It has all the flavors of Stuffed Peppers, with the comfort of a nice warm bowl of soup.
Do you love Peppers?
Peppers are one of my all-time favorite foods and vegetables. I love making Stuffed Peppers for dinner. It’s one of my family’s favorites, so when I saw this soup recipe version, I knew I had I try it. Why we love this soup:
Easy. It requires just a few steps and a quick prep making it a go-to easy soup recipe. Hearty. This soup has beef, rice, tomatoes, peppers and more making it filling and perfect for any time of the year, any night of the week. The flavor. It has all the tastes and flavors of stuffed peppers but in a hearty soup making it hard NOT to love.
Ingredients
ground beef – you can also add in ground pork sausage or use ground chicken or ground turkey. beef broth – chicken broth or vegetable broth tomato sauce diced tomatoes green bell peppers – or use red or yellow bell peppers brown sugar – light or dark brown sugar both work. salt Worcestershire sauce black pepper long grain rice – or quinoa or cauliflower rice fresh parsley toppings – add any cheese, parsley, cilantro desired.
How to Make Stuffed Pepper Soup
Storing Tips
Make ahead of time. The rice tends to become mushy when frozen so I suggest leaving it out. Keep the stuffed pepper soup in an airtight freezer plastic bag for up to 6 months. To reheat, thaw the soup, add the rice, and reheat it on the stove in a pot over medium heat. STORE. Leftovers can be stored in an airtight container(s) in the refrigerator for 3-4 days or in the freezer for about 3 months. Reheating on the stovetop is best, but you can use the microwave if you’re in a hurry.
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