I love stuffed peppers. I enjoy classic stuffed peppers, as well as southwestern stuffed peppers. This is a big step for me as a few years ago I wouldn’t be caught dead eating any sort of bell pepper. I don’t know what my problem was because I missed out on some great flavors by not eating them!
I’ve been thinking about this soup for a while and thought that I could definitely come up with a soup that used most of the same ingredients that I use when making regular stuffed peppers.
I was more than pleased when this soup was finished…it tastes just like regular stuffed peppers!
Stuffed Pepper Soup
-1 pound ground beef
-1 medium onion, diced
-1 teaspoon garlic powder
-1 jar spaghetti sauce
-4-6 cups beef broth
-3 cups cooked brown rice
-3 cups chopped green pepper
-1 15 ounce can diced tomatoes
-1 can diced tomatoes and green chiles
In a dutch oven, add diced onion and ground beef. Cook until beef has browned and onion is translucent.
Add 4 cups of beef broth and then everything else. Bring to a boil and then reduce to a simmer for 35-40 minutes. (If your soup gets thicker than you would like, add some more broth until it is a consistency that you want. Four cups was the perfect amount for us!) The peppers will soften and the soup will warm through.
Serve with a bit of cheddar cheese sprinkled on the top. And if you like a little spice, add a few drops of your favorite hot sauce! I add a few splashes of Frank’s to mine and it’s just perfect!