Warming Stuffed Pepper Soup Recipe
If you're in need of a little (or some major) weeknight dinner inspiration, look no further than this stuffed pepper soup, courtesy of recipe developer Catherine Brookes. This recipe puts a fun twist on the classic dish, breaking down stuffed peppers into an irresistible, warming soup form. The soup combines the Southwestern flavors of bell peppers and tomatoes with hearty brown rice and ground beef altogether in one meal. "This one is perfect to make for a weeknight family dinner. It's so warming, filling and nutritious too," says Brookes.
One of the best parts of making a soup is that it is a one-pot meal, and a standalone one at that, meaning that you really don't need side dishes to round it out. If you are the type who enjoys side dishes, Brookes says, "It's great served with some crusty bread or a fresh green salad on the side." No matter which way you serve up this hearty soup, there's no doubt that the whole family will be asking for this soup time and time again.
Gather your ingredients for stuffed pepper soup
To make this stuffed pepper soup, you can start by gathering your ingredients. For this recipe, you will need olive oil, ground beef, both green and red bell peppers, onion, garlic, Italian seasoning, canned chopped tomatoes, canned tomato sauce, beef broth, cooked brown rice, salt, and pepper. You may also want some shredded cheese on hand for garnishing bowls of soup.
Cook the ground beef until browned
Place a large soup pot on the stovetop over medium-high heat and add in the olive oil. When the olive oil is shimmering, add in the ground beef. Break up the meat with a wooden spoon and continue to cook until no longer pink.
Build the soup
Next, add in the onion and peppers. Continue to sauté for about 10 minutes, until the peppers are tender and charred. Then, add in the garlic and Italian seasoning. Stir and cook these aromatics for 2 minutes before adding in the chopped tomatoes, tomato sauce, and beef broth. Give this entire mixture a good stir before bringing it up to a boil. Once boiling, lower the heat and allow the mixture to simmer for 20 minutes.
Stir in the rice and simmer
Lastly, add in the cooked rice and season the entire soup with salt and pepper. Once the rice has had enough time to warm through, you can dish up servings. If you want, sprinkle a little shredded cheddar cheese on top of each bowl, otherwise, dive right into this warming bowl of vegetable-infused goodness.
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 4 cloves garlic, crushed
- 1 ½ teaspoons Italian seasoning
- 1 (15-ounce) can chopped tomatoes
- 1 (15-ounce) can tomato sauce
- 3 cups beef broth
- 2 cups cooked brown rice
- salt, to taste
- pepper, to taste
- shredded cheddar cheese, for serving
- Heat the olive oil in a large soup pot over medium-high heat. Add the beef and cook, breaking it apart with a wooden spoon as you go, until browned. This should take about 6-8 minutes.
- Add the onion and peppers and sauté for another 10 minutes, stirring frequently.
- Add the garlic and Italian seasoning and cook for 2 minutes, stirring constantly.
- Add the chopped tomatoes, tomato sauce, and beef broth. Stir well, bring to a boil, then reduce to a simmer and cook for 20 minutes.
- Stir in the rice and allow to heat through for a couple of minutes. Season with salt and pepper to taste.
- Serve the soup with some shredded cheddar cheese on top if desired.
| Calories per Serving | 530 |
| Total Fat | 27.9 g |
| Saturated Fat | 9.5 g |
| Trans Fat | 1.3 g |
| Cholesterol | 80.5 mg |
| Total Carbohydrates | 43.0 g |
| Dietary Fiber | 7.8 g |
| Total Sugars | 10.8 g |
| Sodium | 1,633.5 mg |
| Protein | 28.8 g |
