Stuffed Peppers Soup
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“This is my boyfriend’s favorite thing I make. Its easy and the leftovers are just as good.” ~Karen
What is Stuffed Pepper Soup and Why We All Love It!
Essentially, this recipe is deconstructed stuffed peppers served in soup form. You can have all of the comforting flavors of stuffed peppers in an easy bowl of soup that’s perfect any day of the week!
As a bonus, everything cooks in the same one pot, so there are fewer dishes to wash after the meal. We can always appreciate one pot meals… because who wants to do the dishes all night?! Enjoy the night of sharing a wonderful meal with the family instead or make a double batch for a gathering of friends.
I love bringing all those flavors in an easy weekday meal! I’ve created this recipes many years ago for that reason and have not needed to change it. It’s till something I make every month. I’ve even made another dish that features the classic flavors of stuffed peppers, it’s my pasta casserole and if you love this soup, you will love the pasta.
Key Ingredient Notes and Substitutions
Ground beef – use ground beef with a little more fat but not too much, like 85%/15 meat to fat ratio. This will help keep the soup flavorful and keep the meat tender. You can also substitute ground turkey or ground Italian sausage.
Bell peppers – use any color of bell peppers because they will tase the same in the soup. I like to variate the colors simply for presentation.
Tomato paste – don’t confuse tomato paste and tomato sauce! (Very different products.) Tomato paste is much more concentrated and that’s what you want in this recipe.
Rice – while I prefer to use jasmine rice, you can choose any rice you wish. This is a great recipe for leftover rice as well, just don’t cook it in the soup but add at the end. You can also substitute brown rice, or another grain all together like quinoa, farrow, or couscous. One important thing about substituting rice is to note the cooking time and don’t mix grains because not all grain cooks at the same time.
How to Make Stuffed Peppers Soup: Visual Guide
- Prepare. This is great to do before you get started. That way, everything is ready to go! Dice all of the vegetables and set the aside.
- Sauté the vegetables. Preheat a Dutch oven (or other large pot) over medium heat and add olive oil. Add the diced onions and bell peppers and cook until they begin to soften. Mix in diced tomato and cook for a few more minutes.
- Cook the ground beef. Move the vegetables over to the sides and add ground beef to the middle of the pot. Break it apart, cover the pot with a lid, and cook for a few minutes. After a few minutes, break up the meat some more and start mixing it with veggies. Close the lid and keep cooking until the beef is mostly done. Make sure to break up as many clumps as you can.
- Add the liquid. Mix in tomato paste, then pour in beef broth.
- Season and cook. Season with oregano, basil, garlic powder, salt, and pepper, mix well and lower the heat to low. Close the lid but leave a small crack for the heat to escape. Cook for about 20 minutes.
- Add rice. Mix in rice, close the lid back up and cook until rice is done.
PRO TIP: If you know you’ll have leftovers, cook the rice separately instead and add it to the soup as needed. Otherwise, the rice will continue to absorb the liquid from the soup and the texture may become too mushy.
Variations & Optional Add-ins
This is a great simple soup with classic ingredients but you can always adjust the flavors:
- Adding more vegetables: Some good veggies to add are mushrooms, leeks, kale, carrots, green beans, and corn.
- Other meats: if you want to try another meat, some options include ground turkey, ground pork sausage, or ground pork.
- Rice options: you can use brown rice in this soup or wild rice. If you want to substitute rice in the soup, try quinoa, farro, or couscous. (Note, farro and couscous are not gluten free.)
- Herbs: you can use dried herbs or fresh herbs in the soup. While fresh herbs are more aromatic, they are not as potent as dried ones. So adjust amounts accordingly. You can also use Italian seasoning with some salt and pepper to season the soup.
Can I Make This Recipe in the Crockpot?
While technically you can make this soup in a Crockpot, I do want to note that is is a fast soup made with ground beef, which is a soft meat, so there’s no reason to make it in a slow cooker. You will also have much more flavor making it in a pot rather than slow cooker.
- To make it in the slow cooker: Follow the instruction of cooking veggies and beef in the recipe and when beef is just about done, transfer everything to the slow cooker. Mix in tomato taste, beef stock, and season with oregano, basil, garlic powder, salt, and pepper. Mix well, close the lid, and cook on LOW for 6 hours.
- You can add the rice during the last 20 minutes or so and cook until rice is just tender. (Or, you can cook rice separately and add rice to each bowl as you serve.)
Storing, Reheating, and Freezing Instructions
- Storage – Store the stuffed pepper soup and rice in separate airtight containers and keep in the refrigerator. Both will last up to 4 days before the texture starts to change.
- Reheating – Simmer the soup on the stove or heat in the microwave until warmed through. Then, mix in fresh rice or add cooked rice towards the end of reheating to warm it at the same time.
- Freezing – Again, store the unstuffed pepper soup without the rice for best consistency. Freeze in a zip-top bag or sealed container for up to 3 months, then thaw in the refrigerator before reheating. It may help to store the soup in individual portions so you can thaw just what you need.
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Stuffed Pepper Soup Recipe
Ingredients
- 3 tbsp olive oil
- 1 small yellow onion
- 1 green or red bell pepper*
- 1 yellow bell pepper*
- 1 large tomato
- 1 lb ground beef 85/15 recommended
- 3 cups beef stock
- 3 tbsp tomato paste
- 1 tsp dried oregano
- 2 tsp dried basil
- 2 tsp garlic powder
- 1/4-1/2 tsp black pepper to taste
- salt to taste
- 3/4 cup Jasmine rice**
Instructions
- Dice all the vegetables first and set the aside.
- Preheat a Dutch oven over medium heat and add olive oil.
- Add diced onions and bell peppers and cook until they start to soften. Mix it diced tomato and cook for a few more minutes.
- Move vegetables over to the sides and add ground beef to the center of the pan. Break it apart, cover the pot with a lid, and cook for a few minutes. After a few minutes, break up the meat some more and start mixing it with veggies. Close the lid and keep cooking until the beef is mostly done. Make sure to break up as many clumps as you can.
- Mix in tomato taste and then, pour in beef stock.
- Season with oregano, basil, garlic powder, salt, and pepper, mix well and lower the heat to low. Close the lid but leave a small crack for the heat to escape. Cook for about 20 minutes.
- Mix in rice, close the lid back up and cook until rice is done.
- Serve right away.
Alternate option:
- If you don't plan to eat all of the soup right away, you can cook rice separately and add some to individual soup servings. Cook the rice in salted water according to the package instructions and add it to each bowl of soup as needed.
- Store cooked rice separately from the soup. Make sure to keep it refrigerated in an air-tight food storage container.
Video
Notes
- * When it comes to the bell peppers, feel free to choose any colors you want. Choosing a couple of different colors will make the soup more fun though.
- **Jasmine rice is a personal preference but you can substitute long grain rice, Basmati rice, or even brown rice.
- Ground Beef – You can use lean ground beef like 90/10, but it tends to be chewier due to the lack of fat. I prefer to use 85/15 or even 80/20 ground beef for juicier and tastier beef. You can also substitute ground turkey for a leaner version of this recipe.
- You can also use lean ground turkey meat instead of ground beef. (Not extra lean!)
- Storage – Store the stuffed pepper soup and rice in separate airtight containers and keep in the refrigerator. Both will last up to 4 days before the texture starts to change
Nutrition
More Comforting Recipes To Try
Originally published on Will Cook For Smiles in January, 2014.
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Categories:
Beef Recipes, Dinner Recipes, Gluten Free Recipes, Most Popular Recipes, Rice Dinner Recipes, Soup Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
This is my go to soup recipe when I have all the ingredients on hand! It tastes just like stuffed peppers!!! I’ve used beef, turkey, and chicken, depending on what’s in my freezer, and it all comes out great!! It’s a big hit in my house! Sometimes I make homemade biscuits or sourdough bread to go with it!
Is it 3/4 cups of cooked rice or uncooked?
It’s ¾ cup of uncooked rice. I don’t recommend using cooked rice, because it will end up overcooked and the texture won’t be very good. I hope you enjoy it let me know if you have any other questions.
This was SO good and easy! I also added an extra bell pepper and we loved it. So tasty, my whole family loved it for dinner.
Yay! I am so glad you liked it! Thank you for taking the time to leave a comment and let know! 🙂
Love it! My new favorite soup. Way recipe. Double the recipe and freeze for another time. I always cook the rice separately.
So happy to hear that! 🥰 I love that you double the recipe and freeze it, such a smart move. And yes, cooking the rice separately is a great tip to keep it from getting mushy. Thanks so much for sharing!
Delicious & easy to make!! It’s on our regular rotation!!
That makes me so happy to hear! I love knowing it’s become one of your regulars, thank you for sharing!
My husband and I loved this. I doubled it, I also added 6 jalapeños for a little kick and just a smidge more rice. Served it with some crunchy Italian bread slices.
I’m so glad you both loved it! 😍 The jalapeños sound like a good additon! Thanks for sharing your delicious version!
Great recipe! Traded beef broth for chicken broth, added a packet of sazon, & more broth towards the end. SO good & cozy.
I am glad you liked this soup recipe!
Soup was really good..I seasoned my meat with some Adobe, complete and salt n pepper. Overall the soup was delicious. I will be adding more bell pepper and ground beef next time..
I am so glad you liked it!
My favorite pepper soup
I am so happy to hear that! 🙂
Made this today, next time I will cook meat seperate and drain than add, also added 2 smalls of tomato sauce for more tomato taste. Otherwise we loved it
Glad you liked it!
This looks delicious!!
Texturally, I’m not a fan of cooked tomato though. Would you recommend I replace that with a tomato sauce instead to stay close to the recipe? How much? Also would be interested to hear what other suggestions you have in this case?
If you’re not a fan of fresh or canned tomatoes in your food, you can add 2 to 4 oz of tomato sauce instead, then taste and adjust as needed. Another option but it is an extra step is to blend half a can of whole or diced tomatoes and use that in place of whole tomatoes.
I made this for dinner last night. Only change I made was adding a can of Rotel tomatoes instead of diced fresh tomato. It was delicious!
I am so glad it turned out well for you, Lynette!
Made this recipe tonight and it turned out really great! The only thing is I didn’t see the recipe say to strain the grease from the meat/veggie mixture and I would suggest that. I used 80/20. Additionally, for the veggies I sautéed, I used the amount of oil the recipe calls for but less would have sufficed. I opted to keep the rice out since we weren’t going to eat it all tonight and that was a good suggestion!! Will definitely make again.
Yes, you definitely could drain the meat for 80/20, since that ratio has a lot more fat in it. I am so glad you liked the recipe though! Thanks for stopping by and letting me know.
Hi,I’m planning to make this meal soon, looks so tasty! Can you tell me what brand of beef stock you use? Thank you!:)
I usually do this 3 hour crock pot recipe. I think I’m going to give this a go though it sounds just as good. And I like the fact that I don’t have to wait 3 hours. Thank you for the recipe
I hope you try it! It is very easy. Let me know if you have any questions.
Can’t wait to try this recipe! Do you happen to know the calories for without adding the rice in the soup?
Tried this recipe after seeing it on the Car Mom’s instagram page. Truly a HIT. My kids and husband loved it. Tasted even better as second day leftovers which means it’s a winner!!
I am so glad you liked it, Rachel!
Can I use fresh basil for this recipe?
This is my boyfriend’s favorite thing I make. Its easy and the leftovers are just as good.
I am so glad he likes it, Karen!
Easy to make and very tasty. I didn’t have a fresh tomato or tomato paste on hand so I used canned diced tomatoes and tomato sauce and pretty much halved the broth to make up for the excess liquid in the canned tomato products. Turned out fantastic! Definitely going to be a keeper!
I am so glad you liked the recipe, Hannah!
Best soup ever!
Thank you, Colleen!
When you cook the rice in the soup but not eat all of it…does the rice not stay good? Or will the soup still be as good the next day or two when we heated?
Very hearty for a cold winter night with some crusty bread. Mmm. Added tablespoon of beef better than boullion since I used turkey.
Was every good. Only used green papers and next time will use 3 and ðo a courser chop on them. Thank you so much.
So glad you liked the recipe, Carol!
Do you keep the fat from the hamburger? I didn’t see where it was to be drained.
I don’t drain the fat but I use a lean ground beef so there is hardly any fat you can drain it if you prefer.
If you cook the rice separately, would you reduce the amount of broth?
No, you can keep the same amount of broth. Once you add in the cooked rice you will want that extra broth in the soup but the soup will be a little less flavorful with the rice cooked separately.
This looks delicious! I’m going to try it this weekend! Do you think it’s ok to freeze it, without the rice? Thanks again for sharing this!
Thanks, Beth! Yes, you can freeze this recipe! I go over how to store and freeze the recipe above in the post under Storing, Reheating, and Freezing Instructions. I will also copy and paste it here in the comment for your convenience.
Storage – Store the stuffed pepper soup and rice in separate airtight containers and keep in the refrigerator. Both will last up to 4 days before the texture starts to change.
Reheating – Simmer the soup on the stove or heat in the microwave until warmed through. Then, mix in fresh rice or add cooked rice towards the end of reheating to warm it at the same time.
Freezing – Again, store the unstuffed pepper soup without the rice for best consistency. Freeze in a zip-top bag or sealed container for up to 3 months, then thaw in the refrigerator before reheating. It may help to store the soup in individual portions so you can thaw just what you need.
This is truly delicious! I’m a type 1 diabetic, and I genuinely appreciate how versatile this is! I added corn, used a can of unsalted diced tomatoes that I had on hand, used low sodium beef stock, and subbed the jasmine rice for cauliflower rice that I cooked separately so it wouldn’t get mushy. Oh! I also grated garlic into it instead of using garlic powder since I had it on hand as well. All in all, this is amazing, so quick and easy as well. Thanks so much for sharing! ☺️
I am so glad you like it, Jenny!
Thanks for the recipe.
Glad you liked it, Frank!
Oh my goodness, something even my toddler will eat! Thank you for this easy and delicious recipe! You are my dinner hero!
Yay! It is a big win when our kids will eat it!
Didn’t change a thing, it was delicious!
I am so glad you liked it!
Made this 2 weeks ago and everyone loved it. I wouldn’t change a thing. Heading to the store for ingredients to make it again today. Thank you for sharing the recipe.
Absolutely loved! Next time I will cook the rice separately so I can freeze the leftovers.
Any recommendations on a dish that would pair well with this?
I am so glad you liked it! I usually serve it with buttermilk biscuits or a salad.
SO Good! Thank you for sharing🙂
I am so glad you liked it, Michelle!
Would making this is the crockpot be doable? Had anyone tried that? If so, how did you go about the rice part and also adding the peppers without them turning to mush.. thank you!
This is actually a fast soup so honestly, it should only take 45 mi from start to finish including prepping everything. But if you want to do the slow cooker then you could saute then add everything to the crockpot besides the rice. Cook the rice separately and then add it at the end with the rest of the ingredients in the slow cooker.
DELICIOUS. Doubled recipe will take camping and share with friends. I read the one unfavorable comment…harsh, and totally untrue
Thank you, Melanie! I am so glad you liked it!
How can you make this freezer friendly
Store the unstuffed pepper soup without the rice for the best consistency. Freeze in a zip-top bag or sealed container for up to 3 months, then thaw in the refrigerator before reheating. It may help to store the soup in individual portions so you can thaw just what you need.
If you scroll up I also have reheating instructions. I hope this helps 🙂
I made this this evening. It was delicious and super easy. I used ground turkey.
So glad you liked it, Robin!
Love this recipe it was delish, but curious about the calorie content…is that for one serving (if so how much is a serving?)
Hi Michelle,
It is per serving and there are 6 servings. You would equally split up the soup into 6 servings which would be the serving size.
Excellent soup, I love it. thanks for the recipe.
Thanks, Judy! So glad you liked it!
Made this soup for the first time tonight. Family loved it. Will definitely make this again. However, my suggestion is use a little less olive oil and leaner beef. A little to greasy otherwise.
Glad you liked it, Heather.
I more than doubled the spices and it was super bland. Had to add in significantly more, and some cumin and coriander. Not a bad recipe, but absolutely no flavor if you go off of these measurements. And use home made beef stock. No amount of seasoning will save this if you use store bought.
You sound like a real joy to be around
If I pre-cook beef could I do this in a crock pot ? Just add rice maybe 20 min. Before serving ?
Yes, I think that would work. You would just have to make sure the rice is cooked though.
I did a grocery pick up order for this and didn’t realize that they sent ground turkey instead of beef. I hate ground turkey and the veggies were already cooking. We had some frozen meatballs so I cooked and diced them and added them in. It was AMAZING! Love this recipe!
Oh, what a creative idea to save dinner! I am so glad it worked out and was tasty!
Can this be adapted for the instant pot? I have cancer so standing to cook is often hard for me. Can I brown the meat then toss in everything to the pot?
This is actually a fast soup so honestly, even though it is on the stove it doesn’t take much longer since you will need to preheat to saute and then let it natural release. It should only take 45 mi from start to finish including prepping everything. But if you want to do instant pot then you could saute the meat and cook it for 8 minutes without the rice and then do a natural release. Cooking the rice separately and then adding it at the end into the rest of the ingredients in the instant pot may save you 10 or so minutes of standing. I wouldn’t add the rice with everything to the pressure cooker because it’s going to add on more time and actually take longer then on the stove.
If you look under instant pot I have some soups that don’t have so many steps that would be easier for you to make in the instant pot.
Made this tonight, so good!!! Only tweak, because we like heat, we added ground beef and hot Italian sausage. I WILL make again and soon now that cold nights are coming!
Yum! SO glad you liked it!
This was delicious. I was kind of hesitant with green pepper because in my opinion green pepper has a very strong taste , so I used more of yellow and red peppers, along with green and it was fabulous. I did have some leftovers and I believe it is even better on day two. I definitely will make this again!!!
I am sure mixing the color of the peppers also made the soup look beautiful! I am so glad you liked it!
Hello do you add rice in un cooked or cooked
Hi Meg,
You add the rice to the pot uncooked. I hope you enjoy it!
Why do you need to add the rice separately if your not going to eat it all right away? I’m sure we won’t eat it all in one sitting but was curious about this?
Hi LeeAnn,
It’s so the rice doesn’t get over cooked and mushy.
This was a super easy and delicious recipe. I will definitely make it again. The rice does soak up most of the broth, so I wonder if a half cup would be sufficient.
Made this for dinner tonight on this icy cold Texas day. Used ground chicken and diced garlic tomatoes. Also added another bell pepper because I didn’t read the directions very well :). This soup is delicious! Thank you!
Glad you liked it, Lynette! 🙂
So good! I added zucchini, cumin, and chili powder and it was a definite hit in my house! Thanks!
Yum! Glad you liked the recipe, Emily!
Looks wonderful! Can’t wait to try it! I think I’ll use canned diced tomatoes instead of fresh, wrong time of year… Do you think that would work ok??
So if u cook the rice separately is it still 3/4 cup of rice u r making? How do I know how much to put in 2 servings of soup? Want to eat it for two meals with my husband
You would cook the same amount of rice and then divide it into four servings. If you really want equal portions you can weigh the cooked rice and divide it up but I find eyeballing it works fine.
Can I omit the oregano and basil if I use Italian tomato paste? Or shall I still use the spices?
I would say taste it before adding to the soup to see if it is strong enough or maybe just add half the herbs.
I made this recipe for my family tonight. It was so great! We loved it and know it will become part of my regular Fall/ Winter rotation.
Thanks, Lisa!
This is delicious! Thanks for sharing.
You are so welcome, Jackie!
Made this for tonight. Just waiting to pour over rice. Looks good & smells fantastic!
Awesome! I hope you loved it!
Great addition to my soup recipe rotation…after the first try my husband said it’s his new favorite!
Awe thank you! I am so happy you guys enjoyed it!
When do I drain the ground beef?
Hi Julie,
I don’t drain it because the fat adds a lot of flavor but you can drain it after step 4 before adding the tomato paste.
Love this recipe! Super easy and delicious. I subbed tomatoes for a can of Rotel (because I was too lazy to chop a real tomato lol) and I browned Chorizo instead of ground beef. Came out delicious with a little extra kick. Thank you!
You’re very welcome! I am glad you liked it!
Loved this recipe! So delicious, but curious how much one serving is?
I like to split it into 6 servings. You can make your servings a bit bigger or smaller depending on how hungry you are at the time!
Hi there
Looking forward to making this today. Love your recipes
Why do you have to make rice separately if not eating all In same day?
Hi Madeline,
I make it separately so it won’t be soggy and overcooked when you reheat the soup.
Everyone loved it. New favorite added into the rotation!
Hi Stacy,
I am so glad you like it! Thanks for stopping by to let me know! 🙂
Could I make this in the crockpot?
Hi, Malinda! Sure you can make this in the crockpot. I would first brown the hamburger before adding it to the crockpot, then cook on low for 6 hours adding the rice at the 4th hour and cooking another 2 or so hours till the rice is done. You may need to add a little extra stock.
This is so funny. When my husband and I were first dating, the first meal he cooked for me was ….. Stuffed Green Pepper Soup. He is a soup lover and his mother had forced several stuffed peppers on him the weekend before. He pulled them out of the freezer, chopped them up and added a can of chopped tomatoes. For a non-soup-lover, it was actually very good. I’ll share this and we’ll get a nice smile.
Thanks for making my day a little sweeter.
Isn’t it funny to think about that 🙂
Thank you, Carrie!
Should i decrease the amount of liquid if im cooking the rice seperately?
Rena,
It’s really up to you. You can keep the amount of broth and the soup will just be runnier or you can decrease it by a cup. I don’t think it will hinder the final result much.
I hope you enjoy it!
Was trying to use up the bell peppers in my CSA box since no one in the house is a fan but me. I found your soup and was like okay my family loves soup. Boy was that a good decision. It’s a superstar! Both kids had seconds and asked me to add it to my freezer soups for school lunches. Now I’m telling everyone I know to make it. Thanks for saving my bell pepper supply from rotting.
Awesome! I’m SO happy to hear that!
Thank you, Teena!
I really enjoyed the Stuffed Pepper Soup. Easy, simple directions and it was fast on a work night.
I’m so happy you liked it! Thank you, Lichelle!
How many adults will this recipe feed? It sounds delicious!
Hi Carin!
So sorry for the late response! I would estimate 5-6 but it would depend on the appetite and what else is served. Soup makes roughly 6-7 cups.
I hope you enjoy it!
I love this recipe!!! I made it as part of my Meal Prep Sunday this week! Thanks so much for sharing it.
It makes me so happy that you liked it, Toyin! Thank you for your sweet comment and for trying my recipe 🙂
The Stuffed Peppers Soup was really good! I cooked the rice separately since most of the soup was going to be eaten over the next couple days as leftovers. I also sprinkled a little shredded mozzarella cheese over the top of individual servings. Excellent!
Sounds perfect, Angie! Thank you so much and I’m so glad you liked it 🙂
This sounds delicious. Have you tried it with brown rice?
Love your soups. Thank you.
And I love making them! Thank you, Liz 🙂
Made Stuffed Pepper Soup for dinner and it was fabulous! I love when recipes like this make the house smell so delicious! It always makes me smile…even on cold & windy march days 🙂
I’m so happy you liked it! I love the smell of dinner in the house (and baking of course)!
Would a can of diced tomatoes work?
Sure, Ida, it will work!
how would I tweak the recipe to make it in a crockpot? I don’t own a large stock pot yet so I have to make every soup in my crockpot! Thanks in advance!
Honestly, I don’t use my crock pot for soups (I don’t use it too much at all). You can use a medium pot for this soup, it doesn’t have to he very big (Unless you are planning to double the recipe). If I had to make it in the crock pot, I would say to cook everything but rice first, for a few hours. Then add rice and cook just until rice is done. I hope this helps!
I was asking the same question! It’s 110 degrees in the summer in Texas so I try never to turn the stove on lol
Can you tell me the yield of this recipe please?
It’s about 5 cups, Valerie. Thank you!
I love stuffed peppers so I’m sure I would love this soup! Great idea!
Thank you, Kristen! 🙂
I love stuffed peppers, too, and this soup really grabbed me when I saw you featured at 504 Main! Wow, so easy and I’ll bet it tastes every bit as good as you say!
Debbie 🙂
Awww, thank you, Debbie!
Oh my…what a perfect soup! My family will love it and so will our guest next weekend!
Aww, thank you, Holly!
This soup looks fantastic! What a comforting soup with so many wonderful flavors – I love stuffed peppers and a big bowl of this would be perfect on these chillier winter months 🙂
Thank you, Kelly!!
Mmmm….I bet this is FANTASTIC, Lyuba! YUM!
It sure was, Kristi! Thank you!
What an awesome idea Lyuba, I will definitely have to give this a try! 🙂
I hope you do, Lisa! Thank you!
We love stuffed peppers here at our house, so I know this soup will be a huge hit. Such a great idea! Stopping by from Show Stopper Saturday. Thanks so much for hosting another great party! ~Erin
Thank you, Erin 😉
You always have the best recipes! This looks another amazing soup to add to that list 🙂
Thanks for sharing. I can hardly wait to try it.
Make it a great weekend.
You are so sweet, Meegan! Thank you!
I am so making this soup on Saturday! Sounds yummy!
I hope you did! Thank you 🙂
This soup sounds so yummy! Thanks so much for sharing it with us.
Blessings,
Nici
Thank you, Nici!
Stuffed Peppers are my of my favorite comfort foods in the winter. Love that you turned that deliciousness into soup, also comforting. Just pass me a book, blanket, and this bowl of soup and I’d be good to go for the night! Pinning Lyuba! 🙂
That sounds like a nice, cozy night! Considering the baby is asleep 🙂
Thank you, Krista!
I am curious that the grease from the burger remains in – not drained. Or did I miss something?
Do you mean from the ground beef? I usually buy 80% lean so there is not much grease. It is juices that goes into the broth and give the soup a lot of its flavor. This is not a greasy soup by any means! Don’t worry, Debbie!
I didnt use a lean ground beef amd it definitely came out greasy. Since the grease rises to the top I just took a measurimg cup and scoop it out…took about 5 scoops…then it was fine…next time i would drain some off
You know what I do sometimes, when I have some grease on top? I place a clean, dry paper towel gently right on top and it soaks up the grease:) Just like a dab of paper towel on the spots with grease and it easily picks it up!
What a fun soup Lyuba! I think this sounds just as delicious as the traditional meal without all the hassle 🙂
Absolutely! Thank you so much, Emily!
I made your chicken parm roll ups this weekend. So easy and good. Your recipes look so interesting. I am not an experienced cook thank tou
I’m so glad you liked it, Michelle!
Thank you! (No worries, we all start at the beginning 🙂 )