Stuffed pepper soup is a delicious and inexpensive soup. It has a mixture of ground beef, onions, rice, and bell peppers. It’s simmered to perfection in a tomato based broth. It’s like eating a stuffed pepper without all the extra work – easy and delicious.
prep time 15 min cook time 35 min
ingredients for 6-7
- 500g lean ground beef
- 2-3 tbsp extra virgin olive oil
- 1 large or 2 small yellow peppers
- 1 large or 2 small red peppers
- 1 large or 2 small green peppers
- 2 carrots
- 1 onion, chopped
- 2-3 garlic cloves
- 2 cans (400g each) crushed or diced tomatoes
- 1 can (400g) or bottle tomato sauce
- 300ml beef or vegetable stock
- fresh basil, oregano, parsley
- brown rice or couscous
- salt and pepper
1. Chop peppers, onion, carrots and garlic.
2. In a large pan or Dutch oven heat 1 tbsp of olive oil and brown the beef on high heat adding a pinch of salt. Transfer to a plate.
3. Add the remaining oil and sauté veggies for 5-6 minutes. Transfer the beef back to the pan.
4. Add in tomatoes + water from rinsing the cans, tomato sauce, stock and season with salt and pepper.
I never ever use cans of tomatoes with added sugar or salt! Read the labels.
5. Bring to a boil, then reduce heat. Cover and simmer on low heat for 30 minutes. Add the chopped herbs in the end.
6. Ladle in soup plates, add cooked brown rice or couscous and serve. Or omit the rice/couscous and serve the soup with crusty bread.
Tip: You can cook the rice in the pot but if you plan on having it for leftovers the next day or freeze it, don’t add the rice to the pot of soup because it will turn mushy.
BUON APPETITO!