Step 3: Add the Bell Peppers
Stir in the diced bell peppers and cook for 3-4 minutes until they start to soften. The peppers give the soup a sweet, fresh flavor reminiscent of traditional stuffed peppers.
Step 4: Build the Soup Base
Pour in the broth and diced tomatoes. Stir to combine. Add the uncooked rice—this allows the rice to cook directly in the flavorful broth, absorbing all the seasonings.
Season with salt, pepper, paprika, oregano, and thyme. If you like a little spice, sprinkle in some crushed red pepper.
Step 5: Simmer Until Perfect
Bring the soup to a gentle boil. Reduce the heat to low and cover the pot. Let it simmer for 20-25 minutes, stirring occasionally, until the rice is tender and the flavors have melded beautifully.
Step 6: Adjust and Finish
Taste your soup and adjust seasonings as needed. If it’s too thick, add a little more broth or water to reach your desired consistency.
For extra richness, you can stir in a tablespoon of tomato paste or a splash of cream, but it’s delicious even without.
Step 7: Serve and Garnish
Ladle the soup into bowls and garnish with fresh parsley or basil. A sprinkle of grated Parmesan adds a savory finish that mimics the cheesy top of baked stuffed peppers.
Tips for the Best Soup
- Rice Options: Use quick-cooking rice if you want a faster meal. For a gluten-free option, quinoa works wonderfully.
- Make it Vegetarian: Substitute ground beef with lentils or plant-based crumbles.
- Meal Prep Friendly: This soup stores beautifully in the fridge for up to 4 days and freezes well for later.
Why You’ll Love This Soup
This recipe captures everything you love about stuffed bell peppers but in a comforting, easy-to-eat soup. Each spoonful delivers a balance of sweet peppers, savory meat, aromatic herbs, and tender rice. Perfect for lunch, dinner, or even a cozy solo meal, it’s a dish that warms both body and soul.
Do you want me to make a quick 15-minute version of this soup that’s even faster but just as flavorful?
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