Stuffed Pepper Soup Recipe
This hearty and comforting stuffed pepper soup has all the flavors of classic stuffed peppers but in a cozy soup form. It’s easy to make and perfect for a weeknight dinner.
Ingredients:
For the Soup:
- 1 lb (450 g) ground beef (or ground turkey)
- 1 medium onion, diced
- 2-3 garlic cloves, minced
- 1 large green bell pepper, diced
- 1 large red bell pepper, diced
- 1 cup cooked rice (white or brown)
- 4 cups (1 liter) beef broth (or chicken broth for a lighter option)
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 can (14.5 oz) tomato sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp smoked paprika (optional)
- Salt and black pepper, to taste
For Serving:
- Fresh parsley, chopped
- Grated Parmesan cheese
- Crusty bread or crackers
Instructions:
- Cook the Meat:
- In a large pot or Dutch oven, cook the ground beef over medium heat until browned, breaking it into crumbles. Drain excess fat if needed.
- Sauté Vegetables:
- Add the diced onion, garlic, and bell peppers to the pot. Sauté for 5-7 minutes until softened.
- Add Broth and Tomatoes:
- Stir in the beef broth, diced tomatoes (with juice), and tomato sauce. Bring the mixture to a boil.
- Season and Simmer:
- Add oregano, basil, smoked paprika (if using), salt, and pepper. Reduce the heat to low, cover, and simmer for 20-25 minutes to blend flavors.
- Incorporate the Rice:
- Stir in the cooked rice and let it warm through for 5-7 minutes. Adjust seasoning to taste.
- Serve:
- Ladle the soup into bowls. Garnish with chopped parsley and a sprinkle of Parmesan cheese. Serve with crusty bread or crackers on the side.
Tips:
- For a low-carb version, substitute the rice with cauliflower rice.
- Add a pinch of red pepper flakes for a spicier kick.
- Store leftovers in the fridge for up to 3 days; reheat gently on the stovetop.