Stuffed Pepper Soup
A comforting and flavorful soup packed with bell peppers, ground meat, and spices, perfect for chilly evenings.
Ingredients
Main Ingredients
- 3 pieces Bell Peppers (mixed colors) Provides natural sweetness.
- 1 pound Ground Meat (beef, turkey, or chicken) For a vegetarian option, substitute with lentils.
- 1 medium Onion, chopped Enhances flavor base.
- 2 cloves Garlic, minced Adds aroma and depth.
- 14.5 ounces Diced Tomatoes (canned or fresh) Balances the sweetness of peppers.
- 4 cups Vegetable or Chicken Broth Key liquid for the soup.
- 1 cup Rice or Quinoa Thickens the soup.
- 1 tablespoon Mixed Spices (italian herbs, paprika, salt, pepper) Elevates the flavor profile.
- 1 cup Shredded Cheese (optional) For garnishing.
Instructions
Cooking Instructions
- In a large pot over medium heat, add a drizzle of olive oil. Once shimmering, toss in the diced onions and sauté until translucent.
- Stir in the minced garlic and cook for another minute.
- Add in the ground meat, breaking it apart with your spoon until browned (approx 5–7 minutes).
- Stir in the diced bell peppers, cooking for about 5 minutes until they start to soften.
- Pour in the diced tomatoes, broth, rice or quinoa, and spices. Bring everything to a gentle simmer.
- Cover and let cook for about 20 minutes.
- When the rice or quinoa is tender, give it a good stir. Taste and adjust seasoning if needed.
- If desired, top with shredded cheese and let it melt before serving.
Notes
For a spicier kick, add diced jalapeños or hot sauce. Make it vegetarian by using black beans and more veggies. Add a splash of lime juice before serving for a zesty lift.