Stuffed Pepper Soup

By Ellie

6 Person

60 Minutes

0 Calories

Stuffed Pepper Soup is an inexpensive and delicious soup that will warm your belly from the inside out. Tender sausage and ground beef are simmered in beef broth with peppers and tomatoes. Add in your rice and serve it hot! This easy stuffed pepper soup recipe is a family favorite (along with cabbage roll soup) and it reheats beautifully!

Ingredients

Freshly chopped parsley, for serving
Shredded white cheddar, for serving
1 c. White rice
2 tsp. Dried oregano
1 can Fire-roasted diced tomatoes
1 can Crushed tomatoes
6 c. Swanson Chicken Broth
Freshly ground black pepper
Kosher salt
1 pound Ground beef
2 cloves Garlic, minced
1 Onion, chopped
1 Yellow bell pepper, chopped
1 Green bell pepper, chopped
1 Red bell pepper, chopped
1 tbsp. Extra-virgin olive oil

Method

01

In a large pot over medium heat, heat oil. Add bell peppers and onion and cook until soft, 7 minutes. Add garlic and cook until fragrant, 1 minute. Add ground beef and season with salt and pepper. Cook until no longer pink, 7 minutes. Drain fat and return to heat.
02

Add broth, crushed tomatoes, diced tomatoes, and oregano. Bring to a boil then reduce heat to a simmer. Add rice and simmer, covered, until rice is tender, about 40 minutes, adding water if necessary. Season with salt and pepper to taste.
03

Garnish with cheddar and parsley before serving.

Related Tags

Thanksgiving Stuffing Recipes

Stuffed Pepper Soup

3.7

( By Ellie )

01 Information

Grade easy
Serving 6 servings
Prep Time 10 Mins
Total Time 60 Mins

02 Ingredients

Freshly chopped parsley, for serving

Shredded white cheddar, for serving

1 c. White rice

2 tsp. Dried oregano

1 can Fire-roasted diced tomatoes

1 can Crushed tomatoes

6 c. Swanson Chicken Broth

Freshly ground black pepper

Kosher salt

1 pound Ground beef

2 cloves Garlic, minced

1 Onion, chopped

1 Yellow bell pepper, chopped

1 Green bell pepper, chopped

1 Red bell pepper, chopped

1 tbsp. Extra-virgin olive oil

03 Method

Step 1

In a large pot over medium heat, heat oil. Add bell peppers and onion and cook until soft, 7 minutes. Add garlic and cook until fragrant, 1 minute. Add ground beef and season with salt and pepper. Cook until no longer pink, 7 minutes. Drain fat and return to heat.

Step 2

Add broth, crushed tomatoes, diced tomatoes, and oregano. Bring to a boil then reduce heat to a simmer. Add rice and simmer, covered, until rice is tender, about 40 minutes, adding water if necessary. Season with salt and pepper to taste.

Step 3

Garnish with cheddar and parsley before serving.

04 Author