stuffed bell pepper soup
Tastes like a stuffed bell pepper - easy, tasty and filling!
Blue Ribbon Recipe
Cooler weather means more soups on the menu and this recipe should be added to your rotation. It's basically a stuffed bell pepper in soup form. What really makes this soup a bit different is the tomatoes with the jalapenos. The red peppers mixed with the onions adds a slight sweetness to the soup. By the time the rice is added, this soup is thick and hearty almost like a stew/soup. A big bowl of this on a cold night would be the perfect meal.
prep time
20 Min
cook time
30 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 1 pound lean ground beef
- 1 cup green bell pepper, diced
- 1 cup red bell pepper, diced
- 1 1/2 cups onion, diced
- 3 cloves garlic, minced
- 2 cans petite diced tomatoes with jalapeño, 14.5 oz each
- 1 can tomato sauce, 15 oz
- 2 cups chicken broth
- 1 teaspoon marjoram, dried
- - salt and pepper, to taste
- 3 cups cooked rice (about 1 1/2 cups uncooked)
How To Make stuffed bell pepper soup
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Step 1In a large skillet, brown ground meat over medium heat. Drain fat. -
Step 2Add diced peppers, onions, and garlic.
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Step 3Cook about 5-10 minutes over medium-low heat.
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Step 4Transfer ground beef mixture to a large Dutch oven or soup pot. Add diced tomatoes.
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Step 5Add tomato sauce.
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Step 6Add chicken broth.
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Step 7Add marjoram, salt, and pepper. Cover and simmer on low heat for 30 minutes.
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Step 8While the soup is simmering, cook rice.
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Step 9Just before serving, add rice to soup and mix thoroughly.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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