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KeepItSimpleAnnaSue

The Best Stuffed Bell Pepper Soup with Venison & Rice

The best stuffed bell pepper soup with venison and rice is hearty, healthy, and full of flavor. It tastes like comfort in a bowl. And the best part? You can make it in under an hour with simple ingredients you probably already have in your kitchen. I love cooking with venison and this recipe is one that I think you will love. 
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Prep Time 15 minutes
Cook Time 30 minutes
Course: Main Course, Soup
Ingredients Method

Ingredients
  

  • 1 lb. ground venison (or beef)
  • 1 diced yellow onion
  • 2 chopped red bell peppers (any bell pepper will do)
  • 4 cloves of minced garlic
  • 2 15 oz. cans of diced tomatoes
  • 1 15 oz. can of tomato sauce
  • 2 tsp. Italian seasoning
  • 2 tsp. Worcestershire sauce
  • 4 cups beef broth
  • ½ cup uncooked basmati rice
  • 1 cup frozen corn or 1 can shoepeg corn
  • 1 tsp. sugar
  • 1-2 tsp. salt (adjust to your own personal taste)
  • 1-2 tsp. pepper (adjust to your own personal taste)

Method
 

  1. In a large soup pot, brown 1 tbsp. butter, ground venison, diced onion, and the chopped bell peppers. When the venison is browned you are good.
  2. Stir in the diced tomatoes, tomato sauce, Italian seasoning, Worcestershire sauce, beef broth, rice, corn, salt, and pepper.
  3. Bring this to a simmer over medium high heat, reduce the heat a bit and cook covered for 15-20 minutes, or until the rice is tender.