Hearty Stuffed Pepper Soup

Hearty Stuffed Pepper Soup is a warm and comforting dish, perfect for cooler weather. It takes the classic flavors of stuffed peppers—ground meat, rice, peppers, and tomatoes—and turns them into a flavorful, easy-to-make soup. It’s a satisfying and hearty meal all in one bowl!

Here’s a simple and delicious recipe for Hearty Stuffed Pepper Soup:

Hearty Stuffed Pepper Soup Recipe

Ingredients:

• 1 lb (450 g) ground beef (or ground turkey/chicken for a lighter option)

• 1 medium onion, diced

• 1 bell pepper (red, green, or yellow), diced

• 2 cloves garlic, minced

• 1 (14.5 oz) can diced tomatoes (with juice)

• 1 (6 oz) can tomato paste

• 4 cups beef broth (or chicken broth)

• 1 cup cooked rice (white, brown, or even quinoa for a twist)

• 1 tsp dried oregano

• 1 tsp dried basil

• 1/2 tsp smoked paprika (or regular paprika)

• Salt and pepper, to taste

• 1 bay leaf

• 1 tbsp olive oil

• Fresh parsley or basil for garnish (optional)

Instructions:

1. Cook the Ground Meat:

   • In a large pot or Dutch oven, heat the olive oil over medium heat.

   • Add the ground beef (or turkey/chicken) and cook, breaking it up with a spoon, until browned and cooked through (about 6-8 minutes).

   • Drain any excess fat if needed, and remove the meat from the pot. Set it aside.

2. Sauté Vegetables:

   • In the same pot, add the diced onion, bell pepper, and garlic. Sauté for about 5 minutes, or until the vegetables are softened.

3. Add Tomatoes and Broth:

   • Stir in the diced tomatoes (with juice), tomato paste, and beef broth. Scrape up any browned bits from the bottom of the pot to add flavor.

   • Add the oregano, basil, smoked paprika, bay leaf, salt, and pepper. Stir to combine.

4. Simmer the Soup:

   • Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20 minutes to allow the flavors to meld together.

5. Add Rice and Meat:

   • Add the cooked rice and browned meat back into the soup. Stir everything together and simmer for another 5-10 minutes to heat through.

   • Taste and adjust seasonings, adding more salt, pepper, or spices if needed.

6. Serve:

   • Remove the bay leaf before serving.

   • Ladle the soup into bowls and garnish with fresh parsley or basil if desired.

7. Enjoy!

   • Serve hot with crusty bread or a side salad for a complete meal.

Tips:

• Make it more “stuffed pepper”-like: Add some diced zucchini or carrots for extra veggies. You can also throw in some red pepper flakes if you like a bit of heat.

• For a creamier texture: Stir in a dollop of sour cream or heavy cream right before serving.

• Leftovers: This soup stores really well! You can keep it in the fridge for up to 3-4 days or freeze it for a future meal.

This soup is super hearty, with the same flavors as stuffed peppers, but in a much easier-to-make, comforting form. It’s perfect for when you’re craving something cozy but don’t want to spend a ton of time in the kitchen!

Have you made this soup before, or does this sound like something you’d try?