This stuffed pepper soup is a hearty, comforting soup with all the flavors of our favorite stuffed bell pepper. This simple soup is made with just basic ingredients such as tomatoes, ground beef, and rice. A scrumptious soup with bold, exciting flavors.
This stuffed pepper soup is one of the coziest soup recipes. This has a home-style flavor that reminds us of our childhood. The peppers and tomatoes have a faintly sweet flavor that blends well with the flavor of the beef. This is like a traditional stuffed pepper in a soup form.
The rice gives this soup some body and great texture making this soup a satisfying weeknight dinner option.
This stuffed pepper soup has been one of my favorites and go-to for so many years. This soup is not only delightfully filling, but incredibly easy to throw together. Ladle the soup into bowls and serve with fresh bread or with a side salad or roasted veggies.
Ingredients
1 lb of ground sirloin
1 c. white rice
1 green bell pepper, chopped
1 c. of finely diced onion
1/4 tsp dried thyme
1 (15 oz.) can of tomato sauce
Salt and pepper to taste
1 (14 oz.) can of chicken broth
1 (29 oz.) can of diced tomatoes
1/4 tsp dried sage
HOW TO MAKE STUFFED PEPPER SOUP
Step 1: In a large stock pot, drain the grease from the meat. Then, add the pepper and onion. Cook for a few minutes until the onion is slightly transparent but not brown.
Step 2: To the pot, add the tomatoes along with the broth, tomato sauce, sage, thyme, and other ingredients. Season with salt and pepper. Put the lid on and gently boil for about 30 to 45 minutes or until the peppers have softened.
Step 3: In two cups of water, boil the rice and cook until done.
Note:
Feel free to add extra pepper depending on how you want your soup to taste. Or simply omit the pepper if preferred.
Ingredients
- 1 lb of ground sirloin
- 1 c. white rice
- 1 green bell pepper, chopped
- 1 c. of finely diced onion
- 1/4 tsp dried thyme
- 1 (15 oz.) can of tomato sauce
- Salt and pepper to taste
- 1 (14 oz.) can of chicken broth
- 1 (29 oz.) can of diced tomatoes
- 1/4 tsp dried sage
Instructions
Step 1: In a large stock pot, drain the grease from the meat. Then, add the pepper and onion. Cook for a few minutes until the onion is slightly transparent but not brown.
Step 2: To the pot, add the tomatoes along with the broth, tomato sauce, sage, thyme, and other ingredients. Season with salt and pepper. Put the lid on and gently boil for about 30 to 45 minutes or until the peppers have softened.
Step 3: In two cups of water, boil the rice and cook until done.
Notes
Feel free to add extra pepper depending on how you want your soup to taste. Or simply omit the pepper if preferred.
