Stuffed Pepper Soup

This soup is a fun new take on a stuffed bell pepper that can be a perfect comfort food for the upcoming chilly season. Add in some of your favorite vegetable to make this dish even more nutritious!


1 tablespoon olive oil

1 pound ground beef (can replace with ground turkey or a vegetarian substitute)

¾ cup chopped onion

1 ½ teaspoons minced garlic

Salt and pepper to taste

2 green bell peppers cut into ½ inch pieces (can use 1 red and 1 green pepper for a sweeter taste)

1 can diced tomatoes (14.5 oz)

1 can tomato sauce (15 oz)

1 can beef or chicken broth (14.5 oz)

2 cups cooked white rice

2 tablespoons chopped parsley


Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned (5-6 minutes), breaking it up into smaller pieces with a spatula.

Add the onion to the pot and cook until softened (4-5 minutes). Add the garlic and season the mixture with salt and pepper.

Add the bell peppers and cook for 2-3 minutes, then add the tomatoes, tomato sauce, and broth to the pot and bring it to a simmer.

Cook until peppers are tender (15-20 mins).

Stir in the cooked rice and season the soup to taste. Sprinkle with parsley and serve. This soup freezes really well so you can make many meals at one time. When serving, you can add toppings like shredded cheese, sour cream or herbs for more taste.






Christina Allen