Un-Stuffed Pepper Soup

Jenny Powers


This recipe originated from my Middle Eastern Suffed Pepper recipe that is posted. This will soon become one of your favorites. I just had a bowl and it was so good that I wanted to share this.

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★★★★★ 1 vote
30 Min
2 Hr
Stove Top


2 Tbsp
basil, dried
1/2 tsp
allspice, ground
1 lb
lean ground beef
green peppers, chopped
red pepper, chopped
1 c
rice, cooked
1 1/2 c
1 medium
onion, chopped
plain greek yogurt for topping
1- 16 oz can(s)
petite diced tomatoes
minced garlic cloves
2 qt
chicken broth


1Brown the hamburger with the peppers and onions in a dutch oven. Add basil, allspice, peppers, garlic and onions. Simmer until the vegetables are tender.
2Add 64 oz of chicken broth and tomatoes with the broth, more if desired. Simmer until the flavors come together and the vegetables are tender. Check for flavor and add more of the basil and allspice to your taste. Salt and pepper.
3Bring the water and salt to a boil, add rice and simmer for 15 minutes covered. Remove from the heat and allow to stand.
4When all of the flavors have married, ladle the soup into serving bowls over 1/2 cup of cooked rice and top with the plain yogurt.

I like to serve this with garlic toast or toasted pita bread.

About this Recipe

Course/Dish: Beef Soups, Other Soups
Main Ingredient: Beef
Regional Style: Middle Eastern
Other Tag: Healthy