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.
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