Stuffed Pepper Soup is an easy and hearty soup that tastes just like stuffed peppers. It’s everything you love about stuffed peppers, but much less work. What’s not to love about that?
A bowl full of Stuffed Pepper Soup is warm and comforting on a chilly night. It’s an economical meal that will quickly become a family favorite. And it’s a cinch to make!
How To Make Stuffed Pepper Soup:
I like a really meaty Stuffed Pepper Soup so I start with 2 pounds of ground beef. Brown it, drain the grease off, and add the onions and peppers. Cook them down until they start to get soft and then add canned tomatoes, 2 beef bouillon cubes, water, some brown sugar for a hint of sweetness, and a few dried herbs for flavor.
I like to add the rice in just before serving or it tends to soak up too much liquid.
Serve with some crusty bread or Saltines crackers and you have yourself a meal!
- If you want to make a spicy version of this soup, add 1 or 2 finely diced jalapeno peppers in with the bell peppers. You can also add 1 teaspoon of hot sauce.
- Use a combo of red and green bell peppers instead of all green bell peppers for a little extra sweetness.
- If you want to make this soup low carb, use riced cauliflower instead of white rice and leave the brown sugar out.
Make a batch of this Soup and see why it is like eating stuffed peppers without all the work.
Watch the short video below to see how easy this recipe is to make:
Stuffed Pepper Soup
- 2 pounds ground beef
- 1 medium onion, diced
- 2 green bell peppers, diced
- 1 (15-ounce) can tomato sauce
- 1 (28-ounce) can diced tomatoes, undrained
- 2 beef bouillon cubes
- 2 cups water
- 3 tablespoons packed brown sugar
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 2 cups cooked white rice
- Brown the beef in a Dutch oven. Drain the fat off.
- Add the onion and green peppers to the Dutch oven and cook until starting to soften, about 3 to 5 minutes.
- Add remaining ingredients, except rice.
- Simmer for 30 minutes.
- Stir in rice and serve.
Recipe originally published January 8, 2018
Nutritional info is provided as an estimate only and can vary based on brands of products used, measuring techniques, and cooking methods.
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