Quick & Easy Stuffed Pepper Soup

Here’s a quick and easy stuffed pepper soup recipe—full of the flavors of classic stuffed peppers but ready in under an hour:

Ingredients (serves 4–6)

• 1 lb ground beef (or turkey for a lighter option)

• 1 medium onion, diced

• 2–3 bell peppers (red, yellow, or green), diced

• 3 cloves garlic, minced

• 1 can (14.5 oz) diced tomatoes

• 1 can (15 oz) tomato sauce

• 4 cups beef or chicken broth

• 1 tsp Italian seasoning

• 1 tsp paprika

• ½ tsp salt (adjust to taste)

• ½ tsp black pepper

• ½ cup uncooked rice (or use cooked rice for even faster prep)

• Optional toppings: shredded cheese, fresh parsley, or croutons

Instructions

1. Brown the meat:

   • In a large pot or Dutch oven over medium heat, cook the ground beef until browned. Drain excess fat.

2. Add vegetables:

   • Add diced onions, bell peppers, and garlic. Sauté 5 minutes until softened.

3. Add liquids and seasoning:

   • Stir in diced tomatoes, tomato sauce, broth, Italian seasoning, paprika, salt, and pepper. Bring to a boil.

4. Add rice:

   • If using uncooked rice, add now and reduce heat to simmer. Cook 20–25 minutes until rice is tender.

   • If using pre-cooked rice, add it in the last 5 minutes of cooking to heat through.

5. Simmer and serve:

   • Taste and adjust seasoning. Serve hot, topped with cheese or fresh parsley if desired.

💡 Tips:

• For extra flavor, roast the bell peppers beforehand or use smoked paprika.

• Swap ground beef for sausage or ground turkey for variety.

• This soup freezes well—perfect for meal prep.

If you want, I can also make a “30-minute instant pot or one-pot version” that’s even faster and doesn’t require pre-cooking the rice separately. That’s great for busy weeknights.