Here’s a quick and easy recipe for Stuffed Pepper Soup—all the flavor of stuffed peppers in a warm, hearty soup:
Ingredients (serves 4–6)
- 1 lb (450 g) ground beef or turkey
- 1 small onion, chopped
- 2–3 bell peppers (any color), chopped
- 3 cloves garlic, minced
- 1 can (14 oz / 400 g) diced tomatoes
- 4 cups (1 L) beef or vegetable broth
- 1 cup cooked rice (optional, for a more filling soup)
- 1 tsp paprika
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the meat:
- In a large pot, brown the ground beef with chopped onion and garlic until fully cooked.
- Drain excess fat if needed.
- Add vegetables and spices:
- Stir in chopped bell peppers, paprika, Italian seasoning, salt, and pepper. Cook for 3–4 minutes.
- Add liquids:
- Pour in diced tomatoes (with juice) and broth.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes until peppers are tender.
- Add rice (optional):
- Stir in cooked rice to make the soup heartier.
- Simmer for another 5 minutes to combine flavors.
- Serve:
- Ladle into bowls, garnish with fresh parsley, and enjoy!
Tips
- For a spicy kick, add red pepper flakes or a dash of hot sauce.
- Use different colored bell peppers for a vibrant, appealing soup.
- Leftovers taste even better the next day as the flavors meld together.
I can also make a “5-Minute Prep Stuffed Pepper Soup Shortcut” using pantry ingredients for a super quick weeknight meal.
Do you want me to make that shortcut version?
