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Easy Stuffed Pepper Soup

This hearty and comforting soup is a twist on classic stuffed peppers, combining savory ground lamb, vibrant bell peppers, and tender rice in a rich tomato broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Jasmine or basmati rice Use room temperature rice for best results.
  • 2 tablespoons olive oil High-quality extra virgin olive oil recommended.
  • 1 medium sweet onion (like Vidalia) Chopped finely.
  • 1 pound ground lamb Can be substituted with ground beef or turkey.
  • 3 cloves garlic, minced Don’t skimp on garlic for flavor.
  • 1 red bell pepper, diced Adds sweetness to the dish.
  • 1 green bell pepper, diced Balances sweetness.
  • 2 cups tomato sauce Use quality sauce or make your own.
  • 1 can (14.5 ounces) diced tomatoes Fire-roasted for smokier flavor is preferred.
  • 4 cups chicken broth or vegetable broth Low-sodium recommended.
  • 1 tablespoon Italian seasoning Blend of dried herbs like basil, oregano, and thyme.
  • 1 teaspoon mild paprika Adds warmth to the soup.

Method
 

Preparation
  1. Prepare the rice according to package instructions and set aside.
  2. Heat olive oil in a large pot over medium heat. Add the chopped sweet onion and sauté until softened, about 4 minutes.
  3. Add minced garlic to the pot and cook for another minute until fragrant.
  4. Introduce the ground lamb to the pot, breaking it up as it cooks. Sauté until browned and cooked through, about 5-7 minutes.
  5. Stir in the chopped bell peppers, tomato sauce, diced tomatoes, and chicken broth. Bring to a boil, then reduce heat and simmer for about 15 minutes.
  6. Once the rice is cooked, add it to the soup and simmer for another 10 minutes.
  7. Season with salt, pepper, and additional Italian seasoning if needed.
  8. Serve hot and enjoy!

Notes

Store leftovers in airtight containers for up to 4 days in the fridge or freeze for up to 3 months. For a vegetarian option, substitute meat with beans or lentils. Spice it up by adding red pepper flakes if desired.