stuffed bell pepper soup
This stuffed bell pepper soup is a hearty and flavorful dish that captures the classic taste of stuffed peppers in a warm, comforting bowl. It's packed with vegetables, ground meat, and rice, making it perfect for a satisfying dinner.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Measuring cups
- 1 Measuring spoons
- 1 Cutting board
- 1 Ladle
Ingredients
- 1 lb ground beef (or turkey)
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 large bell peppers, diced Mix of colors for visual appeal.
- 1 can (14.5 oz) diced tomatoes With their juices.
- 4 cups vegetable or beef broth
- 1 cup cooked rice
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
- to garnish fresh parsley Optional.
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté for about 3-4 minutes until softened.
- Stir in the minced garlic and ground beef (or turkey). Cook until the meat is browned, about 5-7 minutes. Drain excess fat if necessary.
- Add the diced bell peppers to the pot and cook for another 5 minutes until they begin to soften.
- Pour in the diced tomatoes (with their juices), broth, cooked rice, Italian seasoning, salt, and pepper. Stir to combine well.
- Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 20 minutes. Stir occasionally.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley if desired.
Notes
For a vegetarian version, substitute the ground beef with a plant-based meat alternative or skip it altogether and use more vegetables.
You can store leftovers in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.