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Homemade Stuffed Peppers Soup

A comforting and hearty soup filled with tender bell peppers, ground beef or turkey, rice, and robust flavors, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large bell peppers, chopped
  • 1 pound ground beef or turkey Ground turkey is a Halal-friendly alternative.
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can diced tomatoes Include juices.
  • 4 cups beef broth
  • 1 cup uncooked rice Consider using brown rice or quinoa for a healthier twist.
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper Adjust based on preference.

Method
 

Preparation
  1. Chop up your bell peppers, dice your onion, and mince your garlic.
  2. In a large pot over medium heat, brown the ground beef or turkey for about 5-7 minutes until fully cooked. Drain any excess fat if necessary.
  3. Add the diced onion and minced garlic, stirring until the onions are translucent, about 3-4 minutes.
  4. Stir in the chopped bell peppers and Italian seasoning. Cook for another 5 minutes to soften.
  5. Add the diced tomatoes (with juice), beef broth, and uncooked rice. Season with salt and pepper. Bring everything to a boil.
  6. Lower the heat and let the soup simmer for about 20-25 minutes until the rice is fully cooked.
  7. Taste the soup and adjust seasoning if needed.
  8. Ladle the soup into bowls and add your favorite toppings, like fresh herbs or a dollop of yogurt.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove.