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Stuffed Pepper Soup Recipe

This Stuffed Pepper Soup combines all the flavors of classic stuffed peppers in a comforting, easy-to-make soup. It's hearty, flavorful, and perfect for a cozy meal any time of year.
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Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Ladle

Ingredients
  

  • 1 lb ground beef or turkey for a leaner option
  • 1 medium onion diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 2 cloves garlic minced
  • 1 can 14.5 oz diced tomatoes
  • 1 can 6 oz tomato paste
  • 4 cups beef broth or chicken broth
  • 1 cup cooked rice white or brown
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Optional: shredded cheese and sour cream for topping

Instructions
 

  • Brown the Ground Beef:
  • In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through. Drain any excess fat and set the beef aside.
  • Cook the Vegetables:
  • In the same pot, add the diced onion and bell peppers. Sauté for about 5-7 minutes until softened. Add the garlic and cook for another minute until fragrant.
  • Add the Tomatoes and Broth:
  • Stir in the diced tomatoes, tomato paste, and beef broth. Bring the mixture to a boil, then reduce the heat to a simmer. Let the soup cook for about 10-15 minutes, allowing the flavors to meld together.
  • Add the Rice and Seasonings:
  • Stir in the cooked rice, oregano, basil, paprika, salt, and pepper. Continue to simmer for another 5 minutes, stirring occasionally.
  • Taste and Adjust:
  • Taste the soup and adjust the seasoning, adding more salt or pepper as needed. If you prefer a spicier soup, you can also add a pinch of crushed red pepper flakes.
  • Serve:
  • Ladle the soup into bowls. Top with shredded cheese or a dollop of sour cream if desired. Serve hot.