This Stuffed Pepper Soup turns the flavors of a classic stuffed pepper into a warm, comforting bowl. It combines ground beef, tender rice, colorful bell peppers, and a savory tomato broth, all seasoned with Italian herbs and a hint of paprika.
Stuffed Pepper Soup
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ground beef | 1 pound |
| Bell peppers (assorted colors) | 3 |
| Onion, diced | 1 medium |
| Rice (uncooked) | 1/2 cup |
| Diced tomatoes | 1 can (14 oz) |
| Beef broth | 4 cups |
| Tomato sauce | 1 can (8 oz) |
| Garlic, minced | 3 cloves |
| Olive oil | 2 tablespoons |
| Paprika | 1 teaspoon |
| Italian seasoning | 1 teaspoon |
| Salt and pepper | To taste |
Instructions:
Step 1: Prep the Vegetables
Cut the bell peppers into bite-sized pieces. You can chop them finely or leave them chunkier—no need to keep the “stuffed” structure for soup.
Step 2: Sauté Aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and lightly golden.
Step 3: Brown the Ground Beef
Add the ground beef to the pot. Cook until browned, breaking it into small crumbles with a wooden spoon. Drain any excess fat if needed.
Step 4: Season
Sprinkle in paprika and Italian seasoning. Season generously with salt and pepper, stirring to combine all flavors.
Step 5: Simmer the Broth
Pour in the beef broth and bring the mixture to a gentle simmer.
Step 6: Add Rice, Tomatoes, and Peppers
Stir in the uncooked rice, diced tomatoes, tomato sauce, and chopped bell peppers.
Step 7: Cook Until Tender
Let the soup simmer for 15–20 minutes, or until the peppers are tender and the rice is fully cooked.
Step 8: Serve
Ladle the soup into bowls and enjoy hot, perfect for cozy lunches or dinner.
