Stuffed Pepper Soup
A comforting and cozy soup showcasing the classic stuffed pepper flavors without the hassle of stuffing peppers. Perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1 pound ground beef or turkey
- 1 medium onion, diced
- 3 pieces bell peppers, chopped A mix of red and green preferred
- 3 cloves garlic, minced
- 28 oz can crushed tomatoes
- 14.5 oz can diced tomatoes
- 4 cups beef or chicken broth
- 1 cup cooked rice or cauliflower rice Add cooked rice towards the end of cooking
- 1 teaspoon dried Italian seasoning
- 1 teaspoon smoked paprika
- to taste Salt and black pepper
- as needed Olive oil for sautéing
- optional splash of vinegar or lemon juice For brightness before serving
Instructions
Cooking Steps
- Warm a big pot over medium heat, drizzle in olive oil, and brown the meat, breaking it up as it cooks. If there’s extra fat, spoon it off.
- Toss in onion and peppers and cook until the peppers start to soften.
- Add garlic and stir just until fragrant.
- Season with Italian seasoning, smoked paprika, salt, and pepper.
- Stir in crushed tomatoes, diced tomatoes, and broth. Bring to a gentle boil, then reduce heat and let it simmer for 20 to 25 minutes until the peppers are tender.
- Stir in cooked rice or cauliflower rice right before serving so it stays pleasantly firm.
- Taste and adjust salt. A tiny splash of vinegar or lemon juice makes the whole pot pop.
- Ladle into bowls and finish with parsley or a little grated cheese if desired.
Notes
For best results, brown the meat well for flavor. Don’t overcook the rice for leftovers. Adjust seasoning to taste, and experiment with variations such as adding herbs or different meat types.