Stuffed-Pepper Soup Recipe
Stuffed-Pepper Soup Recipe
Stuffed-Pepper Soup Recipe
Stuffed-Pepper Soup Recipe

Stuffed-Pepper Soup Recipe

David Venable

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.

Ingredients

  • 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

Directions

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.

Cook's Notes

This recipe comes together quickly, thanks to precooked rice, jarred peppers, and frozen peppers and onions—but you can also use fresh veggies and cook the rice yourself if you prefer.

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