Stuffed Pepper Soup

Season the soup: Add the cooked rice, basil, oregano, salt, black pepper, and red pepper flakes. Stir everything together and let it simmer for about 20-25 minutes, allowing the flavors to meld together.
Final touches: Taste the soup and adjust seasonings if needed. If the soup is too thick, add a little more broth or water to reach your desired consistency.
Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with a side of crusty bread or crackers.
Serving and Storage Tips:

Serving: This soup is great served on its own or with a side of crusty bread, grilled cheese, or a light salad. You can also top it with a sprinkle of shredded cheese, such as cheddar or mozzarella, for an extra indulgence.
Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well—just let it cool completely before transferring to a freezer-safe container. It will keep for up to 3 months in the freezer. Reheat thoroughly before serving.
Variations:

Vegetarian Version: Replace the ground meat with plant-based ground meat, lentils, or chickpeas. Use vegetable broth instead of beef broth for a fully vegetarian soup.
Spicy Version: For a spicier kick, add a chopped jalapeño pepper, a dash of hot sauce, or increase the amount of red pepper flakes.
Rice Alternatives: You can substitute the rice with quinoa, barley, or cauliflower rice for a low-carb option.
Cheesy Stuffed Pepper Soup: Stir in shredded cheese (like cheddar or mozzarella) right before serving for a creamy, cheesy version of this soup.
FAQs:

Can I use frozen bell peppers? Yes, frozen bell peppers will work in this recipe, though fresh peppers provide a slightly crisper texture. You can use them straight from the freezer—no need to thaw.

Can I make this soup in a slow cooker? Yes! To make this soup in a slow cooker, brown the ground beef and sauté the vegetables first, then add them to the slow cooker along with the remaining ingredients. Cook on low for 6-7 hours or high for 3-4 hours. Add the rice about 30 minutes before serving to ensure it doesn’t overcook.

What can I serve with this soup? Serve this soup with a side of garlic bread, grilled cheese, or a fresh green salad for a complete meal.

Can I make this soup ahead of time? Absolutely! This soup actually tastes even better the next day as the flavors continue to meld. Store it in the refrigerator for up to 3 days and reheat when ready to serve.

Can I freeze this soup? Yes, this soup freezes well. Let it cool completely before transferring to an airtight container. It can be frozen for up to 3 months. When ready to enjoy, simply thaw in the refrigerator overnight and reheat on the stove.

Enjoy your comforting and delicious Stuffed Pepper Soup!