Everything you love about stuffed peppers…served up in a SOUP!

Stuffed pepper soup loaded with ground beef, chopped bell peppers, onions and rice in a tomato based broth. If you love stuffed peppers you will love this soup it is the same delicious taste with a lot less work! We love hearty soups that feed the whole family and just by adding a loaf of bread, you have a complete meal. Stuffed Pepper Soup is just that! Top with cheese and you have a soup perfect for a busy weeknight.

A Great way to use Leftover Cooked Rice

Stuffed Pepper Soup is a great way to use up leftover steamed rice. Often times you might steam too much rice the night before, and this is a great way to reinvent that cooked rice and not let it go to waste. You can add all the cooked rice into the soup at once or you can add it to individual servings. One thing to note is that if you choose to add all the rice in at once it makes the soup leftovers really hearty the next day as the rice will absorb a lot of the liquid.

Ingredients for Stuffed Pepper Soup:

bell peppers
ground beef
white rice
onions
tomatoes
tomato sauce
beef broth
basil
oregano
TOP WITH: mozzarella cheese

How to make Stuffed Pepper Soup:

Steam the rice in a rice cooker or cook the rice whichever method you prefer.
In a large soup pot brown the ground beef. Once cooked move the ground beef to a plate lined with a paper towel to absorb excess grease. Wipe out excess grease in the pot.
Add the olive oil into the pot add the onions and cook until translucent and tender.
Add in the chopped bell peppers and continue to sauté.
In a separate bowl pour the whole tomatoes in and cut up the whole tomatoes into bite sized pieces with kitchen shears.
Add in the tomatoes, tomato sauce, beef broth, browned ground beef and season with salt and pepper.
Bring to a boil then reduce heat, cover and simmer 5-8 minutes.
Add rice into the soup pot or you can add a little rice into each individual serving, Top with grated mozzarella cheese, if desired.

Stuffed Pepper Soup

Stuffed pepper soup is loaded with ground beef, onions, rice and bell peppers in a tomato based broth. It tastes like stuffed peppers, but with less work.

Author Kami | NoBiggie.net

Ingredients

1 lb. lean ground beef
1 cup uncooked long grain white
2 tablespoons olive oil
1 small yellow onion chopped about 1 cup
1 red bell pepper chopped
1 green bell pepper chopped
1/2 teaspoon garlic minced
1 28oz. can whole tomatoes
1 15oz. can tomato sauce
1 14.5oz. can low-sodium beef broth (OR Better Than Bouillon beef flavor)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
mozzarella cheese (optional garnish) grated

Instructions

Steam the rice in a rice cooker or cook the rice whichever method you prefer.
In a large soup pot brown the ground beef. Once cooked move the ground beef to a plate lined with a paper towel to absorb excess grease. Wipe out excess grease out of the pot.
In the same pot set to medium high heat, add the olive oil into the pot and the onions and cook until translucent and tender.
Add in the chopped bell peppers and continue to sauté.
In a separate bowl pour the whole tomatoes in and cut up the whole tomatoes into bite sized pieces with kitchen shears.
In the the soup pot add in the tomatoes, tomato sauce, beef broth, browned ground beef and season with salt and pepper.
Bring to a boil then reduce heat, cover and simmer 5-8 minutes.
Add in the steamed rice right before serving…or you can add a little rice into each individual bowl. Serve with each bowl with grated cheese, if desired.