I love stuffed bell peppers. Growing up, I can remember my mom making them for us using a basic recipe of ground deer mixed with rice and seasonings, then topped with a ketchup mixture.
As a kid, I think my favorite part was the way the ketchup caramelizes on top of that rice mixture. What kid doesn’t like ketchup right? They were so simple but oh so tasty.
These days, on Pinterest, you can find all types of stuffed pepper recipes covering flavor profiles like Tacos or fajitas, Philly Steak and even Breakfast. So really if you think about it, the stuffed pepper is a great vessel and the filling options are wide open to your own creativity.
This soup is a play on those stuffed peppers. One I call my “lazy stuffed pepper” option. I based my recipe is on the standard stuffed pepper recipe my mom would make with a few additions. I added some black beans and celery added for flavor and to add a little more bulk to the soup.
The idea of making my stuffed peppers as a soup came to me one busy afternoon. It was one of those days, you know those kind where nothing seems to go right? I had forgotten to pull out a freezer meal to thaw so I was at a loss about what I would do for dinner.
Thankfully, I had all the ingredients for stuffed peppers in the fridge but after the day I’d just had I was in no mood to go through even the simple the steps of preparing them.
So naturally, I wanted to come up with a way I could dump everything in a big pot and be done. That’s a legit way of cooking you know, it’s called the “pot ala dump”. Okay not really, more like a lazy mom’s one pot wonder. But you get the idea I’m sure.
This recipe is low-fat and has a higher carb count than most of my other recipes so be sure to see the recipe card below for nutritional information if you need to track your numbers.
This recipe is a Trim Healthy Mama “E” meal and has around 24 carbs per serving, so you could add in a piece of sprouted bread on the side. To covert this soup to low carb and a THM “S”.
Leave out the rice and once can of the black beans. You can also add a fatter ground meet when you change it this way.
I start the soup by browning 2 lbs of ground deer, which is naturally lean, but if you don’t have that you can use 97 % lean ground beef or turkey. After I browned my meat the rest was simply pulling things out of the pantry or freezer and dumping them in the pot with the ground meat.
It is as simple of dumping things in and letting them simmer for about 20 minutes before adding in the rice. After the soup has simmered a while I add in 1 cup of dry brown rice and then cook the soup another 40 minutes or so. You just need to cook it until the rice is tender.
You could also cook your brown rice on the side and allow people to add it to their bowls at the table if you prefer. I serve it like this when I have company. It is always a great way to accommodate for those that may not want rice in their soup.
One thing is for sure, no matter what option you choose to use with the rice, this easy one pot meal will not disappoint at the dinner table. It also makes great leftovers for lunches through the week.
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