Irresistibly Cozy Stuffed Pepper Soup
A comforting and hearty soup that captures the rich flavors of traditional stuffed peppers, perfect for busy weeknights or leisurely weekends.
Ingredients
Main ingredients
- 1 lb Ground beef Can substitute with turkey or a plant-based alternative for a lighter option.
- 1 medium Onion Yellow or sweet onions work best to provide natural sweetness.
- 2 cloves Garlic Fresh minced garlic elevates the flavor.
- 3 cups Bell peppers Use a vibrant mix of red, yellow, and green.
- 28 oz Crushed tomatoes Canned is convenient, but fresh tomatoes work beautifully too.
- 14.5 oz Diced tomatoes Fire-roasted give a smoky twist.
- 4 cups Beef broth Vegetable broth is a lighter alternative.
- 1 cup Cooked rice Quinoa is a gluten-free substitute.
- 1 tbsp Dried basil Fresh basil can be used for a more vibrant taste.
- 1 tbsp Dried oregano Imparts classic Italian flavor.
- 1 tsp Dried thyme Adds a well-rounded taste.
- 1 tbsp Salt Adjust to enhance overall taste.
- 1 tsp Black pepper Freshly cracked delivers the best flavor.
- 1 tsp Red pepper flakes Optional for those who enjoy heat.
- 2 tbsp Fresh parsley Chopped finely for garnish.
- 1/2 cup Grated Parmesan cheese Omit for a dairy-free option, adds creaminess.
Instructions
Preparation
- Gather all ingredients. Chop the onion, mince the garlic, and dice the bell peppers into bite-sized pieces.
- In a large pot over medium heat, add the ground beef and cook until browned, about 5-7 minutes. Drain excess fat.
- Add the chopped onion and minced garlic; sauté for about 3-4 minutes until the onion is translucent.
- Add the diced bell peppers and cook for another 3-4 minutes.
- Pour in crushed and diced tomatoes and stir well.
- Add beef broth, dried basil, oregano, thyme, salt, black pepper, and red pepper flakes. Bring to a gentle boil.
- Reduce heat to low and simmer uncovered for about 20-25 minutes.
- Stir in the cooked rice and let cook for an additional 5 minutes.
- Taste and adjust seasoning, then stir in chopped parsley and sprinkle grated Parmesan cheese before serving.
- Ladle the soup into bowls and garnish as desired.
Notes
Customization: Add other vegetables like corn or zucchini. Storage: Refrigerate for up to 4 days or freeze for 3 months. Can vary recipe for vegetarian version using lentils or chickpeas.