Stuffed peppers have always been a favorite of mine. I learned to cook from my Polish mother and grandmother and stuffed peppers have always been a part of the regular rotation. Today I’m sharing a recipe for Stuffed Pepper Soup that delivers all of the delicious flavors of stuffed peppers in a comforting bowl of soup!
Last year I excitedly shared a recipe for Polish Stuffed Peppers. I say “excitedly” because I worked on perfecting that recipe for a long time. I was taught to make them with seasoning salt and canned tomato soup. Delicious? Yes. Real food? No. So when I finally nailed down the flavors of one of my childhood favorites, I couldn’t wait to share!
Stuffed Pepper Soup has all of those same comfort food flavors, but in an easy to make soup. I basically took the recipe for the Polish Stuffed Peppers and tweaked it just a bit to create this recipe. My husband quickly gave it the thumbs up, so I knew it had to be shared!
You will need a good size stock pot for this recipe. This is the one that I have and love! Meat and vegetables brown up so nicely in it, giving even more flavor to your dish.
This recipe makes a lot of soup, but just like with the stuffed peppers, you can freeze leftovers and then you have a delicious meal for later. Leftovers also make great lunches, so go ahead and make the whole recipe!
- 1 medium yellow onion, diced
- 4-5 large bell peppers, diced (I use a mixture of different colored peppers.)
- 1 Tablespoon butter or ghee
- 2 pounds of ground beef
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon turmeric
- 1 Tablespoon dried dill weed
- 3 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 4 cups of chicken broth (You can use a clean store bought version or homemade.)
- 1 28 Ounce can of tomato puree
- 1 cup of white rice (cooked with one tablespoon of butter, ghee, or coconut oil to yield about 3 cups of cooked rice) or 3 cups of cauliflower "rice" (Use your food processor to shred the cauliflower into rice size pieces.)
- Heat your stock pot over medium heat and melt the butter.
- Add the onion and lightly sauté until translucent.
- Add the ground beef and all of your spices (paprika through ground black pepper).
- Break up the meat with a spoon or this handy meat chopper. Cook the ground beef with the spices and onion until completely cooked through.
- Add the diced peppers, broth, and tomato puree. Stirring to combine.
- Cover and simmer for 30-45 minutes.
- While the soup is simmering, you can prepare the rice or the cauliflower "rice".
- After the soup is done simmering, add the rice or cauliflower and simmer for another 10 minutes.
Do you have a favorite comfort food that reminds you of your childhood? Are you a fan of stuffed peppers? Tell me about it in the comments!