Description
A hearty and comforting soup that combines the flavors of stuffed peppers into a rich, savory broth with ground meat, rice, and vegetables.
Ingredients
- 1 lb ground beef (or turkey)
- 1 medium onion, chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 4 cups beef or chicken broth
- 1 cup cooked rice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon paprika
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned. Remove excess grease if necessary.
- Add chopped onion, garlic, and bell peppers. Sauté for 3-4 minutes until the vegetables begin to soften.
- Stir in the diced tomatoes, tomato paste, broth, oregano, basil, paprika, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, allowing the flavors to meld.
- Stir in the cooked rice and cook for an additional 5 minutes until heated through.
- Taste and adjust seasoning as needed. Serve hot, garnished with fresh herbs if desired.
Notes
- For a lower-carb version, substitute rice with cauliflower rice.
- Feel free to use ground turkey or chicken for a leaner option.
- This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- If you prefer a spicier soup, add a pinch of red pepper flakes or some chopped jalapeños.