Stuffed Pepper Soup Recipe
Ingredients:
1 lb ground beef (or turkey)
1 onion, chopped
2 cloves garlic, minced
1 bell pepper (red, green, or yellow), chopped
1 can (15 oz) diced tomatoes (with juices)
1 can (6 oz) tomato paste
1 cup beef broth (or chicken broth)
1 1/2 cups water
1 cup long-grain white rice (or brown rice for a healthier option)
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning (or dried basil, oregano)
1/2 teaspoon paprika
Salt and pepper to taste
1/2 cup shredded cheese (optional, for topping)
Fresh parsley or basil (optional, for garnish)
Instructions:
Cook the Ground Meat:
In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat.
Add the ground beef (or turkey) and cook, breaking it apart with a spoon, until it’s browned and fully cooked. Drain any excess fat if needed.
Add the Aromatics:
Add the chopped onion and garlic to the pot. Sauté for about 3-4 minutes until the onion is softened and fragrant.
Add the chopped bell pepper and cook for another 2 minutes.
Add the Tomatoes and Broth:
Stir in the diced tomatoes, tomato paste, beef broth, water, Worcestershire sauce, and Italian seasoning.
Bring the mixture to a simmer, stirring occasionally.
Add the Rice:
Stir in the uncooked rice and bring everything to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the rice is tender and fully cooked.
Season:
Taste the soup and add salt, pepper, and paprika to your preference. Adjust any seasonings as needed.
Serve:
Ladle the soup into bowls and top with shredded cheese if desired. Garnish with fresh parsley or basil for an extra burst of flavor.