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Stuffed Pepper Soup Flavorful and Hearty Meal

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- 4 colorful bell peppers (red, yellow, and green), diced into bite-sized pieces - 1 medium onion, finely chopped - 3 cloves fresh garlic, minced - 1 lb ground turkey (or beef, based on preference) - 1 can (15 oz) of diced tomatoes (with juice) - 4 cups chicken or vegetable broth (low sodium for a healthier option) - 1 cup cooked rice (white or brown, your choice) - 1 tablespoon Italian seasoning blend - 1 teaspoon smoked paprika for a subtle smokiness - Salt and freshly ground black pepper to taste - 1 cup shredded cheese (cheddar for a sharp flavor or mozzarella for creaminess) - Fresh parsley or cilantro, chopped for garnishing When I make stuffed pepper soup, I focus on fresh ingredients. Bell peppers add color and flavor. They also bring a slight sweetness that balances well with the savory meat. I often use a mix of red, yellow, and green peppers for a vibrant look. Onions and garlic are essential. They create a flavorful base when sautéed. I usually chop the onion finely and mince the garlic to release their full taste. The choice of meat can change the soup's character. Ground turkey keeps it light, while beef adds richness. I like both, but turkey is my go-to for a healthier option. Diced tomatoes bring acidity and moisture. They blend beautifully with the broth. I always choose low-sodium broth to control the salt level. Cooked rice fills the soup and adds texture. You can use white or brown rice, depending on your preference. I often have brown rice on hand for its health benefits. Seasonings tie everything together. Italian seasoning brings warmth, while smoked paprika adds depth. Don't forget salt and pepper; they enhance all flavors. - Types of cheese & herbs - Suggested toppings & garnishes For a cheesy finish, I sprinkle shredded cheese on top. Cheddar gives a sharp kick, while mozzarella melts beautifully. Fresh herbs like parsley or cilantro brighten the dish and add freshness. You can get creative with toppings. Crushed tortilla chips or sour cream add texture and creaminess. Feel free to mix and match according to your taste! - Calories, protein, and fat content - Health benefits of key ingredients This soup is more than tasty; it's nutritious, too. Each serving has a good amount of protein from the meat. The bell peppers provide vitamins A and C, which are great for your immune system. Using low-sodium broth and lean meat keeps the fat content lower. The rice adds fiber, making the soup filling. With all these ingredients, each bowl offers a well-rounded meal. {{ingredient_image_2}} I start by heating a good splash of olive oil in a large pot over medium heat. Once the oil is warm, I add the finely chopped onion and minced garlic. I sauté them for about 3-4 minutes. I stir them often until the onion turns clear and smells nice. Next, I turn up the heat to medium-high. I carefully add 1 pound of ground turkey or beef to the pot. I use a wooden spoon to break up the meat while it cooks. I keep stirring for about 5-7 minutes until the meat is browned and cooked through. Now, it’s time to add the fun part! I mix in 4 diced bell peppers, stirring them for another 5 minutes. This softens the peppers and brightens the dish. Then, I pour in a 15-ounce can of diced tomatoes, along with their juice. I also add 4 cups of chicken or vegetable broth and 1 cup of cooked rice to the pot. Next, I sprinkle in a tablespoon of Italian seasoning blend and 1 teaspoon of smoked paprika. I season with salt and pepper to taste. I stir everything well to combine the flavors. I raise the heat to bring the soup to a gentle boil. Once it bubbles, I lower the heat, cover the pot, and let it simmer for 20-25 minutes. This helps the flavors mix and the peppers soften nicely. After simmering, I taste the soup. If it needs more flavor, I add a bit more salt or pepper. This step is key to perfecting the taste. Finally, I serve the hot soup in bowls. I top each bowl with a generous handful of shredded cheese and a sprinkle of fresh chopped parsley or cilantro. This adds color and flavor, making the dish even more inviting! To enhance flavors, I suggest using fresh herbs. They add great taste. Try adding a splash of lemon juice for brightness. It wakes up the soup. For preventing overcooking, keep an eye on the simmer. Stir occasionally to avoid sticking. This soup pairs well with crusty bread. A simple green salad makes a great side. For a fun twist, serve in bread bowls! You can also add a dollop of sour cream for creaminess. You need a large pot or Dutch oven for this soup. A wooden spoon will help mix the ingredients well. Use a sharp knife for quick chopping of peppers and onions. A ladle is perfect for serving! Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh bell peppers and high-quality ground meat. Fresh ingredients make a significant difference in the overall taste of your soup. Customize Your Spice Level: If you enjoy a bit of heat, consider adding diced jalapeños or a pinch of red pepper flakes to the soup for an extra kick! Experiment with Grains: Instead of using rice, try quinoa or farro for a unique texture and nutritional boost. These grains add a lovely chewiness to the soup. Make It Ahead: This soup tastes even better the next day, as the flavors have more time to meld. Consider making a big batch and storing leftovers in the fridge for an easy meal later! {{image_4}} You can swap ground turkey for ground chicken. This change gives a lighter feel. You can also try plant-based meat. These options make the soup tasty and healthy. For a vegetarian version, leave out the meat. Use more veggies, like mushrooms or lentils. They add a nice texture and protein. You still get a hearty meal from just the veggies. Adjust the spice levels to match your taste. If you like heat, add red pepper flakes. You can also mix in some cayenne for a stronger kick. Herbs can change the flavor, too. Add more Italian seasoning for a bolder taste. Fresh herbs like basil or oregano can brighten the soup. Experiment and find your favorite mix! You can use quinoa instead of rice for a protein boost. This swap keeps the soup gluten-free. You can even use cauliflower rice for a low-carb option. Using seasonal veggies is a great idea. Try zucchini or corn in summer. In fall, add butternut squash for a sweet touch. These swaps keep your soup fresh and fun! To keep your soup fresh, let it cool first. Then, pour it into an airtight container. This helps preserve flavor and quality. Store it in the fridge and use it within 3 to 4 days. If you want to save it longer, freezing is a great option. When freezing, use freezer-safe containers. Leave some space at the top, as the soup will expand. Label the container with the date. You can freeze it for up to 3 months. To reheat, take it out and let it thaw in the fridge overnight. For quick reheating, use a microwave or a pot on low heat. Stir often to ensure even heating. If you have soup left, get creative! You can use it as a sauce over pasta or rice. Mix it with scrambled eggs for a flavorful breakfast. You can also add it to a casserole for a hearty dish. Consider making stuffed peppers again by using the soup as a filling. This keeps it exciting and reduces waste! Yes, you can make this soup ahead of time. It tastes great after sitting for a day. Store it in the fridge in an airtight container. When you reheat it, the flavors will deepen, making it even tastier. To spice up your soup, add red pepper flakes or cayenne pepper. You can also use spicy sausage instead of ground turkey. For a fresh kick, try adding chopped jalapeños or a dash of hot sauce. Stuffed pepper soup pairs well with crusty bread or grilled cheese sandwiches. A simple green salad adds freshness. You could also serve it with a side of rice or quinoa for extra filling. Yes, you can make this soup in a slow cooker. Brown the meat first. Then, add all the ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. It will be warm and ready for dinner. Absolutely! You can use any color of bell pepper you like. You can also try poblano or Anaheim peppers for a different flavor. Just remember that the type of pepper can change the soup's taste a bit. This blog covered how to make a delicious stuffed pepper soup. We explored the key ingredients like bell peppers, ground turkey, and tomatoes. I shared step-by-step instructions to prepare, cook, and season the soup. I also offered tips on storage and variations for a personal touch. Cooking is fun and rewarding. You can make this soup your own with simple changes. Enjoy trying new flavors and serving it to friends or family. Happy cooking!

WANT TO SAVE THIS RECIPE?

Looking for a warm, filling meal that’s easy to make? Stuffed Pepper Soup is the answer! With vibrant bell peppers, savory meats, and rich tomatoes, this dish brings all your favorite stuffed pepper flavors into one bowl. It’s perfect for cozy dinners or meal prep! Join me as we whip up a hearty soup that not only satisfies your hunger but also warms your soul. Get ready to dive into this delicious recipe!

Why I Love This Recipe

  1. Colorful and Nutritious: This soup features a rainbow of bell peppers, which not only make it visually appealing but also pack a healthy punch of vitamins.
  2. Flexible Ingredients: You can easily swap the ground turkey for beef or even a plant-based alternative, making it adaptable for various diets.
  3. Comforting and Hearty: This recipe embodies comfort food with its warm, filling ingredients that are perfect for chilly days.
  4. Easy to Prepare: With minimal prep and cook time, this soup is a quick and delicious option for weeknight dinners or meal prep.

Ingredients

List of Main Ingredients

– 4 colorful bell peppers (red, yellow, and green), diced into bite-sized pieces

– 1 medium onion, finely chopped

– 3 cloves fresh garlic, minced

– 1 lb ground turkey (or beef, based on preference)

– 1 can (15 oz) of diced tomatoes (with juice)

– 4 cups chicken or vegetable broth (low sodium for a healthier option)

– 1 cup cooked rice (white or brown, your choice)

– 1 tablespoon Italian seasoning blend

– 1 teaspoon smoked paprika for a subtle smokiness

– Salt and freshly ground black pepper to taste

– 1 cup shredded cheese (cheddar for a sharp flavor or mozzarella for creaminess)

– Fresh parsley or cilantro, chopped for garnishing

When I make stuffed pepper soup, I focus on fresh ingredients. Bell peppers add color and flavor. They also bring a slight sweetness that balances well with the savory meat. I often use a mix of red, yellow, and green peppers for a vibrant look.

Onions and garlic are essential. They create a flavorful base when sautéed. I usually chop the onion finely and mince the garlic to release their full taste.

The choice of meat can change the soup’s character. Ground turkey keeps it light, while beef adds richness. I like both, but turkey is my go-to for a healthier option.

Diced tomatoes bring acidity and moisture. They blend beautifully with the broth. I always choose low-sodium broth to control the salt level.

Cooked rice fills the soup and adds texture. You can use white or brown rice, depending on your preference. I often have brown rice on hand for its health benefits.

Seasonings tie everything together. Italian seasoning brings warmth, while smoked paprika adds depth. Don’t forget salt and pepper; they enhance all flavors.

Optional Ingredients

– Types of cheese & herbs

– Suggested toppings & garnishes

For a cheesy finish, I sprinkle shredded cheese on top. Cheddar gives a sharp kick, while mozzarella melts beautifully. Fresh herbs like parsley or cilantro brighten the dish and add freshness.

You can get creative with toppings. Crushed tortilla chips or sour cream add texture and creaminess. Feel free to mix and match according to your taste!

Nutritional Information

– Calories, protein, and fat content

– Health benefits of key ingredients

This soup is more than tasty; it’s nutritious, too. Each serving has a good amount of protein from the meat. The bell peppers provide vitamins A and C, which are great for your immune system.

Using low-sodium broth and lean meat keeps the fat content lower. The rice adds fiber, making the soup filling. With all these ingredients, each bowl offers a well-rounded meal.

Step-by-Step Instructions

Preparing the Base

I start by heating a good splash of olive oil in a large pot over medium heat. Once the oil is warm, I add the finely chopped onion and minced garlic. I sauté them for about 3-4 minutes. I stir them often until the onion turns clear and smells nice.

Next, I turn up the heat to medium-high. I carefully add 1 pound of ground turkey or beef to the pot. I use a wooden spoon to break up the meat while it cooks. I keep stirring for about 5-7 minutes until the meat is browned and cooked through.

Cooking the Soup

Now, it’s time to add the fun part! I mix in 4 diced bell peppers, stirring them for another 5 minutes. This softens the peppers and brightens the dish. Then, I pour in a 15-ounce can of diced tomatoes, along with their juice.

I also add 4 cups of chicken or vegetable broth and 1 cup of cooked rice to the pot. Next, I sprinkle in a tablespoon of Italian seasoning blend and 1 teaspoon of smoked paprika. I season with salt and pepper to taste. I stir everything well to combine the flavors.

I raise the heat to bring the soup to a gentle boil. Once it bubbles, I lower the heat, cover the pot, and let it simmer for 20-25 minutes. This helps the flavors mix and the peppers soften nicely.

Final Touches

After simmering, I taste the soup. If it needs more flavor, I add a bit more salt or pepper. This step is key to perfecting the taste.

Finally, I serve the hot soup in bowls. I top each bowl with a generous handful of shredded cheese and a sprinkle of fresh chopped parsley or cilantro. This adds color and flavor, making the dish even more inviting!

Tips & Tricks

Cooking Tips

To enhance flavors, I suggest using fresh herbs. They add great taste. Try adding a splash of lemon juice for brightness. It wakes up the soup. For preventing overcooking, keep an eye on the simmer. Stir occasionally to avoid sticking.

Serving Suggestions

This soup pairs well with crusty bread. A simple green salad makes a great side. For a fun twist, serve in bread bowls! You can also add a dollop of sour cream for creaminess.

Kitchen Equipment

You need a large pot or Dutch oven for this soup. A wooden spoon will help mix the ingredients well. Use a sharp knife for quick chopping of peppers and onions. A ladle is perfect for serving!

Pro Tips

  1. Use Fresh Ingredients: For the best flavor, opt for fresh bell peppers and high-quality ground meat. Fresh ingredients make a significant difference in the overall taste of your soup.
  2. Customize Your Spice Level: If you enjoy a bit of heat, consider adding diced jalapeños or a pinch of red pepper flakes to the soup for an extra kick!
  3. Experiment with Grains: Instead of using rice, try quinoa or farro for a unique texture and nutritional boost. These grains add a lovely chewiness to the soup.
  4. Make It Ahead: This soup tastes even better the next day, as the flavors have more time to meld. Consider making a big batch and storing leftovers in the fridge for an easy meal later!

Variations

Meat Substitutions

You can swap ground turkey for ground chicken. This change gives a lighter feel. You can also try plant-based meat. These options make the soup tasty and healthy.

For a vegetarian version, leave out the meat. Use more veggies, like mushrooms or lentils. They add a nice texture and protein. You still get a hearty meal from just the veggies.

Spice and Flavor Variations

Adjust the spice levels to match your taste. If you like heat, add red pepper flakes. You can also mix in some cayenne for a stronger kick.

Herbs can change the flavor, too. Add more Italian seasoning for a bolder taste. Fresh herbs like basil or oregano can brighten the soup. Experiment and find your favorite mix!

Ingredient Swaps

You can use quinoa instead of rice for a protein boost. This swap keeps the soup gluten-free. You can even use cauliflower rice for a low-carb option.

Using seasonal veggies is a great idea. Try zucchini or corn in summer. In fall, add butternut squash for a sweet touch. These swaps keep your soup fresh and fun!

Storage Info

Storing Leftover Soup

To keep your soup fresh, let it cool first. Then, pour it into an airtight container. This helps preserve flavor and quality. Store it in the fridge and use it within 3 to 4 days. If you want to save it longer, freezing is a great option.

Freezing Options

When freezing, use freezer-safe containers. Leave some space at the top, as the soup will expand. Label the container with the date. You can freeze it for up to 3 months. To reheat, take it out and let it thaw in the fridge overnight. For quick reheating, use a microwave or a pot on low heat. Stir often to ensure even heating.

Repurposing Leftovers

If you have soup left, get creative! You can use it as a sauce over pasta or rice. Mix it with scrambled eggs for a flavorful breakfast. You can also add it to a casserole for a hearty dish. Consider making stuffed peppers again by using the soup as a filling. This keeps it exciting and reduces waste!

FAQs

Can I make this soup in advance?

Yes, you can make this soup ahead of time. It tastes great after sitting for a day. Store it in the fridge in an airtight container. When you reheat it, the flavors will deepen, making it even tastier.

How can I make the soup spicier?

To spice up your soup, add red pepper flakes or cayenne pepper. You can also use spicy sausage instead of ground turkey. For a fresh kick, try adding chopped jalapeños or a dash of hot sauce.

What are some side dish ideas to serve with stuffed pepper soup?

Stuffed pepper soup pairs well with crusty bread or grilled cheese sandwiches. A simple green salad adds freshness. You could also serve it with a side of rice or quinoa for extra filling.

Is it possible to make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Brown the meat first. Then, add all the ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. It will be warm and ready for dinner.

Can I use different types of peppers?

Absolutely! You can use any color of bell pepper you like. You can also try poblano or Anaheim peppers for a different flavor. Just remember that the type of pepper can change the soup’s taste a bit.

This blog covered how to make a delicious stuffed pepper soup. We explored the key ingredients like bell peppers, ground turkey, and tomatoes. I shared step-by-step instructions to prepare, cook, and season the soup. I also offered tips on storage and variations for a personal touch.

Cooking is fun and rewarding. You can make this soup your own with simple changes. Enjoy trying new flavors and serving it to friends or family. Happy cookin

- 4 colorful bell peppers (red, yellow, and green), diced into bite-sized pieces - 1 medium onion, finely chopped - 3 cloves fresh garlic, minced - 1 lb ground turkey (or beef, based on preference) - 1 can (15 oz) of diced tomatoes (with juice) - 4 cups chicken or vegetable broth (low sodium for a healthier option) - 1 cup cooked rice (white or brown, your choice) - 1 tablespoon Italian seasoning blend - 1 teaspoon smoked paprika for a subtle smokiness - Salt and freshly ground black pepper to taste - 1 cup shredded cheese (cheddar for a sharp flavor or mozzarella for creaminess) - Fresh parsley or cilantro, chopped for garnishing When I make stuffed pepper soup, I focus on fresh ingredients. Bell peppers add color and flavor. They also bring a slight sweetness that balances well with the savory meat. I often use a mix of red, yellow, and green peppers for a vibrant look. Onions and garlic are essential. They create a flavorful base when sautéed. I usually chop the onion finely and mince the garlic to release their full taste. The choice of meat can change the soup's character. Ground turkey keeps it light, while beef adds richness. I like both, but turkey is my go-to for a healthier option. Diced tomatoes bring acidity and moisture. They blend beautifully with the broth. I always choose low-sodium broth to control the salt level. Cooked rice fills the soup and adds texture. You can use white or brown rice, depending on your preference. I often have brown rice on hand for its health benefits. Seasonings tie everything together. Italian seasoning brings warmth, while smoked paprika adds depth. Don't forget salt and pepper; they enhance all flavors. - Types of cheese & herbs - Suggested toppings & garnishes For a cheesy finish, I sprinkle shredded cheese on top. Cheddar gives a sharp kick, while mozzarella melts beautifully. Fresh herbs like parsley or cilantro brighten the dish and add freshness. You can get creative with toppings. Crushed tortilla chips or sour cream add texture and creaminess. Feel free to mix and match according to your taste! - Calories, protein, and fat content - Health benefits of key ingredients This soup is more than tasty; it's nutritious, too. Each serving has a good amount of protein from the meat. The bell peppers provide vitamins A and C, which are great for your immune system. Using low-sodium broth and lean meat keeps the fat content lower. The rice adds fiber, making the soup filling. With all these ingredients, each bowl offers a well-rounded meal. {{ingredient_image_2}} I start by heating a good splash of olive oil in a large pot over medium heat. Once the oil is warm, I add the finely chopped onion and minced garlic. I sauté them for about 3-4 minutes. I stir them often until the onion turns clear and smells nice. Next, I turn up the heat to medium-high. I carefully add 1 pound of ground turkey or beef to the pot. I use a wooden spoon to break up the meat while it cooks. I keep stirring for about 5-7 minutes until the meat is browned and cooked through. Now, it’s time to add the fun part! I mix in 4 diced bell peppers, stirring them for another 5 minutes. This softens the peppers and brightens the dish. Then, I pour in a 15-ounce can of diced tomatoes, along with their juice. I also add 4 cups of chicken or vegetable broth and 1 cup of cooked rice to the pot. Next, I sprinkle in a tablespoon of Italian seasoning blend and 1 teaspoon of smoked paprika. I season with salt and pepper to taste. I stir everything well to combine the flavors. I raise the heat to bring the soup to a gentle boil. Once it bubbles, I lower the heat, cover the pot, and let it simmer for 20-25 minutes. This helps the flavors mix and the peppers soften nicely. After simmering, I taste the soup. If it needs more flavor, I add a bit more salt or pepper. This step is key to perfecting the taste. Finally, I serve the hot soup in bowls. I top each bowl with a generous handful of shredded cheese and a sprinkle of fresh chopped parsley or cilantro. This adds color and flavor, making the dish even more inviting! To enhance flavors, I suggest using fresh herbs. They add great taste. Try adding a splash of lemon juice for brightness. It wakes up the soup. For preventing overcooking, keep an eye on the simmer. Stir occasionally to avoid sticking. This soup pairs well with crusty bread. A simple green salad makes a great side. For a fun twist, serve in bread bowls! You can also add a dollop of sour cream for creaminess. You need a large pot or Dutch oven for this soup. A wooden spoon will help mix the ingredients well. Use a sharp knife for quick chopping of peppers and onions. A ladle is perfect for serving! Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh bell peppers and high-quality ground meat. Fresh ingredients make a significant difference in the overall taste of your soup. Customize Your Spice Level: If you enjoy a bit of heat, consider adding diced jalapeños or a pinch of red pepper flakes to the soup for an extra kick! Experiment with Grains: Instead of using rice, try quinoa or farro for a unique texture and nutritional boost. These grains add a lovely chewiness to the soup. Make It Ahead: This soup tastes even better the next day, as the flavors have more time to meld. Consider making a big batch and storing leftovers in the fridge for an easy meal later! {{image_4}} You can swap ground turkey for ground chicken. This change gives a lighter feel. You can also try plant-based meat. These options make the soup tasty and healthy. For a vegetarian version, leave out the meat. Use more veggies, like mushrooms or lentils. They add a nice texture and protein. You still get a hearty meal from just the veggies. Adjust the spice levels to match your taste. If you like heat, add red pepper flakes. You can also mix in some cayenne for a stronger kick. Herbs can change the flavor, too. Add more Italian seasoning for a bolder taste. Fresh herbs like basil or oregano can brighten the soup. Experiment and find your favorite mix! You can use quinoa instead of rice for a protein boost. This swap keeps the soup gluten-free. You can even use cauliflower rice for a low-carb option. Using seasonal veggies is a great idea. Try zucchini or corn in summer. In fall, add butternut squash for a sweet touch. These swaps keep your soup fresh and fun! To keep your soup fresh, let it cool first. Then, pour it into an airtight container. This helps preserve flavor and quality. Store it in the fridge and use it within 3 to 4 days. If you want to save it longer, freezing is a great option. When freezing, use freezer-safe containers. Leave some space at the top, as the soup will expand. Label the container with the date. You can freeze it for up to 3 months. To reheat, take it out and let it thaw in the fridge overnight. For quick reheating, use a microwave or a pot on low heat. Stir often to ensure even heating. If you have soup left, get creative! You can use it as a sauce over pasta or rice. Mix it with scrambled eggs for a flavorful breakfast. You can also add it to a casserole for a hearty dish. Consider making stuffed peppers again by using the soup as a filling. This keeps it exciting and reduces waste! Yes, you can make this soup ahead of time. It tastes great after sitting for a day. Store it in the fridge in an airtight container. When you reheat it, the flavors will deepen, making it even tastier. To spice up your soup, add red pepper flakes or cayenne pepper. You can also use spicy sausage instead of ground turkey. For a fresh kick, try adding chopped jalapeños or a dash of hot sauce. Stuffed pepper soup pairs well with crusty bread or grilled cheese sandwiches. A simple green salad adds freshness. You could also serve it with a side of rice or quinoa for extra filling. Yes, you can make this soup in a slow cooker. Brown the meat first. Then, add all the ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. It will be warm and ready for dinner. Absolutely! You can use any color of bell pepper you like. You can also try poblano or Anaheim peppers for a different flavor. Just remember that the type of pepper can change the soup's taste a bit. This blog covered how to make a delicious stuffed pepper soup. We explored the key ingredients like bell peppers, ground turkey, and tomatoes. I shared step-by-step instructions to prepare, cook, and season the soup. I also offered tips on storage and variations for a personal touch. Cooking is fun and rewarding. You can make this soup your own with simple changes. Enjoy trying new flavors and serving it to friends or family. Happy cooking!

Hearty Stuffed Pepper Soup

A comforting and flavorful soup filled with colorful bell peppers, ground turkey, and spices, perfect for a hearty meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 4 pieces colorful bell peppers (red, yellow, and green), diced into bite-sized pieces
  • 1 medium onion, finely chopped
  • 3 cloves fresh garlic, minced
  • 1 lb ground turkey (or beef, based on preference)
  • 1 can diced tomatoes (15 oz, with juice)
  • 4 cups chicken or vegetable broth (low sodium)
  • 1 cup cooked rice (white or brown, your choice)
  • 1 tablespoon Italian seasoning blend
  • 1 teaspoon smoked paprika
  • to taste salt and freshly ground black pepper
  • 1 cup shredded cheese (cheddar or mozzarella)
  • to taste fresh parsley or cilantro, chopped for garnishing

Instructions
 

  • Begin by heating a generous drizzle of olive oil in a large pot or Dutch oven over medium heat. Allow it to warm for about a minute.
  • Once the oil is shimmering, add the chopped onion and minced garlic. Sauté for 3-4 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
  • Increase the heat to medium-high and carefully add the ground turkey (or beef). Stir continuously while breaking the meat apart with a wooden spoon, cooking until it’s nicely browned and fully cooked through, approximately 5-7 minutes.
  • Next, mix in the diced bell peppers. Cook for an additional 5 minutes, stirring occasionally, until the peppers are slightly softened and vibrant.
  • Incorporate the can of diced tomatoes (with its juices), the chicken or vegetable broth, the cooked rice, Italian seasoning, smoked paprika, and a pinch of salt and pepper. Stir everything together to ensure well-distributed flavors.
  • Increase the heat to bring the soup to a gentle boil. Once boiling, reduce the heat, cover the pot, and let it simmer for 20-25 minutes.
  • Taste the soup and adjust seasoning with additional salt and pepper if necessary, enhancing the overall flavor profile.
  • Serve the hot soup in bowls, generously topped with shredded cheese and a sprinkle of fresh chopped parsley or cilantro.

Notes

For an inviting presentation, serve the soup in rustic bowls and consider adding a drizzle of olive oil on top of each serving. A side of crusty bread also complements the dish splendidly!
Keyword comfort food, hearty, soup, stuffed peppers

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