There is nothing like the amazing flavor of stuffed bell pepper, except maybe stuffed bell pepper soup! This is a delicious change on your traditional stuffed bell pepper recipe, and so easy to make.
We like to cook this soup in our cast iron pot but you can just use any soup pot. We really love this soup. It is so good. If you have picky eaters that don’t like peppers you can use the food processor to chop up the peppers. I made them in a bit bigger chunks since it was supposed to mimic stuffed peppers.
Stuffed Bell Pepper Soup Recipe
Supplies:
Ingredients:
4 cups of cooked ground beef, turkey or other ground meat
1 quart of broth (we used bone broth)
1 quart of tomato puree
1 whole sweet onion chopped
1 whole bell pepper
1 cup cooked rice
oil to saute’
Seasonings
Himalayan Pink salt or grey sea salt
pepper
garlic powder
onion powder
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Directions:
Browned the meat and seasoned with a bit of salt, pepper, garlic, and onion powder. Remove it from heat when it was no longer pink and set it aside.
Chop up a sweet onion and Bell Pepper. Put them in the bottom of your soup pan with a bit of oil and saute’.
When they are tender pour into the pot your broth and your tomato puree. Season with Himalayan pink salt, pepper, onion powder, and garlic powder. Bring it to a simmer.
Add rice (you can use more if you like a thicker soup) and the meat and stir.
Print Soup Recipe
Stuffed Bell Pepper Soup
Ingredients
- 4 cups of cooked ground beef, turkey or other ground meat
- 1 quart of broth (we used bone broth)
- 1 quart of tomato puree
- 1 whole sweet onion chopped
- 1 whole bell pepper
- 1 cup cooked rice
- oil to saute'
- Seasonings
- Himalayan Pink salt or grey sea salt
- pepper
- garlic powder
- onion powder
Instructions
Browned the meat and seasoned with a bit of salt, pepper, garlic, and onion powder. Remove it from heat when it was no longer pink and set it aside.
Chop up a sweet onion and Bell Pepper. Put them in the bottom of your soup pan with a bit of oil and saute'.
When they are tender pour into the pot your broth and your tomato puree. Season with Himalayan pink salt, pepper, onion powder, and garlic powder. Bring to a simmer.
Add rice (you can use more if you like a thicker soup) and the meat and stir.
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