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Homemade Stuffed Pepper Soup

A comforting and flavorful soup that captures the essence of stuffed peppers with tender meat, fresh bell peppers, and savory broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large bell peppers, chopped
  • 1 lb ground beef or turkey (Halal) Can substitute with ground chicken or lentils for a vegetarian option.
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes Canned tomatoes add a rich flavor.
  • 4 cups beef or vegetable broth (Halal)
  • 1 cup uncooked rice Any preferred variety.
  • 1 tsp Italian seasoning
  • to taste Salt and pepper Adjust according to personal preference.

Method
 

Preparation
  1. Chop the bell peppers, onion, and mince the garlic. Set them aside for easy access.
  2. In a large pot over medium heat, add your ground beef or turkey. Cook until browned, about 5-7 minutes, breaking it apart with a spatula to cook evenly.
  3. Once the meat is cooked, add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent, about 3-4 minutes.
  4. Stir in the chopped bell peppers and cook for another 2-3 minutes until they start to soften.
  5. Add the diced tomatoes (with their juice), broth, and uncooked rice to the pot. Season with Italian seasoning, salt, and pepper.
  6. Bring the soup to a gentle boil, then reduce the heat, cover, and allow it to simmer for about 30 minutes or until the rice is tender.
  7. Taste the soup and adjust the seasonings if necessary. Ladle it into bowls and top with your favorite garnishes.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months. Reheat on the stovetop or in the microwave.