Stuffed pepper soup

Stuffed pepper soup

Here’s a hearty, comforting Stuffed Pepper Soup 🫑🍲 — all the flavors of stuffed peppers in an easy one-pot meal.

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Stuffed Pepper Soup

Ingredients (serves 6–8):

• 1 lb ground beef (or ground turkey)
• 1 medium onion, diced
• 3 bell peppers (any color), chopped
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can tomato sauce
• 4 cups beef broth
• 1 cup water
• 1 cup cooked rice (or add ½ cup uncooked and simmer longer)
• 1 tsp salt (to taste)
• ½ tsp black pepper
• 1 tsp Italian seasoning
• ½ tsp paprika

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Instructions:

1. Brown meat:
   In a large pot or Dutch oven, cook ground beef over medium heat until browned. Drain excess fat.
2. Add vegetables:
   Stir in onion, bell peppers, and garlic. Cook 4–5 minutes until softened.
3. Build soup:
   Add diced tomatoes, tomato sauce, beef broth, water, salt, pepper, Italian seasoning, and paprika. Bring to a boil.
4. Simmer:
   Reduce heat and simmer 20–25 minutes until peppers are tender.
5. Add rice:
   Stir in cooked rice and simmer 5 more minutes to heat through.
6. Serve:
   Taste and adjust seasoning. Serve hot.

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⭐ Tips:

• Cook rice separately if you plan leftovers (rice soaks up broth).
• Great freezer soup — freeze before adding rice.
• Add a pinch of sugar if tomatoes taste too acidic.

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🔄 Variations:

• Slow cooker: Brown meat first, then cook everything except rice on LOW 6–8 hrs. Add cooked rice at the end.
• Low-carb: Swap rice for cauliflower rice.
• Cheesy: Stir in shredded cheddar before serving.

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If you want, I can also give you a creamy stuffed pepper soup or a crockpot dump-and-go version.