This recipe brings back old memories of my grandmother’s kitchen, where she used to make this soup for us on a cold winter day. It was always comforting and satisfying. The aroma of the bell peppers and the spices, mixed with the beef and rice, created a warm and delicious soup that we all loved. My grandmother used to serve it with a dollop of sour cream and some crusty bread on the side. It was always a hit and leftovers were rare. I hope this recipe will bring back some of your own fond memories or create new ones for you and your loved ones.
You’ll love the comforting flavors in this soup and how well all the flavors blend together. The peppers and tomatoes offer a mellow and faintly sweet flavor, while the beef kicks in that flavor that will remind you of a traditional stuffed pepper.
Ingredients for Stuffed Pepper Soup
- lean ground beef
- bell peppers
- onions
- diced tomatoes
- tomato sauce
- beef broth
- parsley
- basil
- oregano
- white or brown rice
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What Should I Serve with It?
This a fairly thick soup and it has a consistency similar to a stew, which I love because it will fill my family up and I don’t have to make a bunch of sides to serve with it.
I usually just serve it with fresh bread to keep that homestyle comfort and simplicity going, it’s also great paired with a side salad or roasted vegetables.
This stuffed pepper soup is easy to make and tastes like stuffed peppers! A filling meal in one bowl. Great with warm bread and a salad.
How long does this soup last in the fridge?
Stuffed pepper soup will last for no more than 3 to 4 days in the fridge. Make sure to seal tightly in a container if there are leftovers or you’re meal prepping. The soup will last up to a month in the freezer. Let the soup thaw in the fridge before slowly reheating.
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