Directions
Let’s dive into the step-by-step directions for making this delicious Stuffed Bell Pepper Soup:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the ground beef or turkey to the pot and cook, breaking it apart with a spoon, until browned and cooked through.
Stir in the diced bell peppers and cook for another 3-4 minutes, until slightly softened.
Add the diced tomatoes (with their juices), tomato sauce, broth, rice, and Italian seasoning to the pot. Season with salt and pepper to taste.
Bring the soup to a simmer, then reduce the heat to low and cover. Let the soup simmer for 20-25 minutes, or until the rice is cooked and the flavors have melded together.
Taste and adjust the seasoning if necessary.
Ladle the Stuffed Bell Pepper Soup into bowls and garnish with chopped fresh parsley before serving.
Kitchen Equipment Needed
To make this Stuffed Bell Pepper Soup, you’ll need the following kitchen equipment:
Large pot or Dutch oven
Wooden spoon or spatula
Knife and cutting board
Measuring cups and spoons
Ladle
Soup bowls
Fresh parsley (for garnish)
Storing Leftovers
If you happen to have any leftovers (though it’s unlikely because it’s so delicious!), you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply transfer the soup to a pot and gently warm it over medium heat until heated through.
Serving Suggestions
This Stuffed Bell Pepper Soup is delicious on its own, but it’s even better served with a slice of crusty bread or a sprinkle of grated Parmesan cheese on top. You can also pair it with a crisp green salad for a complete and satisfying meal.
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