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Stuffed Pepper Soup

A hearty and delicious soup that captures the flavors of stuffed peppers in a comforting bowl.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon olive oil For sautéing
  • 3 pieces bell peppers (chopped) Any color of bell peppers can be used
  • 2 cloves garlic (minced) Adds flavor
  • 1 small onion (chopped) Adds flavor
  • 1 pound ground beef Can substitute with chicken or turkey
  • 1/2 teaspoon salt Adjust to taste
  • 1/2 teaspoon pepper Adjust to taste
  • 6 cups beef broth Can be substituted with chicken or vegetable broth
  • 28 ounces crushed tomatoes Adds depth of flavor
  • 14 ounces fire-roasted diced tomatoes Adds a smoky flavor
  • 2 teaspoons Italian seasoning (dried) For added flavor
  • 1 cup rice (uncooked) Standard white or brown rice works best

Method
 

Preparation
  1. Heat the olive oil in a deep pot or Dutch oven over medium heat.
  2. Add the chopped bell peppers, minced garlic, and chopped onion to the pot. Sauté until softened, about 5 minutes.
  3. Add the ground beef to the pot, sprinkle with salt and pepper, and cook until browned, breaking it apart, about 7 minutes.
  4. Mix in the beef broth, crushed tomatoes, fire-roasted diced tomatoes, and Italian seasoning. Stir well.
  5. Let the soup simmer uncovered for about 20 minutes.
  6. Stir in the uncooked rice and let it simmer for another 15 minutes or until the rice is tender.

Notes

Serve hot with garlic bread or side salad. Toppings like cheese, sour cream, or chopped parsley can enhance the dish.