Stuffed Bell Pepper Soup

            This is an economical meal that will feed a large group. This will also warm you up from the inside out on those cold winter days. If you like stuffed peppers, you are going to love this soup. It is a fun type of switch up from stuffed peppers. It includes two types of meat, peppers and tomatoes.

            Toss in some quick cooking rice and let it cook, then enjoy. This has definitely become a family favorite in our house. When my folks come around they always ask for this too. 

Many people ask which type of peppers should be used for this stuffed pepper soup. I use all colors of bell peppers, just as I do when I make stuffed peppers. I also use a combination of meat in my recipe, only because it adds so much more flavor.

            I love this soup! Absolutely love it! It has so many yummy, delicious flavors in it that you have a hard time deciphering each of them. They combine perfectly! I always top mine with shredded mozzarella cheese, but not everyone in my family likes it that way. Some prefer it plain and some like Cheddar Cheese. Of course, there are some who will eat anything that is put in front of them with no questions.

Frequently Asked Questions:

            Should I use long cooking rice or quick cooking?

Entirely your choice. I prefer quick cooking rice. Just watch how much you put in. You do not want the rice to be such a quantity that it soaks up all the broth.

            Could I use my leftover meatloaf in this recipe?

That is perfect! I like doing that because it also keeps items in my refrigerator to a minimum.

            How do I store this?

Once it is cooked completely, place it into an airtight container and place it into the refrigerator. It is good for 4 to 5 days.

            Can I freeze this recipe?

Certainly you can! This is even better when reheated. It freezes well and will last for 4 months in the freezer.

What do you need to make Stuffed Bell Pepper Soup

            1 pound ground beef

            1 pound ground sausage

            1 green bell pepper

            1 red bell pepper

            1 yellow bell pepper

            28 ounces fire roasted tomatoes, undrained

            1 yellow onion, chopped

            2 cups cooked long grain rice or 1 ½ cups uncooked quick rice

            4 clove garlic, minced

            15 ounces tomato sauce

            2 cups beef broth

            Salt and pepper to taste

            ½ tsp oregano

            ½ tsp thyme

            1 tsp basil

            Mozzarella Cheese, shredded for garnish

How to make Stuffed Bell Pepper Soup

FIRST STEP:

Brown the ground meat in a large pot over medium heat

Add in the onions and garlic

a)

b)

c)

SECOND STEP:

Season with the choice of seasonings

Add in the chopped bell peppers

a)

b)

THIRD STEP:

Carefully pour in the beef broth, tomato sauce and the fire roasted tomatoes

Stir to blend together

FOURTH STEP:

Simmer for 30 minutes

Add in the cooked rice OR the quick rice when the soup is done. Allow to simmer 5 more minutes

Top with mozzarella cheese

a)

b)

c)

d)

e)

Enjoy!

YUM!

Stuffed Bell Pepper Soup

Stuffed Bell Pepper Soup

Yield: 6
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients

  •             1 pound ground beef
  •             1 pound ground sausage
  •             1 green bell pepper
  •             1 red bell pepper
  •             1 yellow bell pepper
  •             28 ounces fire roasted tomatoes, undrained
  •             1 yellow onion, chopped
  •             2 cups cooked long grain rice or 1 ½ cups uncooked quick rice
  •             4 clove garlic, minced
  •             15 ounces tomato sauce
  •             2 cups beef broth
  •             Salt and pepper to taste
  •             ½ tsp oregano
  •             ½ tsp thyme
  •             1 tsp basil
  •             Mozzarella Cheese, shredded for garnish

Instructions

FIRST STEP:

Brown the ground meat in a large pot over medium heat

Add in the onions and garlic

SECOND STEP:

Season with the choice of seasonings

Add in the chopped bell peppers

THIRD STEP:

Carefully pour in the beef broth, tomato sauce and the fire roasted tomatoes

Stir to blend together

FOURTH STEP:

Simmer for 30 minutes

Add in the cooked rice OR the quick rice when the soup is done. Allow to simmer 5 more minutes

Top with mozzarella cheese

Enjoy!

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 648Total Fat: 37gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 117mgSodium: 1589mgCarbohydrates: 42gFiber: 5gSugar: 9gProtein: 37g