Stuffed Bell Pepper Soup

This stuffed pepper soup is a hearty meal loaded with ground beef or ground turkey, onions, rice and bell peppers in a tomato based broth. It tastes just like classic stuffed peppers that have all the same flavors, but it is so easy to put together on a busy weeknight. Serves 6 Total Time 40 minutes 

Ingredients:

1 tablespoon olive oil
1 pound ground beef or ground turkey 
3/4 cup onion, chopped 
1 1/2 teaspoons garlic minced
salt and pepper to taste
1 red bell pepper cut into 1/2 inch pieces
1 green bell pepper cut into 1/2 inch pieces
1 14.5 ounce can petite diced tomatoes or a can stewed tomatoes, Italian recipe, chopped 
1 15 ounce can tomato sauce
1 14.5 ounce can beef broth
2 teaspoons Italian seasoning
2 cups cooked white rice 
2 tablespoons chopped parsley

Directions:

Heat the olive oil in a large pot or Dutch Oven over medium high heat. Add the ground beef or ground turkey and cook until browned, breaking up into smaller pieces with a spatula (approximately 5-6 minutes). Add the onion to the pot and cook for 4-5 minutes or until softened. Add the garlic and cook for 30 seconds. Season the beef and onion mixture with salt and pepper. Add the bell peppers to the pot and cook for 2-3 minutes. Add the tomatoes, tomato sauce, beef broth and Italian seasoning (you might not need if you use the stewed tomatoes, Italian recipe) to the pot; bring to a simmer. Cook for 15-20 minutes or until peppers are tender. Stir in the cooked rice and season the soup with salt and pepper to taste as desired. Sprinkle with parsley and serve. Yum Yum!

You’ll need a stock pot or Dutch Oven to make this recipe