I love stuffed peppers, but I need to make a confession: I love the stuffing much more than the peppers. In fact, I usually only eat a little of the pepper. I have tried making the stuffing without the peppers and it just did not work. It needed the pepper flavoring permeating the dish to be enjoyable…or even edible.
I had hope and skepticism when I first heard of stuffed pepper soup. Perhaps it would provided me with the balance of pepper to stuffing that I liked without the guilt of leaving much of a pepper uneaten. Or, perhaps it would be another disappointment in flavor. I decided to give it a try.
After reading several recipes in a few of my cookbooks, I decided to combine my basic soup concept with my favorite stuffed pepper recipe. The result was a tasty success.
I also find that this is a great soup for a meatless, vegetarian, or even vegan meal by just substituting a couple of ingredients. Instead of the ground meat, I find that brown or green legumes are great in the soup. You can also use vegetable stock instead of beef to make it vegetarian-friendly. To make it a vegan-friendly, simply also omit the cheese or use a vegan cheese substitute.