Easy Late Summer Stuffed Pepper Soup


This past week, I got serious about my meal planning. Matt and I have always adhered to a budget (for groceries and beyond), but with the baby coming and finances changing, we have to be even more frugal. Realizing that we have lots of staple food items that hardly ever get used, I planned this week’s meals to use what we had on hand, and cut my grocery budget down! All I needed to buy for this meal was a new bag of brown rice.

This soup came together quickly and easily after a busy day of appointments and meeting with friends. I had leftover broth, tomato sauce, and tomato paste I needed to use, as well as a counter brimming with peppers and tomatoes. Made with fresh and readily available ingredients, this soup’s going to become a go-to quick meal for us!



1 lb grass-fed, free-range beef (or venison, turkey, etc)

4 Medium-size sweet or bell peppers, chopped into quarter-sized pieces

4 large tomatoes, diced

1 medium red onion, diced

3 cups brown rice, already cooked

1 cup tomato sauce (leftover homemade pasta sauce works great)

2 cups broth- any kind- or water- divided

2 T tomato paste

Basil, Oregano, Garlic salt, fresh pepper and sea salt to taste

Brown the meat, along with diced peppers and onions, in a skillet. Meanwhile, combine tomatoes, sauce, paste, and 1 cup broth/water in a large soup pot. Season meat to taste with spices. When meat is thoroughly cooked, combine meat mixture with tomato mixture in soup pot. Stir to combine and add second cup of broth/water if desired for thinner soup consistency. Simmer until peppers and onions are desired texture and serve with a good whole-grain bread.


Shared on Natural Living Monday! 

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