Ingredients
- 1 pound ground beef (or turkey)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 can (15 oz) diced tomatoes (with juices)
- 1 can (8 oz) tomato sauce
- 4 cups beef broth (or vegetable broth)
- 1 cup uncooked rice (white or brown)
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Sauté the Meat and Vegetables
- Heat Oil:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Cook Meat:
- Add the ground beef (or turkey) and cook until browned, breaking it apart with a spoon as it cooks. Drain excess fat if necessary.
- Add Vegetables:
- Add the diced onion, garlic, and bell peppers. Sauté for about 5-7 minutes until the vegetables are softened.
Step 2: Add Liquids and Seasonings
- Add Tomatoes and Sauce:
- Stir in the diced tomatoes, tomato sauce, beef broth, Italian seasoning, paprika, salt, and pepper.
- Add Rice:
- Bring the mixture to a boil, then add the uncooked rice. Stir to combine.
Step 3: Simmer the Soup
- Simmer:
- Reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the rice is tender. Stir occasionally to prevent sticking.
Step 4: Serve
- Adjust Seasoning:
- Taste the soup and adjust seasoning with more salt, pepper, or Italian seasoning if needed.
- Garnish:
- Serve hot, garnished with fresh parsley for a burst of flavor.
Tips:
- Rice Options: You can use cooked rice if you prefer; add it to the soup during the last 5-10 minutes of cooking to heat through.
- Vegetable Variations: Feel free to add other vegetables like corn or zucchini for extra nutrition and flavor.
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well; just thaw and reheat when ready to eat.
Enjoy your delicious and hearty Stuffed Pepper Soup!
ADVERTISEMENT
