stuffed bell pepper soup
This hearty stuffed bell pepper soup captures the flavors of traditional stuffed peppers in a comforting, warm bowl. It's quick to prepare and perfect for weeknight dinners, packed with veggies, ground meat, and rice.
Equipment
- 1 Large pot or Dutch oven
- 1 Cooking spoon
- 1 Cutting board
- 1 Knife
- 1 Measuring cups and spoons
- 1 Ladle
Ingredients
- 1 lb ground beef or turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium bell peppers, diced Any color
- 1 can (14.5 ounces) diced tomatoes
- 4 cups beef or vegetable broth
- 1 cup cooked rice White or brown
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté for about 3 minutes until translucent.
- Add minced garlic and cook for another minute until fragrant.
- Stir in the ground beef or turkey and cook until browned, breaking it up with a spoon. Drain excess fat if necessary.
- Add the diced bell peppers to the pot and cook for about 5 minutes until they soften.
- Stir in the diced tomatoes (with juice), beef or vegetable broth, cooked rice, Italian seasoning, salt, and black pepper. Bring to a simmer.
- Reduce the heat to low and cover the pot. Let it cook for 20 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.
- Taste and adjust seasoning if needed.
- Serve hot, ladled into bowls, and enjoy your stuffed bell pepper soup!
Notes
Feel free to customize the soup by adding other vegetables like corn or zucchini.
Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
Top with shredded cheese or fresh herbs for added flavor before serving.