Description
This Stuffed Pepper Soup recipe is a delightful homage to the Culver’s version, featuring savory ground beef, tender bell peppers, and a medley of herbs and spices. It’s a comforting and satisfying soup that’s perfect for any occasion.
Ingredients
Ingredients:
- 4 large green bell peppers, diced
- 1 1/2 pound ground beef
- 1 large onion, chopped
- 3 cloves garlic, minced
- 28 ounce can fire roasted diced tomatoes
- 14.5 ounce can of tomato sauce
- 2 cups beef stock
- 1 cup cooked rice
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried oregano
- Salt and pepper to taste
- Shredded cheese for garnish, optional
Instructions
- Brown the Ground Beef: Begin by browning the ground beef in a large pot or dutch oven over medium heat. Once browned, remove the beef and set it aside.
- Sauté Veggies: In the same pot, sauté the diced green bell peppers, chopped onions, and minced garlic until they’re tender.
- Add Remaining Ingredients: Return the browned beef to the pot and add the fire roasted diced tomatoes, tomato sauce, and beef broth. Mix well.
- Simmer and Season: Allow the soup to simmer, then add in the cooked rice, dried basil, dried oregano, salt, and pepper. Stir everything together.
- Let It Simmer: Let the soup simmer for approximately 30 minutes, allowing the flavors to meld together.
- Adjust Seasonings and Serve: Taste the soup and adjust the seasonings if necessary. Serve hot, topped with shredded cheese if desired. Enjoy!
Notes
- You can also use yellow or red bell peppers instead of green for a sweeter flavor.
- If you prefer a spicier soup, add a dash of red pepper flakes or some hot sauce.
- This soup can be stored in the refrigerator for up to 3-4 days. It also freezes well for up to 2 months. Simply defrost overnight in the fridge and reheat on the stove or in the microwave.
- You can use ground turkey or chicken instead of beef for a leaner option.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg
