Here’s a hearty Stuffed Pepper Soup recipe that tastes just like the classic stuffed peppers, but in comforting soup form.
Ingredients (serves 4–6)
- 1 lb (450 g) ground beef (or ground turkey)
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- 3 bell peppers, diced (mix of red, yellow, green)
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 4 cups beef or chicken broth
- 1 tsp Italian seasoning
- 1 tsp paprika (optional)
- Salt and pepper, to taste
- 1 cup cooked rice (or ½ cup uncooked rice, added during simmer)
- Optional garnish: shredded cheese, chopped parsley, sour cream
Instructions
- Cook beef: In a large pot, brown the ground beef over medium heat until no longer pink. Drain excess fat.
- Add aromatics: Stir in onions and garlic, cook 2–3 minutes until softened.
- Add peppers: Stir in diced bell peppers and cook for another 2–3 minutes.
- Add liquids and seasoning: Pour in diced tomatoes, tomato sauce, broth, Italian seasoning, paprika, salt, and pepper. Stir to combine.
- Add rice:
- If using cooked rice, add it now and simmer 5–10 minutes to heat through.
- If using uncooked rice, add it now and simmer 20–25 minutes until rice is tender.
- Simmer: Reduce heat to low, cover, and let the soup simmer 20–30 minutes to let flavors meld.
- Serve: Ladle hot soup into bowls and garnish with shredded cheese, parsley, or a dollop of sour cream.
Tips
- Use a mix of bell pepper colors for a visually appealing soup.
- For extra flavor, add a splash of Worcestershire sauce or a pinch of red pepper flakes.
- This soup freezes well—store in airtight containers for up to 3 months.
If you want, I can give a slow-cooker version where the soup practically cooks itself and the peppers get super tender.
Do you want that slow-cooker version?
