stuffed bell pepper soup
Stuffed bell pepper soup combines all the hearty flavors of traditional stuffed peppers into a warm and comforting soup. It's packed with meat, rice, and vibrant vegetables, making it a perfect meal for any day of the week.
Equipment
- 1 large pot
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 wooden spoon
- 1 ladle
Ingredients
- 1 lb ground beef or turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 large bell peppers, chopped any color
- 1 can (15 oz) diced tomatoes, with juices
- 4 cups beef or vegetable broth
- 1 cup cooked rice white or brown
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste salt and pepper
- 2 tablespoons olive oil
- 1 cup shredded cheddar cheese optional, for serving
- to taste fresh parsley for garnish, optional
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add the diced onions and cook for 3-4 minutes until they start to soften.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the ground beef or turkey to the pot, using a wooden spoon to break it apart. Cook until browned, about 5-7 minutes.
- Stir in the chopped bell peppers and cook for another 3-4 minutes until they begin to soften.
- Add the diced tomatoes (with juices), beef or vegetable broth, cooked rice, tomato paste, oregano, basil, salt, and pepper to the pot.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 20 minutes, stirring occasionally.
- Adjust seasoning with additional salt and pepper if needed.
- Serve hot, garnished with shredded cheddar cheese and fresh parsley if desired.
Notes
For a vegetarian version, substitute ground meat with lentils or a plant-based meat alternative.
Feel free to add other vegetables like corn or zucchini for added flavor and nutrition.
This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.