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There’s nothing quite like a warm bowl of soup to bring comfort, especially when it’s packed with the flavors of stuffed peppers. This stuffed pepper soup takes all the best parts of a classic stuffed pepper and turns it into a hearty, satisfying meal that’s perfect for chilly days or whenever you need a little extra warmth.
The combination of ground beef (or turkey), tender bell peppers, and rich tomato broth, all tied together with a touch of rice, makes this soup a deliciously cozy dish that you’ll want to make again and again.
Ingredients
- 1 pound ground beef or turkey
- 1 large onion, chopped
- 2 bell peppers, chopped (any color)
- 2 garlic cloves, minced
- 1 (14 oz) can diced tomatoes
- 1 (14 oz) can tomato sauce
- 4 cups beef or vegetable broth
- 1 cup cooked rice (white or brown)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Shredded cheese for garnish (optional)
Directions
Start by cooking the ground beef or turkey in a large saucepan or Dutch oven over medium heat until it’s fully browned, breaking it into smaller pieces as it cooks. Once the meat is browned, drain any excess fat from the pan to keep the soup light. Next, add the chopped onion, bell peppers, and minced garlic to the pan with the cooked meat. Sauté the vegetables for a few minutes until they become tender and fragrant, filling your kitchen with their warm aroma.
Stir in the diced tomatoes and tomato sauce, making sure to mix everything well so the flavors can blend together. Add the dried basil, oregano, and broth to the pan, then bring the mixture to a boil over medium heat. Once it’s boiling, reduce the heat to low and let the soup simmer for 20-30 minutes. This simmering time allows the flavors to meld together beautifully, creating a rich and hearty base for your soup.
After the soup has simmered, stir in the cooked rice, which is a great way to use up any leftover rice you might have. Continue to cook the soup on low for an additional 10-15 minutes to ensure the rice is heated through and the flavors are well blended. Before serving, taste the soup and adjust the seasoning with additional salt and pepper if needed, keeping in mind that some broths may already be salted.
Serve the soup hot, garnished with shredded cheese if you like, for an extra touch of comfort.
Tips:
- For a deeper flavor, consider adding a splash of Worcestershire sauce or a sprinkle of smoked paprika when you add the tomatoes and broth.
- This soup stores well and can taste even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for longer storage.
- If you prefer a thicker soup, you can reduce the amount of broth or add more rice to reach your desired consistency.
