Ashley's Stuffed Pepper Soup


This is a great recipe for using up your peppers at the end of the summer.

Prep Time:
15 mins
Cook Time:
1 hrs 25 mins
Total Time:
1 hrs 40 mins
8 servings


  • 1 ½ pounds 90%-lean ground beef

  • 1 large sweet onion, chopped

  • salt and ground black pepper to taste

  • 4 bell peppers, stemmed and chopped

  • 6 cups chicken stock

  • 2 cups prepared salsa

  • 2 cups tomato sauce

  • 2 cups chopped canned tomatoes

  • 1 cup canned black beans, drained

  • 2 cups cooked rice

  • 2 cups frozen corn


  1. Heat a Dutch oven over medium-high heat. Cook and stir beef, onion, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add bell peppers; cook and stir until peppers are softened, about 5 minutes.

  2. Mix chicken stock, salsa, tomato sauce, canned tomatoes, and black beans into ground beef mixture; bring to a boil. Reduce heat to medium and simmer for 45 minutes. Add rice and corn and simmer for 30 minutes more. Season soup with salt and pepper.

Cook's Note:

If using ground beef less than 90 percent lean, drain ground beef prior to adding other ingredients.

Nutrition Facts (per serving)

353 Calories
13g Fat
40g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 353
% Daily Value *
Total Fat 13g 17%
Saturated Fat 5g 25%
Cholesterol 52mg 17%
Sodium 1495mg 65%
Total Carbohydrate 40g 14%
Dietary Fiber 7g 25%
Total Sugars 10g
Protein 22g
Vitamin C 64mg 319%
Calcium 82mg 6%
Iron 4mg 24%
Potassium 1021mg 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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