Stuffed Pepper Soup
This stuffed pepper soup takes everything you love about classic stuffed peppers and transforms it into a cozy, one-pot meal. Prairie Legacy Grass-Fed Ground Beef is simmered with colorful bell peppers, rice, tomatoes, and hominy to create a hearty soup that is both comforting and easy to make. It is the kind of recipe that works just as well for a weeknight dinner as it does for make-ahead lunches.
Grass-fed beef brings a rich, savory flavor to this dish without feeling heavy. It is naturally high in protein and packed with essential nutrients, helping keep the soup filling while still feeling balanced. Compared to conventional beef, grass-fed beef is typically leaner and offers a cleaner, more robust beef flavor that shines in simple, comforting recipes like this one.
Finished with shredded cheddar, sour cream, and green onions, this soup delivers familiar stuffed pepper flavors in every spoonful. It reheats beautifully and makes enough to enjoy throughout the week, making it a reliable option for cold-weather cooking.
Stuffed Pepper Soup
Ingredients
- 16 oz ground beef
- 2 tablespoons butter
- ½ sweet onion diced
- ½ each red, orange, yellow, green bell peppers, diced
- 1 jalapeno diced
- 1 cup white hominy
- 15 oz crushed tomatoes
- 15 oz tomato sauce
- 1 cup brown rice uncooked
- 5-6 cups broth
- Cheddar cheese shredded for topping
- Sour cream for topping
- Green onion for topping
Instructions
- Melt the butter over medium-high heat until frothy. Add the ground beef and cook until browned and crumbled, it’s okay to leave some pink. Add the rice and stir to combine.
- Add the onion, bell peppers, and jalapeño. Cook with the meat until the peppers have softened and the onion is fragrant, about 6–7 minutes more. Stir in the hominy, crushed tomatoes, and tomato sauce.
- Pour in the broth and stir. Cover, reduce the heat to medium, and simmer for 20–30 minutes, or until the rice is tender.
- Serve topped with shredded cheddar, sour cream, and green onions. Enjoy!
Notes
