Unstuff those peppers to make a hearty Bell Pepper Soup with seasoned beef, peppers, and rice.
Red Bell Pepper Soup
I love deconstructing our favorite more labor-intensive meals into simple yet full-of-flavor soups and casseroles. Saving time yet delivering a fantastic meal full of our favorite flavors is what it is all about.
My family has enjoyed so many of these creations. Like Chinese Beef and Broccoli remade into a delicious brothy Beef and Broccoli soup. Or deconstructed enchiladas created in layers instead of rolling them up. The options are endless and delicious!
Stuffed bell peppers are one of those classics that works perfectly as a soup on those busy days.
Bell Pepper in Soup
For soups like this, I use a 90/10 ground-round blend. By doing this I have found that I can skip draining the beef as the onions cook in that little bit of grease and the little bit that remains, if any, adds a nice flavor to the soup.
It really is as easy as dumping everything into the crock pot, except the rice. Set the temperature to low or high – just depends on how long until meal time. When the peppers become tender, add the warm cooked rice and stir before serving.
If you prefer to make this on the stove, simply cook the meat and onion in a large pot. Once it has cooked, add all remaining ingredients (EXCEPT the rice) to the pot and simmer on low until the peppers are tender. This should take about an hour.
To serve, I sometimes top the soup with shredded cheese so it melts and becomes cheesy and creamy. It is also great without any cheese.
To make this recipe, you’ll need the following ingredients:
- ground beef
- bell peppers
- cooked black beans
- beef stock
- tomato sauce
- Worcestershire sauce
- Italian seasoning blend
- kosher salt
- black pepper
- crushed red pepper flakes
- cooked rice
Cook and crumble the ground beef in a skillet over medium to medium-high heat. Season the meat with 1 teaspoon salt and ½ teaspoon pepper while it is cooking.
Add the onions to the skillet when it is almost browned. When the onions are tender, transfer the mixture to the Crock-Pot and add all the remaining ingredients EXCEPT the rice.
Set the temperature to HIGH (for 3-4 hours) or to LOW (for 8+ hours). When the peppers are tender, add the cooked rice.
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Loaded with flavor and just a hint of heat, these Italian stuffed bell peppers are filled with ground beef and rice, seasoned with plenty of Italian spices, and topped with cheese.
Bell Pepper Soup
- 1 pound ground beef
- 1 large onion chopped small
- 4 large bell peppers cut into bite-size pieces I used 2 red, a yellow and a green
- 15 ounces canned black beans drained and rinsed, about 1½ cups
- 32 ounces beef stock
- 16 ounces tomato sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Italian seasoning blend
- 2 teaspoons kosher salt divided, adjust to taste
- 1 teaspoon black pepper divided
- ¼ teaspoon crushed red pepper flakes adjust to taste
- 3 cups cooked rice
- Cook and crumble the ground beef in a large pot over medium to medium-high heat. Season the meat with 1 teaspoon salt and ½ teaspoon pepper while it is cooking.
- Add the onions to the pot when the beef has almost browned. Continue cooking while stirring frequently. When the onions are tender, add the bell peppers, black beans, beef stock, tomato sauce, Worcestershire sauce, Italian seasoning blend, 1 teaspoon salt, ½ teaspoon pepper, and red pepper flakes.
- Bring to a boil and then reduce to a simmer for 20-30 minutes. When the peppers are tender, add the cooked rice. Stir to combine and simmer for 1-2 minutes, just long enough to warm the rice.
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