Ah, stuffed pepper soup! It’s basically all the delicious flavors of a classic stuffed bell pepper—ground meat, rice, tomatoes, and seasonings—turned into a hearty, comforting soup. Here’s a simple, flavorful recipe for it:
Stuffed Pepper Soup Recipe
Ingredients (serves 4–6):
1 lb (450 g) ground beef (or turkey/chicken)
1 medium onion, diced
2–3 bell peppers (red, green, or yellow), diced
2–3 cloves garlic, minced
1 can (14.5 oz / 400 g) diced tomatoes
1 can (8 oz / 225 g) tomato sauce
4 cups (1 liter) beef or chicken broth
½ cup uncooked rice (white or brown)
1 tsp dried oregano
1 tsp dried basil
Salt and pepper, to taste
Optional: pinch of red pepper flakes for heat
Instructions:
Cook the meat:
In a large pot, brown the ground beef over medium heat until fully cooked. Drain excess fat if needed.
Sauté veggies:
Add the onion, garlic, and diced bell peppers to the pot. Cook for 5–7 minutes until softened.
Add liquids and rice:
Stir in the diced tomatoes, tomato sauce, broth, rice, oregano, basil, salt, and pepper. Mix well.
Simmer:
Bring to a boil, then reduce heat and let it simmer, covered, for about 20–25 minutes, or until the rice is cooked and tender. Stir occasionally.
Adjust seasoning:
Taste and add more salt, pepper, or herbs as desired.
Serve:
Ladle into bowls and optionally top with shredded cheese, fresh parsley, or a dollop of sour cream.
💡 Tips:
For a lower-carb version, skip the rice or use cauliflower rice.
You can make it in a slow cooker: cook meat and veggies first, then combine all ingredients in the slow cooker on low for 4–6 hours.
Adding a splash of Worcestershire sauce or a dash of smoked paprika can deepen the flavor.
If you want, I can also give you a creamy version that tastes like a cross between stuffed peppers and chowder—super cozy! Do you want me to do that?