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Stuffed Pepper Soup

January 28, 2011 by Chrissy 17 Comments

Long time, no see blog readers! Life has been crazy these past few weeks, leaving me little time to cook. Between moving into a new townhouse, and working tons of 12 hour shifts in a row, my poor little blog has been neglected. Life has finally slowed down, so I hope to be back to posting recipes on a more regular basis.

One of the food blogs that I follow, Branny Boils Over, is hosting a Charity Souper Bowl  event this month to raise money for the ASPCA. For every soup recipe that is entered, Branny will donate $1 to help our animals in need. Pretty awesome of her if you ask me! To participate, head over to her blog to submit a recipe. You don’t even have to be a food blogger! She also asked us to dedicate our post to a special animal in our lives, so I thought I would share a picture of my baby girl, Lilly. My parents adopted Lilly from our local humane society 12 years ago, and she has been the sweetest, most adorable cat ever. And yes, she routinely sleeps on her back like this. 🙂

For the Souper Bowl, I decide to make my future mother in-laws famous stuffed pepper soup recipe. If you like stuffed peppers, you’ll love this stuffed pepper soup. It a thick, hearty soup packed full of veggies and protein – so it’s good for you as well as delicious! It’s also insanely easy to make – brown some beef, chop some veggies, dump some ingredients in pot and turn on your stove.  This recipe makes a lot of soup, so we keep individual sized servings in the freezer to pull out for a quick dinner on busy nights. Top it with some shredded cheese, and serve it with saltines or a thick crusty bread for a wholesome meal.

Stuffed Pepper Soup
Yields: About 12 cups of soup

Ingredients:
2 pounds ground beef
2 large green bell peppers, chopped
1 small onion, chopped
28 oz can tomato sauce
28 oz can diced tomatoes, undrained
2 cups long grain brown rice
32 oz beef broth
1/4 cup brown sugar
2 tsp salt
1 tsp pepper

Directions:
Brown the ground beef in a skillet, drain and set aside. Finely chop the onion and bell pepper.

Combine the remaining ingredients in a large saucepan, add the ground beef and bring to a boil. Reduce the heat, cover, and simmer for 30-40 minutes, or until the peppers are tender.

Source: A Cooking with Chrissy original

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Filed Under: Beef, Family Favorites, Freezer Friendly, Healthy, Main Dish, Soup, Veggies

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Comments

  1. Annie says

    January 29, 2011 at 8:06 am

    Do you think this could be made in a slow cooker. That would make this even more super easy! This looks so delicious!

    Reply
    • Chrissy says

      January 29, 2011 at 9:57 am

      I totally think you could make it in a slow cooker! Im not sure how long it would take though. If you try it let me know how it turns out!

      Reply
  2. thecookingnurse says

    January 29, 2011 at 9:31 am

    I would love to try this! How much brown sugar are you supposed to add?

    Reply
    • Chrissy says

      January 29, 2011 at 9:47 am

      Sorry about that, it should have said 1/4 cup, I fixed it now. 🙂

      Reply
      • thecookingnurse says

        January 29, 2011 at 3:36 pm

        No problem, I just didn’t want to mess it up!

        Reply
  3. thecookingnurse says

    January 25, 2012 at 8:12 pm

    Made this tonight and we loved it!

    Reply
    • Chrissy says

      January 26, 2012 at 12:24 am

      So glad you liked it! 🙂

      Reply
  4. YWS says

    April 25, 2012 at 9:36 am

    I’m definitely going to try this out!

    Reply
  5. futuredoll says

    July 11, 2012 at 6:04 pm

    Had this at Portillo’s in Chicago-loved it!! Thanks for the recipe!

    Reply
  6. Zoe says

    June 26, 2013 at 1:18 am

    Hye! Can i know what do you mean by “brown the ground beef” ? Thank you!

    Reply
    • Chrissy says

      June 26, 2013 at 9:47 am

      In a frying pan over medium heat, break up the meat into small pieces and cook until it is brown, and there is no more pink. 🙂

      Reply
  7. Jenessa says

    November 21, 2015 at 10:29 pm

    Is it uncooked rice that you add? Or cooked rice?

    Reply
    • Chrissy says

      November 21, 2015 at 10:49 pm

      Uncooked! It cooks nicely in the sauce on its own.

      Reply
      • Jenessa says

        November 23, 2015 at 10:44 am

        Thank you

        Reply

Trackbacks

  1. Menu Plan Monday 1/23/12 « the cooking nurse says:
    January 23, 2012 at 8:34 am

    […] Wednesday: Stuffed Pepper Soup […]

    Reply
  2. Stuffed Pepper Soup « the cooking nurse says:
    January 29, 2012 at 9:28 am

    […] Source: adapted from Stick a Fork in it […]

    Reply
  3. Stuffed Pepper Soup says:
    January 18, 2015 at 6:33 am

    […] Recipe from Cheese Curd in Paradise via The Cooking Nurse and Stick a Fork In It, Nutrition Information Serving size: ~ 1½ cups Calories: 300 Fat: 8.6 […]

    Reply

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