Stuffed Pepper Soup

Stuffed Pepper Soup

Stuffed Pepper Soup is like eating your favorite Stuffed Peppers, but as a soup. The hearty ground beef mixture, red and green bell peppers, rice and the other ingredients will remind you of your favorite Stuffed Peppers, only better. That’s because our Sheffield’s Meatloaf Seasoning has all the spices you need and adds a wonderful, savory flavor to the soup.

Serve the Stuffed Pepper Soup with a couple slices of crusty bread and your meal is complete. Enjoy!

Serves 4-6

Ingredients:
1 ½ Pounds Ground Beef. We use 85/15.
2 Tablespoons Olive Oil, Divided
1 Cup Onion, Chopped. About 1 Medium Onion
1 Cup Green Bell Pepper, Chopped. About 1 Small to Medium Pepper
1 Cup Red Bell Pepper, Chopped. About 1 Small to Medium Pepper
1 Tablespoon Fresh Garlic, Minced. About 2 to 3 Cloves
1 (15 oz) can Tomato Sauce
2 (14.5 oz) Can Petite Diced Tomatoes
1 (14.5 oz) Can Low-Sodium Beef Broth
2 Tablespoons Sheffield’s Meatloaf Seasoning
½ Cup Fresh Flat Leaf Parsley, Divided
½ to 1 Cup Uncooked White Rice*

Directions:
In a large stock pot, add 1 tablespoon of the olive oil over medium-high heat. Once it starts to shimmer, add the ground beef. Cook until browned, stirring occasionally to break up into small crumbles. Transfer cooked beef to a paper towel lined plate with a slotted spoon. Set aside. Pour off fat and dispose of it.

Heat remaining tablespoon of oil in same pot over medium high heat. Add the garlic, cooking for 30 seconds until fragrant, stirring constantly. Add the onions and bell peppers. Sauté for 3 to 4 minutes, stirring occasionally.

Transfer the cooked beef back to the pot. Add the 2 tablespoons of Sheffield’s Meatloaf Seasoning. Stir to combine. Add the tomato sauce, diced tomatoes, beef broth, and half of the chopped parsley. Stir to combine well. Bring to a slow simmer. Cover and simmer for 30 minutes, stirring occasionally.

While simmering, prepare the rice according to the directions on the package. When cooked and soup has simmered for 30 minutes, add the cooked rice to the soup and stir in. Serve the Stuffed Pepper Soup, with garnished with some of the remaining chopped parsley. We like to serve our soup with a slice of two of a nice crusty Italian or French bread. We also have a nice Easy Crusty Bread Recipe on our website. Enjoy!

*The amount of cooked rice made from the ½ cup uncooked rice gives the Stuffed Pepper Soup a rich consistency. If you want the soup thicker, add a bit more cooked rice. If you want the soup thinner, add less cooked rice.