Stuffed Pepper Soup Recipe

Many of us grow up eating stuffed peppers at least a couple of times a month and it’s hard the beat the combination of soft, tender peppers with that rich meat and rice filling and of course a generous heap of melted cheese on top. 

But that isn’t the only way to enjoy those flavors, you know. You can also take the ingredients and transform them into a really tasty soup. This is a lovely recipe for chilly days or evenings and it’s soul-nourishing as well as heartwarming.

You can make this from scratch in just half an hour and you’re definitely going to love the rich flavors going on in there. Pair it with some crusty bread and you have a filling lunch or a satisfying dinner right here. Even the kids won’t need to be told twice to eat this in spite of the healthy veggies in it.

Why You’ll Love the Recipe

This gorgeous soup is rich and meaty. If you like stuffed bell peppers, you’re really going to love this soup version. It’s easy to make and tastes so good. 

How to Serve It

Enjoy this as it is or perhaps paired with some crusty bread. 

Storage Instructions:

Leftovers will keep for up to 4 days in an airtight container in the refrigerator. You can also freeze it for up to 3 months.

Variations and Substitutions:

You can use brown or white rice but keep in mind brown takes much longer to become tender. Sub ground pork, turkey or chicken for the ground beef. Italian sausage would work too. 

Ingredients needed:

• Ground beef
• Olive oil
• Green bell pepper
• Red bell pepper
• Onion
• Dried oregano
• Dried thyme
• Dried basil
• Minced garlic cloves
• Tomato sauce
• Fire-roasted tomatoes
• Brown sugar
• Beef broth
• Uncooked rice
• Salt and black pepper, to taste
• Shredded cheddar cheese, to serve
• Parsley

How to make Stuffed Pepper Soup Recipe:

Step 1. Heat the oil in a large pot and add the ground beef.

Step 2. Cook until about half-browned, breaking it up with a wooden spoon.

Step 3. Add the vegetables and cook some more, until the meat is browned throughout.

Step 4. Drain off the excess grease.

Step 5. Turn down the heat and add the oregano, thyme, basil, and garlic, stirring all the time.

Step 6. Now add the tomato sauce, fire-roasted tomatoes, sugar, rice, and beef broth.

Step 7. Bring the mixture to a boil and then turn down the heat, cover, and simmer until the rice is tender.

Step 8. Season with salt and pepper and serve sprinkled with cheese and parsley if liked.

Enjoy this wonderful adaptation of stuffed bell peppers made in soup form. It’s a universally pleasing dish which appeals to kids as much as grownups.

Can You Make It Ahead?

Yes, you can prepare it in advance and warm it back up.

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