Stuffed Pepper Soup
A warm and comforting dish that captures the essence of classic stuffed peppers in hearty soup form, perfect for chilly evenings.
Ingredients
Meat and Base
- 1 lb ground beef Can substitute with ground turkey or plant-based meat.
- 4 cups beef broth Chicken broth or vegetable broth can be used as alternatives.
Vegetables
- 1 medium onion, chopped Use fresh for best flavor.
- 2 medium bell peppers, chopped Any color of bell peppers will work.
- 2 cloves garlic, minced Use fresh garlic for better taste.
- 1 can (14.5 oz) diced tomatoes Include juice from the can.
- 1 can (8 oz) tomato sauce
Grains and Seasoning
- 1 cup cooked rice You can use quinoa or cauliflower rice for a low-carb option.
- 1 teaspoon Italian seasoning
- to taste Salt and pepper Adjust seasoning at the end of cooking.
Instructions
Preparation
- In a large pot, cook the ground beef over medium heat until browned. Drain the excess fat after browning.
- Add the chopped onion, bell peppers, and minced garlic to the pot. Sauté until the vegetables are softened and fragrant.
- Stir in the diced tomatoes, beef broth, tomato sauce, cooked rice, and Italian seasoning.
Cooking
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20-30 minutes.
- Season with salt and pepper to taste.
Serving
- Serve hot, garnished with some fresh herbs if desired.
Notes
This soup is customizable; you can add extra veggies or use different grains. For storage, cool down the soup, transfer to an airtight container, and refrigerate for up to 3-4 days or freeze for 3 months.