Stuffed Pepper Soup is one of those dishes that comes together quickly, feeds a large family, and eliminates the fuss of mixing, stuffing, and baking. In one big pot, all the flavours of stuffed peppers comes together in a hearty, delicious, family-friendly, soup.
Please note, this recipe was originally posted on November 13, 2015. It was time to make this delicious soup once again and update the photos.
Since I’ve started writing this blog, I’ve shared with you, Dear Reader, so many of my secrets. And, now, I’m about to share another secret with you. This is not a deep, shameful secret, but a food-related secret. Here goes: I cannot stand the thought of eating peppers! Red peppers are ok if they’re cooked properly, but raw is completely out of the question! Green peppers taste like a mouth full of soil. And, yes, I speak from personal experience. I remember running through a vegetable garden when I was a kid and I fell face-first into that black garden soil. Yuck!
One of my colleagues will often bring peppers to work for a snack. Sometimes she dips the pepper pieces in hummus, but other times, she eats them as is. It’s gross, I tell you!
If peppers are cooked or roasted, I can eat them without hesitation. Roasted red peppers are so delicious – and I credit much of that to the fact that the skin is removed. In this soup, even though the peppers are not roasted, they are cooked in a delicious broth with some other great ingredients and the whole thing just works. If you’re pepper-impaired, (Did I just say that?) give this soup a try; you might just be a converted pepper-hater! (Someone stop me!)
I love to make a good hearty soup like this on a Friday night or a Saturday morning. By doing so, I’m able to allow the soup to fuller cool before packing it up in freezer-safe containers and freezing it. That way, I can take out a container before leaving for work in the morning and placing it in the refrigerator. By the time I get home, all I have to do it place the soup in a pot and simmer it on low heat until we’re ready to eat.
It sure does take some of the guesswork out of what to have for a weeknight dinner. I used to love coming home and making dinner after work, but for the past month or so, it’s become quite burdensome. I think it’s because there’s always something else to do.
If I’m not washing a load of laundry, or doing some chores, I’m probably helping McKenna with homework or helping her rehearse her lines for her school’s upcoming musical. She’s playing Cogsworth in Beauty and the Beast. Truth be told, I now know almost every line!
Lately, I’ve also found my love of reading has resurfaced. I used to read so much, but after completing a 4-year online degree, while working full time, reading was a pleasure I didn’t have time for. I completed the degree a year ago, but just was not able to get back into reading. A few weeks ago, on an Indigo Books visit with Margaret, I picked up The Girl in Cabin 10 and my passion for reading was reignited. Since then, I’ve read three novels and am in search of my next reading addiction. (Reading is probably why I don’t feel like cooking after work anymore!)
Well, I’ve ranted enough. You’re here for the soup recipe, not my life’s story. Here you go. 🙂
Stuffed Pepper Soup
- 2 large onions, finely diced
- 3 cloves garlic, minced
- 2 large green bell peppers, finely chopped
- 2 large red bell peppers, finely chopped
- 1 teaspoon salt
- 1 tablespoon ground black pepper
- 2 tablespoons olive oil
- 3 cups vegetarian beef crumbles
- 6 cups vegetable stock
- 2 cups canned crushed tomatoes
- 2 cups canned diced tomatoes
- 1/2 cup tomato paste
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 2 cups instant white rice, I prefer Uncle Ben's basmati instant rice
- 1/2 cup parsley, finely chopped; plus more for garnish
In a large pot, (I love to use my Le Creuset 6.9L French Round Dutch Oven - it's a big, heavy-bottomed pot, which is perfect for large quantities of soup) over medium high heat, add the olive oil, onions, peppers, salt, and pepper. Saute, stirring often, for 5 minutes.
Add the garlic and cook for 2 more minutes.
Next, add the ground veggie round (or lean ground beef if you're making a non-vegetarian version) and stir into the onion and pepper mixture.
Place the lid on the pot and cook for 8 minutes, stirring once in between. (If using ground beef, be sure the beef is fully cooked before moving on to the next step.)
Lastly, add all of the remaining ingredients. Stir well to incorporate. Place a lid on the pot and cook for 10 minutes.
Reduce heat to a simmer, stir the soup well, and continue to simmer for 50 minutes. Stir every 10-15 minutes. The rice likes to settle at the bottom of the pot, so try to stir often to prevent this from happening, because the rice will burn.
With 10 minutes remaining until the soup is ready, take a look at the consistency of the soup. If you prefer a more liquid soup, add another cup or so of broth and stir well. (I prefer a thick, hearty, stew-like soup, so as you can see from the pictures, my soup is more dense.)
Lastly, stir in the chopped parsley, place the lid back on the pot and turn off the heat. Allow soup to sit for 5-10 minutes.
Stir and serve immediately with fresh chopped parsley for garnish.