Stuffed Pepper Soup is a surprisingly easy and delicious soup that serves like a meal.
I had stuffed pepper soup out in a restaurant near my son’s college last weekend and wondered how I got this far in life without having ever heard of it. It is a delicious, hearty soup that is easy to make. I’ll bet you can used left-over stuffed peppers and make this soup as well.
- 3 cups cooked white rice
- 1 lb lean ground beef or turkey
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1 cup finely diced onion
- 3 cloves garlic, chopped
- 2 cans (14.5 oz each) cans petite diced tomatoes
- 1 3/4 cups tomato sauce
- 2 cups chicken broth
- salt and fresh pepper to taste
- In a large pot or dutch oven, brown ground meat on high heat and season with salt. Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic. Cook about 5 minutes on low heat.
- Add tomatoes, tomato sauce, chicken broth, and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1 1/3 cups of soup in each bowl and top with 1/2 cup cooked white rice.