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Stuffed Pepper Soup Recipe

Name: Stuffed Pepper Soup Recipe
Total time: 45 minutes
Yield: 8
Ingredients: 1 tbsp Olive Oil; 2 lbs Ground Beef; 1 tbsp Litehouse® Freeze Dried Garlic; 1 ea Onion, chopped; 2 ea Green Peppers, chopped; 1 tsp Litehouse® Freeze Dried Basil; ½ tsp Oregano; 1 tsp Salt; ½ tsp Pepper; 1 tsp Worcestershire Sauce; 2-28 oz Cans Diced Tomatoes; 4 cup Beef Broth; 1 cup Rice, uncooked; 1 cup Cheddar Cheese, shredded; 1 tbsp Fresh Parsley, chopped finely

February 7, 2020 Stacie Vaughan

45 minutes

Serves: 8

I’m a lazy cook. I like easy recipes that don’t require too much effort to make. That doesn’t mean I will sacrifice taste for convenience. I want the best of both worlds. This Stuffed Pepper Soup has everything I love and more. Easy. Tasty. Filling.

If you’re a big fan of the classic Stuffed Peppers recipe, you MUST try the soup version. It has all the delicious flavours of Stuffed Peppers without all the fuss. You can whip it up quickly for lunch or dinner in ONE pot.

I don’t know about you, but I’m loving comfort food recipes right now. A piping hot bowl of Stuffed Pepper Soup is absolute perfection during the cold winter months. It’s delicious served with a buttered crusty roll. Perfect for dipping!

I chose ingredients that you’d typically find in Stuffed Peppers. Ground beef, rice, onions, green peppers (of course!) in a tomato-based beef broth. For spices, I added Litehouse® Freeze Dried Garlic, Litehouse® Freeze Dried Basil, Oregano, salt and pepper. At the end of the cooking time, I added some shredded cheddar cheese. My mouth is watering just thinking about how good this soup was!

Stuffed Pepper Soup with Freeze Dried Garlic and Basil

I recommend using converted rice and not instant rice. The converted rice will cook in the soup to a nice, tender consistency. Instant rice might be too mushy if you added it too soon during the cooking process.

If you want to use instant rice, cook it first separately and then add it at the end of the cooking process to the soup.

I also shared a container of this soup with my fiancé’s parents. They like being testers for my recipes. They gave me a rave review and said they LOVED the soup.

I’m going to make another batch soon for the freezer. Yes, it’s a freezer-friendly recipe, too! I’m sure it will save me on busy nights when I don’t feel like cooking.

I hope all you Stuffed Peppers fans will give this soup version a try. I’m sure you will love it, too!

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Stuffed Pepper Soup Recipe

February 7, 2020 Stacie Vaughan

45 minutes

Serves: 8

Enjoy everything you love about the classic Stuffed Peppers recipe in a hearty, comforting bowl of soup. It’s loaded with beef, rice, peppers and spices in a flavourful tomato-based broth. It’s much easier to make than Stuffed Peppers and is ready to serve in 45 minutes. Serve for lunch or dinner with some crusty rolls.

Stuffed Pepper Soup in a bowl ready to eat

Ingredients

1 tbspOlive Oil
2 lbsGround Beef
1 tbspLitehouse® Freeze Dried Garlic
1 eaOnion, chopped
2 eaGreen Peppers, chopped
1 tspLitehouse® Freeze Dried Basil
½ tspOregano
1 tspSalt
½ tspPepper
1 tspWorcestershire Sauce
2-28 ozCans Diced Tomatoes
4 cupBeef Broth
1 cupRice, uncooked
1 cupCheddar Cheese, shredded
1 tbspFresh Parsley, chopped finely

Directions

Heat olive oil in a large pot over medium heat. Add ground beef, Litehouse® Freeze Dried Garlic, onion, green peppers, Litehouse® Freeze Dried Basil, oregano, salt, pepper and Worcestershire sauce. Cook, stirring often, until beef is browned and veggies are softened, about 7 to 10 minutes.Stir in diced tomatoes and beef broth. Bring to a boil. Reduce heat to medium-low.Stir in rice. Cover. Cook for an additional 20 minutes, stirring occasionally.Stir in parsley and cheddar cheese. Serve hot. Top with additional cheddar cheese, if desired.