A hearty soup for this fall and winter’s soup menu, this Stuffed Pepper Soup is a spin on the classic dish.
This is a sponsored post on behalf of Tuttorosso Tomatoes in collaboration with TheFeedfeed. As always, all opinions are 100% my own. Thank you for supporting the brands that help make The Beach House Kitchen possible.
Stuffed Pepper Soup
Soup season is in full swing here at the BHK folks.
We’ve been enjoying all kinds. Creamy soups, brothy soups, stews, chowders, vegetarian varieties and more.
I’m sharing today’s Stuffed Pepper Soup with the help of my good friends from Tuttorosso Tomatoes. I’ve been using their tomatoes for years. When I married Tom, his mom handed down her meatballs and sauce recipe which featured Tuttorosso Tomato Puree with Sweet Basil. No exceptions.
So when Tuttorosso asked me to create a recipe using their tomato products, I knew it would be easy peasy, because honestly their tomatoes are a staple in my kitchen. And you know why?
Tuttorosso’s mission is to provide the freshest, best-tasting tomato products in the world using NON-GMO ingredients and Non-BPA lined cans. I feel confident using their products because they don’t add any artificial colors, flavors or preservatives. It’s quality you can see and taste.
It’s always simple for me to cook the perfect meal for my family and friends because their tomato products are top notch. And let’s face it folks, to create an exceptional meal, you need to start with quality ingredients. Tuttorosso takes my recipes to the next level of deliciousness!
Did you know they use a specially designed color sorter to make sure that you’re buying only the richest, red tomatoes and that they inspect each and every one for imperfections? They also have a Steam Sealed Flavor-Loc™ system to protect the fresh flavor of their vine-ripened summer tomatoes. It’s clear this family owned company takes pride in what they deliver.
Now if I’m going to be honest, I can’t take all the credit here for this totally tasty Stuffed Pepper Soup. Mr. Picky actually helped; in a small way. He went out for lunch one day and ordered it at a local place in town and came home raving about it. He said it was the best.
Well, you know what my response was? Oh really? The BEST stuffed pepper soup? Not until you try mine mister! So I got to work.
Naturally, I grabbed my Tuttorosso Tomatoes first, some Italian Inspirations Southern Vineyard Petite Diced with white wine, olive oil and onion and some Italian Inspirations Crushed Tomatoes in Puree with sweet basil. They provide the foundation for one delicious soup.
In addition, this soup includes everything that’s in your classic stuffed pepper dish. Some ground hamburger, red and green bell peppers, onions, garlic, rice, a touch of brown sugar for sweetness and some beef broth to thin things out a bit.
This soup is a meal in itself. You’ll only need some crusty bread on the side for dipping and dinner is served my friends! A perfect addition to your fall/winter soup menu, if I do say so myself! Enjoy!
A Few Cook’s Notes for Stuffed Pepper Soup Recipe:
As the soups sits, the rice will soak up some of the liquid, so to thin it out just add some additional beef broth, if desired.
I like to use meatloaf mix (a combination of beef/pork and veal) for this recipe, but you can also use just ground beef.
I added two packed tablespoons of brown sugar for some sweetness. If you’d like it a bit sweeter you could add more.
A hearty soup for this fall and winter's soup menu, this Stuffed Pepper Soup is a spin on the classic dish.
- 1 1/2 lb. ground beef or meatloaf mix
- 1 1/2 cups yellow onion, chopped
- 3 cloves garlic, minced
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1 large red bell pepper, chopped
- 1 large green bell pepper, chopped
- 1 28-oz. can Tuttorosso Italian Inspirations Crushed Tomatoes in Puree with sweet basil
- 1 14.5-oz. can Tuttorosso Italian Inspirations Southern Vineyard Petite Diced with white wine, olive oil and onion, undrained
- 4 cups low sodium beef broth
- 2 Tbsp. light brown sugar, firmly packed
- 3/4 cup long grain rice, uncooked
- fresh parsley, for sprinkling, if desired
In a large Dutch oven, cook hamburger or meatloaf mix over medium-high heat, breaking up as the meat cooks, until no longer pink. Drain fat from the pot and return to stove.
Add onions, garlic, salt and pepper and cook for 5-7 minutes, until softened, Add the peppers, both tomatoes, beef broth, brown sugar and rice. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered for 25 minutes.
Add salt and pepper to taste. Spoon into bowls, topping with freshly chopped parsley, if desired.