Stuffed Pepper Soup

This hearty stuffed pepper soup recipe is like traditional stuffed peppers but in soup form! When soup season calls, bell pepper soup is a great way to please the whole family!

Course Soups

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 300kcal

Author Jenny Bullistron

Ingredients

1 pound ground meat beef, pork, turkey, or chicken
½ cup diced onion (1 medium onion)
1 garlic clove minced
3 cups beef broth
32 ounces diced tomatoes
1 bay leaf
½ teaspoon granulated sugar
2 bell peppers cut into pieces (color to your liking)
½ cup uncooked rice

US Customary - Metric

Instructions

Heat a 3-quart Dutch oven or large pot over medium-high heat and cook the ground meat until it is no longer pink, breaking it up with a wooden spoon while cooking.
Add the garlic and the onion and cook for 2-3 minutes until the onion is soft and translucent.
Stir in the beef broth, the diced tomatoes (with the liquid), white sugar, and bay leaf, and bring to a boil.
Add the rice and bell peppers once a rolling boil has been reached. Stir and cook over low-medium heat for 30 minutes with the lid loosely covering the pot.
Stir once in the middle of the cooking time.
Serve hot.

Notes

If you are using leftover rice, add it when there are 5 minutes left in the bell pepper cooking process.

Nutrition