Ingredients:
1 lb ground beef (or ground turkey)
1 medium onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1 can (15 oz) diced tomatoes, undrained
1 can (15 oz) tomato sauce
1 can (15 oz) beef broth (or chicken broth)
1 ½ cups cooked rice (or substitute with cooked quinoa or small pasta)
1 teaspoon Italian seasoning
1 teaspoon paprika (optional)
1 tablespoon Worcestershire sauce
Salt and pepper, to taste
1-2 cups water, as needed for desired consistency
Fresh parsley, chopped (for garnish)
Instructions:
1. Cook the Ground Beef:
In a large pot or Dutch oven, cook the ground beef over medium heat until browned, breaking it up into small crumbles as it cooks. Drain any excess fat.
2. Sauté the Vegetables:
Add the chopped onion, green bell pepper, red bell pepper, and minced garlic to the pot with the ground beef. Cook for 5-7 minutes, or until the vegetables are softened.
3. Add the Tomatoes and Broth:
Stir in the diced tomatoes (with their juice), tomato sauce, and beef broth. Bring the mixture to a simmer.
4. Season the Soup:
Add the Italian seasoning, paprika (if using), Worcestershire sauce, salt, and pepper. Stir to combine.
5. Simmer:
Reduce the heat to low, cover the pot, and let the soup simmer for about 30 minutes, allowing the flavors to meld together. Stir occasionally.
6. Add the Rice:
Stir in the cooked rice (or quinoa/pasta) and let the soup heat through for another 5-10 minutes. If the soup is too thick, you can add water until you reach your desired consistency.
7. Serve:
Ladle the soup into bowls and garnish with fresh parsley.
Tips:
Make it Spicy: Add a pinch of red pepper flakes or use spicy sausage instead of ground beef for a kick of heat.
Freezing: This soup freezes well. Just cool it completely before transferring to airtight containers and freezing for up to 3 months.
Vegetable Variations: Feel free to add other vegetables like zucchini, corn, or beans for added flavor and nutrition.
Enjoy your warm and comforting Stuffed Pepper Soup!