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Here’s a detailed, unique article on Stuffed Bell Pepper Soup 🥣 with step-by-step instructions:

Stuffed Bell Pepper Soup 🥣: A Hearty, Comforting Delight

There’s something about stuffed bell peppers that instantly evokes feelings of home-cooked warmth. But what if you could enjoy all that rich flavor without the fuss of baking peppers individually? Enter Stuffed Bell Pepper Soup—a comforting, hearty, and easy-to-make dish that captures all the flavors of classic stuffed peppers in a cozy bowl of soup. Perfect for chilly evenings or a satisfying lunch, this soup brings together tender ground meat, aromatic vegetables, and the sweet tang of bell peppers simmered in a savory tomato broth.

Here’s a step-by-step guide to crafting this delicious soup from scratch.

Ingredients You’ll Need

For a batch that serves 4–6 people, gather the following ingredients:

1 lb (450 g) ground beef (or ground turkey for a lighter version)
1 medium onion, finely chopped
3 cloves garlic, minced
3 medium bell peppers (red, yellow, or green), diced
2 medium carrots, peeled and diced
2 stalks celery, diced
1 can (14 oz / 400 g) diced tomatoes
4 cups (1 liter) beef or vegetable broth
1 cup (200 g) uncooked long-grain rice
2 tsp Italian seasoning
1 tsp smoked paprika (optional, for depth)
Salt and black pepper, to taste
2 tbsp olive oil
Fresh parsley, chopped, for garnish

Optional: sprinkle with shredded cheese before serving.

Step-by-Step Method

Step 1: Prepare Your Ingredients

Wash and dice your bell peppers, carrots, and celery into small, uniform pieces.
Chop the onion finely and mince the garlic.
Rinse the rice under cold water to remove excess starch.

Step 2: Brown the Meat

In a large soup pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
Add the ground beef, breaking it apart with a spatula.
Cook until browned and fully cooked through (about 5–7 minutes).
Transfer the cooked meat to a plate, leaving a little fat in the pot for sautéing vegetables.