Mar 12
Stuffed Pepper Soup2 Comments


Hope everyone had a good weekend. Yesterday was the most favorite day of the year for food bloggers, an extra hour of daylight for pictures, yes please! No more running home from work to take pictures of leftovers. Oh the exciting life I lead. Soup season is almost over, and I can’t wait until Spring weather is officially here! Oh man, have I missed the grill. Although we have been experiencing some lovely weather here in the Northeast lately, I know that at any minute the temperatures could change dramatically. This is one of the primary reasons why I don’t love the month of March. I also don’t get any days off from work so that is a bummer too.

I must say that this winter has not been terrible, and I have been enjoying making/trying many new soups and comfort foods. This one is one of them and it is just as good as the rest. I remembered my mom making this when I was living at home and also remember thoroughly enjoying it. A few weeks ago I got an intense craving for it so I put it on the menu plan for the following week. It was just as great as I had remembered. I ended up serving this to my in-laws who were visiting and I can say that it was a crowd pleaser. It is all the traditional components of a stuffed pepper, but in soup form! It is not difficult to make and as long as you have the time to let it simmer, you are golden. You may think you are being clever by just adding uncooked rice to the simmering soup, but believe me you won’t get the consistency you are looking for in a soup. The rice will end up taking away some of the liquid from the soup. I easily made some in a separate saucepan, it would work great for leftover rice as well. Save this for a cold, rainy March day or plan it for a 60 degree day like I did.

Stuffed Pepper Soup

1 pound ground beef or turkey
1 green bell pepper, chopped
1 cup finely diced onion
1 (29 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (14 ounce) can chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
salt and pepper to taste
1 cup white rice

What you’ll do:

In a large stock pot brown ground meat. Drain fat and add pepper and onion. Cook until onion is translucent, about 5-7 minutes. Add tomatoes, tomato sauce, broth, thyme, sage and season with salt and pepper. Cover and simmer for 30 to 45 minutes, until peppers are tender. In another saucepan cook rice according to package directions. Cook until rice is tender and then add to soup. Heat soup through and serve.


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2 Responses to Stuffed Pepper Soup

  1. Amy Lucille says:

    Stuffed bell peppers and stuffed cabbage our my favorite family comfort food. I will always remember my mom and grandma making the stuffed peepers. I love your idea to transform this family classic into a soup. Can’t wait to try the recipe.

  2. Allison says:

    We made this for a dinner party and EVERYONE had seconds! We had enough for leftovers for dinner the next night… and couldn’t stop thinking about eating it on a long hike we took in the afternoon.

    One change: we made it vegetarian! With sausage crumbles and veggie broth. Can only imagine how tasty it would be with real meat!

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