Stuffed Pepper Soup

This hearty Stuffed Pepper Soup deconstructs the classic stuffed pepper dish into a comforting bowl of soup. It features ground beef, tender rice, diced bell peppers, and savory tomato broth seasoned with Italian herbs and paprika.

Stuffed Pepper Soup

Ingredients:

How To Make Stuffed Pepper Soup:

1. Step 1: Prepare Vegetables: Cut the bell peppers into bite-sized pieces (or chop them, as the “stuffed” structure is optional for soup).
2. Step 2: Sauté Aromatics: Heat a large pot or Dutch oven and add 2 tablespoons of olive oil. Toss in the diced onion and 3 cloves of minced garlic. Sauté them until they turn golden and fragrant.
3. Step 3: Brown Ground Beef: Add 1 pound of ground beef to the pot. Let it brown, breaking it down into smaller crumbles with a wooden spoon. Drain any excess fat.
4. Step 4: Seasoning: Sprinkle 1 teaspoon of paprika and 1 teaspoon of Italian seasoning into the pot. Season generously with salt and pepper according to your preference and stir to combine.
5. Step 5: Simmer Broth: Pour in 4 cups of beef broth. Bring the soup to a gentle simmer.
6. Step 6: Add Rice and Tomatoes: Stir in 1/2 cup of rice, 1 can of diced tomatoes (14 oz), 1 can of tomato sauce (8 oz), and the chopped bell peppers.
7. Step 7: Final Cook: Let the soup simmer for another 15-20 minutes, or until the peppers are tender and the rice has cooked to perfection and is soft.
8. Step 8: Serve: Ladle the Stuffed Pepper Soup into bowls and serve hot.