Love stuffed peppers, but you’re craving a warm and comforting bowl of soup? This Stuffed Pepper Soup is brimming with the traditional flavors of the familiar classic, but in a hearty soup form. It’s so simple and delicious; it will quickly become one of your go-to weeknight meals.
Stuffed Pepper Soup
yield | 6 servings
1 pound ground sirloin
2 green bell peppers, chopped
1 cup finely diced onion
1 clove fresh garlic, minced
1 (29 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
2 tablespoons tomato paste
32 ounces chicken stock
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
salt and pepper to taste
2/3 cup white rice; uncooked
In a Dutch oven over medium heat, brown ground sirloin until fully cooked.
Drain fat and add in green peppers and onion. Cook until onions are soft and translucent. Stir in the garlic and cook for 2 minutes.
Add tomatoes, tomato sauce, tomato paste, chicken stock, thyme, basil, and crushed red pepper flakes. Season to taste with salt and pepper.
Stir in uncooked rice.
Cover and simmer over low heat for 30 to 45 minutes, until peppers are tender and rice is cooked through.
Note: By cooking the rice in the soup, the rice will absorb some of the liquid. If you feel your soup is a bit too thick, simply add in more chicken stock until you reach the desired consistency.