I love Stuffed Pepper Soup because it’s filling, affordable, and delicious.
There are quite a lot of different variations of Stuffed Pepper Soup on the web. In my version, I go for a savory, sweet, and spicy Italian flavor that will have everyone coming back for seconds.
- Ground beef
- Bell peppers
- Tomato Sauce
- Can of diced tomatoes
- Beef broth
- Dried oregano
- Dried basil
- Dried pasley
- Onion powder
- Garlic Powder
- Chile flakes
- Cooked rice
- Start by browning your meat in a large soup pot. While your meat browns, chop and add your onion, celery, bell peppers, and fresh garlic. Let that cook for about 15 minutes – allowing your veggies to soften.
- Next, add your beef broth, diced tomatoes, and tomato sauce, along with your seasonings (oregano, basil, parsley, onion powder, garlic powder, paprika, Chile flakes and a few pinches of sugar.)
- Simmer on low for 35-45 minutes. In the meantime cook your rice.
- To serve: scoop rice into a bowl, then pour soup over rice. Serve with cheese on top if desired.
P.S. Many recipes suggest adding uncooked rice directly to the pot, but I often find that makes rice soggy and the soup mushy.