Stuffed Bell Pepper Soup Recipe

Name: Stuffed Bell Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs lean ground beef, browned; 1 large sweet onion, chopped; 2 teaspoons minced garlic (from the jar); 2 (15 ounce) cans stewed tomatoes (I used S&W ready cut diced with onion & green bell pepper); 1 (26 ounce) jar spaghetti sauce, I use Prego Traditional; 2 1/2 cups cooked long-grain rice; 3 large green bell peppers, diced; 2 (10 1/2 ounce) cans beef consomme; 1 (10 1/2 ounce) can beef broth; 2 1/2 tablespoons brown sugar; 2 1/2 tablespoons Worcestershire sauce; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 cups V8 vegetable juice, as needed to bring the soup to desired consistency; 1 cup sharp cheddar cheese, shredded; additional sharp cheddar cheese (optional)

Servings: persons

2 lbs lean ground beef, browned
1 large sweet onion, chopped
2 teaspoons minced garlic (from the jar)
2 (15 ounce) cans stewed tomatoes (I used S&W ready cut diced with onion & green bell pepper)
1 (26 ounce) jar spaghetti sauce, I use Prego Traditional
2 1/2 cups cooked long-grain rice
3 large green bell peppers, diced
2 (10 1/2 ounce) cans beef consomme
1 (10 1/2 ounce) can beef broth
2 1/2 tablespoons brown sugar
2 1/2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups V8 vegetable juice, as needed to bring the soup to desired consistency
1 cup sharp cheddar cheese, shredded
additional sharp cheddar cheese (optional)

1
Brown the ground beef, onion and garlic in large pot or Dutch Oven.
2
Then add the chopped green bell pepper (I cut it up and place it in my food processor and give it a couple quick rotations - just enough to grind a bit of it, while still leaving some of it in larger pieces).
3
Cook until the pepper is starting to get tender. Add rest of the ingredients, except cheese and rice and bring to a slow boil over low heat, stirring frequently to prevent sticking.
4
Decrease heat to a simmer and cover. Simmer slowly for 30 minutes, stirring often. Add the rice and cook another 15 minutes, stirring and watching carefully. This soup can get pretty thick in a short amount of time.
5
Add 1 cup of the cheese and stir until melted. Sprinkle individual servings with a little bit more of shredded cheddar (either mild or sharp) cheese.
6
Note: I put the stewed tomatoes in my food processor and pulse them for a couple quick rotations before adding them to the soup pot.

1321

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 lbs lean ground beef, browned, 1 large sweet onion, chopped, 2 teaspoons minced garlic (from the jar), 2 (15 ounce) cans stewed tomatoes (I used S&W ready cut diced with onion & green bell pepper), and more.

Yes, Stuffed Bell Pepper Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Bell Pepper Soup

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