Description
This Pepper Soup Recipe reimagines traditional stuffed peppers into a warm and comforting soup that’s perfect for any occasion. With the rich flavors of Italian seasonings and fresh vegetables, this dish is not only easy to prepare but also customizable to suit your pantry staples. Ideal for chilly evenings or busy weeknights, each bowl promises satisfaction with every spoonful. Enjoy this hearty meal alongside crusty bread or a light salad for a balanced dining experience.
Ingredients
Scale
- 1 lb lean ground beef or turkey
- 1 small yellow onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 4–6 garlic cloves, minced
- 1/8–1/4 teaspoon red pepper flakes (to taste)
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 3/4 cup uncooked long-grain white rice
- Fresh herbs: basil, oregano, parsley
- 6 cups low sodium beef broth
Instructions
- In a large pot over medium-high heat, brown the ground beef or turkey with the chopped onion for about 4 minutes.
- Add the red and green bell peppers, garlic, and red pepper flakes; sauté until veggies are tender.
- Drain excess grease and stir in crushed tomatoes, diced tomatoes, rice, herbs, and broth.
- Bring to a boil; reduce heat to low and cover. Simmer for 8-12 minutes until rice is cooked.
- Stir in grated Parmesan cheese; season with salt and pepper to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 10g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 60mg