Stuffed Pepper Soup
A warm and hearty stuffed pepper soup perfect for chilly evenings, featuring a savory broth, vibrant bell peppers, and ground meat, customizable for any dietary preference.
Ingredients
Main Ingredients
- 3 medium Bell Peppers (red, green, or yellow) For sweetness and crunch.
- 1 lb Ground Beef or Turkey For a healthier option, substitute with lentils.
- 1 medium Onion Adds depth and sweetness.
- 2 cloves Garlic Essential for an aromatic base.
- 28 oz Diced Tomatoes (canned or fresh) Fire-roasted tomatoes can be used for a smoky flavor.
- 4 cups Beef or Vegetable Broth Use a good quality, low-sodium option.
- 1 cup Rice (white or brown) Quinoa is a good alternative.
- 1 tbsp Italian Herbs Enhances the flavors beautifully.
- 1 tsp Salt
- 1 tsp Pepper
- 2 tbsp Nutritional Yeast (optional) Adds a cheesy flavor without dairy.
Instructions
Preparation
- In a large pot over medium heat, add a splash of olive oil. Toss in the chopped onions and minced garlic, sautéing until fragrant and golden.
- Add the ground beef or turkey, cooking until browned. Break it down, letting the savory aroma fill your kitchen.
- Stir in the chopped bell peppers, cooking for an additional 3-4 minutes until they soften.
- Pour in the diced tomatoes, broth, and rice. Season with your herbs, salt, and pepper to taste. Give it a gentle stir.
- Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes, stirring occasionally.
- Taste and adjust seasoning if necessary, then ladle into bowls and enjoy.
Notes
This soup tastes even better the next day as the flavors meld. For a spicy kick, add diced jalapeño or red pepper flakes. Add spinach or kale for extra nutrition. Top with cheese or sour cream for a cheesy touch. It's also freezer friendly and perfect for meal prep!