Wednesday, January 7, 2015

Stuffed Pepper Soup

This amazing Stuffed Pepper Soup is packed full of delicious ingredients is perfect for this time of year. It has your grains, meats and veggies all in one. This one is incredibly hearty and it’s just such a comforting meal. So much easier to make than stuffed peppers, same exact taste but into a soup. This is the perfect season to warm your family up with soups. Have some warm crusty bread on the side and it is a perfect meal, but you do not even need anything on the side if desired.

This is the season that I make soup all the time in my house we are having soup. Soup is just very popular right now, soup recipes are so easy and hearty. I love a good soup recipe and this Stuffed Pepper Soup recipe stands up to a delicious soup.
I also love stuffed peppers, so when I came across this recipe and tried it, it is now a favorite in my home.  There are just far too many different kinds of soups to choose from and there are still countless more I want to make and I will keep posting my favorites, hope you all enjoy like we do.


  • 1 pound ground beef
  • 2 Tbsp olive oil, divided
  • Salt and freshly ground black pepper
  • 1 small yellow onion chopped  1/2 cup ( or you can only use red or yellow if desired)
  • 1 small red onion 1/2 cup
  • 3/4 cup chopped red bell pepper 
  • 3/4 cup chopped yellow bell pepper
  • 3/4 cup chopped green bell pepper
  • 2 cloves garlic, minced
  • 2 (14.5 oz) cans petite diced tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 (14.5) can beef broth
  • 3 Tablespoons chopped fresh parsley, plus more for garnish
  • 3/4 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 cup uncooked long grain white rice 
  • Cheddar or mozzarella cheese, for serving on top if desired 


  • In a large pot heat 1 Tbsp olive oil over medium heat, once hot add beef to pot and season with salt and pepper. Cook, stirring occasionally while breaking up beef, until browned. Drain beef and pour onto a plate lined with paper towels, set aside.
  • Heat remaining 1 Tbsp olive oil in pot then add onions, red bell pepper, green bell pepper and saute 15 minutes, then add garlic and saute 1-2 minutes longer. Pour in diced tomatoes, tomato sauce, beef broth and add parsley, basil, oregano and cooked beef, then season with salt and pepper to taste. Bring just to a light boil, then reduce heat to low-medium on and cover and simmer, stirring occasionally, 30-35 minutes.
  • While soup simmers, prepare rice according to directions listed on package, then once soup is done simmering stir in desired amount of cooked rice into soup*. Serve warm topped with optional cheese and garnish with fresh parsley.
  • *For a thinner soup don't add all of the rice and for a thicker heartier soup add it all. Also, if you plan on having it for leftovers the next day then don't add the rice to the pot of soup, just add it to each individual bowl, or just add the rice to each bowl when serving then top with cheese if desired. That is what I did. Then reserve the rice in a separate container in refrigerator to add to the soup the next day or it will be all mushed up.

recipe and photo slightly adapted from:

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