Stuffed Pepper Soup
A broth-based soup combining bell peppers, tomato, and a savory protein or grain filling. Vegetables simmer in seasoned stock until tender, creating a warming one-pot meal.
Ingredients
Method
Halve bell peppers lengthwise and remove seeds and membranes; set aside. Dice onion and mince garlic.
Heat olive oil in a large pot over medium heat. Add diced onion and cook 3–4 minutes until softened. Add minced garlic and cook 1 minute until fragrant.
Stir in tomato paste (if using) and paprika; cook 1 minute. Add canned tomatoes with juice, vegetable broth, and cooked protein or grain filling. Stir well.
Nestle pepper halves into the broth, cut-side down. Bring to a simmer over medium-high heat, then reduce to medium and cover partially.
Simmer 25–30 minutes until peppers are tender but hold their shape. Season with oregano, salt, and black pepper to taste.
Ladle soup into bowls, ensuring each serving includes one or two pepper halves. Garnish with fresh parsley and serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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