Description
A hearty and comforting soup inspired by classic stuffed peppers, combining ground meat, rice, tomatoes, and bell peppers in a rich and savory broth. Perfect for a cozy meal, this stuffed pepper soup offers warmth and flavor with wholesome ingredients.
Ingredients
Soup Ingredients
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 300 g ground beef or turkey
- 1 cup bell peppers, chopped
- 1 can (about 400 g) diced tomatoes
- 4 cups beef or chicken broth
- 1/2 cup cooked rice
- 1 teaspoon paprika
- Salt and black pepper, to taste
- Fresh parsley, for garnish
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking until they are soft and fragrant, about 3 to 5 minutes.
- Brown the Meat: Add the ground beef or turkey to the pot. Cook, breaking it up with a spoon, until it is fully browned and no longer pink, about 7 to 8 minutes.
- Add Bell Peppers: Stir in the chopped bell peppers and cook for an additional 3 to 4 minutes until they begin to soften.
- Combine Liquids and Spices: Pour in the diced tomatoes with their juices, the beef or chicken broth, and add the paprika. Stir to combine everything well.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat and let it simmer gently for 20 minutes to allow the flavors to meld together.
- Add Rice and Season: Stir in the cooked rice and season the soup with salt and black pepper to your taste. Heat through for a few more minutes.
- Garnish and Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve hot for a comforting meal.
Notes
- Use brown rice instead of white rice for a healthier, higher fiber option.
- Add chili flakes or cayenne pepper if you prefer a spicy kick in your soup.
- Leftover soup can be frozen in airtight containers for up to 3 months, making for convenient ready-to-eat meals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
