Here’s a delicious and comforting stuffed pepper soup recipe — inspired by the flavors of traditional stuffed peppers but in a warm, hearty soup form 🌶️🥣
Stuffed Pepper Soup
Ingredients
- 1 lb (450 g) ground beef (or turkey/chicken for lighter version)
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- 3–4 bell peppers, diced (mix of red, green, yellow)
- 1 can (14 oz / 400 g) diced tomatoes
- 1 can (14 oz / 400 g) tomato sauce
- 4 cups beef or vegetable broth
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp black pepper
- 1 tsp salt (adjust to taste)
- 1 cup uncooked rice (optional: can substitute with cauliflower rice for lower carbs)
- Fresh parsley for garnish
Method
- Brown the meat
- In a large pot, sauté ground beef over medium heat until browned.
- Drain excess fat if needed.
- Cook vegetables
- Add onions and garlic, cook 3–4 minutes until soft.
- Stir in diced bell peppers and cook another 3–5 minutes.
- Add liquids and seasonings
- Pour in diced tomatoes, tomato sauce, and broth.
- Stir in paprika, oregano, salt, and pepper.
- Add rice (if using)
- Stir in uncooked rice.
- Bring soup to a boil, then reduce to a simmer.
- Simmer 20–25 minutes, until rice and peppers are tender.
- Adjust seasoning
- Taste and add more salt or pepper if needed.
- Serve
- Ladle into bowls and garnish with fresh parsley.
- Optional: a dollop of sour cream or shredded cheese for extra richness.
Tips & Variations
- Make it vegetarian: Replace meat with lentils or chickpeas; use vegetable broth.
- Spice it up: Add a pinch of cayenne or hot paprika.
- Thicker soup: Blend 1 cup of the soup and return to pot for creamier texture.
- Freezing: Cools and freezes well — reheat gently and stir in extra broth if too thick.
If you want, I can also give a quick 30-minute version that tastes just as rich but uses pre-cooked rice or frozen peppers — perfect for weeknights.
Do you want me to do that?
