Stuffed peppers are incredibly easy to make, and this stuffed pepper soup is even easier. There’s no need for baking, as everything cooks in a single pot. It’s a keeper dish that you should keep on hand!
My kids enjoy snacking on bell peppers, so we keep them in the fridge at all times. So this is generally my go-to recipe when I need a quick and easy meal idea. It’s also a great way to use up any leftover rice from another dinner. All of the flavors combine to make a really tasty and simple soup dish that will please the whole family.
- 1 pound ground sirloin
- 1 green bell pepper, chopped
- 1 cup finely diced onion
- 1 (29 ounce) can diced tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (14 ounce) can chicken broth
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
- salt and pepper to taste
- 1 cup white rice
How To Make Stuffed Pepper Soup:
In a large stock pot brown ground meat. Drain fat and add pepper and onion. Cook until onion is translucent, not letting them brown.
Add tomatoes, tomato sauce, broth, thyme, sage and season with salt and pepper. Cover and simmer for 30 to 45 minutes, until peppers are tender.
In another saucepan boil 2 cups water, and add rice. Cook until rice is tender and then add to soup. Heat soup through and serve.
How Long Does Stuffed Pepper Soup Last in the Fridge?
Stuffed pepper soup can be refrigerated for up to three days in an airtight container. Because the rice will continue to plump up as it sits, you may need to add a touch more beef broth when reheating leftovers.
To freeze, let the soup cool completely. Then pour into a freeze container (leaving about an inch from the top so that the soup has room to expand). Store in the freezer for up to 6 months. Thaw in the microwave or in the refrigerator overnight. Then simmer in a pot over low-heat until warm.