Name: Stuffed Pepper Soup
Total time: 45 min
Ingredients: 1 lb ground beef (or ground sausage!)*; 1 tbsp olive oil; 1 yellow onion (diced); 2 celery stalks (diced); 2 green bell peppers (diced); 1 red bell pepper (diced); 3 cloves garlic; 1 tsp dried oregano; 1 tsp dried parsley; 1/2 tsp red pepper flakes; 1 tsp paprika; 2 tsp seasoning salt; 1 Bouillon cube; 3-4 dashed Worcestershire sauce; 1 can diced tomatoes; 1 cup uncooked rice; 6 cups chicken broth; salt & pepper ((to taste))

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Yet another dinner favorite to add to your weekly rotation, any time of year. This soup can be made with ground beef or sausage, either way the blend of spices makes this soup warm and delicious. Plus it’s totally leftover friendly.

I highly recommend this easy dinner favorite as a meal prep recipe as well. The rice soaks up all the flavor from the juicy meat, the savory seasonings, plenty of pepper, tomatoes and dried herbs. Sauté it all up, add chicken broth, put the lid on and walk away from it. Half and hour later, you’ve got a filling, healthy and super tasty dinner.

Short, sweet to the point. That’s this great soup in a nutshell. Try it out and see for yourself! I love to make this soup in my dutch oven. Check out THIS sturdy and affordable one that I love!

Stuffed Pepper Soup

A quick and easy, one pot crowd please. This soup comes together in 45 minutes, and it’s hearty, fresh and super flavorful.

Print Recipe

Total Time:45 mins

Ingredients

1 lb ground beef (or ground sausage!)*
1 tbsp olive oil
1 yellow onion diced
2 celery stalks diced
2 green bell peppers diced
1 red bell pepper diced
3 cloves garlic
1 tsp dried oregano
1 tsp dried parsley
1/2 tsp red pepper flakes
1 tsp paprika
2 tsp seasoning salt
1 Bouillon cube
3-4 dashed Worcestershire sauce
1 can diced tomatoes
1 cup uncooked rice
6 cups chicken broth
salt & pepper (to taste)

Instructions

Drizzle half of the olive oil in a large deep pot over medium-high heat and add the ground beef or sausage.
Once the sausage is browned (about 3 min) add the rest of the olive oil and the veggies. Cook until soft and fragrant (about another 3-4 minutes or so).
Stir in the seasoning, Worcestershire sauce, bouillon cube and diced tomatoes and cook another 2 minutes or so.
Add the rice and chicken broth and bring to a slow boil.
Reduce to a simmer, cover and cook on medium-low for 25 minutes.
Serve and garnish with fresh parsley. It’s going to be really hot so let your serving cool before digging in!

Notes

*I used hot Italian sausage the last time I made this soup and it was spicy and excellent!

Course: Main Course, Soup

Keyword: beef, dinner, dinner recipe, easy dinner, easy recipe, family dinner, gluten-free, gluten-free dinner, gluten-free recipe, rice, sausage, soup