Stuffed Pepper Soup

Instructions:

1. Cook the Beef:
   In a large pot or Dutch oven over medium heat, brown the ground beef until fully cooked. Drain excess fat if needed. If using lean meat, add 1 tablespoon of olive oil.
2. Sauté the Veggies:
   Add the chopped onion and bell peppers to the pot. Cook for 5–7 minutes, stirring occasionally, until softened. Add garlic and sauté for 1 more minute until fragrant.
3. Add the Liquids & Seasonings:
   Stir in the diced tomatoes, tomato sauce, and beef broth. Add Italian seasoning, paprika, salt, and pepper. Bring to a gentle boil.
4. Simmer the Soup:
   Reduce heat and let the soup simmer uncovered for about 20–25 minutes, until the peppers are tender and the flavors are well combined.
5. Add the Rice:
   Stir in the cooked rice. Let it heat through for about 5 minutes. Adjust seasoning if needed.
6. Serve & Enjoy:
   Ladle the soup into bowls and top with shredded cheese or herbs if desired. Serve with crusty bread or a simple green salad for a complete meal.

Tips & Variations:

• Make it low-carb: Swap the rice for riced cauliflower.
• Vegetarian version: Skip the meat and add beans or lentils instead.
• Make ahead: Store the rice separately if preparing in advance to avoid it getting mushy in the broth.
• Spice it up: Add a diced jalapeño or red pepper flakes for a kick of heat.

Final Thoughts

Stuffed Pepper Soup is a soul-warming, family-friendly dish that’s easy to make and endlessly adaptable. Whether you’re cooking for a crowd or meal-prepping for the week, this comforting bowl of goodness is sure to become a favorite in your kitchen.

Would you like a printable recipe card, nutrition info, or images to go with this article?