Tag: crushed tomatoes

Stuffed Pepper Flavor With No Stuffing Required
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This slow cooker stuffed pepper soup is hearty and full of classic flavor, with all the cozy stuffed-pepper taste and none of the stuffing. Brown the meat, then let the slow cooker do the work.
Flavor: Bold, savory, and slightly sweet, with tender peppers, seasoned meat, and a tomato-rich base.

Why Make It: It delivers the same cozy satisfaction as classic stuffed peppers, but with quicker prep and fewer dishes since the slow cooker does all the work.

Recommended Tools: You’ll need a skillet, a 6-quart slow cooker, and a ladle to get this soup on the table.

Serving Suggestions: Top each bowl with a scoop of rice (kept separate) and finish it with a little cheese or fresh parsley.
Must Have for Stuffed Pepper Soup
- Sausage: Italian sausage brings plenty of built-in seasoning. If using lean ground beef, add one extra clove of garlic and a little more Italian seasoning as noted in the recipe.
- Peppers: Red, yellow, and orange peppers are sweeter, while green peppers are more savory, so I like to use a mix of all of them for the best flavor.
- Tomatoes: Petite diced tomatoes keep the soup spoon-friendly and should not be drained, while crushed tomatoes create a thicker, “stuffed pepper”–style broth.
- Seasoning: Italian seasoning, Worcestershire sauce, and a touch of black pepper create that classic stuffed-pepper flavor with a savory, slightly tangy depth.
Favorite Variations
- For a lighter version, swap in ground turkey and use chicken broth.
- Add a kick with red pepper flakes, or keep it mild with just sweet peppers.
- Top with your favorite toppings like shredded mozzarella cheese, parmesan, chopped parsley, or a dollop of sour cream.
- Replace the white rice with brown rice or cauliflower rice.
How to Make Stuffed Pepper Soup in the Slow Cooker
1. Brown the sausage with garlic and onions.
2. Transfer it to the slow cooker, along with the remaining ingredients.
3. Cook (full recipe below) and top with cooked rice when serving.
Brown and drain the meat well so the broth stays rich, not greasy.

Cut peppers evenly, so they soften at the same rate. A veggie chopper makes quick work of this.

For firmer peppers, stir them in for the last 60 to 90 minutes on LOW.
Make It Ahead and Store It

Keep leftovers in an airtight container in the refrigerator for 4 days. Store rice separately. It will keep in the freezer for 3 months.

To reheat, thaw in the fridge overnight, then warm on the stovetop or microwave. Add broth as needed to thin the soup.

Cozy, Comfort Soup Night

Did you enjoy this Slow Cooker Stuffed Pepper Soup Recipe? Leave a comment and rating below.
Prep Time 10 minutes

Cook Time 3 hours

Total Time 3 hours 10 minutes

In a large skillet over medium-high heat, cook the sausage with the onion and garlic until no pink remains. Drain fat.

Transfer the meat mixture to a 6-quart slow cooker. Add the beef broth, diced tomatoes, crushed tomatoes, bell peppers, Worcestershire sauce, Italian seasoning, and black pepper. Stir to combine.

Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, or until the peppers are tender. Taste and season with additional salt if needed.

Ladle the soup into bowls and top each with a scoop of cooked rice.

If using ground beef in place of sausage, add 1 extra garlic clove and ½ teaspoon extra Italian seasoning.

For leftovers, store the rice separately and add it to each serving. Rice will continue to absorb liquid if left in the soup. If needed, thin the soup with a little extra broth when reheating.

Makes about 6 cups of soup, not including the rice.

Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 3 months.

Calories: 366 | Carbohydrates: 22g | Protein: 14g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 57mg | Sodium: 1040mg | Potassium: 461mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1873IU | Vitamin C: 80mg | Calcium: 45mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Slow Cooker, Soup

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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February 20, 2026
Make-Ahead Meatballs for Subs, Pasta, and More
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These crockpot meatballs simmer in a rich tomato sauce, turning simple ingredients into a tender, flavor-packed comfort meal with almost no effort.
Flavor: Tender and juicy with classic Italian flavors, simmered in a rich, garlicky tomato sauce that’s both savory and comforting.

Recommended Tools: A small cookie scoop keeps the meatballs the same size so they cook evenly.

Serving Suggestions: Serve over spaghetti, polenta, or tucked into toasted meatball subs. They’re even better with homemade garlic bread and a classic Caesar salad to round out the meal.
Best Ingredients for Meatballs
- Ground Beef: Using lean ground beef keeps the sauce from getting greasy. For a heartier meatball, use a beef-and-pork blend. For a bolder flavor, swap half of the ground beef for Italian sausage. If replacing with ground turkey or chicken, add a tablespoon of milk to keep them tender.
- Bread Crumbs: Fine breadcrumbs work best for binding the meatballs. Gluten-free crumbs or crushed crackers can be used as an easy swap.
- Sauce: Use a marinara or pasta sauce you already love since it drives the final flavor, or choose one with garlic and basil for a classic Italian taste.
- Seasonings: Adding Italian seasoning to the slow cooker brings all the flavors together beautifully.
- Variations: Stir in a spoonful of tomato paste near the end for a thicker sauce, or add a Parmesan rind while it simmers for extra savory richness, removing it before serving.
How to Cook Meatballs in the Crockpot
1. Combine meatball ingredients and roll into balls (full recipe below).
2. Place in the Crockpot and top with sauce.
3. Cook the meatballs until they reach 160°F, and the sauce is bubbling.
Mix gently and stop as soon as everything is combined to keep the meatballs tender.

Keep the lid closed as much as possible to maintain consistent cooking time.

An instant-read thermometer takes the guesswork out of making sure the meatballs are fully cooked.

To make ahead, form and freeze meatballs on a tray until firm, then store them in a freezer-safe bag so they don’t stick together. Cook from frozen, adding extra time as needed.
Storing and Reheating Tips

Store cooled meatballs in an airtight container and refrigerate up to 4 days. Or freeze in meal-sized portions in freezer bags or containers for up to 3 months for best quality.

Reheat on the stovetop over medium-low or in the microwave in short bursts, stirring the sauce in between. Or reheat in a slow cooker on low, stirring occasionally, until hot throughout. Add a splash of water if the sauce has thickened.

Can I put raw meatballs directly into the slow cooker?

Yes, you can! They will fully cook in the sauce. Cook until the meatballs reach 160°F in the center.

Can I use precooked frozen meatballs?

Yes. Precooked, frozen meatballs will need extra time to ensure they are heated through before serving. Precooked, thawed meatballs will need less time since they only need to warm up. However, it is not recommended to put frozen raw meatballs in the slow cooker. You will want to thaw before adding them.

Can I cook these meatballs on low in the slow cooker?

Yes, cook on low for 6 to 7 hours or high for 3 to 4 hours. Keep the lid on as much as possible, and cook until the meatballs reach 160°F.

More Meatball Favorites

Did you enjoy this Crockpot Meatballs Recipe? Leave a comment and rating below.
Prep Time 10 minutes

Cook Time 3 hours

Total Time 3 hours 10 minutes

Spray slow cooker with cooking spray.

Combine all meatball ingredients in a bowl. Using a tablespoon, form 24 meatballs. Place uncooked meatballs in the bottom of the slow cooker.

Combine all sauce ingredients in a large bowl. Pour over meatballs and cook on high for 3-4 hours.

Serve over pasta.

Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.

Serving: 3meatballs | Calories: 280 | Carbohydrates: 16g | Protein: 21g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 703mg | Potassium: 901mg | Fiber: 3g | Sugar: 8g | Vitamin A: 815IU | Vitamin C: 23mg | Calcium: 133mg | Iron: 4.9mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course, Slow Cooker

Cuisine American, Italian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Recipe adapted from The ShortCut Kitchen.
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Holly Nilsson

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January 13, 2026
Chicken Tortilla Soup
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This chicken tortilla soup recipe is easy to make with just one pot!

Tender chicken breasts are simmered in seasoned broth with beans and veggies and then topped with fried tortilla strips and avocado slices for an easy anytime meal.
It’s quick to prep in just one pot.

No need for cooked chicken, it simmers in the broth making it easy and flavorful!

It’s packed with veggies and beans (add extra if you’d like) for a hearty soup packed with goodness.

Everyone loves the flavor and it reheats and freezes well.
What You’ll Need To Make Chicken Tortilla Soup
- Chicken: I use boneless skinless chicken breasts for this soup—they do not need to be pre-cooked or browned. You can replace it with chicken thighs or leftover rotisserie chicken (see recipe notes). Frozen chicken can also be used; just allow more time for cooking.
- Seasoning: Use a packet or make homemade taco seasoning.
- Vegetables: Onions, Rotel tomatoes, and corn add flavor to this chicken tortilla soup.
- Broth: I prefer chicken broth in this recipe, but you can use beef or vegetable broth. Low-sodium chicken broth works well too.
- Tortilla Strips: Homemade tortillas taste best in this recipe and are super easy to make, or you can buy them. Short on time? Crush up some tortilla chips or Fritos.
Stretch the chicken further by adding extra vegetables, like green bell pepper or zucchini, and broth.

Add 2 cups extra broth to the soup and add cooked white rice to the bottom of each bowl to stretch the soup further.
How to Make Chicken Tortilla Soup
1. Make tortilla strips (recipe below).
2. Soften onion, garlic, and jalapeno. Add the remaining soup ingredients (including raw chicken breasts) and simmer.
3. Remove chicken, shred, and return to the soup.
4. Serve with desired toppings—see my favorites below.
Add Fun Toppings!

Chicken tortilla soup is a fun family recipe—set out your favorite toppings and let everyone dress their own bowl.
- Sour cream, salsa, or guacamole.
- Cheese: Crumbled cotija cheese, cheddar cheese, or shredded Monterey jack cheese.
- Flavor Boosters: Lime wedges, black olives, green onions.
Storing Leftovers Soup

Keep leftover chicken tortilla soup in a covered container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave and add fresh toppings.

Freeze leftover soup in zippered bags for up to 3 months and thaw overnight in the refrigerator before reheating.

More Chicken Favorites

Did you enjoy this Chicken Tortilla Soup Recipe? Be sure to leave a comment and rating below.
4.99 from 768 votes↑ Click stars to rate now!
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Chicken Tortilla Soup

This chicken tortilla is hearty and comforting with just the perfect spicy kick.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

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For the tortilla strips, cut the tortillas into ¼-inch strips. In a small pan, heat ¼ cup of vegetable oil over medium-high heat.

Add the tortillas, in small batches to the oil and fry them until they are crisp, about 1 minute per side. Remove from the oil and drain on a paper towel. While warm, sprinkle with salt to taste.

In a large pot, heat olive oil over medium heat. Add the onion, garlic, and jalapeño to the pot, and cook until the onion is softened about 3 to 4 minutes.

Add in the chicken broth, black beans, crushed tomatoes, diced tomatoes with juices, corn, lime juice, cilantro, ground cumin, and chili powder. Stir to combine.

Add the chicken breasts and bring the soup to a boil over high heat. Reduce the heat to a simmer and cook uncovered for 20 minutes, or until the chicken is cooked through.

Remove the chicken from the pot and shred it with two forks. Add the shredded chicken back to the pot and simmer for an additional 3 minutes. Taste and season with salt and pepper.

Spoon soup into bowls and top with tortilla strips, lime wedges, and sliced avocado.

Chicken: This recipe uses chicken breasts that are 6oz each. If your chicken is larger or smaller, adjust the cooking time as needed. The chicken is added to the soup raw and simmers in the soup.
Toritlla Strips: Tortilla strips can be replaced with tortilla chips or they can be cooked in the air fryer or oven. Toss the strips with 1 ½ tablespoons of oil and salt. Cook in the air fryer at 350°F for 2-4 minutes or until crisp or bake at 350°F for 11-14 minutes. Check the strips early to ensure they don’t burn.
Spice: Reduce the spice by replacing jalapeno with green chiles.
Serving suggestion: Create a fun meal by serving it with a variety of toppings.
Leftovers & Freezing: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave. To freeze, cool completely, transfer it to a freezer-safe container or resealable plastic bag for up to 4 months.

Serving: 1.25cup | Calories: 278 | Carbohydrates: 27g | Protein: 18g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 671mg | Potassium: 714mg | Fiber: 6g | Sugar: 4g | Vitamin A: 290IU | Vitamin C: 19.9mg | Calcium: 69mg | Iron: 2.7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Main Course, Soup

Cuisine American, Mexican

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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October 27, 2024
Cajun Shrimp Pasta
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This easy one-pot wonder is on the table in less than 30 minutes from start to finish!

Cajun Shrimp Pasta has cajun spiced shrimp, bell peppers, and onions in a super simple creamy tomato sauce!
Cajun shrimp pasta is a 30-minute meal.

It uses simple ingredients and a few spices, and it’s packed with flavor

The sauce is really easy to make and so delicious.

It’s versatile; add extra veggies or swap the shrimp for chicken or sausage.
What You’ll Need To Make Cajun Shrimp Pasta
- Shrimp: Shrimp is the star of this recipe. Choose medium to large frozen or fresh shrimp that have been peeled and deveined with tails off. Thaw frozen shrimp before cooking.
- Sausage: Any variety of smoked sausage works. If using a large sausage, cut the rounds into half moons.
- Pasta: Penne pasta is the perfect pasta for the Cajun sauce to cling to, but fusilli, rotini, or other medium pasta shapes or even fettuccine.
- Vegetables: Colorful bell peppers give the dish some flair. Onions add flavor.
- Pasta Sauce: This simple sauce combines crushed tomatoes and heavy whipping cream with seasonings. A small can of drained diced diced tomatoes can also be added.
Favorite Cajun Seasoning Andy Roo’s. It’s packed with flavor and is less salty than most brands (and it’s made in Louisana).

If you don’t have Andy Roo’s, I’d suggest homemade cajun seasoning. If using a store-bought brand, taste it first, as some brands can be quite salty and oversalt the dish.

Variations
- For extra heat, add a pinch of cayenne pepper or red pepper flakes.
- Other vegetables, such as mushrooms, can be added.
How to Make Cajun Shrimp Pasta

Cajun Shrimp Pasta is one of those quick-to-make meals that delivers bold flavor.
1. Toss shrimp with Cajun Seasoning and garlic powder. Cook until pink.
2. In a Dutch oven or deep skillet, cook onion, peppers, and sausage.
3. Once softened, add crushed tomatoes, cream, and cajun seasoning. Simmer for a few minutes to thicken.
4. Stir in shrimp, pasta, and Parmesan cheese.
Serve with salad and garlic bread.

Tips For a Perfect Pasta Dish
- Choose medium shrimp that are peeled and deveined to make this dish easy to prepare.
- If peeling shrimp at home, cut across the top of the back to the tail. Pull the shell away from the shrimp by grabbing the legs. Pull toward the tail, and the entire shell, legs, and tail should come off easily.
- Use bacon grease or butter in place of oil if desired.
- Cook the pasta just to al dente (firm), and be sure to salt the water.
Leftovers
- Store leftover Cajun Shrimp Pasta in a tightly covered container in the refrigerator for up to 3 days.
Did you love this Cajun Shrimp Pasta? Be sure to leave a rating and comment below!
5 from 23 votes↑ Click stars to rate now!
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Cajun Shrimp Pasta

Cajun Shrimp Pasta is a flavor-packed 30-minute meal.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

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In a medium bowl, toss shrimp with 1 tablespoon of Cajun seasoning and garlic powder.

In a Dutch oven or deep skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side. Transfer to a bowl and set aside.

While shrimp is cooking, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente (firm). Drain well but do not rinse.

Add the remaining 1 tablespoon oil to the skillet and cook until the onion begins to soften, about 2-3 minutes. Add peppers and sausage if using, and cook for an additional 3 minutes.

Stir in the crushed tomatoes, heavy cream, and remaining cajun seasoning. Simmer uncovered for 3 to 4 minutes or until slightly thickened.

Add pasta, parmesan cheese, and shrimp with any juices. Stir until heated through, and the cheese is melted. Season with salt & pepper to taste.

Fresh parsley can be added for garnish.

Calories: 575 | Carbohydrates: 40g | Protein: 30g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 275mg | Sodium: 1105mg | Potassium: 602mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3160IU | Vitamin C: 61mg | Calcium: 245mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Main Course, Pasta, Seafood

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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August 30, 2024
Vodka Sauce
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This easy vodka sauce is as delicious as it is easy!

With few ingredients, this sauce is a zesty tomato based sauce with great flavor. It pairs well with almost any pasta and goes well with chicken or seafood.

Pasta Perfection: Easy Vodka Sauce
- Vodka and a splash of cream are unique additions that make this sauce restaurant-quality.
- Pair it with almost any pasta and add in chicken, sausage, or shrimp.
- It’s easy to make but will impress your family!
- This dish is kid-friendly – the alcohol is cooked off, making it a family fave.
Ingredients for Vodka Sauce
- Onion & Garlic: Onion (or shallot) and garlic add flavor to this sauce.
- Pancetta: add a salty, savory depth of flavor. Use bacon in place of pancetta if needed.
- Vodka: The vodka enhances the sauce’s flavor, choose an inexpensive vodka for this recipe. The alcohol will cook off so this recipe is safe for kids.
- Tomatoes: Use a mix of canned whole for texture and crushed tomatoes for vibrant flavor. San Marzanos are the best canned tomatoes if you can get them but any canned tomatoes work in this vodka sauce.
- Heavy Cream : A bit of cream adds richness.
- Parmesan Cheese: freshly grated Parmesan (or Romano for a sharper edge) adds flavor.
- Fresh Parsley: fresh herbs add touch of freshness. Basil is a great alternative if you prefer.
Pasta & Variations

Penne alla vodka is classic, but rigatoni or linguine are all great choices; this homemade vodka sauce will work with almost any shape. Try rotini, farfalle, or cavatappi.

No pancetta? Use some made-from-scratch meatballs or use cheese or sausage-filled tortellini, if you like. Add veggies like spinach, chopped kale, sliced mushrooms, or peas.

How to Make Vodka Sauce

This Vodka sauce recipe is a classic sauce that’s super easy to make.
1. Cook onion in butter or olive oil until softened. Add pancetta and cook until some of the fat is rendered out.
2. Add vodka and garlic and cook per recipe below.
3. Stir in the remaining ingredients and simmer until thickened.
4. Remove from heat and stir in parmesan cheese and parsley.
Tips for the Perfect Pasta Sauce
- Boil pasta until just al dente and save a little pasta water to add to the sauce. This provides more texture to the sauce and helps it cling to the pasta.
- For an extra smooth sauce without chunky bits of tomato, puree the sauce in a small blender before adding cheese in Step 6.
More Favorite Pasta Sauces

Did you make this Vodka Sauce? Be sure to leave a rating and a comment below!
5 from 13 votes↑ Click stars to rate now!
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Easy Vodka Sauce

A creamy and tomato-based pasta sauce with a touch of vodka adds a unique richness and depth to the flavor.

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 15 minutes

Using your hands, squish the tomatoes into a bowl to break them up (reserving the juices) and set aside.

In a medium saucepan, heat the oil over medium heat. Add the onion and cook until softened, 3 minutes. Stir in the pancetta or bacon and continue cooking until some of the fat has rendered out, about 3 to 4 minutes. Stir in the garlic and cook just until fragrant.

Add the vodka and bring to a low boil, let boil uncovered for 2 minutes.

Stir in the whole and crushed tomatoes (with any juices) and the pepper flakes. Simmer uncovered for 10 minutes.

Stir in the cream and simmer for an additional 9 to 11 minutes or until thickened.

Remove from heat, and add the parmesan cheese and parsley. Stir, taste, and season with salt and pepper.

This is enough sauce to toss with 16 oz dry pasta.
No vodka? No problem! Use a splash of white wine instead (although it won’t technically be vodka sauce anymore). If you’d like to make this recipe without alcohol, leave the vodka out. It will change the flavor but it will still be delicious.
San Marzano tomatoes are preferred if you can get them. Break up whole tomatoes by hand before using or with the back of a wooden spoon in the pan.
Add grilled shrimp, shredded chicken, or Italian sausage if desired.
Save some pasta water, if you mix the sauce with pasta, add a bit of reserved pasta water. Not only does it help with consistency, but the starches also help the sauce cling better.

Serving: 0.25of the recipe | Calories: 510 | Carbohydrates: 21g | Protein: 11g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 771mg | Potassium: 846mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1730IU | Vitamin C: 34mg | Calcium: 223mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Pasta, Sauce

Cuisine Italian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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February 8, 2024
Stuffed Pepper Soup
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Stuffed Pepper Soup is an inexpensive and delicious soup that will warm your belly from the inside out.

A fun twist on a traditional stuffed peppers, this soup has sausage and ground beef simmered in a zesty broth with peppers and tomatoes. Add in rice and serve it hot!

A Family Favorite Soup!

This recipe turns our favorite stuffed peppers recipe into a cozy bowl of soup.
- This easy Stuffed Pepper Soup is quick to make and needs less prep work than traditional stuffed peppers.
- It’s flavor packed, hearty and budge friendly!
- This versatile recipe can use a variation of veggies and any kind of ground meat.
Ingredients for Stuffed Pepper Soup
- Meat: I use both beef and Italian sausage for great flavor. Feel free to use turkey sausage, all beef, or even ground turkey or pork. If skipping the sausage, add extra seasonings.
- Onion and Garlic: These add flavor to the soup; fresh garlic is best, but garlic powder works in a pinch.
- Tomatoes: A combination of crushed and diced tomatoes gives the soup body. No need to drain. Crushed tomatoes can be replaced with tomato sauce.
- Beef Broth: Use either beef broth or beef stock in this recipe. Replace beef with chicken broth if desired.
- Bell Peppers: I use red and green peppers, but you can use whatever you have on hand. Red, yellow, and orange peppers are sweeter, while green peppers are a bit more zesty.
- Rice: Use cooked white or brown rice – cooking it separately ensures it doesn’t get mushy in the soup. Leftover long grain rice works great here. Keep it low-carb with cauliflower rice if you’d like!
How To Make Stuffed Pepper Soup

Stuffed pepper soup only takes about 35 minutes and can be made in just one pot with only a few minutes of prep!
1. Brown beef, onions, and garlic in a large pot. Drain.
2. Add remaining ingredients (per recipe below) except rice and simmer for 25 to 30 minutes.
3. Finally, stir in the cooked rice and parsley and heat for about 5 minutes.
The rice is cooked separately, meaning this soup reheats and freezes beautifully. If you’re planning for leftovers, add hot rice to each bowl and top with the soup. If you’re planning to serve the whole batch, stir the rice into the pot!

Got Leftovers?

Fridge: This recipe can be stored in the refrigerator for up to 4 days and reheated on the stovetop or in the microwave.

Freezer: Stuffed pepper soup can be made in batches and frozen, it reheats well. Thaw in the fridge overnight and reheat. Tip: Freeze in individual servings and enjoy a quick lunch for one!

More Beefy Soups

This stuffed pepper soup recipe is a favorite all year long – here are some more delicious soup recipes you much try!

Serve this stuffed pepper soup with homemade biscuits or 30-minute dinner rolls for dipping and a side salad.
4.97 from 218 votes↑ Click stars to rate now!
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Stuffed Pepper Soup

Stuffed pepper soup has sausage and ground beef, lots of tender sweet bell peppers, and tomatoes. Add in rice and serve it hot!

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

In a large pot or Dutch oven, cook the beef, sausage, onion, and garlic over medium-high heat until no pink remains. Drain any fat.

Stir in the broth, Italian seasoning, bell peppers, crushed and diced tomatoes, Worcestershire sauce, and pepper.

Bring to a boil, reduce the heat to medium-low, and let simmer uncovered for 25 to 30 minutes or until peppers are tender and the soup has slightly thickened.

Stir the rice* and parsley and simmer an additional 5 minutes or until heated through. Taste and season with salt and additional pepper if desired.

If planning for leftovers, add hot rice to each bowl and top with the soup. Rice should be stored in a separate container.
This recipe uses 2 cups of cooked rice which is approximately ⅔ cup of raw long grain white rice.
Optional garnishes: Try a sprinkle of shredded cheddar cheese, fresh herbs like basil, or a dollop of sour cream.
Store leftovers in an airtight container in the fridge for up to 3-4 days.

Calories: 248 | Carbohydrates: 17g | Protein: 23g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 591mg | Potassium: 897mg | Fiber: 2g | Sugar: 5g | Vitamin A: 688IU | Vitamin C: 44mg | Calcium: 52mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Soup

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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February 1, 2024