Stuffed Pepper Soup

Stuffed Pepper Soup is an easy to make, hearty and family-friendly soup that features all of the flavors of classic oven baked stuffed peppers.

When I was thinking about what I should make for dinner the other night I knew that I had to come up with a recipe that would use up some of the bell peppers I had in the fridge.  We're growing them in our garden and we have tons of green, orange and red ones that are on their way out.

I thought about making stuffed peppers or fajitas, but I decided I'd try a recipe I'd never made before.  I remembered seeing Stuffed Pepper Soup on Pinterest, so I googled it and found the perfect recipe on Skinnytaste.

Yes, I made soup in the middle of summer.  I'm a year-round soup kind of gal.

I had all of the ingredients on hand (always a plus), it came together in no time, AND my husband and my kids scarfed it down.  Win!  I am happy to add this family-friendly soup to the meal planning rotation!  If you're looking for a stuffed pepper recipe that's not a soup, check out my Simple Stuffed Peppers, a family favorite!

Stuffed Pepper Soup

   

Ingredients

• 3 cups rice, cooked
• 1 lb ground beef
• 1/2 cup green bell pepper, chopped
• 1/2 cup red bell pepper, chopped
• 1 onion, finely diced
• 3 cloves garlic, minced
• 2 (14.5 ounce) cans petite diced tomatoes
• 2 (8 ounce) cans tomato sauce
• 2 cups chicken broth
• 1/2 tsp dried marjoram
• salt and pepper, to taste

Instructions

1. In a large pot, brown ground beef over medium-high heat.  Add the peppers, onions and garlic and reduce the heat to medium.  Cook for 5 minutes or until the vegetables have softened.  Season with salt and pepper.
2. Add the tomatoes, tomato sauce, chicken broth, marjoram and season with additional salt and pepper to taste.  
3. Reduce the heat to low, cover and simmer for 30 minutes.  Spoon into bowls and top with a scoop of the rice before serving.

Notes

• Adapted from skinnytaste.com.
• I used brown rice and it was great!