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.


★★★★★ 1 vote

30 Min
2 Hr
Stove Top


  • 2 Tbsp
    basil, dried
  • 1/2 tsp
    allspice, ground
  • 1 lb
    lean ground beef
  • 2
    green peppers, chopped
  • 1
    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
  • 2
    minced garlic cloves
  • 2 qt
    chicken broth

How to Make Un-Stuffed Pepper Soup


  1. Brown the hamburger with the peppers and onions in a dutch oven. Add basil, allspice, peppers, garlic and onions. Simmer until the vegetables are tender.
  2. Add 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.
  3. Bring the water and salt to a boil, add rice and simmer for 15 minutes covered. Remove from the heat and allow to stand.
  4. When 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.

Printable Recipe Card

About Un-Stuffed Pepper Soup

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

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