Simple Stuffed Pepper Soup

Introduction

Simple Stuffed Pepper Soup brings all the delicious flavors of traditional stuffed peppers
into an easy, comforting one-pot meal. This hearty soup is filled with seasoned ground meat,
tender rice, sweet bell peppers, and a rich tomato-based broth. It’s perfect for busy weeknights,
meal prep, or when you’re craving something warm and satisfying.

Ingredients

• 1 pound ground beef (or ground turkey)
• 1 tablespoon olive oil (optional)
• 1 medium onion, diced
• 2–3 bell peppers (any color), diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 4 cups beef broth
• 1/2 cup uncooked white rice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika (optional)
• Fresh parsley or basil for garnish (optional)

Instructions

1. In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain excess grease if necessary.
2. Add the diced onion and bell peppers to the pot and cook for 4–5 minutes until softened.
3. Stir in the minced garlic and cook for about 30 seconds until fragrant.
4. Add the diced tomatoes, tomato sauce, and beef broth. Stir to combine.
5. Season with salt, black pepper, Italian seasoning, and paprika.
6. Bring the soup to a gentle boil, then stir in the uncooked rice.
7. Reduce heat to low, cover, and simmer for 20–25 minutes, stirring occasionally, until the rice is tender.
8. Taste and adjust seasoning as needed before serving.

Description

This Simple Stuffed Pepper Soup is thick, hearty, and full of comforting flavor. The sweet bell peppers,
savory meat, and tender rice come together in a rich tomato broth that tastes just like classic stuffed
peppers—without the extra work. It’s a cozy, filling meal that the whole family will love.

Tips

• Use brown rice for added fiber; increase cooking time by 10–15 minutes.
• Add red pepper flakes for a touch of heat.
• Substitute ground turkey or chicken for a lighter option.
• If the soup becomes too thick, add extra broth when reheating.
• This soup stores well and tastes even better the next day.

Correction / Variations

• For a low-carb version, replace rice with cauliflower rice and add it during the last 5 minutes of cooking.
• For a vegetarian option, use lentils or beans and substitute vegetable broth.
• If peppers are too firm, simmer the soup uncovered for an additional 5 minutes.

Enjoy

Enjoy this Simple Stuffed Pepper Soup served hot with crusty bread, garlic toast, or a fresh green salad.
It’s a comforting, flavorful dish that’s perfect for any season.