stuffed bell pepper soup
(3 ratings)
Tastes like a stuffed bell pepper - easy, tasty and filling!
Blue Ribbon Recipe
Cooler weather means more soups on the menu and this recipe should be added to your rotation. It's basically a stuffed bell pepper in soup form. What really makes this soup a bit different is the tomatoes with the jalapenos. The red peppers mixed with the onions adds a slight sweetness to the soup. By the time the rice is added, this soup is thick and hearty almost like a stew/soup. A big bowl of this on a cold night would be the perfect meal.
— The Test Kitchen
@kitchencrew
(3 ratings)
yield
8 serving(s)
prep time
20 Min
cook time
30 Min
method
Stove Top
Ingredients For stuffed bell pepper soup
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1 lblean ground beef
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1 cgreen bell pepper, diced
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1 cred bell pepper, diced
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1 1/2 conion, diced
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3 clovegarlic, minced
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2 canpetite diced tomatoes with jalapeño, 14.5 oz each
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1 cantomato sauce, 15 oz
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2 cchicken broth
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1 tspmarjoram, dried
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salt and pepper, to taste
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3 ccooked rice (about 1 1/2 cups uncooked)
How To Make stuffed bell pepper soup
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1In a large skillet, brown ground meat over medium heat. Drain fat.
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2Add diced peppers, onions, and garlic.
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3Cook about 5-10 minutes over medium-low heat.
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4Transfer ground beef mixture to a large Dutch oven or soup pot. Add diced tomatoes.
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5Add tomato sauce.
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6Add chicken broth.
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7Add marjoram, salt, and pepper. Cover and simmer on low heat for 30 minutes.
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8While the soup is simmering, cook rice.
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9Just before serving, add rice to soup and mix thoroughly.
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Categories & Tags for Stuffed Bell Pepper Soup:
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