🫑 Stuffed Pepper Soup

This **Stuffed Pepper Soup** is a quick, flavorful twist on the classic stuffed peppers — no baking required! Packed with ground beef, rice, tomatoes, and bell peppers, it’s a hearty, comforting one-pot meal that’s ready in under an hour. Perfect for busy weeknights or chilly evenings.

Ingredients

• Main: 1 lb (450g) ground beef
• 1 cup diced onion
• 2 cloves garlic, minced
• 3 cups chopped bell peppers (any color)
• 1 cup uncooked long-grain white rice
• 1 can (15 oz) diced tomatoes, undrained
• 4 cups beef or chicken broth
• 1 tsp Italian seasoning
• 1/2 tsp smoked paprika (optional)
• Salt and black pepper to taste
• Finish: 1 1/2 cups shredded cheddar cheese
• 2 tbsp grated Parmesan cheese
• 1/4 cup fresh parsley, chopped (optional)

Instructions

1. Sauté aromatics: In a large pot or Dutch oven, brown ground beef over medium heat. Drain fat. Add onion and garlic; cook 3–4 minutes until soft.
2. Add peppers and rice: Stir in bell peppers and uncooked rice. Cook 2–3 minutes to toast slightly.
3. Add liquids: Pour in diced tomatoes (with juice) and broth. Stir in Italian seasoning, paprika, salt, and pepper.
4. Simmer: Bring to a boil, then reduce heat and simmer 20–25 minutes, or until rice is tender and soup has thickened.
5. Add cheese: Stir in cheddar and Parmesan until melted and creamy.
6. Garnish and serve: Top with fresh parsley and extra cheese if desired. Serve hot with crusty bread.

Tip: For a low-carb version, replace rice with cauliflower rice and simmer just 5–7 minutes. You can also use turkey or plant-based meat for variation!

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