stuffed pepper soup

★★★★☆ 44
By Gail Herbest
from Bangor, ME

YUMMY! Tastes like stuffed green peppers. It is easy to make, hearty and filling.

Blue Ribbon Recipe

A perfectly simple way to enjoy all the robust flavors of stuffed peppers! This is a thick and hearty soup that's warm and comforting. It has all the flavors of stuffed bell pepper - but without all the work. Preparing soup is so much easier than stuffing a pepper. The robust flavor of the bell pepper is present but not overbearing. A little cheese on top is the perfect final touch.

— The Test Kitchen @kitchencrew
★★★★☆ 44
serves 6
prep time 20 Min
cook time 35 Min
method Stove Top

Ingredients For stuffed pepper soup

  • 1 lb
    ground beef
  • 1 md
    bell pepper, chopped
  • 1 c
    finely diced onion
  • 1 can
    diced tomatoes, undrained (28 oz)
  • 1 can
    tomato sauce (15 oz)
  • 1 can
    chicken broth (14 oz)
  • 1/4 tsp
    thyme, dried
  • 1/4 tsp
    dried sage
  • 2 c
    cooked rice
  • salt and pepper, to taste

How To Make stuffed pepper soup

  • Browning ground beef.
    1
    In large pot brown ground beef and drain off fat.
  • Adding onion and green pepper.
    2
    Add onions and peppers. Cook until the onions are translucent but not letting them brown.
  • Tomatoes, tomato sauce, broth, thyme, and sage added to skillet.
    3
    Add tomatoes (undrained), tomato sauce, broth, thyme, and sage. Stir well.
  • Letting the soup simmer.
    4
    Cover and let simmer for 30-40 minutes until peppers are tender.
  • Rice added to the skillet.
    5
    Add two cups cooked rice stir until heated.
  • Grated cheddar on top of the soup.
    6
    I like grated cheddar or Munster cheese on top of mine.
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