If you’re craving the comforting flavors of stuffed peppers but want a quicker and easier option, this Stuffed Pepper Soup is your answer. This hearty soup combines all the classic ingredients of stuffed peppers—ground beef, rice, tomatoes, and bell peppers—into a warm, flavorful bowl. The result is a delicious and satisfying meal that’s perfect for busy weeknights or cozy weekends. The soup is loaded with vegetables and seasoned with herbs, making it both nutritious and flavorful. Serve it with a side of crusty bread or a sprinkle of cheese for an extra touch of comfort.
Ingredients:
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 yellow bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 1 cup cooked rice (white or brown)
- 1 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
- Chopped fresh parsley for garnish (optional)
Instructions:
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
- Add the diced onion and garlic to the pot and cook until softened, about 3-4 minutes.
- Stir in the diced bell peppers and cook for another 5 minutes, until they start to soften.
- Add the diced tomatoes, beef broth, tomato paste, dried basil, oregano, paprika, salt, and pepper. Stir to combine.
- Bring the mixture to a boil, then reduce heat and let it simmer for 20-25 minutes, allowing the flavors to meld.
- Stir in the cooked rice and let the soup cook for an additional 5 minutes to heat through.
- Taste and adjust seasoning if necessary.
- Ladle the soup into bowls and garnish with chopped parsley if desired. Serve hot.
Enjoy this cozy soup that’s packed with all the familiar flavors of stuffed peppers in a simple and satisfying form!
