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Stuffed Pepper Soup

A warm and satisfying dish that combines all the robust flavors of traditional stuffed peppers into a cozy, hearty broth.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef (or turkey for a lighter option)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 cup bell peppers (mixed colors), diced
  • 1 can (14 oz) diced tomatoes (no need to drain)
  • 4 cups beef or vegetable broth your choice
  • 1 cup cooked rice (white or brown) depending on your preference
  • 2 tsp Italian seasoning an instant flavor booster
  • Salt and pepper to taste
  • Grated cheese for topping because cheese makes everything better

Method
 

Cooking Steps
  1. In a large pot, cook the ground beef (or turkey) over medium heat. Once it’s browned, drain any excess fat.
  2. Toss in the diced onion and minced garlic. Sauté until the onion turns translucent, around 3-5 minutes.
  3. Stir in the diced bell peppers. Cook for another 2-3 minutes until they soften.
  4. Pour in the diced tomatoes (juice included) and the broth. Bring this mixture to a boil.
  5. Stir in your cooked rice and Italian seasoning. Season with salt and pepper to taste. Simmer for about 10-15 minutes.
  6. Give it a taste test. Adjust the seasoning if needed.
  7. Ladle the hot soup into bowls, sprinkle cheese on top, and enjoy.

Notes

For quick rice, use pre-cooked rice or leftover rice. You can also sneak in other veggies like corn or beans. This soup freezes well for later.