Thick, rich, absolutely delicious, quick and very easy to make, this stuffed pepper soup is a recipe that you really must try. I’m sure you love meat stuffed bell peppers and this soup has all those flavors.
And the good part is that this stuffed pepper soup is quick and easy to make. You have to prepare the stuffing but you don’t have to fill the peppers, you simply have to chop them and toss them into the pot.
To prepare this soup, you can use your favorite meat but it has to be lean meat. I prefer beef or turkey but you can also use chicken or even pork.
Once I’ve discovered this soup, it became my favorite because it’s so incredible easy to make and so yummy. When you crave for meat stuffed bell peppers and you don’t have too much time to cook, make a soup 🙂
You can serve this delicious soup with crusty bread and sour cream or grated cheese. It’s a delight!
– 700gr ground beef (or turkey/ chicken/ pork)
– 3 bell peppers (different colors)
– 1 can diced tomatoes
– 30-40gr tomato paste (or to taste)
– 1 onion
– 3-4 garlic cloves
– 2 tablespoons vegetable oil
– 500ml beef broth (or water)
– 80-100gr rice (uncooked)
– 1 bunch fresh parsley
– salt, pepper and dried thyme to taste
Finely chop the onion and toss it into a pot along with 2 tablespoons vegetable oil. Cook, stirring often, until glossy. Add finely chopped garlic and continue to cook for 1-2 minutes.
Add the bell peppers, chopped into small strips and continue to cook until the bell peppers are tender.
Add beef to the pot and season with salt, pepper and dried thyme. Cook, stirring occasionally, until beef changes color.
Add diced tomatoes, tomato paste and beef broth. Stir to combine.
Bring to a boil and cook for a few minutes.
Add the rice. Continue to cook, stirring occasionally, until the rice is cooked. If necessary, add more beef broth (or water).
Remove from heat and add chopped parsley.
Serve this delicious stuffed pepper soup warm, with crusty bread and sour cream or grated cheese.