Stuffed Pepper Soup
Stuffed Bell Peppers are one of my family’s favorite meals! I have been planning to turn our favorite Stuffed Bell Peppers with creole seasoning into a soup for a long time. This did not disappoint. You can go lighter on the creole seasoning if you have little ones or cooking for someone that is sensitive to heat, then folks can add extra creole seasoning to their bowls as desired. Definitely give this a try if you like stuffed peppers as much as we do!
- 2 lbs ground beef
- 1 onion, diced
- 3 to 4 cloves garlic minced
- 28 oz can diced tomatoes, undrained
- 28 oz can tomato sauce
- 6 cups water
- 2 bell peppers, chopped
- 1/4 cup brown sugar
- 2 cubes beef bouillon
- 1 Tbsp Tony Chachere's Creole Seasoning (more or less to taste!)
- salt & pepper to taste
- cooked white rice for serving
- cheese for topping
Brown ground beef with onion. Add minced garlic the last couple of minutes. Drain off excess grease. Add tomatoes, tomato sauce, water, bell peppers, brown sugar, beef bouillon, creole seasoning and salt & pepper to taste. Bring to a boil. Cover and reduce to medium heat, stirring occasionally, for 40 minutes or until bell peppers are tender. Taste to adjust seasoning. Serve each bowl over a big spoonful of rice, topped with cheese, and with extra creole seasoning if desired. Enjoy!
*For an Italian Version of this delicious soup, check out this one from Full Belly Sisters!