Delight in the heartwarming flavors of Stuffed Pepper Soup, a comforting and savory bowl that captures the essence of traditional stuffed peppers in a convenient and soul-soothing form. This hearty soup transforms the familiar ingredients of stuffed peppers—ground meat, bell peppers, rice, and a flavorful tomato-based broth—into a cozy and satisfying dish that’s perfect for chilly days or whenever you crave a comforting meal.
To craft this soup, ground meat, often beef or turkey, is browned to perfection alongside aromatic onions and garlic. Bell peppers, rice, tomatoes, and a blend of savory herbs and spices join the mix, creating a rich and robust broth. The result is a medley of textures and flavors reminiscent of stuffed peppers but in a spoonable and comforting soup form.
What makes Stuffed Pepper Soup particularly appealing is its versatility and adaptability to various dietary preferences. Whether you’re a meat lover or opt for plant-based alternatives, this soup can be tailored to suit your taste. It’s a one-pot wonder that offers the heartiness of a complete meal with the familiar and beloved taste of stuffed peppers.
Imagine a steaming bowl of this soup, its savory aroma filling the air, offering a taste of home and nostalgia. Whether enjoyed as a satisfying lunch, a cozy dinner, or shared with loved ones on a cold evening, Stuffed Pepper Soup brings the warmth and comfort of classic stuffed peppers in a spoonable form that’s sure to become a cherished favorite.
Stuffed Pepper Soup
Ingredients:
- 1 lb ground beef or turkey
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can (14 oz) diced tomatoes, undrained
- 1 can (14 oz) tomato sauce
- 4 cups beef or vegetable broth
- 1 cup cooked rice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Shredded cheese for garnish (optional)
- Chopped fresh parsley for garnish (optional)
Instructions:
- In a large soup pot or Dutch oven, brown the ground beef or turkey over medium heat. Drain any excess fat.
- Add chopped onions, minced garlic, and chopped bell peppers to the pot. Sauté until the vegetables are softened.
- Stir in diced tomatoes, tomato sauce, beef or vegetable broth, cooked rice, dried oregano, dried basil, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and simmer for about 20-25 minutes to let the flavors meld.
- Adjust the seasoning to taste.
- Serve the soup hot, garnished with shredded cheese and chopped fresh parsley if desired.
Nutritional Information (approximate values per serving, assuming 6 servings):
- Calories: 300-350 kcal
- Protein: 20-25g
- Fat: 15-20g
- Carbohydrates: 20-25g
- Fiber: 3-5g
- Sugar: 5-7g
- Sodium: 800-1000mg
