Stuffed Pepper Soup

National Soup Month occurs annually in January. As wild winter weather continues in many parts of the country, it is only fitting that hot and delicious soup is on the menu!  Check out this phenomenal recipe for stuffed pepper soup!

Stuffed pepper soup recipe

Serves 6 to 8 Ingredients:

• 2 lbs. lean ground beef or ground turkey
• A drizzle of olive oil (If needed to keep meat from sticking to the pot)
• ½ of a medium onion, finely chopped
• 6 cups low-sodium beef broth
• 2 cans (28 oz. each) diced tomatoes, drained
• Salt and pepper to taste
• ½ teaspoon paprika
• 3 medium-size green peppers, seeded, chopped
• 2 cups cooked rice
• Parmesan cheese to taste

Directions:

In a large soup pot or Dutch oven, cook the beef or turkey and the onion over medium heat until the meat is no longer pink, and the onions are translucent. (See low-fat and full-fat meat tips below). Add broth, tomatoes, salt, pepper and paprika. Bring to a boil and reduce heat to a simmer. Cover and cook for 45 minutes. Uncover pot and add the green peppers. Cook for 15 minutes or longer until green peppers become fork tender. Add the rice. Once heated through, season with Parmesan or allow guests to add cheese to individual soup portions. Meat tip: If using low-fat meat, drizzle a bit of olive oil in the bottom of your pan to keep the meat and onions from sticking to the pot. If using full-fat meat, drain any meat fat that remains before adding the broth and other ingredients. Rice tip: If you wish to freeze this soup, consider adding the rice to individual bowls rather than the entire pot of soup. Then, freeze the leftovers. Serving suggestions: This soup pairs well with a crusty loaf of bread. Wine drinkers may enjoy a Syrah or Malbec to complement the soup. For another great soup recipe, please see AMAC’s recipe for Tomato Soup.