Everything you love about stuffed peppers without all the work and it’s easier to eat!
Here is what you are going to need to make this delish stuffed pepper soup. Our version is a tad smaller than more because we are not a fan of left-overs.
- Ground beef, Turkey, Sausage or a combination.
- Garlic – minced
- Tomatoes – canned and diced
- Tomato Sauce – FLAVORED
- Worcestershire Sauce
- Broth – chicken
- Peppers – green and another color
- Orzo – cause we like this better than rice
- Seasonings – Italian, Salt, Pepper & Old Bay
THE STUFFED PEPPER SOUP PROCESS
First, you will saute the garlic and the onion in butter. Cook the onions about half way. You don’t want thme mushy, just cook long enough to release the flavors.
Next, add in the ground beef and brown with the salt and pepper.
While the meat is browning, in a seperate pot add the broth, tomatoes, tomato sauce and worcestershire ssauce and bring to a simmer. If you like you can wait until the meat is done, drain it and add these directly to the meat saving yourself a pot. I was short on time, so I did it this way.
- add the Italian seasonings at this time.
Then, dump the peppers into the meat. I do this before I dump the grease so the peppers absorb some of the flavors (super healthy right).
The Orzo – we used this opposed to rice because we like it better. You can either throw it in the broth mixture while it is simmering and cook it that way or you can cook it seperate. We like to cook it seperate so we can use the extra orzo for other dishes and we do not prefer it sit in the broth and get mushy.
When the meat is done dump it into the broth mixture and let it simer together for about 5 more minutes. Taste and check it out. At this point you might decide you need more chicken stock and even more seasonings. Taste is and adjust to your family’s pallette.
As I mentioned above we do not add the Orzo directly to the pot. The other reason for that is portion control. At this point my kids are old enough for me to know what they will eat and what they will waste. By adding the pasta at the time of plating it gives me the control to add more veggies and less pasta or the other way around, wasting less.
We are not giant fans of leftovers so this amount was perfect for us. This will be a light lunch for Mark and a good size lunch for both kids in the next couple of days.
They will be good in the fridge for about 3 to 4 days. If you choose to add rice, remember it will absorb the liquid as it sits, so you might need to add more chicken broth when serving.
Freezing – Yes, you can freeze this, but it is best to do before adding the rice.
The BEST Stuffed Pepper Soup
- 1.5 lbs. Ground Beef – you can also use turkey, sausage or a combo.
- 2 tbsp butter
- ½ tsp Salt
- ½ tsp Pepper
- ½ small onion
- 2 tsp Garlic – minced
- 1 cup Pepper – Orange (medium peper)
- 1 cup Pepper – Green (medium pepper)
- 4 cups Chicken broth – low sodium (about one carton)
- 1 tsp Italian seasoning
- 14.5 oz Tomato – canned and diced
- 24 oz Sauce – Tomato sauce canned – flavored
- 2 ½ tbsp Worcestershire Sauce
- 1 small box Orzo (you will have extra)
- Onions – dice them small. Garlic – if you did not buy minced, then mince the garlic. Peppers – ROUGHLY cut these up.
- Saute' the onions and garlic in butter, just long enough to release the flavor.
- Add the meat, salt and pepper adn brown the meat
- Add the peppers when the meat is half way cooked, this will absorb some of the grease
- drain remaining grease when meat is browned
- You can either add this to the meat when it is finished or you can start it in a 2nd pot and then combine – adding the meat to the broth when it is drained.
- combine the Tomatoes, Sauce, Worcestershire Sauce and Italian Seasonings – simmer
- let it simmer for about 30minutes so all the flavors can marry together.
- Cook separately so that you can use the remainder later.
- We give the kids 1/2 cup of the orzo and 3/4 of the stuffed pepper mix… that seems to be the perfect amount for them with no waste.
- LEFTOVERS – I placed these in mason jars with some orzo in the middle.
SLOWCOOKER INSRUCTIONS – freezer to crockpot
- chop everything up and dump into ziplock bag – except broth
- Yes – add the raw meat in, break it up when you pop it in the bag
- Pull out of freezer the night before and thaw in the fridge
- Dump into crockpot and cook on low for 6 to 8 hours – be certain to dump the broth in at this time as well.
- we suggest making the orzo separately and plate when you serve. This will allow you to use the leftovers a litle better. If you do not want to use orze – rice goes well too.
YES!!! You can make this a couple of days in advance and leave it i the fridge, just add the rice or Orzo when you serve it. What a great idea.. make it on a Sunday for a Tuesday during school and work days.
The recipe would be about the same. My crockpot has a mode where I can brown the meat first so I wouldd do that directly in the crockpot and drain. Then add the broth mixture and the Orzo at the end.
Yes, with some adjustments… here are the basics.
- Saute the beef
- Add remaining ingredients to the inner pot (not the rice)
- Cook on manual
- Add rice or orzo and allow to cook in the remaining heat
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