Stuffed Pepper Soup

January 15, 2018

in Recipes

Holy moly it's cold outside! When I left the house for work this morning (well, on the morning I wrote this post anyway) it was 20 degrees outside! It's onyl 4 degrees warmer now at 1:30 in the afternoon. Fortunately, I have stuffed pepper soup in a bread bowl for lunch today. I bring the soup in a canning jar and the bread in a ziploc bag. I heat up the soup in the jar then pour in my bread bowl. Fancy office lunch for those ugly cold days.

I'll share my bread bowl recipe soon, but I need to tweak it slightly before it's ready.

Today I'll share my recipe for stuffed pepper soup.

I really have two versions of this soup, The fresh way and the lazy way.

This recipe is great with groud beef or ground turkey. It would probably be great with ground meat of any kind. So if you raise your own meat, you can definitely use that!

The first thing you want to do is chop up the bell peppers and onion into bite size pieces.

Then brown your meat with the bell peppers and onion.

Then transfer the meat and veggies to a large soup pot. This is where you can really stick to homemade and fresh or take some short cuts.

Add in one can of diced tomatoes or 2 fresh diced tomatoes.

Add in a 26oz jar of your favorite spaghetti sauce or make your own.

And then finally a cup of long grain and wild rice cooked according to package directions or one of Uncle Ben's Ready Rice packets.

Just heat and serve or put into jars for lunch. This recipe makes enough for about 7 pint jars full. 

print recipe

Stuffed Pepper Soup
Perfect for cold days
  • 1 lb Ground beef or turkey
  • 2 chopped Green bell peppers
  • 1 chopped Red bell peppers
  • 1 chopped Yellow bell peppers
  • 1 chopped Yellow onion
  • 26oz Spaghetti sauce
  • 12 oz Diced tomatoes
  • 1 cup Long grain and wild rice
  • to taste Salt and pepper
Brown the ground beef (or turkey) with the bell peppers and onion.Transfer the meat and veggies to a large pot and add in the spaghetti sauce diced tomatoes and rice.. Heat through and serve.

Prep time: Cook time: Total time: Yield: 6 servings

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Lindsey Renuard is a blogger, YouTube beauty expert, and the Managing Editor of the Skiatook Journal.

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