Stuffed Pepper Soup
Stuffed Pepper Soup is a hearty and flavorful dish that combines the classic flavors of stuffed peppers in a comforting soup. It’s packed with ground meat, rice, and colorful bell peppers simmered in a savory broth, making it a perfect meal for any day of the week.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Cutting board
- 1 set Measuring cups and spoons
Ingredients
- 1 pound ground beef (or turkey) Can substitute with ground turkey or chicken for a lighter version.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium bell peppers (red, green, yellow), chopped
- 1 can (15 oz) diced tomatoes, undrained
- 4 cups beef broth
- 1 cup cooked rice
- 1 tablespoon tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- to taste salt
- to taste pepper
- for garnish chopped fresh parsley Optional.
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium heat. Drain any excess fat.
- Add the diced onion and minced garlic to the pot. Sauté for about 3 minutes until the onion is translucent.
- Stir in the chopped bell peppers and cook for another 5 minutes until they start to soften.
- Add the diced tomatoes (with juice), beef broth, cooked rice, tomato paste, Italian seasoning, and paprika to the pot. Stir well to combine.
- Bring the mixture to a simmer. Cover and let cook for 20 minutes, stirring occasionally, until the peppers are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped fresh parsley if desired.
Notes
You can substitute the ground beef with ground turkey or chicken for a lighter version.
Feel free to add other vegetables such as corn or zucchini for extra nutrition.
This soup can be stored in the refrigerator for up to 4 days and also freezes well for future meals.