Stuffed Pepper Soup
Want stuffed peppers without having to turn on the oven? This deconstructed stuffed pepper is a family favorite. It is a simple soup, but hearty and filling and yet low calorie. My mother makes this soup in huge batches and then freezes it in 2 cup containers. To serve, we heat the soup and make fresh rice on the side. It is also great fresh and only takes about 30 minutes to make.
One cup of soup is about 200 calories, so served with one cup of rice (200 calories) the total dish is about 400 calories. It is one of my favorite meals when I am hungry but have exhausted my calories for the day.
Stuffed Pepper Soup
makes 6 cups, prep 15 min, cook time 30 min- 1 lb ground beef, I use 93/7 beef
- 1/2 onion, diced
- 2 stalks celery, diced (plus leaves for garnish)
- 1 lb bell peppers, diced (approx 3 large)
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced or crushed tomatoes
- 2 cups water or low sodium beef broth
- 1 tbsp beef base
- salt and pepper
- rice
- In a large stock pot, crumble ground beef and stir in onion, celery, peppers, and garlic.
- Heat over high to brown beef and sweat and soften the vegetables, about 10 minutes.
- Add tomatoes, beef stock or water, and beef base.
- Simmer 15 minutes or longer until ready to serve.
- Taste and season with salt and fresh ground pepper.
- Serve with fresh rice.
This is good with your typical long-grain rice or a wild rice blend. Feel free to add cooked rice to the pot as desired, but I prefer to serve it on the side so you can adjust the amount in each bowl. It is a good one to make when bell peppers are on sale and is best with a combination of red, orange, green and yellow peppers.
Posted in Easy, Fast, Main Dish, Things I Love
July 8th, 2009 at 7:09 am
This is a brilliant idea & low cal too! Love it!
July 8th, 2009 at 9:19 am
This looks so yummy! I can’t wait to get to the store so I can make it.
July 8th, 2009 at 10:51 am
I’m printing this out right now. It’s nearly lunch time and now I’m starving.
July 9th, 2009 at 6:50 am
Oh, I made this last night but with ground turkey breast. Let me tell you how incredibly in heaven I was. And the boyfriend DEVOURED his! We’re making it again. Possibly tomorrow. It was heavenly. Thank you thank you for the inspiration 🙂
July 9th, 2009 at 9:59 am
What an awesome inside-out idea!
July 9th, 2009 at 1:01 pm
Oh, yummm.
Love your site. Will be adding you to my very short blogroll.
🙂
January 23rd, 2010 at 6:00 pm
Oh, I love the little Nutrition Facts box! I’m using Firefox and it looks perfect!
January 23rd, 2010 at 10:55 pm
The Nutrition Facts box looks great to me. I use Firefox. Yummy Recipe!
January 25th, 2010 at 9:24 am
I just found your site and I’m really enjoying! I use internet explorer and your nutrition box looked perfect. The recipe looks great too, I want to make it this week!
March 15th, 2010 at 11:50 am
I have had this recipe “earmarked” for a bit now and finally made it this weekend. It was amazing!! Delicious and so what I was looking for. Thanks so much for sharing.
September 13th, 2010 at 2:03 pm
I made this soup this past Saturday. Excellent! I used a food processor to chop the vegetables fine as well as Penszy’s soup base (beef) in place of stock. Doubled the recipe as well.
September 28th, 2010 at 11:59 am
came across your blog from a facebook post of this recipe- LOVED it. My husband loved it too. Its a keeper! (and I love your blog!
November 8th, 2010 at 12:43 am
This was delicious. I’ve tried several of your others as well….Thank you for being such a great voice and resource! I added a twist or two of my own to this… A bay leaf, a little cumin, Mexican oregano, and red chile powder, and red chile flakes. Served with Tortilla chips for crumbling, sortof like tortilla soup. Yum. My hubby and best friend ate it up. 🙂 Gracias!
January 19th, 2016 at 8:28 am
[…] Stuffed Pepper Soup – from Chaos in the Kitchen, this is a great, fast, easy to make meal. Somehow I always have everything to make this in my kitchen, yet I don’t make it that often. That is just wrong. I will be making this again soon! […]