Stuffed Pepper Soup Recipe
This stuffed pepper soup combines the classic flavors of stuffed peppers with the comfort of a hearty soup. It’s versatile, easy to make, and perfect for any meal. You can customize it to suit your taste and it tastes even better the next day!
Ingredients
- 3 bell peppers diced, mix of red, yellow, and green
- 1 lb ground beef or turkey lean
- ¾ cup white or brown rice uncooked
- 15 oz can tomato sauce
- 15 oz can diced tomatoes
- 4 cups vegetable or beef broth
- 2 cloves garlic minced
- 1 medium onion diced
- 1 tbsp olive oil
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add your diced bell peppers and onions, stirring occasionally. Cook until the vegetables have softened and their natural sweetness starts to shine, about 5 minutes.
- Push your vegetables to one side of the pot, then add the ground beef or turkey to the open space. Break it into crumbles with your wooden spoon and cook until browned and fully cooked. Drain any excess grease to keep your soup from becoming too heavy.
- Add minced garlic to the pot and cook until fragrant, about a minute. Stir in the tomato sauce, diced tomatoes, and broth, blending everything thoroughly. Season with paprika, salt, and pepper. Bring the pot to a gentle boil, allowing the flavors to meld together.
- Reduce the heat to a simmer and stir in the uncooked rice. Cover the pot with a lid and cook for about 20 minutes. The rice will soak up the flavorful broth while thickening the soup to a perfect, hearty consistency.
- Taste the soup and adjust seasoning if needed. Ladle the hot soup into bowls and finish with your favorite garnishes like shredded cheese, fresh parsley, or a dollop of sour cream. Dig in and enjoy!
Notes
- Fresh Peppers Are Key: Use fresh, firm peppers for the best flavor.
- Don’t Overcook Rice: Keep an eye on the rice to ensure it’s tender, not mushy.
- Low and Slow: Gently simmer for maximum flavor.
- Creamy Upgrade: Stir in heavy cream for extra indulgence.