Step 3: Sauté the Aromatics
- In the same pot, add the chopped onion, carrots, and celery.
- Sauté for 5 minutes until the vegetables are tender and the onions are translucent.
- Add minced garlic and diced bell peppers. Cook for another 2–3 minutes, stirring frequently to release the aromatic flavors.
Step 4: Build the Soup Base
- Return the browned meat to the pot.
- Stir in the diced tomatoes, broth, Italian seasoning, smoked paprika, and a pinch of salt and pepper.
- Bring the mixture to a gentle boil over medium-high heat.
Step 5: Cook the Rice
- Once the soup is boiling, add the rinsed rice.
- Reduce heat to low and cover the pot.
- Simmer for 20–25 minutes, stirring occasionally, until the rice is tender and has absorbed some of the soup’s flavors.
- Taste and adjust seasoning with additional salt and pepper if needed.
Step 6: Serve and Garnish
- Ladle the soup into bowls.
- Sprinkle freshly chopped parsley and, if desired, some shredded cheese on top.
- Serve hot with crusty bread or a side salad for a complete meal.
Tips for the Perfect Stuffed Bell Pepper Soup
- Customize your meat: Swap beef with ground turkey, chicken, or even a plant-based alternative.
- Add depth: A splash of Worcestershire sauce or a dash of balsamic vinegar can enhance the savory flavor.
- Make it creamy: Stir in a little cream or sour cream before serving for a richer texture.
- Batch cooking: This soup keeps well in the fridge for up to 4 days and freezes beautifully.
Why You’ll Love It
Stuffed Bell Pepper Soup takes all the cozy, comforting flavors of the classic stuffed peppers you love and turns them into a hearty, easy-to-enjoy soup. Every spoonful bursts with meaty goodness, sweet bell pepper, tender rice, and the aromatic warmth of herbs and garlic. It’s versatile, wholesome, and perfect for family dinners, meal prep, or anytime you crave a little comfort in a bowl.
Would you like me to also make a quick one-pot version that cuts the cooking time in half without sacrificing flavor?
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