I love eating stuffed peppers!
Being ‘soup season’ this recipe allows me to enjoy both the flavors and the comfort that a bowl of warm soup brings on a chilly evening!
With ground beef, peppers and rice, this soup stands on its own!
No need to pair it with a side, unless of course you want a crusty bread for dipping!
However, truth be told, I have been known to add some Sour Cream and Cheddar Cheese as a topping!
And, make sure you check out my Cooks Tips section below to see some other ideas you may want to try!
So, here we go!
Stuffed Pepper Soup
Here’s what you need:
- 2 pounds ground beef
- 6 cups homemade beef bone broth
- 1 can (28oz.) tomato paste
- 1 can (28oz.) diced tomatoes, do not drain
- 2 cups chopped green peppers
- ¼ cup dark brown sugar
- 2 tsp. salt
- 1 tsp pepper (optional)
- 2 cups cooked long grain or brown rice
- Chopped fresh parsley, optional
Let’s put it all together:
- In a large pot or Dutch Oven, cook and stir the beef over medium heat until there is no pink, breaking it into crumbles; drain if necessary.
- Stir in the next 7 ingredients and bring to a boil. Reduce heat and simmer uncovered until peppers are tender.
- Next, add in the cooked rice and simmer uncovered for another 10 minutes.
- If desired, sprinkle with the chopped parsley and serve.
- Make sure you use dark brown sugar as it has more molasses. This gives the soup a much bolder flavor! Don’t like the bolder flavor? No worries, simply use light brown sugar!
- Give this soup a twist by using sausage, turkey or chicken – just make sure you use chicken bone broth instead of the beef bone broth. Don’t have any on hand? Water will do!
- If you love garlic, try adding a couple of minced cloves when browning the ground beef!
- Want a little more kick to your soup? Try adding in some Cayenne pepper or use a can of the diced tomatoes with chilies.
- For some added color to your soup, try using other colored peppers such as red, yellow or purple!
Hope you enjoy it as much as we do!
Until next time,
Peace, love and safe travels!