stuffed pepper soup spoon
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Stuffed Pepper Soup

All of the flavor of stuffed peppers in a hearty soup that can be made in the slow cooker or on top of the stove. Ro*Tel tomatoes add a little kick.
Course Soup
Cuisine American - Vintage
Keyword comfort food, garlicky, hearty
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6
Calories 477kcal
Author Marye Audet


  • 2 cups beef stock
  • 1 cup uncooked long grain white rice
  • 1 pound ground beef
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil , divided use
  • Salt and pepper to taste
  • 1 cup of chopped onion
  • 1 chopped green Bell pepper
  • 1 chopped red bell pepper
  • 2 cloves garlic , minced
  • 1 (14.5 oz) can petite diced tomatoes
  • 1 (14.5 oz) can Ro*Tel tomatoes with chiles
  • 1 (15 oz) can tomato sauce
  • 3 cups chicken stock
  • 2 tablespoons brown sugar , optional
  • Salt and pepper to taste


  • Add the beef stock to a saucepan and bring to a boil.
  • Add the rice, turn the heat to low, and cover.
  • Cook for 20 minutes or until rice is done.
  • Meanwhile, add a tablespoon of the olive oil to a large saute pan.
  • Heat it up then add the ground beef and garlic powder, plus a little salt to season the beef.
  • Cook until done.
  • Remove the cooked beef from the pan and add the remaining olive oil.
  • Heat the oil until it shimmers then add the onion, green bell pepper, red bell pepper, and garlic.
  • Saute until soft.
  • Add the ground beef, the pepper mixture, the tomatoes, Ro*Tel, tomato sauce, chicken stock, and brown sugar to a large saucepan.
  • Simmer for 20 minutes.
  • Add the cooked rice and simmer 10 minutes more.

Slow Cooker

  • Cook the ground beef.
  • Add the beef and remaining ingredients to the slow cooker.
  • Cook on low for 8 hours.


Calories: 477kcal | Carbohydrates: 47g | Protein: 22g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 57mg | Sodium: 766mg | Potassium: 1126mg | Fiber: 4g | Sugar: 15g | Vitamin A: 2180IU | Vitamin C: 72.1mg | Calcium: 75mg | Iron: 3.8mg