Stuffed Bell Pepper Soup

$- 4 large bell peppers (any color), diced - 1 lb ground turkey (or beef) - 1 small onion, diced - 2 cloves garlic, minced - 1 can (14.5 oz) diced tomatoes - 4 cups vegetable broth - 1 cup cooked rice (white or brown) Bell peppers give this soup its bright color. You can use any color you like. Red, yellow, and green all work well. Ground turkey is lean and tasty, but beef adds more flavor. Choose what you like best. Onions and garlic are key vegetables. They add a sweet and savory taste. Diced tomatoes bring in acidity and depth. Vegetable broth makes the soup rich and warm. Rice brings heartiness to each bite, making the soup filling. - 1 tablespoon Italian seasoning - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup shredded cheese (cheddar or mozzarella) - Fresh parsley, chopped (for garnishing) Italian seasoning adds classic herbs like basil and oregano. Smoked paprika gives a nice, smoky flavor. Adjust salt and pepper to your taste. Cheese is the perfect topping. Cheddar adds sharpness, while mozzarella melts beautifully. Fresh parsley adds a pop of green and freshness. Each ingredient works together for a tasty and hearty soup. To start, we need to brown the ground meat. In a large pot over medium heat, add 1 pound of ground turkey or beef. Cook it for about 5 to 7 minutes. Break it up with a spoon as it cooks. This step is key for flavor. If there's too much fat, drain it out. Next, we cook the aromatics. Add 1 small diced onion and 2 minced garlic cloves to the pot. Stir this mixture for about 3 to 4 minutes. The onion should turn soft and clear. This brings out a nice aroma that makes your kitchen smell amazing. Now, it’s time to incorporate the bell peppers and tomatoes. Add 4 large diced bell peppers to the pot. Let them cook for around 5 minutes. This softens them just enough. Now pour in 1 can of diced tomatoes with their juices. Follow this with 4 cups of vegetable broth. Stir everything together until well mixed. The soup is starting to come together nicely. Next, we combine the rice and seasonings. Stir in 1 cup of cooked rice. Then, add 1 tablespoon of Italian seasoning and 1 teaspoon of smoked paprika. Season with salt and pepper to taste. Bring the mixture to a gentle boil. After that, reduce the heat to low. Let it simmer for about 20 minutes. This lets all the flavors blend together. For the final touch, stir in half of the shredded cheese during the last few minutes of cooking. Let it melt into the soup. Taste it and adjust the seasoning if needed. Serve hot, garnished with the remaining cheese and fresh chopped parsley on top. Enjoy this hearty and flavorful dish! Simmer time is key for great flavor. When you let the soup simmer, the tastes blend. Aim for at least 20 minutes on low heat. This step helps the spices and veggies release their full flavor. Choosing the right meat adds depth. Ground turkey offers a lighter option, while beef gives a richer taste. Both work well, so pick what you like best. If you want a twist, try ground chicken or even plant-based meat. Storing leftovers properly keeps the soup fresh. Let it cool before placing it in an airtight container. Keep it in the fridge for up to three days. For longer storage, consider freezing it. Reheating is easy and keeps flavor intact. Warm it gently on the stove over low heat. Stir often to avoid burning. You can also use the microwave, but cover the bowl to keep moisture in. Add a splash of broth if it seems thick. {{image_2}} You can swap out proteins in this soup. Ground turkey is great, but you can use chicken or even tofu for a plant-based option. Each choice changes the taste and texture a bit. When it comes to grains, you have options too. Instead of traditional rice, try quinoa for a nutty flavor or cauliflower rice for fewer carbs. Both are delicious and add unique textures to your soup. Want to kick up the heat? Add a pinch of cayenne or a splash of hot sauce. This adds warmth and excitement to every spoonful. You can adjust the spice to fit your taste. Adding more veggies is a smart move. Try adding zucchini for a soft bite or corn for a touch of sweetness. These additions make the soup even heartier and more colorful. To store your stuffed bell pepper soup, first let it cool to room temperature. Transfer it to an airtight container. This keeps the soup fresh and tasty. You can refrigerate it for up to 3 to 4 days. Before serving again, stir the soup well and heat it on the stove or in the microwave. Freezing is a great way to keep your soup longer. Use freezer-safe containers or heavy-duty bags. Make sure to leave some space at the top. The soup can stay fresh in the freezer for about 3 months. When you’re ready to enjoy it again, thaw the soup overnight in the fridge. Reheat it on the stove over low heat. Stir often to make sure it heats evenly. You can also use the microwave, but check it frequently to avoid overheating. Can I use fresh rice instead of cooked? No, you cannot use fresh rice. Fresh rice needs cooking time. It will not absorb the flavors well. Always use cooked rice. It blends perfectly into the soup. What can I serve with stuffed bell pepper soup? You can serve many sides. A simple green salad pairs well. Garlic bread makes a great choice too. You can also enjoy it with crusty rolls for dipping. How do I make this soup vegetarian-friendly? To make the soup vegetarian, swap out the meat. Use lentils or mushrooms for protein. You can also add beans for extra texture. Choose vegetable broth to keep it meat-free. Stuffed bell pepper soup is a tasty dish that combines colorful peppers, hearty meat, and spices. You learned about key ingredients like veggies, broth, and seasonings. I shared easy steps for cooking and tips for great results. Remember, you can adjust flavors and even make it vegetarian. With the right storage, this soup stays fresh and delicious. Enjoy exploring your own twists on this comforting recipe!$

Warm up with a delightful bowl of Hearty Stuffed Bell Pepper Soup! Packed with vibrant bell peppers, ground turkey, and savory spices, this soup is not only comforting but also easy to make. In just 45 minutes, you can enjoy a filling meal that combines all your favorite flavors in one pot. Don't miss out on this delicious recipe—click through to explore how to make this nutritious and satisfying soup today!

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Ingredients

4 large bell peppers (any color), diced

1 lb ground turkey (or beef)

1 small onion, diced

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes

4 cups vegetable broth

1 cup cooked rice (white or brown)

1 tablespoon Italian seasoning

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheese (cheddar or mozzarella)

Fresh parsley, chopped (for garnishing)

Instructions

In a large pot over medium heat, add the ground turkey (or beef) and cook until browned, breaking it up with a spoon, about 5-7 minutes. Drain excess fat if necessary.

Add the diced onion and minced garlic to the pot, cooking until the onion is soft and transparent, about 3-4 minutes.

Stir in the diced bell peppers and cook for another 5 minutes, allowing them to soften slightly.

Pour in the diced tomatoes (with juices) and vegetable broth. Stir to combine.

Add the cooked rice, Italian seasoning, smoked paprika, and season with salt and pepper to taste. Bring the mixture to a gentle boil.

Reduce the heat to low and let it simmer for about 20 minutes, allowing the flavors to meld together.

Stir in half of the shredded cheese during the last couple of minutes of cooking, letting it melt into the soup.

Taste and adjust seasoning if needed.

Serve hot, garnished with the remaining cheese and chopped parsley on top.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6