Stuffed Pepper Soup Recipe (Culver's Copycat)
This Stuffed Pepper Soup Recipe is a comforting twist on the classic dish. It’s a hearty, savory one pot meal you’ll make again and again!
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
- 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.
- In the same pot, sauté the diced green bell peppers, chopped onions, and minced garlic until they're tender.
- Return the browned beef to the pot and add the fire roasted diced tomatoes, tomato sauce, and beef broth. Mix well.
- Allow the soup to simmer, then add in the cooked rice, dried basil, dried oregano, salt, and pepper. Stir everything together.
- Let the soup simmer for approximately 30 minutes, allowing the flavors to meld together.
- Taste the soup and adjust the seasonings if necessary
- Serve the soup 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: 1 | Calories: 371cal | Carbohydrates: 26g | Protein: 27g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 77mg | Sodium: 767mg | Sugar: 10g | Fiber: 5g | Calcium: 108mg | Iron: 5mg