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It’s been raining a lot here lately, and very windy too! As the weather begins to get colder and colder, all I want to do is snuggle up on the couch with a warm blanket, a magazine and a bowl of soup. This Stuffed Pepper Soup Recipe comes from a friend, many, many moons ago.
Do you love Stuffed Peppers? Don’t like Stuffed Peppers? It’s funny how almost the same ingredients taste completely different in two different dishes. I personally, do not care for them, but this soup…I love! I know, weird!
This soup is best cooked in the Slow Cooker, low and slow, but it also taste delicious cooked on the stovetop. Doug followed my original recipe and used ground beef, but during dinner, we decided it would taste even better if pork or Italian sausage was used instead of the ground beef. Or even, in addition to, maybe half and half.
Delicious soup that will remind you of Stuffed Peppers. Recipe from PocketChangeGourmet.com
Ingredients
- 2 pounds ground beef {or sausage} cooked and drained
- 2 cups green pepper, chopped
- 1 can {28 oz} tomato sauce
- 1 can {28 oz} diced tomatoes, undrained
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/4 cup brown sugar
- 2 beef bouillon cubes
- 2 cups cooked rice, white or brown
Instructions
- Cook ground beef, drain and add to Slow Cooker
- Add remaining ingredients, EXCEPT rice
- Cook on low 3-4 hours or on high 2 hours {low is best, watch the soup though, it will heat up fast}
- Before serving, cook the rice and either stir into soup, or serve on the side
Notes
You can also cook this soup on the stove top, bring to a boil and let simmer for 30-60 minutes.
So tell us…do you love Stuffed Peppers or not?
Linking to… Saturday Night Special, Gooseberry Patch
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{ 1 comment… read it below or add one }
I like stuffed peppers but this soup looks good too.
YUM!