Stuffed Pepper Soup

Karlie's Kitchen
by Karlie's Kitchen
8 Servings
40 min

It's soup season!


Well, let's be honest..I can enjoy a bowl of soup any time of year! Where I live temperatures have been frigid to say the least! I whipped up a big pot of this delicious stuffed pepper soup this week and it is so simple to make!


This soup packs in all the flavours you know and love from classic stuffed peppers. A rich tomato-y broth comes together with a bunch of tender bell peppers, rice and ground beef to create this hearty soup. It's quick to prepare and yields 8 large servings so it's perfect to enjoy all week long or freeze for future left overs. Serve with some nice crusty bread and voila! Dinner is served! Enjoy!

Stuffed Pepper Soup
Recipe details
  • 8  Servings
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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Ingredients
  • 1 lb ground beef
  • 1 large onion, diced
  • 3 bell peppers, diced (I like to use a mix of different colours)
  • 1 zucchini, diced
  • 2 cloves garlic, minced
  • 1 tsp each salt, pepper and chili flakes
  • 1 Tbsp Italian seasoning
  • 1 - 28 oz can crushed tomatoes
  • 3 cups marinara sauce (Whatever brand you like!)
  • 4 cups vegetable broth
  • 1 cup water
  • 1/4 cup uncooked rice
Instructions
In a large soup pot over medium high heat, brown ground beef until cooked through, about 8-10 minutes. Drain off excess fat and add back into the pot.
To the ground beef add diced onion, peppers and zucchini. Cook over medium high heat until tender, about 5-7 minutes.
Next add in all of your seasonings. Give everything a big stir.
Add in tomatoes, marinara, broth, water and uncooked rice. Stir everything in your pot to combine. Place lid on top, low heat to medium and let your soup hang out for 15 minutes stirring occasionally and until rice is tender.
Serve hot with some nice crusty bread and enjoy! YUM.
Tips
  • Leftover soup freeze well! Ladle soup into ziplock bags and freeze for up to 1 month.
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