In food

Stuffed Pepper Soup

A white bowl filled with stuffed pepper soup sits on a wooden table.

Stuffed peppers are a comforting classic, and one of my favorites for dinner. They take way too long for me to have as a weeknight meal, though. The solution? Stuffed Pepper Soup!

A white bowl filled with stuffed pepper soup sits on a wooden table.

My stepmom makes stuffed peppers for us when we go to visit, (I may eventually share that recipe, too). I’ve made them before a couple of times myself, but they are pretty time-intensive; well over an hour from start to finish.  That doesn’t even include the clean up from multiple pans and dishes to make them either.

Stuffed Pepper Soup solves both those problems. Ready in under an hour, including 30 minutes to simmer. Switching the stuffed peppers to soup this way also makes it a one pot meal – love that!

Add as little or as much cheese as you’d like. Use your favorite kind of rice (we use basmati for this). You can use all green peppers or a mix of red, green, yellow like I did for this post. The recipe is pretty flexible.

Goya Sazón (the one with coriander & annatto) is an optional seasoning, but I highly recommend adding it. We use it in so many other dishes in our house to add extra flavor to basic recipes.

Stuffed Pepper Soup

Ingredients

  • 1 tbsp olive oil
  • 2 lbs ground beef
  • 5 bell peppers chopped
  • 1 onion diced
  • 4 garlic cloves minced
  • 28 oz crushed tomatoes
  • 32 oz beef broth
  • ½ tsp Goya Sazón (with coriander & annatto) optional
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp crushed red pepper flake
  • tsp salt
  • ½ tsp black pepper
  • 3 cups cooked rice
  • 1½-2 cups mozzarella cheese shredded

Instructions

  1. Set a large pot over medium heat and pour in olive oil.

  2. Brown ground beef, seasoning with salt & pepper.

  3. Toss in garlic and onions and continue cooking until onions start to soften.

  4. Add the bell peppers, onion powder, garlic powder, red pepper flake, and Goya Sazón, stirring everything together.

  5. Pour in beef broth and crushed tomatoes.

  6. Bring to a boil, then reduce to a simmer and cover to cook until peppers begin to soften, about 25-35 minutes.

  7. Stir in the rice and half of the shredded cheese.

  8. Ladle the soup into bowls & top with remaining cheese.

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