Stuffed Pepper Soup
A comforting and heartwarming dish that transforms the essence of stuffed peppers into a soothing, velvety soup, perfect for family dinners or cozy nights in.
Ingredients
Main Ingredients
- 1 pound ground beef (lean) A foundation of juicy, savory goodness.
- 2 pieces bell peppers (diced) Any color, contributes a sweet crunch.
- 1 medium onion (chopped) Adds depth of flavor.
- 3 cups chicken broth Creates a warm, soothing base.
- 1 can diced tomatoes (14.5 oz can) Bursts with tangy brightness.
- 1 cup rice (uncooked) Provides a hearty, filling texture.
Spices and Oil
- 1 teaspoon garlic powder Elevates the savory notes.
- 1 teaspoon black pepper Offers a gentle kick of heat.
- 1 tablespoon olive oil Adds richness and aids in cooking.
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat until shimmering.
- Add the chopped onion and sauté for about 3-4 minutes until softened and translucent.
- Next, add the ground beef and cook, stirring occasionally, until browned and fully cooked.
- Incorporate the diced bell peppers, stirring well and cooking for an additional 5 minutes.
- Add uncooked rice, garlic powder, and black pepper, stirring thoroughly.
- Pour in the chicken broth and canned diced tomatoes with their juices. Bring to a gentle boil.
- Reduce heat to a simmer and let the soup simmer covered for about 20-25 minutes or until rice is fully cooked.
- Taste the soup and adjust seasoning as needed. Add fresh herbs if desired.
- Ladle the hot soup into bowls and garnish with chopped herbs or a dollop of sour cream.
Notes
Customize the protein, add more veggies, or spice it up to suit your taste. The soup pairs wonderfully with crusty bread or fresh salads.