Stuffed Pepper Soup
A cozy and nourishing soup that embodies the flavors of stuffed peppers, perfect for family meals and gatherings.
Ingredients
Main Ingredients
- 1 pound ground beef or turkey/chicken for a leaner option
- 1 medium onion, diced
- 2 cloves garlic, minced fresh garlic adds depth to the soup
- 1 cup rice, uncooked brown rice for a healthier twist
- 4 cups beef broth vegetable broth for a lighter soup
- 1 can diced tomatoes (15 oz) fire-roasted for an extra smokiness
- 3 bell peppers, chopped a mix of colors makes it visually appealing
- 1 teaspoon Italian seasoning or a sprinkle of your favorite fresh herbs
- 1 salt and pepper, to taste
- 1 cup shredded cheese, for topping cheddar or mozzarella melts beautifully
- 1 Sour cream or Greek yogurt optional but indulgent for serving
Instructions
Cooking Instructions
- In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Then mix in the minced garlic; cook for an additional minute until fragrant.
- Add the ground beef (or turkey/chicken) to the pot. Season with salt, pepper, and cook, breaking it up with a spatula until browned and cooked through.
- Stir in the chopped bell peppers and cook for 5 minutes, allowing them to soften.
- Pour in the beef broth, diced tomatoes, and uncooked rice. Stir to combine.
- Sprinkle in the Italian seasoning. Bring the soup to a gentle boil, then reduce the heat to low and cover. Let it simmer for 15 minutes, or until the rice is tender.
- Taste and adjust seasoning as needed. Serve hot, garnished with shredded cheese and a dollop of sour cream or Greek yogurt if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This soup also freezes well for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stovetop or in the microwave.