
Stuffed Pepper Soup Recipe
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All the flavors of classic stuffed peppers, made easy in a hearty soup! This Stuffed Pepper Soup is loaded with ground beef, bell peppers, tomatoes, and rice, all simmered in a savory broth with Borsari Seasoning. It’s warm, filling, and the perfect cozy meal for any night of the week.
Ingredients
- 1 lb Ground Beef
- 2 tbsp Borsari Olive Oil
- 1 medium Onion, diced
- 3 Bell Peppers (any color), diced
- 3 cloves Garlic, minced
- 1 can (28 oz) Diced Tomatoes
- 1 can (15 oz) Tomato Sauce
- 4 cups Beef Broth
- 1 cup Cooked Rice
- 2 tsp Borsari Original Seasoning
- Fresh Parsley, chopped (for garnish)
- Shredded Cheese, for serving (optional)
Instructions
- In a large pot, heat Borsari Olive Oil over medium heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
- Add onion, bell peppers, and garlic. Sauté until vegetables are softened.
- Stir in diced tomatoes, tomato sauce, beef broth, and Borsari Seasoning. Bring to a boil, then reduce heat and simmer for 25 to 30 minutes.
- Stir in cooked rice just before serving.
- Ladle into bowls and garnish with fresh parsley and shredded cheese if desired.
Pro Tips
- Use a mix of red, yellow, and green peppers for a colorful soup.
- For a lighter option, substitute ground turkey or chicken for beef.
- Cook the rice separately and stir it in just before serving to avoid it soaking up too much broth.
- Add a sprinkle of shredded cheese on top for a stuffed-pepper feel.