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Easy Stuffed Pepper Soup

A cozy, hearty soup that captures the classic flavors of stuffed peppers without the fuss of stuffing them, featuring tender peppers, seasoned beef, rice, and a rich tomato broth.
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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, Comfort Food
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef Can substitute with ground turkey or chicken for a lighter dish.
  • 1 cup white rice Use uncooked rice for a more integrated texture or cooked rice for distinct grains.
  • 1 can crushed tomatoes You can use tomato sauce for a smoother texture.
  • 4 cups beef broth Low-sodium broth is recommended.
  • 1 medium onion, chopped Adds flavor to the soup.
  • 2 medium bell peppers, chopped Use a mix of red, yellow, and green for balanced sweetness.
  • 1 teaspoon garlic, minced Enhances the flavor.
  • 1 teaspoon dried oregano For added flavor.
  • 1 teaspoon salt Adjust to taste.
  • 1 dash black pepper Adds seasoning.

Method
 

Preparation
  1. In a large pot, brown the ground beef with chopped onions until fully cooked.
  2. Add the chopped bell peppers, garlic, oregano, salt, and pepper; cook for 5 minutes.
  3. Stir in the crushed tomatoes and beef broth, combine well.
Cooking
  1. Bring the soup to a boil, then reduce to a simmer.
  2. If using uncooked rice, add it to the pot and let it simmer for about 20 minutes, or until rice is tender.
  3. If using cooked rice, stir it in just before serving to heat through.
Serving
  1. Let the soup rest for 5 minutes off the heat before serving.
  2. Serve hot, optionally topping with shredded mozzarella or Parmesan cheese and parsley.

Notes

The flavors improve after a day. For meal prep, store rice separately to prevent it from soaking up the broth.