Stuffed Pepper Soup
A comforting and hearty soup filled with bell peppers, tender rice, and savory ground meat that warms you from the inside out.
Ingredients
Main Ingredients
- 4 pieces Bell Peppers (any color), diced Provides sweetness and crunch.
- 1 pound Ground Meat (beef, turkey, or veggie) Choose a healthier option or plant-based substitute.
- 1 cup Rice (white or brown) Adds heartiness; quinoa is a gluten-free option.
- 1 piece Onion, diced For sweetness and depth of flavor.
- 2 cloves Garlic, minced Enhances flavor; can substitute with garlic powder.
- 28 ounces Crushed Tomatoes Base of the broth, use diced tomatoes if preferred.
- 4 cups Chicken or Vegetable Broth Provides a comforting flavor.
- 2 teaspoons Italian seasoning Essential for flavor enhancement.
- 1 teaspoon Salt To taste.
- 1 teaspoon Pepper To taste.
Optional Ingredients
- 1 teaspoon Red pepper flakes For added warmth.
- 1/4 cup Fresh herbs (parsley or basil), chopped For garnish.
Instructions
Preparation
- Dice the onion and bell peppers, and mince the garlic.
- In a large pot, heat a tablespoon of olive oil over medium heat.
Cooking
- Add the onion and garlic to the pot, sautéing until the onion is translucent.
- Add the ground meat and cook until browned and cooked through.
- Stir in the rice and mix evenly, then pour in the crushed tomatoes and broth.
- Season with Italian seasoning, salt, and pepper. Simmer for about 20 minutes, stirring occasionally.
- In the last 10 minutes, add the diced bell peppers.
Serving
- Stir in fresh herbs and ladle the soup into bowls. Serve warm.
Notes
Store leftovers in the fridge for up to five days. This soup freezes well for later enjoyment. Reheat on the stove or microwave, adding broth if needed.