Ah yes, stuffed pepper soup—it’s basically all the flavor of stuffed bell peppers, but in cozy, slurpable form! 🌶️🥣 Think of it as a tomato-based broth packed with ground beef (or turkey), rice, and bell peppers, simmered until everything’s tender and melded together.
Ingredients (classic version)
- 1 lb (450 g) ground beef or turkey
- 1–2 cups cooked rice (or raw, depending on recipe)
- 4–5 bell peppers (mixed colors are pretty)
- 1 onion, diced
- 2–3 cloves garlic, minced
- 1 can (28 oz / 800 g) diced tomatoes
- 4 cups beef or chicken broth
- 2 tsp Italian seasoning (or a mix of oregano, basil, thyme)
- Salt & pepper to taste
- Optional: shredded cheese or parsley for garnish
Method
- Prep peppers: Chop the bell peppers into bite-sized pieces.
- Cook meat: Brown the ground beef with onion and garlic, drain excess fat.
- Combine: Add the peppers, tomatoes, broth, seasonings, and rice.
- Simmer: Let it cook 20–30 minutes until the peppers are tender and flavors meld.
- Serve: Optional sprinkle of cheese or fresh parsley on top.
It’s basically stuffed peppers without the hassle of baking each one separately, and the soup keeps beautifully for a few days—or freezes well!
If you want, I can also give a creamy version that tastes more like a comfort food hug than a broth-based soup—it’s a twist people love. Do you want me to do that?
