Stuffed Pepper Soup
A comforting and hearty soup that captures the flavor of traditional stuffed peppers, ready in just 30 minutes.
Ingredients
Main Ingredients
- 1 lb Ground beef or turkey Adds heartiness.
- 3 cups Bell peppers (red, green, or yellow), diced Sweet and colorful.
- 1 medium Onion, chopped For savory depth.
- 3 cloves Garlic, minced Adds fragrant punch.
- 14.5 oz Diced tomatoes, canned or fresh Provides tang and body.
- 4 cups Beef or vegetable broth The base of the soup.
- 1 cup Rice or quinoa For additional heft.
Seasonings
- 1 tbsp Italian herbs (basil, oregano, thyme) Elevates flavor.
- to taste Kosher salt To enhance flavors.
- to taste Black pepper To enhance flavors.
Instructions
Cooking
- In a large pot over medium heat, add a bit of olive oil.
- Toss in the chopped onions and minced garlic. Cook until they’re fragrant.
- Add in the ground beef or turkey, breaking it apart and cooking until browned.
- Mix in diced bell peppers and cook until they soften slightly, around 3-5 minutes.
- Stir in the diced tomatoes along with their juices.
- Pour in the broth and sprinkle in Italian herbs, salt, and pepper. Bring to a gentle simmer.
- Add your choice of rice or quinoa. Let it simmer for another 15 minutes.
- Before serving, taste and adjust seasoning if needed.
Notes
This soup keeps well in the fridge for up to 3 days and can be frozen for up to 3 months. For extra depth, take your time browning the meat.