Description
A hearty and comforting stuffed pepper soup that captures the flavors of classic stuffed peppers in a warm and savory broth. Featuring ground meat, tender bell peppers, juicy tomatoes, and rice, this soup is perfect for a nourishing and satisfying meal.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 300 g ground beef or turkey
- 1 cup bell peppers, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef or chicken broth
- 1/2 cup cooked rice
- 1 teaspoon paprika
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, for garnish
Instructions
- Prepare Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and sauté until they become soft and fragrant, about 3-4 minutes.
- Cook Ground Meat: Add the ground beef or turkey to the pot. Cook, breaking it apart with a spoon, until browned and fully cooked through, about 5-7 minutes.
- Sauté Bell Peppers: Stir in the chopped bell peppers and continue to cook for an additional 3-4 minutes to soften them slightly.
- Add Tomatoes and Broth: Pour in the diced tomatoes with their juices, the broth, and sprinkle in the paprika. Stir well to combine all ingredients.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 20 minutes, allowing the flavors to meld.
- Incorporate Rice and Season: Stir in the cooked rice, then season the soup with salt and black pepper to your liking. Let it heat through for 2-3 minutes.
- Garnish and Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve hot for a comforting meal.
Notes
- Substitute brown rice for a healthier option with added fiber.
- Add chili flakes or hot sauce for a spicy kick.
- Leftovers freeze well; store in airtight containers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
