Stuffed Pepper Soup

There are so many ways to prepare stuffed peppers.  From quinoa to rice, ground turkey to beans, the possibilities are endless.

In my world (which is sometimes a weird place), the basic components of a stuffed pepper are bell peppers (duh), ground beef, rice, tomatoes, spices and cheese.

Stuffed Pepper Soup takes all the ingredients of the “traditional” stuffed pepper but throws it in a pot for a super comforting dinner.  When the weather starts to cool down, soups are a great dinner option because not only are they filling but they typically provide leftovers which are perfect for lunches or meals later in the week.


Another bonus – I think that making stuffed pepper soup is so much easier than actually stuffing peppers.

The soup starts by browning ground beef in a Dutch oven (gotta love the Le Creuset).  To the ground beef, add chopped peppers (homegrown!  I can’t believe it’s still producing veggies), chopped onions and garlic.  Once softened, add in diced tomatoes, tomato sauce, beef broth (or chicken), dried oregano, salt and pepper.  Everything is brought to a boil and then reduced to a simmer for 30 minutes.

By the time the 30 minutes is over, your kitchen will smell amazing.

Once ladled into bowls, the soup is topped with a scoop of rice (I used a long grain white) and a sprinkle of sharp cheddar.

Seriously tasted like a stuffed pepper.  But so much easier to eat.  And each bite was full of comfort and warmth.

And the good thing about soup – leftovers!  This recipe makes a large pot, so if you’re a family of 2 like we are, you usually have leftovers from meals.  The leftovers are perfect for lunch or for dinner later in the week when you’re in a rush.

What’s not to love about this recipe?!?!?



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