Stuffed Pepper Soup
This hearty Stuffed Pepper Soup captures the delicious flavors of stuffed peppers in a warm, comforting bowl. Packed with ground meat, rice, and veggies, it’s a perfect meal for chilly evenings.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 wooden spoon or spatula
- 1 ladle for serving
Ingredients
- 1 lb ground beef (or turkey)
- 1 medium onion, diced
- 1 bell pepper, diced any color
- 2 cloves garlic, minced
- 1 14.5 oz can diced tomatoes (with juices)
- 4 cups beef or vegetable broth
- 1 cup cooked rice white or brown
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste salt and pepper
- optional shredded cheese for garnish
- optional fresh parsley for garnish
Instructions
- In a large pot or Dutch oven, heat over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks (about 5-7 minutes). Drain any excess fat.
- Add diced onion and bell pepper to the pot. Sauté for about 3-4 minutes until softened.
- Stir in minced garlic and cook for an additional 1 minute until fragrant.
- Add the diced tomatoes (with juices), beef or vegetable broth, cooked rice, tomato paste, oregano, basil, salt, and pepper. Stir to combine all ingredients.
- Bring the mixture to a boil, then reduce heat to low.
- Cover the pot and let it simmer for about 20 minutes to allow the flavors to meld.
- Taste and adjust seasoning if necessary.
- If desired, serve hot, garnished with shredded cheese and fresh parsley.
Notes
Feel free to customize this recipe by adding other vegetables like corn or zucchini.
If you prefer a spicier soup, add in some red pepper flakes or diced jalapeños.
This soup can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat on the stove before serving.