Super tasty! We ate every last bit of it.
By Morgan Reed
This stuffed pepper soup is a comforting dish that beautifully marries rich flavors and wholesome ingredients. Originating from the much-loved stuffed bell peppers, this recipe simplifies the process while retaining the essence of the traditional dish. It’s an excellent choice for busy weeknights or when you want to savor a hearty meal with minimal fuss. Bell peppers, ground meat, rice, and a savory tomato base come together in this soup, making it both filling and delicious.
This stuffed pepper soup pairs wonderfully with a fresh garden salad and some crusty bread on the side. For a more filling meal, consider serving it with a baked potato or a grilled cheese sandwich. The flavors also harmonize well with a light, citrusy dessert, such as a lemon sorbet, to cleanse the palate.
Stuffed Pepper Soup
Servings: 6-8 servings
Ingredients
1 lb ground beef or turkey
1 large onion, chopped
3 bell peppers, chopped (any color)
3 cloves garlic, minced
4 cups beef or chicken broth
2 cans (14.5 oz each) diced tomatoes
1 can (15 oz) tomato sauce
1 cup cooked rice
1 tsp dried basil
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
Fresh parsley for garnish (optional)
Directions
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