Stuffed Pepper Soup

Bring on the soup!

Love a good stuffed pepper?  Then you'll fall in love with this soup.

Hey friends, it's mid-February, can you believe it?  

I see the light of Spring on the horizon.  Under all that melting snow, I really do believe I see it.  I felt it so strong earlier today that I bought my first pair of shorts while running errands {running shorts, but hey, shorts!}.  I kept trying to put a cute tank top in my cart as well....but alas, still winter.  Let's not get crazy Ally.

This morning was one of those mornings that I get ALL TO MYSELF.  Cue, the jealous music.  For 5 hours per week I'm able to go where I want, do what I want and actually eat a meal in peace.  Saying all of this, I've worked very hard to not feel guilty about it.  I've had too many people ask,"what do you do with all your time while your youngest is at preschool?"

In my head I want to scream, "I don't know, during the hours of 8:30-11 a.m. on Tuesdays and Thursday, what are you doing?"

I mean, let's face it, not much can get done/finished/started in those short hours, but I just smile and say, "hmm...let's see, laundry, pay bills, grocery shop, prep dinner, pick up my trashed house, etc.".  I certainly must be the only woman on the face of this earth that stays home, right?

Here's what I'm getting at - this recipe post is PROOF that I actually do something during those 5 hours a week {because those that ask usually don't know I operate a food blog}.  One day a couple weeks back I made soup.  I MADE SOUP!

A delicous soup if I can brag a bit.

Here's the juice on this recipe.

I "kinda" like stuffed peppers in the summer.  You know, the ones you eat come July and August here in the Midwest when peppers are on overload in your garden.  I love the filling, but I'm not the biggest fan of peppers.  I can take them in small quantities, but when forced to choke down a full one {especially green ones, which I think kinda taste like dirt}, I'm not too excited.

So I chopped and chopped and chopped those darn things down to small mini-bite pieces and turned that summer meal in a comforting, winter soup.

Everything comes together perfectly.  It's sweet, yet peppery and completely filling.  I love how the rice and ground beef make it hearty and served with a hunk of good bread {or grilled cheese, because KIDS}, it is a full meal.

Okay folks!

Grab the ingredients and get to work on this one.  It's stellar!

Oh, and share with your friends, because they'll enjoy it too.

Yield: 10-12 servingsAuthor: AllyPin it

Stuffed Pepper Soup

All of your favorites of the traditional stuffed pepper, but in soup form! You get more of everything in one bite and it's much easier to eat.

prep time: 10 MINScook time: 1 hourtotal time: 1 hours and 10 mins

ingredients:

• 1 lb. ground beef
• 4 cups water
• 24 oz. jar of marinara sauce
• 28 oz. can diced tomatoes
• 6-8 sweet mini colored peppers, diced small
• 2 cups beef broth
• 2 t. salt
• 1 t. pepper
• 1 t. garlic powder
• 1/4 cup brown sugar
• 2 cups cooked white rice

instructions

1. In a large stock pot or dutch oven cook the ground beef over medium heat until no longer pink.  Drain off the grease.
2. Add in the next 9 ingredients and bring to a boil.  Reduce the heat and simmer, uncovered for about 30 minutes.
3. Add in the cooked rice and simmer another 20 minutes.
4. Serve warm.

calories
182

fat (grams)
4

carbs (grams)
23

protein (grams)
15

Created using The Recipes Generator