Description
A warm, hearty soup filled with roasted bell peppers, savory ground beef, and fragrant spices, perfect for chilly evenings.
Ingredients
Scale
- 2 large red and green bell peppers, diced (roasted slightly for extra flavor)
- 1 pound ground beef (or ground turkey for a leaner option)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) tomato sauce
- 4 cups beef broth (or substitute chicken broth or vegetable broth)
- 1 cup cooked rice (use brown rice for a nutty flavor or cauliflower rice for a low-carb option)
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil for sautéing
- Optional: Fresh parsley for garnish, shredded cheese for topping, or a dollop of sour cream
Instructions
- Dice the bell peppers and onion. Roast the diced peppers lightly in a skillet with olive oil over medium heat for 5 minutes for a sweeter flavor.
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 3 minutes.
- Add the ground beef to the pot and cook until browned, breaking it apart with a wooden spoon as it cooks. Drain any excess grease.
- Stir in the diced tomatoes, tomato sauce, and roasted peppers. Mix well to combine.
- Add the beef broth to the pot, stirring gently. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer.
- Stir in the cooked rice, smoked paprika, Italian seasoning, salt, and pepper. Simmer for another 20 minutes, stirring occasionally.
- Taste the soup and adjust the seasonings as needed. Add more salt or pepper if desired.
- Garnish with fresh parsley, shredded cheese, or a dollop of sour cream before serving.
Notes
[‘Roast the peppers lightly for enhanced sweetness and smoky flavor.’, ‘Use freshly minced garlic for a deeper flavor.’, ‘Cook the rice ahead to save time and ensure it doesn’t overcook in the soup.’, ‘Add shredded cheese during the last few minutes for extra richness.’, ‘Simmer slowly to allow the flavors to meld beautifully.’]
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6
- Sodium: 800
- Fat: 15
- Saturated Fat: 6
- Carbohydrates: 30
- Fiber: 4
- Protein: 20
Keywords: stuffed pepper soup, comfort food, hearty soup, easy dinner, gluten-free soup, fall recipes, winter recipes