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This stuffed pepper soup is an anytime of year soup to me. Kick it up a notch and make it using peppers straight from your garden!
This recipe can be found in the cookbook, Garfield: Recipes with CATtitude by Gooseberry Patch!
One of the best things about this stuffed pepper soup is that it’s so easy to make. Since the rice is precooked before it’s added, you can even use leftover rice in this recipe to save some time.
The Gooseberry Patch recipes that I make always seem to be big hits with my boys. I think they’re absolute favorite is the pizza tater tot casserole, but this soup comes in a close second place.
This stuffed pepper soup is sure to be a family favorite!
Total Servings 6
Everything you’d find in traditional stuffed bell peppers, but it’s in soup form!
10 minPrep (inc. refrigeration & rest time)
60 minCook Time
1 hr, 10 Total Time
Ingredients
- 1 1/2 lbs ground beef
- 1 onion, chopped
- 1 Tablespoon butter
- 2 1/2 C beef broth or stock
- 2 10 3/4 oz cans of condensed tomato soup
- 1 15 oz can of petite diced tomatoes
- 2 stalks celery, chopped
- 2 green bell peppers, chopped
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1/8 tsp sugar
- salt and pepper to taste
- 1 C cooked rice
Instructions
- In a soup pot over medium heat, brown beef and onion in butter.
- Drain any excess grease from the pan.
- Add remaining ingredients except cooked rice, and stir well.
- Reduce heat to low, cover and simmer for 45 minutes, stirring occasionally.
- Stir in cooked rice, then simmer another 5 minutes.
Looking for more easy Gooseberry Patch soup recipes like this stuffed pepper soup?
Beef Bourguignon Soup (OK, this one isn’t a Gooseberry Patch recipe, but it is one of my favorites, so I wanted to include it.)
