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!
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Yum-yum! I make something similar and call it Unstuffed Peppers. we serve it over potatoes, boiled or mashed. I’m anxious to try your version!
Hi Kathleen!
I love that name – Unstuffed Peppers is perfect 🙂 Also love the idea of serving it over mashed potatoes. My husband would love that! Thanks for checking out the recipe and enjoy!
Made this soup tonight without rice for the Whole30 and it was so delicious. Can’t wait to try it with rice too!
Hey Katie!
I’m so glad you gave the Whole30 version a try and liked it! It’s delicious either way 🙂 Thanks for checking out the recipe and letting me know you enjoyed it!