Stuffed Pepper Soup

5 from 15 votes

A hearty soup for this fall and winter's soup menu, this Stuffed Pepper Soup is a spin on the classic dish.

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Servings: servings

Calories: 322.75kcal

Author: MaryAnn Dwyer

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.