Here’s a hearty and flavorful recipe for Stuffed Pepper Soup—all the flavors of stuffed peppers in a cozy soup form. 🌶️🥩🍅
🥘 Ingredients (serves 4–6)
- 1 lb (450 g) ground beef or turkey
- 1 onion, diced
- 3 bell peppers (any color), diced
- 2–3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups beef or chicken broth
- 1 cup cooked rice
- 1 tsp Italian seasoning
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- Optional: shredded cheese and chopped parsley for garnish
🥄 Instructions
- Cook the beef
In a large pot or Dutch oven, cook ground beef over medium heat until browned. Drain excess fat. - Sauté vegetables
Add onion, garlic, and diced bell peppers. Cook 5 minutes until softened. - Add liquids & seasoning
Stir in diced tomatoes, broth, Italian seasoning, salt, and pepper. Bring to a simmer. - Add rice
Stir in cooked rice and simmer 5–10 minutes until heated through and flavors meld. - Serve
Ladle soup into bowls and top with optional shredded cheese or fresh parsley.
✨ Tips
- For low-carb version, skip the rice or replace it with cauliflower rice.
- Add beans or corn for extra texture and protein.
- This soup stores well in the fridge for 3–4 days and freezes beautifully.
If you want, I can give a slow cooker version where everything cooks together for hours, making the peppers and beef extra tender and flavorful. Do you want me to do that?
