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Stuffed Pepper Soup

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A delightful and comforting dish that brings the flavors of classic stuffed peppers into a warm, hearty soup form, perfect for busy weeknight dinners.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 lb (450 g) ground beef (or ground turkey)
  • 3 bell peppers (red, green, or yellow), diced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • ½ teaspoon ground cumin (optional)
  • 3 cups (720 ml) beef broth
  • 1 can (14.5 oz / 410 g) diced tomatoes
  • 1 can (8 oz / 225 g) tomato sauce
  • 1 cup (200 g) uncooked white rice
  • 1 tablespoon Worcestershire sauce (optional)
  • Fresh parsley or basil for garnish (optional)

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 3–4 minutes until it softens. Stir in the garlic and cook for an additional 30 seconds, stirring constantly to avoid burning.
  2. Add the ground beef (or turkey) to the pot. Cook until it’s browned, breaking it apart with a spoon. If there’s excess fat, drain it before moving to the next step.
  3. Stir in the diced bell peppers, salt, black pepper, paprika, Italian seasoning, and cumin (if using). Cook for about 2–3 minutes until the peppers begin to soften.
  4. Pour in the beef broth, diced tomatoes (with juice), tomato sauce, and Worcestershire sauce (if using). Stir everything together well.
  5. Bring the soup to a gentle boil, then add the uncooked rice. Stir to combine.
  6. Reduce the heat to low, cover the pot, and let the soup simmer for 25–30 minutes. Stir occasionally until the rice is tender and the soup has thickened.
  7. Taste the soup and adjust the seasoning according to your preference.
  8. Serve the soup hot, garnished with fresh herbs if desired.

Notes

Brown the meat well for added flavor. Don’t skip resting time to enhance flavors.

Find it online: https://www.chickennova.com/stuffed-pepper-soup/