🌶️ Stuffed Pepper Soup 🍲
A hearty, comforting twist on classic stuffed peppers—all the flavors you love in an easy, one-pot soup! Packed with ground beef, rice, bell peppers, and a rich tomato broth. Perfect for chilly nights!
🥘 Ingredients (Serves 6)
- 1 lb (450g) ground beef (or turkey/chicken for lighter option)
- 1 onion, diced
- 3 bell peppers (mix of colors), diced
- 3 garlic cloves, minced
- 1 (28 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 4 cups beef or chicken broth
- 1 cup cooked rice (white, brown, or cauliflower rice for low-carb)
- 2 tsp Italian seasoning
- 1 tsp paprika
- 1 tsp dried oregano
- Salt & black pepper to taste
- 1 tbsp Worcestershire sauce (optional, for depth)
- 1 bay leaf
- 1 cup shredded cheddar cheese (for topping)
- Fresh parsley, chopped (for garnish)
👩🍳 Instructions
- Brown the Meat – In a large pot or Dutch oven, cook ground beef over medium heat until no longer pink. Drain excess fat if needed.
- Sauté Veggies – Add onion, bell peppers, and garlic. Cook until softened (~5 min).
- Build the Soup – Stir in diced tomatoes, tomato sauce, broth, Worcestershire sauce, Italian seasoning, paprika, oregano, bay leaf, salt & pepper. Bring to a boil, then reduce heat and simmer for 20-25 min.
- Add Rice – Stir in cooked rice and simmer for another 5 min. Remove the bay leaf.
- Serve – Ladle into bowls, top with cheddar cheese and fresh parsley.
🌟 Tips & Variations
✅ Make it ahead – Tastes even better the next day! Just add rice when reheating.
✅ Slow Cooker option – Brown meat & sauté veggies first, then transfer to a slow cooker with remaining ingredients (except rice & cheese). Cook on Low 6-8 hrs or High 3-4 hrs. Add rice before serving.
✅ Vegetarian? Use lentils or plant-based crumbles instead of beef.
✅ Spice it up – Add 1/2 tsp red pepper flakes or a dash of hot sauce.
🍽️ Serving Suggestions
- Crusty bread or garlic toast for dipping.
- Side salad with a light vinaigrette.
Warm, flavorful, and so satisfying! 😋 Would you like a low-carb or Instant Pot version? Let me know!