Stuffed Pepper Soup
A cozy, one-pot meal that captures the flavors of classic stuffed peppers in a hearty soup format, perfect for chilly nights.
Ingredients
Main Ingredients
- 1 lb ground beef Can substitute with ground turkey or chicken
- 1 cup rice (white or brown) Quinoa can also be used for a gluten-free option
- 3 pieces bell peppers, chopped Use a mix of colors for flavor and presentation
- 1 can diced tomatoes (14.5 oz) Include the liquid
- 4 cups beef broth Vegetable broth can be used for a vegetarian version
- 1 piece onion, chopped
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- to taste Salt and pepper
- 1 cup shredded cheese (cheddar or mozzarella) For topping
Instructions
Cooking the Soup
- Heat a large pot over medium heat and add the ground beef. Cook until browned, stirring occasionally to break it apart.
- Drain any excess fat from the cooked ground beef.
- Add the chopped onion and minced garlic to the pot, cooking until they are tender and fragrant.
- Stir in the chopped bell peppers and mix well.
- Add the diced tomatoes (with liquid), beef broth, rice, Italian seasoning, salt, and pepper.
- Increase heat to bring the mixture to a boil, then reduce to a simmer and cover the pot.
- Let the soup cook for about 20-25 minutes, stirring occasionally, until the rice is tender.
- Remove from heat and serve topped with shredded cheese.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Can add spices or herbs to taste.