Stuffed pepper soup

Here’s a simple, cozy Stuffed Pepper Soup—it has all the flavors of stuffed peppers, but way easier 🍲

Stuffed Pepper Soup

Ingredients

• 1 lb ground beef (or turkey)
• 1 tablespoon olive oil (if needed)
• 1 small onion, diced
• 2–3 bell peppers, diced (any colors)
• 3 cloves garlic, minced
• 1 (14–15 oz) can diced tomatoes
• 1 (8 oz) can tomato sauce
• 4 cups beef broth (or chicken broth)
• 1 cup cooked rice (white or brown)
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• Salt & pepper, to taste
• Optional: red pepper flakes for heat

Instructions

1. Brown the meat
   In a large pot over medium heat, cook ground beef with onion until browned. Drain excess fat if needed.
2. Add veggies
   Stir in bell peppers and garlic. Cook 3–4 minutes until slightly softened.
3. Build the soup
   Add diced tomatoes, tomato sauce, broth, Italian seasoning, paprika, salt, and pepper.
4. Simmer
   Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes.
5. Add rice
   Stir in cooked rice and simmer 5 more minutes.
6. Taste & serve
   Adjust seasoning. Serve hot.

Optional toppings

• Shredded mozzarella or cheddar
• Parmesan cheese
• Fresh parsley or basil

Tips

• For a low-carb version, skip the rice or use cauliflower rice.
• This soup freezes really well.
• If using uncooked rice, add ½ cup rice + 1 extra cup broth and simmer 35–40 minutes.

If you want, I can give you a slow cooker, Instant Pot, or vegetarian version too.