Stuffed Pepper Soup is loaded with the familiar flavors of traditional stuffed peppers and comes together in one pot. Serve up this hearty soup with crusty bread for the perfect weeknight meal!
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 8
Ingredients
1 ½poundsground beef
2 ½cupschopped bell peppersI use green and red
½cupchopped sweet onion
2clovesgarlicminced
2teaspoonssugar
1teaspoonItalian seasoning blend
1teaspoonfreshly ground black pepper
1teaspoonsalt
1 canpetite diced tomatoes14.5 ounces
1 cantomato sauce15 ounces
1 cantomato paste6 ounces
2cupswater
4cupsbeef broth
1 ½cupscooked long grain rice*
Instructions
In a Dutch oven over medium heat, cook the ground beef until it is no longer pink and drain.
Add in the bell peppers, onion, and garlic and cook for about 3 minutes, stirring often.
Add in sugar, Italian seasoning, black pepper and salt and stir to combine.
Stir in the diced tomatoes, tomato sauce, tomato paste, water and beef broth. Reduce heat and simmer, uncovered for 30 minutes.
Stir in the cooked rice and simmer for an additional 10-15 minutes.
Notes
I often like to use diced tomatoes with garlic and olive oil, but the plain diced tomatoes will work just fine too.*If you prefer your soup to be a little less hearty, I would cut the rice back to 1 cup.