If you love stuffed peppers but hate the hassle of making them, then you're going to love this Deconstructed Stuffed Bell Pepper Soup. It's filled with all of the elements of traditional stuffed bell peppers that you know and love - the tender meat, fluffy rice, and a rich tomato sauce - but made into a rich and creamy soup. It's perfect for those cold winter nights, or anytime that you are craving comfort food in a bowl!
Equipment
- Small Pot
- Dutch Oven
Ingredients
- 2 Cups Long Grain Rice
- 2 Tablespoons Olive Oil
- 1 Onion finely diced
- 1 Pound Ground Beef I use 90/10 ground beef
- 1 Pound Ground Mild Italian Sausage
- 3 Green Bell Peppers chopped with the seeds removed
- 1 Red Bell Pepper chopped with the seeds removed
- 1 15 Ounce Can Tomato Sauce
- 1 28 Ounce Can Diced Tomatoes
- ¼ Cup Tomato Paste
- 5 Cups Beef Broth
- 1 Tablespoon Italian Seasoning
- 2 Teaspoons Cumin
- ½ Teaspoon Ground Black Pepper
- ½ Teaspoon Kosher Salt
- 1 Cup Greek Yogurt plain
Instructions
- To make this Stuffed Bell Pepper Soup, start by preparing the rice. Add the long grain rice to a fine mesh sieve and rinse the rice until the water runs translucent.
- Next, add the rice to a medium saucepan, on the stove, alongside 3 1/2 cups of water.
- Bring the mixture to a gentle boil. Then, once the water is boiling, reduce the heat to low, cover, and cook for 20 minutes.
- Once the rice is finished cooking, remove it from the heat and use a fork to fluff it. Set it aside.
- Next, heat a large pot or dutch oven on the stove, over medium heat, and add in the olive oil.
- Dice the onion and garlic. Once the pot is hot, add them to the pot and sauté for about 2 minutes.
- Then, add in the ground beef and ground mild Italian sausage and use a spoon to break the meat down into small crumbles. Sauté the meat until it's browned - this should take approximately 4-5 minutes.
- Next, wash and chop the bell peppers, being sure to remove the seeds. Add them to the pot with the meat, alongside the tomato sauce, diced tomatoes, tomato paste, beef broth, Italian seasoning, cumin, sea salt, and ground black pepper. Stir to combine.
- Bring the soup to a gentle boil, then reduce the heat to low, cover, and allow the soup to cook for 30 minutes, until the peppers are soft and tender.
- Once the soup is done, remove it from the heat.
- Fill a bowl with a heaping scoop of the cooked rice, then ladle the soup on top of it. Repeat until all of your bowls have been filled.
- Garnish with a dollop of greek yogurt, if desired, then serve and enjoy!
Calories: 793kcal | Carbohydrates: 60g | Protein: 35g | Fat: 45g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 1648mg | Potassium: 930mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1034IU | Vitamin C: 79mg | Calcium: 129mg | Iron: 5mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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