I was excited when I saw this recipe, because we love stuffed peppers, but I have always found them a bit of a pain to eat…. trying to cut the pepper and get the right bite of pepper/filling. This dish tastes exactly like you’d expect a stuffed pepper to taste, and you can just spoon it right up. It’s almost more a chili or stew than a soup, but we loved it!
This recipe takes about an hour to make, most of which is passive cooking time. It was a super easy recipe and I actually had two helpings, it was so tasty. We had the shredded cheese on the side, adding more as we ate and we also ate it with some toasted seeded bread that I lightly toasted in some garlic oil in a skillet.
You can use any combo of peppers in this. I used a red, orange and green pepper. The recipe uses canned tomatoes and tomato sauce so that adds to the quickness of preparation. We definitely felt the rice in this made it really good, and I wouldn’t skip adding that. You can cook the rice right in the soup, so no extra pots needed.
Stuffed Pepper Soup
Ingredients
- 1 red bell pepper diced
- 1 orange bell pepper diced
- 1 green pepper diced
- 1 large onion diced
- 3 garlic cloves diced
- 2 tbsp olive oil
- 1 lb ground beef I used 90/10
- 1 quart beef broth
- 1 tsp salt more or less to taste
- black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 14.5oz can petite diced tomatoes
- 1 14.5oz can tomato sauce
- 2 tsp dried italian seasoning
- 1/4 tsp red pepper flakes
- 1 cup uncooked long grain rice I used basmati rice
- 4 oz grated cheddar cheese
Instructions
- Heat the oil in the large stock pot over medium heat. Add in the peppers, onions and garlic and add the salt and some black pepper. Cook, stirring occasionally, until the veggies are tender, about 5 minutes. Add in the ground beef and all of the spices and continue to cook, breaking up the beef, until it is mostly cooked.
- Add in the broth and tomatoes and tomato sauce. Bring to a boil over high heat, then reduce to a simmer and cook for about 20 minutes. Add in the rice and if the soup is already very thick, a bit of extra water as the rice will absorb some.
- Cook for about 20-25 minutes, stirring occasionally and adding a little water if needed. You want a thick end result, but you don't want it to completely dry out and burn while cooking the rice. Taste and adjust the seasoning, then serve topped with shredded cheese.