Go Back

Stuffed Peppers Soup

A hearty and flavorful soup made with tender bell peppers, savory ground meat, and a rich broth, perfect for cozy winter evenings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 large bell peppers, chopped Any color
  • 1 large onion, chopped
  • 2 cloves garlic, minced
Meat
  • 1 pound ground beef or turkey Halal-compliant options available
Canned Goods
  • 1 can diced tomatoes (14.5 ounces)
  • 4 cups beef or vegetable broth
Grains
  • 1 cup rice (uncooked)
Seasonings
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
Toppings (Optional)
  • 1 cup shredded cheese For serving

Method
 

Preparation
  1. Start by chopping your bell peppers, onion, and mincing the garlic.
Cooking
  1. In a large pot, heat a bit of oil over medium heat. Add the ground beef or turkey, breaking it up with a spoon. Cook until browned, about 5-7 minutes.
  2. Add the chopped onion and garlic to the pot, stirring frequently. Cook until the onion becomes translucent, about 3-4 minutes.
  3. Pour in the diced tomatoes along with their juice and mix everything together.
  4. Add the beef or vegetable broth, followed by the rinsed rice, and Italian seasoning. Stir to combine, then bring to a gentle simmer.
  5. Reduce the heat and let the soup simmer for about 20-25 minutes, or until the rice is tender.
  6. Taste and add salt and pepper as desired. If you like, sprinkle shredded cheese on top before serving for that creamy finish.
  7. Ladle into bowls and enjoy the cozy warmth of your Stuffed Peppers Soup!

Notes

For a lighter option, use ground chicken or extra veggies like zucchini. You can also add kidney beans for extra protein. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.