Stuffed Pepper Soup is a flavorful broth-based soup that’s hearty, yet perfect for sipping on during those cooler fall evenings.

Every year starting in September, we go on a major soup kick. Both our boys have soccer every Monday and Friday nights, so soup is just a convenient dinner to make before we leave. We pack it up in our Yeti mugs to stay hot, then enjoy it on the field with some crusty bread or crackers while we’re cheering them on in our lawn chairs. Other cups of warmth we’ve enjoyed so far this soccer season include my Broccoli Spiked Beer Cheese Soup, Scratch-Made Cream of Celery, and this Homemade Tomato Basil with Grilled Cheese Croutons.

WATCH OUR VIDEO ON THE GRAM!

INGREDIENTS FOR STUFFED PEPPER SOUP:

I was at my local Earth Fare recently grabbing some fresh produce for the week. I came across the most beautiful bell peppers and thus, this soup became one of my current cravings. If you’ve moseyed around my website previously, you’re well aware that I’m a fan of the spicy goodness. This is why I add the hot sauce and fresh jalapeños as a garnish for that extra kick. However, if you want to keep this mild simply omit them from this recipe. Here’s everything you’ll need for my version.

FOR THE SOUP:

Ground Beef
Kielbasa
Green Bell Pepper
Red Bell Pepper
Carrots
Yellow Onion
Garlic Cloves
Diced Tomatoes
Tomato Sauce
Beef Broth
Hot Sauce
Italian Seasoning
Barley
Salt + Pepper

SUGGESTED GARNISHES:

Italian Parsley
Monterey Jack Cheese
Fresh Jalapeño

I chose kielbasa for this recipe because of its slight smokey, garlicy, distinct Polish-inspired taste. However, you could use any type of sausage you prefer. I’ve made this before with Andouille, Spicy Italian, and even Chicken-Apple… all tasted super yummy. Per the usual, my recipes are always customizable to what you enjoy most!

MAKE AHEAD AND STORING:

When making this soup, I keep the barley separate and ladle into each soup bowl before serving. This way, the barley doesn’t continue to soak up the broth. Pour the soup into sealed containers, refrigerate, and reheat / enjoy within the next 3 – 4 days. Place the cooked barley in a separate container, sealed and refrigerated, and use as needed when reheating the individual portions of soup. Oh, and store the garnishes separately as well. This soup will reheat nicely on the stove or in the microwave.

OTHER RECIPES YOU MIGHT LIKE:

Tomato and White Bean Soup

Quick & Easy Italian Wedding Soup

Buffalo Blue Lasagna Soup

Better Than Olive Garden Zuppa Toscana

Cheesy French Onion

Easy Chicken Noodle with Lemon and Thyme

Hearty Quinoa Minestrone

Super Comforting Potato and Leek Soup

Dutch Oven Pozole Verde

Beef and Mushroom Lasagna Soup

Homemade Garlic Bread

VIEW ALL RECIPES BY CLICKING HERE!

Cajun Stuffed Pepper Soup

Stuffed Pepper Soup is a flavorful broth-based soup that's hearty, yet perfect for sipping on during those cooler fall evenings.

SERVINGS

Prep Time 30

Cook Time 30

Total Time 1

PRINT RECIPE NOW PIN RECIPE FOR LATER

Ingredients

FOR THE SOUP:

1 lb. Ground Beef
7 oz. Kielbasa, sliced
1 Green Bell Pepper, chopped
1 Red Bell Pepper, chopped
2 Carrots, peeled and chopped
1 Small Yellow Onion, finely chopped (about 1 cup)
3 Garlic Cloves, minced
14.5 oz. Canned Diced Tomatoes, undrained
15 oz. Tomato Sauce
6 cups Beef Broth
1 tsp. Italian Seasoning
4 - 5 Dashes Hot Sauce, to taste
2 cups Cooked Barley
Salt + Pepper, to taste

SUGGESTED GARNISHES:

2 tbsp. Chopped Italian Parsley
Shredded Monterey Jack Cheese
Fresh Jalapeño, sliced

Instructions

If needed, prepare the barley ahead of time according to packaged directions. Set aside. This will take about 30 minutes. Chop the vegetables while the barley cooks. Set aside.
Brown the ground beef in a Dutch oven over medium-high heat for 3 minutes. Then add the Kielbasa slices and brown with the ground beef for an additional 5 minutes.
Remove the meat from the skillet with a slotted spoon(do not drain) then add the bell peppers, carrots, and onion into the reserved juices. Sauté for 5 minutes, stirring occasionally, then add the garlic and continue to cook for an additional minute.
Add back in the meat along with the diced tomatoes, tomato sauce, beef broth, Italian seasoning, and hot sauce. Bring to a boil, reduce heat, and simmer for 15 minutes.
Ladle the soup into individual serving bowls, top each bowl with a spoonful of cooked barley, season with salt + pepper, and garnish with the parsley, cheese, and jalapeños. Enjoy immediately.

DID YOU TRY THIS RECIPE?Click Here To Leave A Comment!

NOTES ON THIS RECIPE:

If using a leaner ground beef (I used 80/20), you might need to add some olive oil to the dutch oven to sauté the veggies.
I usually make this when I have leftover barley (or rice) from a prior meal. Traditionally this dish is made with rice but I just love the hearty nutty component barley adds here. If using leftover, subtract the 30 minute prep time.
It’s important to add the barley (or rice) to the soup right before serving, otherwise leftovers will become mushy.
This makes for a lovely dairy-free soup if you leave off the suggested cheese garnish.

This post is sponsored in partnership with Earth Fare. Per the usual, all opinions here are mine alone and I would never recommend a product or grocery store that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!