Description
Stuffed Peppers Soup is a comforting and hearty twist on the classic stuffed peppers dish, incorporating ground meat, rice, bell peppers, and tomatoes into a flavorful, warm soup. Perfect for cozy dinners, this recipe combines all the beloved flavors with the convenience of a soup, topped with melted cheese and fresh herbs.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef (or ground turkey, chicken, or plant-based meat)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 large bell peppers, diced (use a mix of red, yellow, or green peppers)
Grains
- 1 cup rice (uncooked, preferably long grain)
Liquids
- 1 can (15 oz) diced tomatoes, undrained
- 1 can (15 oz) tomato sauce
- 4 cups beef broth (or chicken broth for a lighter option)
Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon paprika
- Salt and pepper, to taste
Other
- Olive oil, for sautéing
- Shredded cheese (cheddar or mozzarella), for topping
- Fresh parsley or basil, chopped, for garnish
Instructions
- Cook the Meat: In a large soup pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes. Drain excess fat if needed.
- Sauté Onions and Garlic: Add the chopped onion to the pot with the meat. Sauté for 3-4 minutes until the onion softens. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add Peppers and Rice: Stir in the diced bell peppers and uncooked rice. Cook for about 2 minutes, stirring occasionally, allowing the rice to absorb flavors.
- Add Liquids and Seasonings: Pour in diced tomatoes with their juice, tomato sauce, and beef broth. Stir in dried oregano, basil, paprika, salt, and pepper. Bring the soup to a boil over medium-high heat.
- Simmer the Soup: Once boiling, reduce heat to low, cover the pot, and simmer for 20-25 minutes until the rice is tender and flavors meld. Stir occasionally to prevent sticking.
- Adjust and Serve: Taste the soup and adjust seasoning if necessary. For thicker soup, simmer uncovered longer to reduce liquid. Serve hot in bowls.
- Garnish: Top each bowl with shredded cheese and freshly chopped parsley or basil for extra flavor and color.
Notes
- You can substitute ground turkey, chicken, or plant-based meat for ground beef to suit dietary preferences.
- Use chicken broth instead of beef broth for a lighter option.
- For extra thickness, simmer soup uncovered after cooking to reduce liquid.
- Add a pinch of crushed red pepper flakes if you like a bit of heat.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
