Stuffed Pepper Soup
This soup gives you all the classic flavors of stuffed peppers but with much less effort. It’s hearty, comforting, and perfect for a family meal.
Ingredients
Meat: 1 lb (500g) ground beef.
Vegetables: 2-3 green bell peppers (chopped), 1 large onion (diced), 2 cloves garlic (minced).
Base: 1 can (approx. 15 oz) diced tomatoes, 1 can (approx. 8 oz) tomato sauce.
Liquid: 4-5 cups beef broth.
Rice: 2 cups cooked white rice (long-grain or Basmati).
Seasoning: 1 tsp dried basil or oregano, salt and black pepper to taste, and a pinch of sugar (to balance the acidity).
Instructions
Brown the Meat: In a large pot or Dutch oven, brown the ground beef over medium-high heat until no longer pink. Drain the excess fat.
Sauté the Veggies: Add the chopped onions and bell peppers to the pot. Cook for about 5 minutes until they start to soften. Stir in the minced garlic and cook for another minute.
Simmer: Stir in the diced tomatoes, tomato sauce, beef broth, and seasonings. Bring to a boil, then reduce heat to low. Cover and simmer for 20–30 minutes until the peppers are tender.
Add the Rice: Stir in the already cooked rice during the last 5 minutes of cooking just to heat it through.
Serve: Ladle into bowls and garnish with fresh parsley or shredded cheddar cheese if desired.
