Easy One-Pot Stuffed Pepper Soup
A vibrant, hearty dish that captures the essence of classic stuffed peppers in a comforting soup form.
Servings: 6 servings
Equipment
- Large Pot or Dutch Oven
Ingredients
Vegetables
- 2-3 cups Diced Bell Peppers Mix of red, yellow, and green for flavor and color.
Meat
- 1 pound Ground Meat Chicken, beef, or turkey.
Aromatics
- 1 medium Onion Finely chopped.
- 3 cloves Garlic Minced.
Liquids
- 15 ounces Tomato Sauce Canned.
- 4 cups Low-Sodium Vegetable Broth
Grains
- 1 cup Uncooked Rice Jasmine or basmati.
Spices
- 0.5 teaspoon Paprika
- 0.5 teaspoon Cumin
- 0.5 teaspoon Black Pepper
- 1 teaspoon Salt Adjust to taste.
Herbs
- 1 handful Fresh Parsley or Cilantro Chopped, optional.
Instructions
- Heat a large pot or Dutch oven over medium heat and add 1 tablespoon of olive oil.
- Add the chopped onion and sauté for 3-4 minutes until translucent.
- Stir in the minced garlic and cook for an additional 30 seconds.
- Add the ground meat and brown it for 5-7 minutes.
- Mix in the diced bell peppers and sauté for another 5 minutes.
- Pour in the tomato sauce and let it simmer for 2-3 minutes.
- Add the vegetable broth and stir well.
- Incorporate the uncooked rice and ensure it is submerged.
- Season with paprika, cumin, black pepper, and salt. Stir well.
- Bring to a gentle boil, then reduce heat and cover to simmer for 20-25 minutes.
- Check the rice for doneness and adjust seasoning if needed.
- Serve hot, garnished with fresh herbs if desired.
Notes
This soup can be customized with different proteins or vegetables based on preference.