Welcome to Dinner with Durf, where flavor meets comfort in this delicious and easy to make Stuffed Pepper Soup!

 

This delightful dish captures the essence of traditional stuffed peppers and transforms them into a hearty and warming soup that's perfect for any season. Our favorite time to make this is in the fall. The vegetable gardens are winding down and you are still getting a few peppers but not enough for stuffed peppers.

 

Our Stuffed Pepper Soup recipe is a harmony of vibrant bell peppers, savory ground beef, tender rice, and a rich tomato broth, all seasoned to perfection. This easy-to-follow recipe will have you serving up a delicious meal in no time. This is one of our favorites and is sure to be a hit with your family.

 

 

When we started to make this soup, I was pulling the bell peppers from the refrigerator and noticed that we had a jalapeno in there that needed to be used. We left half of the seeds from the jalapeno in it just to see how much kick it would add. We felt like it was almost too much heat at the end of the bite. The next time we fixed it, we tried removed all the seeds from the jalapeno and felt like that was much better. 

 

Let's get cooking with Stuffed Pepper Soup!

Ingredients:

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 green bell peppers, diced
• 1 jalapeno seeded and diced (optional)
• 2 cans (14.5 ounces) diced tomatoes
• 1 can (15 ounces) tomato sauce (we use homemade tomato sauce)
• 4 cups low sodium beef stock (we use homemade beef stock.)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon sage
• 1/2 teaspoon rosemary
• 1/2 teaspoon thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup cooked rice

 

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the ground beef cook until browned. Drain any excess fat.
2. Add the diced onion and garlic to the pot and sauté until the onion is translucent.
3. Stir in the diced green and jalapeno, cooking until they begin to soften.
4. Add the diced tomatoes, tomato sauce, and broth to the pot. Stir in the oregano, basil, sage, rosemary, thyme, salt, and pepper.
5. Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes, allowing the flavors to meld together.
6. Stir in the cooked rice and let the soup simmer for an additional 5 minutes. We like to keep our rice separate from the soup when we are planning on having leftovers. We feel like if the rice is left in the soup, it absorbs so much of the liquid, and we don’t want that. Even when we store our soup as leftovers, I always keep the rice separate.
7. Taste and adjust seasoning if necessary.
8. You are ready to eat. When we serve ours, we place a little scoop of rice in the center of the bowl and use a ladle to put the soup around the rice.

 

This soup is perfect for a cozy night in and pairs wonderfully with a slice of cheesy garlic bread of any kind of crusty bread. Enjoy!

 

Items Needed:

• Large Dutch Oven
• Cutting board
• Knife Set
• Measuring cups and spoons

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