Soup’s On: Stuffed Pepper Soup

Junior year is in full swing, and my weeks are already jammed pack with classes, homework, work, and org meetings. While I envisioned making dinner for myself in my own kitchen most nights, it usually ends up with me throwing together a quick sandwich or tossing chicken nuggets into the toaster oven.


Luckily, this weekend I was free, and a cloudy, chilly Sunday afternoon called for trying a new soup recipe! I saw some similar recipes for this delicious Stuffed Pepper Soup on Pinterest the other week, so of course I had to make my own. I added pico de gallo to mine as a base to get a bit of lime and jalapeno flavor in the base.

This is a great recipe to try with the cooler weather rolling in here in Madison, and it makes more than enough for leftovers later in the week. It was super easy and quick, most of the time is spent simmering the soup to blend all the rich flavors together. I let mine simmer a bit longer to give it more of a chili consistency. This way you can serve it over corn chips, like a taco salad, or anyway you like. Give it a try and let me know what y’all think! What’s your favorite way of serving it?

img_4471Stuffed Pepper Soup

Prep Time: 1o minutes
Cook Time: ~40 minutes
Total Time: 50 minutes

  • 1 pound of ground beef
  • 3 tablespoons of mild pico de gallo
  • 1 clove of garlic
  • 1 small onion, diced
  • 1 medium bell pepper, diced
  • 1 can of diced tomatoes (14 oz.)
  • 1 can of tomato soup (10 oz.)
  • 1 can of chicken broth (14 oz.)
  • 2 cups of cooked rice
  • 1 tablespoon of sugar
  • Garlic powder, salt, and pepper to taste


    1. Add the pico de gallo and a bit of olive oil to a large pot over medium heat
    2. Add the diced green pepper, onion, and garlic
    3. Crumble ground beef into the veggies. Drain excess grease once cooked through.
    4. Stir in diced tomatoes, chicken broth and tomato soup
    5. Add in rice and stir again
    6. Stir in sugar, garlic powder, salt & pepper
    7. Cover and let soup simmer on low heat for about 40 minutes to let all the flavors blend. (I simmered mine longer so it would be thicker from the rice absorbing the liquid, so simmer it about 30 minutes if you would like a thinner consistency)

This slideshow requires JavaScript.


Cheers,  Josie


One thought on “Soup’s On: Stuffed Pepper Soup

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s