Stuffed Pepper Soup

🫑 Stuffed Pepper Soup

Servings: 6
Prep Time: 15 min
Cook Time: 45 min
Total Time: 1 hour

Ingredients

• 1 lb (450 g) ground beef (or turkey for a lighter option)

• 1 tbsp olive oil (if needed)

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 2 large bell peppers, chopped (use a mix of red and green)

• 1 can (15 oz) diced tomatoes

• 1 can (15 oz) tomato sauce

• 1 can (15 oz) crushed tomatoes (or more diced if you prefer chunks)

• 4 cups beef broth (or chicken/vegetable broth)

• 1 cup cooked rice (white, brown, or cauliflower rice)

• 1 tsp Italian seasoning

• ½ tsp dried basil

• ½ tsp salt (or to taste)

• ¼ tsp black pepper

• Optional: ½ tsp smoked paprika or red pepper flakes for a little kick

Instructions

1. Brown the Meat
   In a large pot or Dutch oven over medium heat, cook the ground beef until browned. Drain excess fat if needed.

2. Add Vegetables
   Add chopped onion and bell peppers. Sauté for about 5 minutes, until softened. Stir in minced garlic and cook another 30 seconds.

3. Add Liquids and Seasoning
   Stir in diced tomatoes, tomato sauce, crushed tomatoes, broth, and all seasonings. Bring to a boil.

4. Simmer
   Reduce heat to low, cover, and simmer for 30–40 minutes, stirring occasionally. This allows the flavors to meld and peppers to become tender.

5. Add Rice
   Stir in cooked rice just before serving (so it doesn’t get mushy). For meal prep, store rice separately and combine when reheating.

6. Taste and Adjust
   Season with additional salt or pepper if needed.

Optional Toppings

• Shredded cheddar or mozzarella cheese

• Fresh parsley or basil

• Crushed red pepper flakes

Storage

• Refrigerator: Up to 4 days

• Freezer: Up to 3 months (freeze without rice; add rice after reheating)