Stuffed Pepper Soup

### Instructions

#### **Step 1: Brown the Meat**
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the ground beef (or turkey) and cook, breaking it apart with a spoon, until browned and cooked through, about 5–7 minutes.
3. Drain any excess fat and set the meat aside.

#### **Step 2: Sauté the Vegetables**
1. In the same pot, add the diced onion and minced garlic.
2. Sauté for 3–4 minutes until the onion is soft and translucent.
3. Add the chopped bell peppers and cook for an additional 5 minutes until they start to soften.

#### **Step 3: Add the Tomatoes and Broth**
1. Stir in the diced tomatoes (with their juice), tomato sauce, and beef or vegetable broth.
2. Bring the mixture to a boil, then reduce the heat and let it simmer for 10–15 minutes, allowing the flavors to meld together.

#### **Step 4: Add the Rice and Seasonings**
1. Stir in the cooked rice and the dried oregano, basil, crushed red pepper flakes, salt, and pepper.
2. Continue simmering for an additional 5–7 minutes until the rice is heated through and the soup has thickened slightly.

#### **Step 5: Taste and Adjust**
1. Taste the soup and adjust the seasoning as needed, adding more salt, pepper, or herbs to your liking.

#### **Step 6: Serve**
1. Ladle the soup into bowls and serve hot. You can garnish with fresh parsley or a dollop of sour cream for extra flavor and creaminess.

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### Tips for the Perfect Stuffed Pepper Soup

1. **Use Brown Rice**: For added nutrition and a bit of texture, opt for brown rice over white rice. You can also use quinoa for a gluten-free option.
2. **Add More Veggies**: Feel free to add extra veggies such as zucchini, carrots, or celery to the soup for more depth and flavor.
3. **Make It Spicy**: If you enjoy a bit of heat, increase the amount of crushed red pepper flakes or add a chopped jalapeño to the soup.
4. **Low-Carb Option**: Swap out the rice for cauliflower rice to make this soup low-carb and keto-friendly.
5. **Make Ahead**: This soup can be made ahead of time and stored in the fridge for up to 3 days. It also freezes well, so you can store leftovers in an airtight container for up to 3 months.

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### Why This Recipe Works

Stuffed Pepper Soup brings all the familiar, comforting flavors of stuffed peppers into an easy-to-make soup. The ground beef or turkey provides a rich protein base, while the bell peppers add both sweetness and color. The rice helps to thicken the soup and make it more filling, while the tomatoes and seasonings create a perfectly balanced savory broth. The result is a satisfying, one-pot meal that’s both comforting and nutritious.

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### Pairing Suggestions

– **Bread**: Serve with a crusty baguette or garlic bread for dipping.
– **Salad**: A simple green salad with a vinaigrette works beautifully to balance the richness of the soup.
– **Cheese**: Add a sprinkle of shredded cheese, such as mozzarella or cheddar, on top of each bowl for extra flavor.

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### Conclusion

Stuffed Pepper Soup is the perfect dish when you’re craving a warm, satisfying meal that’s easy to make and packed with flavor. It takes all the great ingredients from stuffed peppers and transforms them into a comforting, soul-warming soup that can feed a crowd. Whether you’re feeding your family or meal prepping for the week, this recipe is sure to become a favorite.

So grab your ingredients, gather your loved ones, and enjoy a bowl of this hearty, flavorful soup that brings the best of stuffed peppers straight to your table.