spice
- Salt and Pepper to taste
Instructions
- In a large pot or dutch oven, brown the meat with the onions, peppers and garlic over medium heat. Drain the excess grease and stir in the tomato paste and cook for 3 minutes.Stir in the seasonings listed above.
- Add the canned tomatoes, the bouillon, the water and the cauliflower rice. Mix well and simmer on low for 45 minutes to 1 hour. The longer the better!
Please, you didn’t say how much regular rice to use or cooked or uncooked. Would like to know.
I am so sorry Maggie! I updated the recipe. Thank you for pointing that out. You will use 1.5 cups of uncooked rice and follow the directions as written. Hope this helps! Thanks
Onion Bouillon?? It’s idea for substitute?
Hi Lennette! You could substitute it with pretty much any kind of broth! Just one cup is all you need. Let me know what you think if you make it! Hope you enjoy!
Just made your stuffed pepper soup. Followed recipe exactly and it is excellent!! Thank you very much. I’m anxious to try rice cauliflower in other recipes like wedding soup.
Thanks so much Johnny! It is one of my all time favorite soups and I am glad I discovered the cauliflower rice too. It is not only healthier but so tasty in so many recipes! Thank you for your review!
The the quick and simple menus, love them
Thank you so much Barbara!
This was excellent! Thank you for sharing it. Only change was I used chicken broth in place of water. ❤️
Thank you Linda! I am so glad you liked it! 🙂
I noticed you didn’t say to drain off the ground beef/Italian sausage/vegetable mix once complete. My instincts tell me to, but I figured I’d ask. Here goes…do you drain the meat once done? That was tough! Thanks
Sorry for the late reply, we have been on vacation and I am trying to catch up! I did not drain the grease but it is completely personal preference! For most recipes I do, but I feel like for soup, it just gives it so much more flavor!
Once I saw this recipe I knew I had to make it. Very yummy and satisfying on a cold winter day. Followed the recipe except for using Better than Bouillon beef flavor (since couldn’t find onion flavor at any local store). Thought soup needed some salt and added Lawrys seasoning salt and garlic salt after tasting.
I found you on tik tok and I’m so glad I did. I’ve made the stuffed pepper soup, the egg roll in a bowl and the longhorn steakhouse chicken. So so good. I’ve made all of them multiple times and have even gotten friends to try and love the recipes as well. Thanks!
That is so sweet, Angela! Thank you so very much!
We have made twice now and this this is a great dish as is. So much room to substitute if have too. We enjoy the 2 bags of frozen cauliflower rice but if u like it soupier could do one as well. Luv the spice amount too, a bit of a kick but all ages seem to manage and enjoy:)
Thank you Marty! I am so happy to hear that you love the recipe! Thank you for leaving a review!
This soup is delicious! I did make a few minor modifications to suit our preferences.
Modifications:
1. Didn’t need the water because the veggies generated enough liquid
2. Didn’t need to drain it because I used Italian ground turkey and low-fat ground beef
3. I used roasted veggie Better Than Bouillon because that’s what I had on hand.
4. Subbed red for the green peppers (we prefer red, orange, and yellow over green)
5. Used 1/2 Tbsp sugar
I will make it this same way again. My husband and I both agree it’s delicious without cheese, but I bought the shaved parm and that’s good with it too. I can’t wait to freeze a bunch in my Souper Cubes! Thanks for the fantastic recipe.
Really enjoyed this. I cheated and used a frozen bag of chopped bell peppers and onions, so even easier to put together.
I made this tonight with a few alterations based on spices I had available (no basil so I used Italian seasoning, for example) and I used red bell peppers, but nothing that would change the overall flavor. I halved the recipe because it’s just me in the house.
Thank you for this super flavorful recipe. It was the first time I used cauliflower rice but it won’t be the last. It is on my regular soup rotation!
Thank you Cathy! And I am so glad you gave the cauliflower rice a try! And really glad you liked it. thank you for the review!
I was just curious on the nutritional values?
I am sorry, but I do not have that information.