St￭ Pepper Soup is a warm, hearty dish that captures the essence of st￭ peppers in a comforting, bowl-friendly format. This recipe is particularly special because it combines the vibrant flavors of bell peppers with a savory broth and tender ground beef, or it can easily be altered to meet vegetarian preferences.
Ingredients
Scale:
3 large bell peppers (any color), diced
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
1 can (15 oz) diced tomatoes (with juice)
4 cups low-sodium vegetable or beef broth
1 lb ground beef (or substitute with ground turkey)
1 cup cooked rice (white, brown, or quinoa)
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon paprika
Salt and pepper to taste
Shredded cheese (cheddar or mozzarella)
Fresh parsley or basil, chopped (for garnish)
Instructions
Begin by washing and chopping all the vegetables thoroughly. Dice the bell peppers, onion, and carrots, and mince the garlic finely to release its aromatic oils. Set aside while you prepare the other ingredients.
In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the ground beef and cook until browned, about 5-7 minutes. Use a wooden spoon to break it up as it cooks into smaller pieces. Drain any excess fat if necessary.
Add the diced onion, carrots, and minced garlic to the pot with the beef. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
Stir in the diced tomatoes (with their juice), bell peppers, cooked rice, broth, oregano, basil, paprika, salt, and pepper. Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 20-30 minutes, stirring occasionally.
After simmering, taste the soup and adjust the seasoning if needed.
