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Absolutely! Here’s a detailed and unique article on Stuffed Pepper Soup, including a step-by-step method to make it:

Stuffed Pepper Soup: A Cozy Twist on a Classic Favorite

Stuffed peppers are a beloved comfort food, known for their hearty combination of meat, rice, and vegetables wrapped in a tender bell pepper. But what if you could enjoy all those flavors in a steaming bowl of soup? Stuffed Pepper Soup captures the essence of this classic dish in a warm, satisfying, and easy-to-make soup that’s perfect for chilly evenings or anytime you crave something comforting.

This recipe combines the sweetness of bell peppers, the richness of seasoned ground beef, the texture of rice, and the tangy taste of tomatoes, creating a balanced and flavorful soup that is both wholesome and delicious. Let’s break it down step by step.

Ingredients

1 lb (450g) ground beef
1 medium onion, finely chopped
3 cloves garlic, minced
4 large bell peppers (mix of red, yellow, or green), diced
1 can (28 oz/796 mL) diced tomatoes
4 cups (1 L) beef or vegetable broth
1 cup (200g) uncooked long-grain rice
2 tsp Italian seasoning
1 tsp smoked paprika (optional, for depth of flavor)
Salt and pepper, to taste
1–2 tbsp olive oil
Fresh parsley or basil, for garnish

Step-by-Step Method

Step 1: Prepare Your Ingredients

Wash the bell peppers, remove the seeds, and dice them into small pieces. Chop the onion and mince the garlic. Measure out your rice and open the diced tomato can. Having everything prepped makes cooking smoother.

Step 2: Brown the Meat

In a large soup pot or Dutch oven, heat 1–2 tablespoons of olive oil over medium heat. Add the ground beef and cook until it’s browned, breaking it apart with a spoon as it cooks. This should take about 5–7 minutes. Drain any excess fat if needed.

Step 3: Sauté the Aromatics

Add the chopped onion and minced garlic to the pot with the beef. Sauté for 2–3 minutes until the onions are translucent and fragrant. This step builds a flavorful base for your soup.