Stuffed Pepper Soup
If you love stuffed peppers, you are going to want to make this Bison Stuffed Pepper Soup your next weeknight dinner. It takes everything you enjoy about the classic dish, including sweet bell peppers, hearty rice, and rich tomato flavor, and turns it into a warm, cozy, one-pot meal that is perfect for cold evenings or meal prep for the week.
This soup is loaded with colorful bell peppers, hominy, brown rice, and perfectly seasoned ground bison. As it simmers, the flavors meld together, creating a comforting, filling bowl that still feels balanced. Topped with shredded cheddar, a dollop of sour cream, and a sprinkle of green onions, every spoonful hits that familiar stuffed pepper flavor you love while staying easy to serve and enjoy.
Using Great Range Bison adds a rich, meaty flavor that stands out without feeling heavy. Bison is naturally lean and high in protein, which helps keep this soup hearty while letting the vegetables and rice shine. It is a smart swap for anyone who wants a classic comfort dish that packs plenty of flavor without extra fat.
Whether you are looking for a simple weeknight dinner or a make-ahead lunch that tastes even better the next day, this Bison Stuffed Pepper Soup delivers warmth, flavor, and satisfaction in every bowl.
Stuffed Pepper Soup
Ingredients
- 16 oz ground bison
- 2 tablespoons butter
- ½ sweet onion diced
- ½ each red, orange, yellow, green bell peppers, diced
- 1 jalapeno diced
- 1 cup white hominy
- 15 oz crushed tomatoes
- 15 oz tomato sauce
- 1 cup brown rice uncooked
- 5-6 cups broth
- Cheddar cheese shredded for topping
- Sour cream for topping
- Green onion for topping
Instructions
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Melt the butter over medium-high heat until frothy. Add the bison meat and cook until browned and crumbled, it’s okay to leave some pink. Add the rice and stir to combine.
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Add the onion, bell peppers, and jalapeño. Cook with the meat until the peppers have softened and the onion is fragrant, about 6–7 minutes more. Stir in the hominy, crushed tomatoes, and tomato sauce.
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Pour in the broth and stir. Cover, reduce the heat to medium, and simmer for 20–30 minutes, or until the rice is tender.
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Serve topped with shredded cheddar, sour cream, and green onions. Enjoy!
Recipe Notes
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