Here’s a warm, hearty, and classic Stuffed Pepper Soup recipe—easy, flavorful, and perfect for cozy meals!

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🫑 Stuffed Pepper Soup

Ingredients (Serves 6)

Protein & Veggies

• 1 lb ground beef (or turkey)

• 1 medium onion, diced

• 2–3 bell peppers, diced (mix of red + green for best flavor)

• 3 cloves garlic, minced

Liquids & Tomatoes

• 1 can (15 oz) tomato sauce

• 1 can (15 oz) diced tomatoes

• 1 can (15 oz) crushed tomatoes (or use tomato sauce for smoother texture)

• 4 cups beef broth (or chicken/vegetable)

Seasonings

• 1 tsp dried basil

• 1 tsp dried oregano

• ½ tsp smoked paprika (optional but great)

• Salt & pepper to taste

• 1–2 tsp sugar (optional—to balance acidity)

Rice

• 1 cup cooked white rice or ½ cup uncooked (if adding directly to soup)

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🥣 Instructions

1. Brown the beef:
   In a large pot, cook ground beef over medium-high heat. Drain excess fat.

2. Add aromatics:
   Add diced onion, bell peppers, and garlic. Cook 5–7 minutes until softened.

3. Build the soup base:
   Stir in tomato sauce, diced tomatoes, crushed tomatoes, and broth.

4. Season:
   Add basil, oregano, paprika, salt, and pepper. (Add sugar if needed.)

5. Simmer:
   Bring to a boil, then lower heat and simmer 25–35 minutes to develop flavor.

6. Add rice:

   • For cooked rice: stir in during the last 5 minutes.

   • For uncooked rice: add 20 minutes before the end and simmer until tender.

7. Adjust:
   Taste and adjust seasoning.

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🍽️ Serving Suggestions

• Top with shredded mozzarella or parmesan

• Add fresh parsley

• Serve with crusty bread

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❄️ Storage Tips

• Refrigerator: 4 days

• Freezer: Freeze without the rice for best texture; add rice when reheating.

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If you want, I can also provide:
✅ A slow-cooker version
✅ A low-carb version (with cauliflower rice)
✅ A spicy version
Just tell me!