A deconstructed version of traditional stuffed bell peppers–all the flavors of the original dish, but in soup form!
I think I speak for, oh, half of the country when I say: brrrrrrr.
Snow, ice, and sub-zero wind chills? Pretty sure I’m going to turn into a human popsicle.
What better way to warm up than with this cozy bowl of stuffed pepper soup?
I grew up eating stuffed bell peppers (a lot), and I really love them.
But, did you know you can take all of the ingredients and flavors of stuffed peppers, and put them in a soup?
I was a little hesitant the first time I made this because I was skeptical that this soup could actually taste like traditional stuffed peppers. Thankfully, it did, and I’ve made it many, many times since!
In a way, the soup version is easier because you don’t have to actually stuff the peppers and bake them. Just let the soup do it’s thing, boil some rice seperately (if you want it), and it’s ready to go!
A note on the rice: traditional peppers have rice in them. Add it if you’d like, or don’t! If you are trying to keep it paleo-friendly, you’ll want to skip the rice.
Growing up, we always topped our stuffed peppers with sour cream, so you can do that if you’d like. Again, for dairy-free/paleo, skip the topping.
Make a big pot of this soup tonight and stay warm!!
Stuffed Pepper Soup
Ingredients:
- 1 lb lean grass-fed ground beef (or turkey, if you’d prefer)
- 1 red bell pepper, chopped
- 1 onion, finely diced
- 3 garlic cloves, minced
- 2 cans (14.5 oz) diced tomatoes
- 1 3/4 cups tomato sauce
- 2 cups reduced-sodium, low-sodium chicken broth
- 1/2 tsp dried marjoram
- salt and pepper to taste
- optional: cooked rice
1). Heat a large pot to medium-high heat. Brown the ground meat until no longer pink. Season with salt and pepper. Reduce heat to medium-low and add onions, bell peppers, and garlic. Cook, stirring often, until softened.
2). Add tomatoes, tomato sauce, chicken broth, marjoram, and more salt and pepper, to taste. Cover and simmer on low heat for about 30 minutes to allow the flavors to come together.
3). Serve in bowls, over rice, if desired. Top with sour cream if you’d like!
Servings: 6. Serving size: 1 1/2 cups soup, 1/2 cup rice. Approximate Nutritional Information per Serving: Calories: 261 Fat: 5g Carbs: 37.5g Fiber: 5g Protein: 17.6g Sugar: 6g Points+: 7 Recipe adapted from here. Adapted recipe courtesy of Audrey’s Apron.
Audrey's Apron 