Stuffed Pepper Soup

🫑 Stuffed Pepper Soup with Ground Beef and Rice

Ingredients:

1 lb ground beef (or ground turkey)

1 tbsp olive oil (if needed)

1 medium onion, chopped

2–3 garlic cloves, minced

2 large bell peppers (any color), diced

1 (15 oz) can diced tomatoes

1 (15 oz) can tomato sauce

1 (32 oz) carton beef broth (or 4 cups)

1 tbsp Worcestershire sauce (optional but adds depth)

1 tsp Italian seasoning

½ tsp smoked paprika (optional)

Salt and black pepper, to taste

1 cup cooked white or brown rice

Fresh parsley or shredded cheese (for topping, optional)

Instructions:

🔥 1. Brown the Beef

In a large pot or Dutch oven over medium heat, cook the ground beef until browned.

Drain excess fat if needed and set the beef aside.

🧅 2. Sauté the Veggies

In the same pot, add olive oil if needed.

Sauté onion and bell peppers until tender (about 5–7 minutes).

Add garlic and cook for another 30 seconds until fragrant.

🍅 3. Add Tomatoes and Seasoning

Return beef to the pot.

Add diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, smoked paprika, salt, and pepper.

Stir everything together and bring to a gentle boil.

🍲 4. Simmer

Reduce heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, to allow the flavors to blend.

🍚 5. Add the Rice

Stir in cooked rice just before serving to keep it from getting mushy.

Let it warm through for about 5 minutes.

Serving Suggestions:

Top with shredded cheddar or mozzarella.

Sprinkle with fresh parsley for a pop of color.

Serve with crusty bread or cornbread on the side.

💡 Tips:

Want it thicker? Let it simmer longer uncovered.

Prefer low-carb? Skip the rice or substitute with cauliflower rice.

Store leftovers separately if possible (rice and soup) to keep the texture perfect.