Sweet Stuffed Bell Pepper Soup

http://greenlitebites.com/2008/02/17/sweet-stuffed-bell-pepper-soup/
bellPepperSoup1

After a long chili day I wanted a warm soupy dinner. That doesn’t sound right, but I’m sure you know what I mean.

A soup I had a few weeks back at a little local place inspired this dish. They had a stuffed pepper soup that was just simply amazing. It was comfort in a bowl. Such a simple idea, take the flavors and ingredients of stuffed peppers and turn it into a soup!

So that’s what I did, my way of course. Yet again, the husband and the toddler weren’t feeling it. The husband at least tried it but it’s just not his type of meal. It has to be exceptional if I put everything in the same pot. He prefers his dinners separated in neat protein, veggie, starch sections. Whatever, I now have 6 homemade lunches so I’m happy! Sweet Stuffed Bell Pepper Soup

  • Medium onion diced
  • Salt & Pepper
  • 8oz lean ground beef (at least 90%)
  • 3 cloves garlic minced
  • 3 bell peppers chopped (I used 1 each of red, green and yellow)
  • 1 can stewed tomatoes (14.5 oz)
  • 1 can diced tomatoes (14.5 oz)
  • 3 cups beef or chicken broth
  • ½ (100g) uncooked brown rice
  • Dried parsley for garnish
  • Non-stick cooking spray

Spray a large pot with non-stick cooking spray and heat over medium heat. Add the onion and garlic, sprinkle with salt & pepper and allow them to sweat for a few minutes. Add the ground beef and brown.

While the beef is browning, chop the peppers, and puree the stewed tomatoes in the blender.

Once the beef is brown, stir in the chopped peppers and the diced tomatoes. Let the flavors mix a bit.

Add the pureed stewed tomatoes and chicken broth. Add the rice and crank the heat up to high. Bring everything to a boil then cover and reduce to a simmer. Continue to simmer for about ½ hour.

Serve!

Approx Nutritional Information per serving
Servings Amt per Serving
7 About 1 and 1/2 cups
Calories Fat Fiber WWPs
129 2g 4g old: 2 new: 3
Sugar Sat Fat Carbs Protein
7g 1g 16g 9g
23 comments »»
Posted in: 2 WWP, 3 WWPP, Dinner Ideas, Food Photos, Soup/Stew Ideas
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23 Comments and 0 Replies

  1. Tina

    I had this soup at a restaurant once and it was SO good! I had completely forgotten about it until now-I am going to make it tonight!

  2. Sally

    This sounds great.. I wonder if itll be just as good without the meat.. Usually i make my stuffed peppers with just rice and veggies in them

  3. Tammy

    Hi Roni! Your sites are the greatest and you are truly an inspiration. I read your site every day and look forward to your posts. A quick question for you – do you make brocolli & cheese soup? It’s one of my favorites, but not points friendly. I thought you might have come up with a better version.

  4. Robbi

    Found your site by following the link on a comment on the Missypedia blog — this sounds so good, and I am going to try it soon! Other things look good here, too, so I’ll be baacccckkkk.

  5. Tina

    Well, wonders never cease, my husband loves this! I made this yesterday and the husband just tried it tonight and went out of his way (I may faint!) to tell me how perfect it was! Thanks so much for the recipe. I will definately be making this again before it warms up here, although its 18 degrees right now, I think I have time.

  6. Karen

    Roni, I made this last night and it was incredible! My mouth is watering thinking about the leftovers. Thanks for sharing this.

  7. kyree90

    Made this for dinner today and LOVED it! I’m glad I have leftovers now.

    I bet you could make this with cabbage instead of peppers and have “stuffed cabbage soup.” I may have to give that a try, too.

  8. Rebecca

    I made this a while back and froze the leftovers. Just like the lentil I will definetely make it again. I did not have any ground meat so I used a big can of chicken breast that I had on hand and I didn’t have the chopped tomatoes either so I used tomato sauce.

  9. Pubsgal

    Tammy, I like broccoli cheese soup too. What I do is make a broccoli soup and mix in either a bit of shredded cheese or plop in some chunks of cheese. Take a couple of cups of good-quality chicken stock, sprinkle in some herbs (I usually throw in a sprinkle of everything green: thyme, marjoram, basil, sage, celery seed; plus a little onion powder, garlic powder, and lemon pepper) and cook some fresh or frozen broccoli in it. Once the broccoli is cooked, puree the broccoli and mix it back in with the broth. Add a little half-and-half (fat free would probably work great) if you like it creamy, although I usually omit it if I’m putting in cheese. Add cheese.

    There’s a diner near us called Duarte’s Tavern that makes a luscious Cream of Artichoke soup. Now that I’ve seen the recipe, I know why…anything with that much half-and-half is going to taste pretty decadent. (link to viamagazine.com)
    I made it, but cut way back on the half-and-half, and it was still really tasty. I could have swore that the recipe I used had some sauteed onion in it, though.

  10. Jenny

    I made this last night for dinner and was amazed at how delicious it was! I added a dollop of light sour cream and a little parmesean, wow so good. Thank you so much Roni, I look forward to making all your recipes!

  11. Kim

    Roni, on this one, do you think it will taste pretty much the same if I sub Bulger for the Brown Rice?

    I like soups that I can eat all day, and on the Core diet, we can only have Brown Rice at one meal, but Bulger at all. ( not that I eat it at all, just like to be ABLE to! )

    Also, if I do sub bulter for brown rice, should I use the same 1/2 uncooked measurement for the bulger, or double it to a cup?

    What do you think?

  12. Jenna

    I love love love stuffed peppers and I have got to try this! God you are genius I am so glad I found yoru site…..I think like 90% of my meals are “roni inspired” lol

  13. Maggie B

    Hi!

    I made your recipe tonight and it was very good. I used my own homemade (frozen) chicken stock with ground sirloin {because it was on sale} and green bell peppers only (because they were on sale and the red and yellow ones are outrageously expensive.) The only thing I added was Worcestershire sauce because I always put that in my regular stuffed peppers. I sauteed the onions and garlic in olive oil because its a “good” fat. My family gave the soup rave reviews. Thanks for the guidance!

  14. Joann

    I wanted to stretch my leftover pepper soup, so I added a
    can of kidney beans & a little chilli powder. Mmm Mmm good.

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