This Stuffed Pepper Soup offers all the comforting flavors of traditional stuffed peppers in a warm and hearty bowl. Diced bell peppers, savory ground beef (or turkey), tender rice, and a medley of aromatic spices come together to create a soul-warming dish that’s perfect for cooler days.
SERVINGS
6
PREP TIME
20 Mins
COOK TIME
25 Mins
INGREDIENTS
1 lb ground beef or ground turkey
2 cups Perpetual™ bell peppers, diced (a mix of red, green, and yellow)
1 cup cooked rice
1 can (14.5 oz) diced tomatoes
1 can (14.5 oz) tomato sauce
4 cups beef or vegetable broth
1 onion, finely chopped
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon paprika
Salt and pepper to taste
Fresh parsley for garnish (optional)
RECIPE NOTES
Get creative with your fillings—add sautéed bell peppers and onions, corn, or your favorite taco sauce for extra flavor.
COOKING TIPS
Feel free to customize the soup with your favorite toppings, such as shredded cheese, a dollop of sour cream, or a sprinkle of crushed red pepper flakes for extra heat.
PRESENTATION
Ladle the Stuffed Pepper Soup into bowls and garnish with a sprinkle of fresh parsley for a pop of color and freshness.
NUTRITIONAL INFO
Per serving:
Calories: 290
Fat: 12g
Protein: 20g
Carbohydrates: 25g
Fiber: 3g
DIRECTIONS
- In a large soup pot, brown the ground beef or turkey over medium-high heat, breaking it into crumbles as it cooks. Drain any excess fat.
- Add the chopped onions and minced garlic to the pot. Sauté for about 3-4 minutes, until the onions become translucent.
- Stir in the diced bell peppers and continue to cook for another 3-4 minutes.
- Add the cooked rice, diced tomatoes (with their juices), tomato sauce, beef or vegetable broth, dried basil, dried oregano, paprika, salt, and pepper. Stir to combine.
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 20-25 minutes, allowing the flavors to meld together and the peppers to become tender.
- Taste the soup and adjust the seasoning if needed.
- Serve hot, garnished with fresh parsley if desired.
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