Mr. C. and I love stuffed bell peppers. But sometimes I don’t want to go to the effort or take the time to make proper stuffed peppers. So, I got the idea to make stuffed bell pepper soup.

Now, this was obviously, based on the hundreds of recipes for stuffed bell pepper soup already on the internet, not an original idea. (And I thought I was being so clever!) (Wrong again, Mrs. Carr!)

Anyway, most of the recipes included cooked rice, some added corn, or a bit of granulated or brown sugar to balance out the acidity, and even hot sauce or crushed red pepper flakes to up the heat level. But I didn’t want rice in my soup, or corn, or sugar, or even a bit of heat. (But these all would be delicious additions if you chose to include them in your soup.)

But what I didn’t find in any of the recipes I perused was cheese. How can you possibly make a perfect stuffed bell pepper without lots of cheese? Inconceivable!

So, I took bits and pieces from numerous recipes and came up with this quick and easy recipe. And we loved the soup. But I made sure there was plenty of grated cheese on the table to add to the soup while it was piping hot!

I served the soup with cornbread, and we were both happy to enjoy the soup two nights in a row. (I’m becoming a real fan of leftovers! Just sayin’)

So, if you too love stuffed bell peppers, then I suggest you give this recipe a try. It is ever so much easier to prepare than real stuffed bell peppers. And just as tasty.

Well, that’s it for today. I’m simply worn out from opening our front door 6 times, for a total of 13 trick or treaters, last evening. And from finding a hiding place for the left-over candy, so that I can’t reach it without Mr. C’s assistance. (He’s much taller than I am and has promised me that he will not help me get at it no matter how much fuss I make or even if I threaten vengeance.) (He has, after all, my best interests at heart.)

So, on that happy note, I bid you farewell for now.

And as always, peace and love to all.    

1 T. extra virgin olive oil

1 lb. lean ground beef 

1 c. chopped onion

½ c. finely diced celery

2 garlic cloves, finely minced

½ tsp. kosher salt

¼ tsp. seasoned salt

freshly ground black pepper

3 bell peppers, cut into ½-inch pieces (I used 1 red, 1 yellow, and 1 orange bell pepper)

1 (14.5 oz.) can diced or crushed tomatoes (Italian tomatoes preferred)

1 (15 oz.) can tomato sauce (again, Italian tomatoes preferred)

1 c. water

1 T. beef base (I use Better Than Bouillon Beef Base)

1 tsp. Worcestershire sauce

2 tsp. Italian seasoning

grated mozzarella, sharp cheddar, and/or Monterey Jack cheese, garnish, opt.

Heat the olive oil in a large pot over medium high heat. Add the ground beef and cook until browned, breaking the meat up into smaller pieces with a spatula.

Add the onion and celery to the pot and cook for 4-5 minutes or until the onion is softened. Add the garlic and cook for 30 seconds.

Add the salt, seasoned salt, black pepper, and the cut bell peppers to the pot and cook for 2-3 minutes.

Add the diced tomatoes, tomato sauce, water, beef base, Worcestershire sauce, and Italian seasoning to the pot; bring to a boil.

Reduce the heat, cover, and simmer for 20-30 minutes or until the pepper pieces are tender. Taste and adjust seasoning.

Serve in soup bowls. Pass the grated cheese.