Stuffed Pepper Soup
This easy-to-fix soup is a great way to enjoy the flavors of stuffed peppers without the fuss and mess.
by Diana Rattray
My take on stuffed pepper soup includes all of the typical ingredients: ground beef, multicolored bell peppers, tomatoes and sauce, and rice. The rice, though is entirely optional, so feel free to serve it on the side or serve the soup with riced cauliflower.
Stuffed pepper soup is versatile as well, so go ahead and add extra veggies. Diced carrots and sliced celery would be excellent additions, or add some thawed frozen peas or green beans near the end of cooking time. If you like Italian flavors, replace the tomato sauce with marinara sauce and add some Italian seasoning. Serve it with garlic bread and some Parmesan cheese for sprinkling.
Stuffed Pepper Soup
Ingredients
- 1 1/2 pounds ground beef
- 1 onion, chopped, about 1 cup
- 2 cloves garlic, minced
- 3 bell peppers, red, green, and yellow
- 1 14.5- ounce can diced tomatoes
- 2 8- ounce cans tomato sauce
- 3 cups beef stock, unsalted
- 2 teaspoons granulated sugar, optional
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon ground black pepper
- 1 cup long-grain rice
- Chopped fresh parsley leaves, optional
Instructions
- Heat the vegetable oil in a Dutch oven over medium heat. Add the ground beef and cook, stirring, for 3 minutes. Add the onion and continue to cook until the beef is no longer pink and the onion is translucent. Add the garlic and sauté for 1 minute longer.
- Remove the stems and seeds from the bell peppers and chop them coarsely. Add them to the beef mixture and continue to cook for 2 minutes.
- Add the tomatoes, tomato sauce, beef stock, sugar, salt, and pepper to the beef and vegetables. Bring the soup to a boil. Reduce the heat to the lowest setting and simmer for 25 to 30 minutes.
- Meanwhile, cook the rice following the package directions.
- To serve, mound the rice in the center of a wide, shallow bowl and ladle the soup around it. If desired, sprinkle with some chopped parsley leaves.
