Here’s a detailed guide for Stuffed Pepper Soup, a comforting, hearty soup inspired by the flavors of stuffed bell peppers but in a warm, brothy form.
Stuffed Pepper Soup Recipe
Serves: 4–6
Ingredients
- Ground beef – 1 lb (or ground turkey/chicken)
- Bell peppers – 3 medium (red, yellow, green), diced
- Onion – 1 medium, diced
- Garlic – 3 cloves, minced
- Tomatoes – 2 cups diced (or 1 can diced tomatoes)
- Beef broth – 4 cups
- Tomato sauce – 1 cup
- Uncooked rice – ½ cup
- Italian seasoning – 1 tsp
- Paprika – 1 tsp
- Salt & pepper – to taste
- Olive oil – 1–2 tbsp
- Optional: chopped parsley or shredded cheese for garnish
Instructions
- Cook the Beef:
- Heat olive oil in a large pot over medium heat.
- Add ground beef and cook until browned. Drain excess fat if needed.
- Sauté Vegetables:
- Add onion, garlic, and diced bell peppers. Sauté for 3–4 minutes until softened.
- Add Tomatoes & Seasonings:
- Stir in diced tomatoes, tomato sauce, Italian seasoning, paprika, salt, and pepper.
- Cook for 2–3 minutes to blend flavors.
- Add Broth & Rice:
- Pour in beef broth and bring to a boil.
- Stir in uncooked rice. Reduce heat to a simmer and cook 20–25 minutes, until rice is tender and soup thickens slightly.
- Adjust & Serve:
- Taste and adjust seasoning.
- Serve hot, optionally garnished with chopped parsley or shredded cheese.
Tips & Variations
- Spicy version: Add a pinch of crushed red pepper or cayenne.
- Vegetarian: Replace meat with extra vegetables or plant-based crumbles.
- Cheesy: Stir in shredded cheddar or mozzarella at the end for a creamy finish.
This soup captures the flavors of classic stuffed peppers in a cozy, easy-to-eat soup.
If you want, I can also give you a slow-cooker version that lets it cook all day with minimal effort. Do you want me to do that?
