Soup season is on! One of my favorite menu planning ideas is soup. There is beauty in letting a big pot of soup simmer for hours and enjoying a hot cup of soup for a few meals during the week. It is so warm and comforting like wrapping yourself in a warm blanket and snuggling on the couch. I’m not going to tell you we don’t eat soup in the summer, because we do. A lot. Just not as much as in the cooler months. Summer soups for us tend to be quick soup like wonton soup because they are done quickly and don’t add heat to the house.
Now that the temperature has dipped below 70 on most days, I like to make a pot of soup and leave it on the stove for hours. Stuffed Pepper Soup is a fall soup in our house. I really like it when green peppers, onions, and tomatoes are available at the farmer’s market. It makes the soup more economical and more flavorful.
This soup is packed with all the fillings of a stuffed pepper. It has green peppers, onion, tomatoes, and brown rice. I am not exactly sure how most people eat stuffed peppers, but we always had them with mashed potatoes as a kid. It seems natural to me to eat stuffed pepper soup with mashed potatoes. We always make some and put a pile in the bottom of the bowl before scooping the soup over top. Soup served over mashed potatoes is something my grandma always did, especially with chicken noodle.
When I eat this soup I am often surprised by how much it tastes like the stuffed peppers my grandma made when I was a kid. This soup freezes well for quick weeknight meals, but most importantly it makes a perfect early fall meal.
Stuffed Green Pepper Soup
Prep Time: 15 minutes
Cook Time: 1-2 hours
Ingredients (8-10 servings)
- 1 tablespoon olive oil
- 1/2 onion, diced
- 1 clove garlic, diced
- 4 green peppers, diced
- 2 pounds ground beef
- 4-5 plum tomatoes, diced
- 2 tablespoons beef flavored Better Than Bouillon
- 1 29 ounce can crushed tomatoes in puree
- salt and pepper to taste
- 1 1/2 cups cooked brown rice
Heat an 8 quart pot over medium heat. When hot, add the oil and onions. Cook until translucent.
Add the garlic and green peppers. Cook until the peppers are tender.
Add the ground beef and cooked until no longer pink. Add remaining ingredients except rice. Add 3-4 tomato cans of water.
Simmer on medium until the soup is desired thickness. Add the rice.
Serve over mashed potatoes if desired.