Stuffed Pepper Soup
A warm and comforting dish that combines the flavors of traditional stuffed peppers into a hearty soup form, perfect for any occasion.
Ingredients
Base Ingredients
- 2 tablespoons olive oil For sautéing the vegetables
- 1 large yellow onion, chopped About 2 cups
- 3 cups chopped bell pepper Any color from 3 bell peppers
- 6 cloves garlic, chopped About 2 tablespoons
- 2 teaspoons smoked paprika For seasoning
- 1 teaspoon kosher salt To taste
- 1 teaspoon ground cumin For flavor
- 1 pound lean ground beef 85% lean
- 1 15 ounce can crushed tomatoes For the soup base
- 4 cups beef broth For the soup base
- 1 8 ounce package precooked microwavable white rice For texture
- 6 ounces sharp white Cheddar cheese, shredded About 1 1/2 cups, for topping
- to taste Chopped fresh flat leaf parsley For garnish
Instructions
Preparation
- Heat the olive oil in a large Dutch oven over medium heat.
- Add the onion, bell pepper, garlic, smoked paprika, salt, and cumin. Cook, stirring often, until the vegetables are tender, about 8 minutes.
Cooking
- Increase the heat to medium-high and stir in the ground beef. Cook, stirring often with a wooden spoon to crumble the meat into smaller pieces, until cooked through, about 6 minutes. Drain off most of the fat, if necessary.
- Stir in the crushed tomatoes, beef broth, and rice. Bring the soup to a boil over medium-high heat, then reduce the heat to medium-low and simmer until the flavors meld, about 25 minutes.
Serving
- Divide the soup evenly among 6 bowls. Top evenly with cheese and garnish with parsley.
Notes
Refrigerate leftovers for up to 4 days or freeze for up to 2 months. This soup can be served hot, topped with a sprinkle of cheese and fresh parsley, and pairs well with crusty bread or a simple salad.