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We love stuffed peppers in my house. My kids ask for them all the time. The only problem is they can get expensive. Unless I get peppers and hamburger on sale, to feed all the people in our house, it adds quickly. A few years ago I had stuffed pepper soup at a dinner and I was hooked. Soup is always a favorite for me, and I love that is an easy way to feed a large family on a budget.
Stuffed pepper soup is easier to make than traditionally stuffed pepper soup. Because with soup, you cook up the ingredients and throw them all in together to cook through. Stuffing peppers, while easy, does take a little longer. Plus, load up on the veggies and you can save your budget by using less meat and making the dinner do further.
Stuffed Pepper Soup
1lb of ground beef
2 large green peppers – diced
1 red pepper – dices (You can just do 3 green peppers if you choose, but I like the taste of red peppers)
2 gloves (or 3 heading tablespoons of precut garlic) of garlic – I like to use a garlic press for tiny pieces
1 jar of pasta sauce
1 cup water
32 ounces of beef broth
2-3 cups of cooked rice
Start cooking rice according to directions
Brown grown beef with peppers and onions. Drain.
In a large pot, add the ground beef mixture, garlic and the rest of the ingredients, except the rice. Cook until the peppers are soft.
Once the soup is done, add in the rice. The rice will suck up the liquid in the soup as it sits. The next day, this soup is usually more like stuffed pepper filling, which is quite tasty, but no longer soup.