Stuffed peppers are one of America's favorite comfort foods, and there are all kinds of ways to fix the dish. Instead of stuffing the peppers and baking them, why not make soup with the ingredients? Soup takes just minutes to prep, and you get all the flavor with less fuss and mess. If your family loves stuffed peppers, they will love this soup.
This soup took about 45 minutes total prep and simmering time. Serve it with freshly baked cornbread, crusty rolls or crackers. Adding a tossed salad would make it a nice, hearty dinnertime meal or serve it as a lunch soup with a half sandwich.
It's also quite versatile. To sneak extra vegetables in for the kids, add some diced carrots and celery to the soup. Or make it with corn. For Paleo diets, the rice can be omitted; increase the ground beef and peppers or add other vegetables. Beans would be an excellent addition as well. Feel free to use all green bell peppers in the soup or use multicolored peppers for a more colorful soup.
The recipe makes about 2 quarts of soup and is easily doubled for a large family or crowd.
- 1 1/2 tablespoons extra-virgin olive oil
- 1 pound lean ground beef
- 1 small yellow onion
- 2 to 3 bell peppers, green or a combination of green, red and yellow
- 1 can (14.5 ounces) petite diced tomatoes, with juice
- 1 large can (15 ounces) tomato sauce (or two 8-ounce cans)
- 2 cups unsalted or low sodium beef stock
- 1 to 2 tablespoons granulated sugar, or to taste
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1 cup cooked long grain white or brown rice
- Heat the olive oil in a Dutch oven or stockpot over medium heat. Add the ground beef and cook until no longer pink, breaking up and stirring frequently.
- Meanwhile, peel the onion and remove the stem and seeds from the peppers. Chop the vegetables and set aside.
- Drain the beef well and return it to the pot. Add the chopped onion and peppers to the ground beef and continue cooking over medium heat for about 5 minutes.
- Add the diced tomatoes, tomato sauce and beef stock. Taste and add sugar and kosher salt, as desired. Add the ground black pepper.
- Bring the soup to a simmer. Reduce the heat to low, cover the pot, and simmer for about 25 minutes, or until the vegetables are tender.
- Add the cooked rice to the soup or mound the rice in bowls and ladle the soup around it.
- Add 1/2 to 1 cup of canned, drained black beans or pinto beans to the soup.
- Add 1/2 to 1 cup of corn kernels to the soup.
- Dice a rib of celery and a carrot (peeled) and add them to the soup along with the peppers.
- Omit the rice and add extra ground beef and peppers, or use cooked bulgur, quinoa, or another grain.