Description
A hearty and comforting soup inspired by classic stuffed peppers. This Spicy Stuffed Pepper Soup combines ground meat, rice, tomatoes, and bell peppers in a rich, savory broth that warms you from the inside out. Perfect for a cozy dinner, this recipe is easy to make and flavorful, capturing all the elements of a traditional stuffed pepper in a delicious soup form.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 300 g ground beef or turkey
- 1 cup bell peppers, chopped
- 1 can diced tomatoes (about 400 g)
- 4 cups beef or chicken broth (approximately 960 ml)
- 1/2 cup cooked rice
- 1 teaspoon paprika
- Salt and black pepper, to taste
- Fresh parsley, for garnish
Instructions
- Heat the oil: In a large pot, heat 1 tablespoon of olive oil over medium heat until shimmering.
- Sauté onions and garlic: Add 1/2 chopped onion and 2 minced garlic cloves to the pot and sauté until they become soft and translucent, about 3-4 minutes, releasing their fragrant aroma.
- Cook the ground meat: Add 300 grams of ground beef or turkey to the pot. Break it up with a spoon and cook until fully browned and no longer pink, approximately 6-8 minutes.
- Add bell peppers: Stir in 1 cup of chopped bell peppers and cook for another 3-4 minutes until they begin to soften.
- Combine tomatoes and broth: Pour in one can (about 400 grams) of diced tomatoes along with 4 cups (960 ml) of beef or chicken broth. Stir in 1 teaspoon of paprika for a smoky depth.
- Simmer the soup: Bring the soup to a boil, then reduce heat to low and let it simmer gently for 20 minutes to allow flavors to meld together.
- Add cooked rice and season: Stir in 1/2 cup of cooked rice. Taste and season with salt and black pepper to your preference.
- Garnish and serve: Ladle the hot soup into bowls and garnish with fresh chopped parsley. Serve immediately while warm for maximum comfort.
Notes
- Use brown rice instead of white rice for a healthier, higher-fiber option.
- Add chili flakes or a dash of hot sauce for an extra spicy kick.
- This soup freezes well; store leftovers in airtight containers for up to 3 months for easy future meals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
