Description
A hearty and comforting stuffed pepper soup that combines ground meat, vibrant bell peppers, tomatoes, and rice in a flavorful broth. This one-pot meal is easy to make and perfect for a cozy dinner, reminiscent of the traditional stuffed pepper flavors but in a warm, satisfying soup form.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef or ground turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
Soup Base
- 1 (14.5 ounces) can diced tomatoes, undrained
- 1 (15 ounces) can tomato sauce
- 4 cups beef or chicken broth
- 1 tablespoon Worcestershire sauce
Seasonings and Additions
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1 cup uncooked rice (white or brown)
- Fresh parsley, chopped, for garnish
- Grated cheese (optional), for topping
Instructions
- Brown the Meat: In a large pot or Dutch oven, cook the ground beef or turkey over medium heat until fully browned, breaking it apart with a spoon, about 5-7 minutes. Drain excess fat if needed.
- Sauté Aromatics: Add diced onion and minced garlic to the pot and cook until the onion becomes translucent, about 3-4 minutes.
- Cook Bell Peppers: Stir in the diced green, red, and yellow bell peppers and cook for an additional 3-4 minutes until they start to soften.
- Add Liquids and Sauce: Pour in the diced tomatoes with their juices, tomato sauce, broth, and Worcestershire sauce. Stir well to combine all ingredients.
- Season the Soup: Add dried Italian seasoning, paprika, salt, and pepper, adjusting seasoning according to taste.
- Simmer to Blend Flavors: Bring the soup to a boil, then reduce heat and let it simmer uncovered for about 15 minutes to meld the flavors.
- Add Rice and Cook: Stir in the uncooked rice, cover the pot, and simmer for an additional 20-25 minutes, or until the rice is tender.
- Adjust Seasoning: Taste the soup once the rice is cooked and adjust salt and pepper as needed.
- Garnish and Serve: Serve the soup hot, garnished with fresh chopped parsley and optional grated cheese on top for added richness.
Notes
- Ground turkey can be substituted for beef to reduce fat content.
- Brown or white rice can be used; brown rice may require slightly longer cooking time.
- For a thicker soup, reduce the broth by half a cup or let it simmer uncovered longer.
- Adding grated cheese at serving time adds a creamy texture and flavor.
- This soup can be stored in the fridge for up to 3 days and reheated gently on the stove.
