Description
Stuffed Pepper Soup captures all the comforting flavors of classic stuffed peppers in a warm, hearty soup. Packed with ground meat, bell peppers, tomatoes, rice, and savory seasonings, this soup is a delicious, easy-to-make meal that satisfies every time.
Ingredients
1 lb ground beef or turkey
1 onion, diced
3 bell peppers (red, green, or yellow), diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 can (15 oz) tomato sauce
4 cups beef or chicken broth
1 cup cooked rice
1 teaspoon dried Italian seasoning
1/2 teaspoon paprika
Salt and pepper to taste
Optional: shredded cheese and fresh parsley for garnish
Instructions
- In a large pot or Dutch oven, brown ground beef or turkey over medium heat until fully cooked. Drain excess fat if needed.
- Add diced onion and cook until softened, about 3-4 minutes.
- Stir in diced bell peppers and garlic; cook for another 5 minutes until peppers begin to soften.
- Add diced tomatoes, tomato sauce, broth, Italian seasoning, paprika, salt, and pepper. Stir to combine.
- Bring the soup to a boil, then reduce heat and simmer for 20 minutes.
- Stir in cooked rice and simmer for an additional 5 minutes until heated through.
- Adjust seasoning as needed. Serve hot, garnished with shredded cheese and fresh parsley if desired.
Notes
- Use ground chicken or sausage for different flavors.
- Substitute rice with quinoa or cauliflower rice for a low-carb option.
- Add beans like kidney or black beans for extra protein and fiber.
- Spice it up with crushed red pepper flakes or cayenne pepper.
- Top with avocado slices or a dollop of sour cream for creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg
