To make this soup at home, you’ll need:
-
1 lb ground beef (or turkey, for a leaner option)
-
1 tablespoon olive oil
-
1 medium onion, diced
-
3 large bell peppers (any color), chopped
-
3 cloves garlic, minced
-
1 (15 oz) can diced tomatoes
-
1 (15 oz) can tomato sauce
-
1 (32 oz) carton beef broth (or chicken broth)
-
1½ teaspoons Italian seasoning
-
Salt and black pepper, to taste
-
1 cup cooked rice (white, brown, or cauliflower rice)
Optional toppings:
-
Shredded cheese
-
Chopped fresh parsley
-
Crushed red pepper flakes
Step-by-Step Instructions
1. Brown the Meat
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if necessary.
2. Add Aromatics and Veggies
Add the onions, bell peppers, and garlic to the pot. Sauté for about 5 minutes, or until the vegetables are tender and fragrant.
3. Simmer the Soup
Stir in the diced tomatoes, tomato sauce, beef broth, and Italian seasoning. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 25–30 minutes.
4. Add the Rice
Once the soup has simmered and the flavors have melded together, stir in the cooked rice. Simmer for an additional 5 minutes, allowing the rice to soak up the flavors.
5. Taste and Serve
Season with salt and pepper to taste. Ladle into bowls and garnish with shredded cheese or herbs if desired.
Tips for the Best Stuffed Pepper Soup
-
Use cooked rice to prevent it from absorbing too much liquid.
-
Add more broth if the soup thickens up too much after sitting.
-
Use a mix of bell peppers (red, yellow, and green) for a colorful presentation.
-
Make it spicy by adding a pinch of cayenne or a diced jalapeño.
