Stuffed Pepper Soup
Jump to recipe
We love Stuffed Bell Peppers, and when I saw this recipe for a Stuffed Pepper Soup I had to try it. It tastes just like Stuffed Peppers, is very delicious and very filling – this soup will satisfy a crowd. This recipe was adapted from a video by Downshiftology Recipes.
Stuffed Pepper Soup
Category
Soups
Persons
8
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour, 30 minutes
Ingredients
- 1# Ground Beef
- 1 onion, diced
- 2 bell peppers (green and red) chopped
- 4 cloves garlic, minced
- ½ tsp Basil
- ½ tsp Oregano
- ½ tsp Thyme
- 1 quart diced tomatoes (or two 14 oz cans)
- 1 pint tomato sauce (or one 15 oz can)
- 2 cups beef broth
- ½ tsp Liquid Smoke (optional)
- 2 cups of cooked rice (so 2/3s cup dry rice cooked in 4/3s cup water).
- Parmesan
- Parsley
Instructions
- Dice the onion, chop the bell peppers, and mince the garlic.
- In a large pot, brown the ground beef, seasoning with salt and pepper.
- Remove the ground beef with a spider and place on a paper towel on a plate.
- Add the onions and bell peppers to the pot, using the moisture from them to deglaze the bottom.
- When softened, add the basil, oregano, thyme and garlic and allow those flavors to bloom, about 30 seconds.
- Add the meat back to the pot, along with the diced tomatoes, tomato sauce, and beef broth. Stir through and bring to a simmer for at least 20 minutes.
- The original recipe called for fire roasted tomatoes. Since I already have diced tomatoes canned from our garden, I tried adding a little liquid smoke to simulate that fire roasted flavor.
- While the soup is simmering, make your rice (or use cold leftover rice). You want your rice slightly under cooked, as it’s going to absorb moisture from the soup too.
- Serve garnished with parsley and grated Parmesan.