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
Instructions
Notes
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
- 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.
- Add the tomatoes, tomato sauce, chicken broth, marjoram and season with additional salt and pepper to taste.
- 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!
