Stuffed Pepper Soup Recipe (Culver’s Copycat) Recipe
This Stuffed Pepper Soup recipe is a delicious, hearty soup that mimics the flavors of Culver’s Copycat version. It’s a comforting dish loaded with ground beef, bell peppers, and aromatic herbs, perfect for a cozy meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Stuffed Pepper Soup:
- 4 large green bell peppers, diced
- 1 1/2 pounds ground beef
- 1 large onion, chopped
- 3 cloves garlic, minced
- 28 ounce can fire-roasted diced tomatoes
- 14.5 ounce can of tomato sauce
- 2 cups beef stock
- 1 cup cooked rice
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried oregano
- Salt and pepper to taste
- Shredded cheese for garnish, optional
Instructions
- Brown the Beef: In a large pot, brown the ground beef over medium heat. Set aside once browned.
- Sauté Vegetables: In the same pot, sauté bell peppers, onions, and garlic until tender.
- Add Ingredients: Return beef to the pot, add tomatoes, tomato sauce, and beef broth. Mix well.
- Simmer: Let the soup simmer, then add rice, basil, oregano, salt, and pepper. Stir and simmer for 30 minutes.
- Adjust Seasonings: Taste and adjust seasonings as needed.
- Serve: Serve hot, garnished with shredded cheese if desired. Enjoy!
Notes
- You can use yellow or red bell peppers for a sweeter taste.
- For a spicier kick, add red pepper flakes or hot sauce.
- Store leftovers in the fridge for 3-4 days or freeze for up to 2 months.
- Leaner options: use ground turkey or chicken instead of beef.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
