- There's a good reason stuffed peppers are a classic dish: they're filled with incredible flavors! Try a version that's a little different with this easy-to-make soup.
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- 1 lb ground meatloaf mix
- 2 (12-oz) jars roasted red peppers, drained
- 2 cups pre-diced, frozen peppers and onions
- 2–3 cloves garlic, crushed
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes
- 3/4 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp pepper
- 1 tsp salt
- 4–5 cups chicken stock
- 1 cup marinara sauce
- 3/4–1 cup precooked rice
- Parsley, for garnish
- Parmesan cheese, for garnish
- Warm, crusty bread, for serving
- Brown the meatloaf mix in a large stockpot on medium heat until just cooked. Drain off excess fat.
- Meanwhile, purée the red peppers in a blender or food processor, until smooth, but with some texture remaining.
- Once the meatloaf mix is cooked and drained, add the frozen peppers and onions, the garlic, and all of the spices and seasonings to the stockpot and sauté for a few minutes. Next, add the chicken stock (starting with 4 cups and adding more if needed), marinara sauce, and roasted red pepper purée. Stir and bring to a boil, then reduce the heat and simmer for 15–20 minutes. Add the precooked rice during the last 5–10 minutes of cooking.
- Ladle the soup into soup bowls and garnish with the parsley and Parmesan cheese. Serve with the warm, crusty bread.