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?!?!?