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Stuffed Pepper Soup

A cozy and flavorful soup that transforms classic stuffed peppers into a hearty meal, perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Comfort Food
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces large bell peppers, diced
  • 1 lb ground beef or turkey Can substitute with lentils or beans for a vegetarian version.
  • 1 pieces onion, chopped
  • 2 cloves garlic, minced
  • 1 can diced tomatoes (14.5 oz)
  • 4 cups beef or vegetable broth Use Halal broth if needed.
  • 1 cup cooked rice Can use leftover rice or quinoa/barley.
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper

Method
 

Preparation
  1. In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, stirring until they soften and become fragrant, about 3-4 minutes.
  2. Add your ground beef or turkey to the pot. Cook until browned, breaking up the meat with a wooden spoon, around 5-7 minutes. Season with a little salt and pepper to enhance the flavors.
  3. Toss in the diced bell peppers and cook until they start to soften, about another 5 minutes.
  4. Stir in the can of diced tomatoes, the broth, cooked rice, and a generous sprinkle of Italian seasoning. Bring everything to a gentle boil.
  5. Lower the heat and let it simmer for about 15-20 minutes, allowing the flavors to meld beautifully.
  6. Adjust seasoning with salt and pepper, as needed. Ladle the soup into bowls and top with your favorite garnishes.

Notes

This soup is perfect for leftovers! Store in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. Reheat with a splash of broth if it thickens too much.