Why stuffed pepper soup? November, here in SE Michigan, brings cold blustery weather, and adds unpredictability. We might have sunshine, sleet, snow, or all of the above in one day. I call it soup weather: this is the time of year when I have great appreciation for a good bowl of soup.
The thing is, I love stuffed peppers, but rarely have the patience to cook them. Stuffed pepper soup – or should that be unstuffed pepper soup? – is much easier, and every bit as tasty. Make a big pot, because the leftovers keep well either refrigerated or frozen.
This soup cooks in an hour, so there’s no need to haul out the crockpot. A lot of that time is hands-off, which means you might consider a quick batch of muffins to go with. Easy, warming, and delicious: what could be better? Suggested pairing: cheese muffins.
cook beef and drain
In a large Dutch oven (5-6 qt) over medium heat, cook the ground beef until it is no longer pink. Drain in a colander set over a bowl while you continue with the next step.
cook vegetables
Make sure there’s a bit of oil or grease still in the pot, bring it to heat again, then toss in the bell peppers and onion. Cook for 3-5 minutes, stirring often. Add the garlic, Italian seasoning, salt, and pepper, stir to combine.
return beef to pot, add liquids, simmer
Stir in the diced tomatoes, tomato sauce, tomato paste, water, and beef broth. Return the drained beef to the pot. Bring to a boil and then reduce the heat and simmer, uncovered, about 30 minutes. Keep it just under a boil.
add rice, blend flavors, then serve
When all the vegetables are tender, stir in the cooked rice. Simmer for an additional 10-15 minutes, then serve.
a note on storage
Stuffed pepper soup keeps, covered and refrigerated, for several days, although the rice in the soup will swell and absorb liquid. Don’t worry about this! If you want more liquid, you could add something like V8 juice when you reheat.
The soup freezes very well.
Stuffed Pepper Soup
Ingredients
- 1½ lbs lean ground beef
- 3 medium bell peppers, roughly chopped (any color is okay)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1½ tsp Italian seasoning blend
- 1 tsp freshly ground black pepper
- 1 tsp salt
- 1 14-oz can petite diced tomatoes
- 1 14-16oz can tomato sauce [I used my homemade marinara sauce here]
- 1 6-oz can tomato paste
- 2 cups water
- 4 cups beef stock or broth
- 1 to 1½ cups cooked rice (I prefer a brown/wild blend)
Instructions
- In a large Dutch oven (5-6 qt) over medium heat, cook the ground beef until it is no longer pink. Drain in a colander set over a bowl while you continue with the next step.
- Make sure there’s a bit of oil or grease still in the pot, bring it to heat again, then toss in the bell peppers and onion. Cook for 3-5 minutes, stirring often. Add the garlic, Italian seasoning, salt, and pepper, stir to combine.
- Stir in the diced tomatoes, tomato sauce, tomato paste, water, and beef broth. Return the drained beef to the pot. Bring to a boil and then reduce the heat and simmer, uncovered, about 30 minutes. Keep it just under a boil.
- When all the vegetables are tender, stir in the cooked rice. Simmer for an additional 10-15 minutes, then serve.
- Stuffed pepper soup keeps, covered and refrigerated, for several days, although the rice in the soup will swell and absorb liquid. Don’t worry about this! If you want more liquid, you could add something like V8 juice when you reheat.