Stuffed Pepper Soup




1 Tbsp Olive Oil

3 Bell Peppers in different colors, chopped (for the stock)

4 Bell Peppers cut in half for soup bowls or substitute with coffee cups

1 Sweet Onion, chopped

3 to 4 Garlic Cloves, minced

1 lb Lean Ground Beef

1 Tsp Dried Oregano

1 Tbsp Smoked Paprika

½ Tsp Ground Cumin

Sea salt and pepper, to taste

6 Cups Homemade broth

one 28 Oz. Can Crushed Tomatoes

1 Cup Rice 

½ Cup Cheddar Cheese, Shredded

2 Tbsp Fresh Parsley, Chopped



Heat oil in a large pot over medium heat.

Add bell peppers, onion, and garlic and saute until soft, about 5 minutes.

Add beef, and spices, then cook meat until no longer pink, and break it with a wooden spoon, for 5 to 7 minutes.

Pour in broth, and stir in tomatoes and rice.

Bring to a boil, then reduce to a simmer, cover and cook until rice is tender. About 30 minutes.

Sprinkle with cheddar and parsley and serve in uncooked pepper halves or bowls.

Serve stuffed pepper soup with your favorite salad and a slice of garlic toast for a warm fall meal. Enjoy!

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