Stuffed Pepper Soup

This Stuffed Pepper Soup brings all the delicious flavours of a classic stuffed pepper into a comforting soup form. The combination of tender ground beef, fresh bell peppers, and rice in a rich tomato broth makes it a hearty and satisfying meal perfect for any time of the year.

1. Ingredients:

• 500g ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 yellow bell pepper, diced
• 1 can (400g) diced tomatoes
• 1 litre beef broth
• 1 cup cooked rice
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Directions:

1. In a large pot, heat a little olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
2. Add the chopped onion and garlic to the pot and sauté for 2-3 minutes, or until softened.
3. Stir in the diced bell peppers and cook for another 3-4 minutes.
4. Add the diced tomatoes, beef broth, cooked rice, oregano, basil, paprika, salt, and pepper. Stir well and bring to a boil.
5. Reduce the heat to low and simmer for 20-25 minutes, allowing the flavours to meld together.
6. Taste and adjust the seasoning if necessary. Garnish with fresh parsley before serving.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes

Kcal: 300 kcal | Servings: 6 servings