Stuffed Pepper Soup
This Stuffed Pepper Soup is a cozy dish filled with vibrant bell peppers, hearty ground beef, fluffy rice, and rich tomato flavor, perfect for chilly days.
Ingredients
Main Ingredients
- 4 pieces bell peppers (chopped) Use a mix of colors for more visual appeal!
- 1 piece onion (chopped) Yellow or white onions work best for a sweet flavor.
- 2 cups tomatoes (diced or canned) Use crushed tomatoes for a smoother consistency.
- 1 pound ground beef Substitute with ground turkey or lentils for a lighter option.
- 1 cup rice (uncooked) Use brown rice for a healthier twist.
- 4 cups beef broth Swap with vegetable broth for a vegetarian version.
Seasonings
- 1 teaspoon garlic powder Fresh minced garlic can be used for an extra punch.
- 1 teaspoon Italian seasoning Mix your own from basil, oregano, and thyme.
- to taste salt and pepper Always taste before serving!
Instructions
Preparation
- Start by washing and chopping your bell peppers and onion.
- Dice the tomatoes if using fresh ones.
- Gather all other ingredients on your countertop for easy access.
Cooking
- In a large pot, brown the ground beef over medium heat until no longer pink.
- Add the chopped onions and cook until they’re soft and translucent.
- Stir in the bell peppers, cooking for about 3-4 minutes.
- Add in the diced tomatoes, rice, beef broth, garlic powder, and Italian seasoning.
- Bring to a boil, then reduce heat and let simmer for about 20 minutes or until rice is tender.
Serving
- Give the soup a taste and adjust seasoning with salt and pepper if needed.
- Serve hot, and enjoy the warmth and comforting flavors!
- Optional: Top with shredded cheese or fresh herbs for extra flavor.
Notes
This soup is perfect for meal prep. Store leftovers in the fridge for 3-4 days, or freeze for up to 3 months. You can add extra veggies like zucchini or corn, and for a thicker soup, let it simmer longer.