Stuffed Pepper Soup

Stuffed Pepper Soup

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Missy Asche

By
@missyasche

Believe it or not, this can be made without the green pepper and taste just as good. The first time I made this I had everything except green pepper. I am happy to say it turned out great :-)
For the beef broth in this recipe, I use College Inn's Bold Stock and it really jazzes up the beefiness and flavor...YUM! Or, if you prefer, you can use homemade beef broth. Also, in place of the tomato sauce, I have used 2 - 14 oz. cans of diced tomatoes (or stewed tomatoes) drained and pureed them in my Magic Bullet and it worked great.
This soup is so versatile, it's fun to create your own! I hope you enjoy it :-)

Rating:

★★★★★ 1 vote

Comments:
Serves:
10 (1 cup servings)
Prep:
15 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

  • 2 lb
    ground beef (or ground turkey)
  • 2 qt
    (64 oz.) beef broth (or water)
  • 1 can(s)
    28 ounces, tomato sauce
  • 1 can(s)
    28 ounces, diced tomatoes, undrained
  • 2 - 3 c
    cooked rice
  • 2 c
    chopped green pepper
  • 2 tsp
    salt
  • 2 - 3
    beef bouillon, cubes
  • 1 tsp
    pepper

How to Make Stuffed Pepper Soup

Step-by-Step

  1. Brown ground beef over medium heat until no longer pink; drain.
  2. Stir in the rest of the ingredients (except rice); bring to a boil.
  3. Reduce heat; cover and simmer for 30 minutes or until peppers are tender. During last 10 minutes, add cooked rice to heat through.
  4. Makes 10 - one cup servings.

Printable Recipe Card

About Stuffed Pepper Soup

Main Ingredient: Beef
Regional Style: Italian



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