Stuffed pepper soup
- “1 lb ground beef, turkey, or chicken for a customizable base.”
- “1 cup diced onions and 3 cloves garlic, minced, for aromatic depth.”
- “1 cup diced bell peppers, a color mix enhances the visual appeal.”
- “1 can diced tomatoes and 1 can tomato sauce for a rich, tomatoey broth.”
- “4 cups beef or vegetable broth, aligning with your protein choice.”
- “1 cup cooked rice, white or brown, to bring stuffed pepper essence.”
- “Seasonings: 1 tsp each of dried basil and oregano, with salt and pepper to taste.”
- “Optional: 1 cup shredded mozzarella for a creamy, cheesy topping.”
- “Fresh parsley or cilantro for garnish, adding a fresh touch.”
Cooking Steps
- Brown the Meat: Cook your choice of meat in a large pot until browned. For lighter meats, use a touch of oil.
- Sauté Aromatics: Add onions and garlic, cooking until fragrant. Follow with bell peppers for a slight softening.
- Build the Base: Stir in tomatoes (with juice) and tomato sauce, then blend with the broth and bring to a boil.
- Season: Simmer with basil, oregano, salt, and pepper for 15-20 minutes for flavor melding.
- Final Touches: Incorporate cooked rice and adjust seasoning. Simmer for thickness if desired.
- Serve: Ladle into bowls, optionally top with mozzarella, and garnish with fresh herbs.
Enjoy this Stuffed Pepper Soup with crusty bread for a complete, comforting meal. Perfect for sharing or saving for later, it’s a versatile recipe that brings the beloved flavors of stuffed peppers into a simple, delicious soup.
