Try this delicious and hearty stuffed pepper soup recipe. It has all of the great flavor of stuffed peppers without all the extra work.
This stuffed pepper soup recipe is very similar to my stuffed cabbage soup. You are getting all the flavor of the original dish, however, you don't have to work nearly as hard. Stuffing peppers is not nearly as difficult as making stuffed cabbage but it still makes a great soup and it's quick and easy.
Basically you are browning ground beef and onions in a large pot. Then you add in tomatoes, chopped peppers, and broth. Bring it to a boil and add in your rice, then simmer until it's done.
Pretty easy right.
It's one of those easy meals that can sit on the stove for a while. Let everyone go help themselves to a bowl or serve it family-style around the table.
Stuffed Pepper Soup Variations
- The first obvious one is to use different peppers. Red, yellow, and orange bell peppers are a given. However, I think poblano peppers could be really nice in this too.
- Use different kinds of rice. I love Uncle Ben's Original Converted long grain rice. That's what I was brought up on. However, short grain rice will work just fine, as would brown rice. I think you could even try orzo which is actually pasta but would probably work well in this soup.
- Switch up the broth or just use water. Chicken broth and vegetable broth or bouillon would work perfectly fine in this recipe. If you don't have any broth just add water.
- You could use a different ground meat such as pork, chicken, or turkey. In fact, I'm sure a plant based meat substitute would be perfect for those who do not eat meat.
And, like most soup recipes it freezes pretty well too.
It's one of the those hearty, warm and cozy dishes that works so well during the cold weather months. However, it is also so tasty you just might not care what time of year it is.
Stuffed Pepper Soup
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 onion diced ~ 1.5 cups
- 2 green bell peppers diced ~ 2 cups
- 28 oz. can of diced tomatoes
- 1 quart of beef broth
- 1 cup of uncooked long grain rice
- salt and pepper to taste
- Saute onions in olive oil for a few minutes.
- Add ground beef, salt, and pepper.
- Once the beef is browned through, add the peppers, tomatoes, and beef broth.
- Bring to a boil.
- Add rice and reduce heat to low, cover the pot and simmer for 35 - 40 minutes.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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