Get ready for a laid-back culinary experience with this simple and speedy Stuffed Pepper Soup. No fuss, no frills – just straightforward goodness that’s easy to whip up in your kitchen.

Start by browning a pound of ground beef or turkey in a pot. Toss in some onions, bell peppers, and garlic for a flavor boost. Then, add diced tomatoes, tomato sauce, and beef or vegetable broth. Sprinkle in dried oregano and basil, and season with salt and pepper. Let it all simmer together, creating a fuss-free, delicious soup base.

But here’s where it gets interesting – cooked rice joins the party, adding a bit of texture to the mix. Let everything simmer a bit more, and you’ve got a comforting bowl of Stuffed Pepper Soup in just 30 minutes.

Now, meet the sidekick: Cheese Quesadillas. Lay out flour tortillas, sprinkle on a Mexican blend of cheese, and cook them up on a skillet. It’s a quick and easy addition to your meal that adds a bit of crunch and cheesy goodness.

Serve up the soup, maybe top it with a little extra cheese, and garnish with fresh parsley if you’re feeling fancy. In under 45 minutes, you’ve got a satisfying meal on your hands, perfect for a cozy night in. No need for culinary theatrics – just good food, good vibes, and a happy stomach.

Stuffed Pepper Soup

Enjoy a quick and flavorful Stuffed Pepper Soup in 30 minutes. This comforting dish combines ground meat, veggies, and spices. Elevate it with cheese quesadilla wedges for a delightful fusion of American and Mexican flavors. A speedy and satisfying culinary experience at an affordable cost.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American, Fusion, Mexican

Servings 4 people

Calories 450 kcal

Equipment

Large Soup Pot
Skillet or griddle for quesadillas
Mixing bowls
Wooden spoon
Ladle

Ingredients

For the Stuffed Pepper Soup:

1 pound ground beef or turkey
1 onion finely chopped
2 bell peppers any color, diced
2 cloves garlic minced
1 can (14 oz) diced tomatoes undrained
1 can (14 oz) tomato sauce
3 cups beef or vegetable broth
1 cup cooked rice
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Shredded cheese for topping optional
Fresh parsley chopped, for garnish

For the Cheese Quesadilla:

4 large flour tortillas
2 cups Mexican blend cheese shredded
Butter for greasing the skillet

Instructions

Prepare Soup Base:

In a large soup pot, brown the ground beef or turkey over medium-high heat until fully cooked.
Add chopped onions and diced bell peppers to the pot. Sauté until vegetables are tender.
Stir in minced garlic and cook for an additional 1-2 minutes.

Simmer Soup:

Add diced tomatoes, tomato sauce, beef or vegetable broth, oregano, basil, salt, and pepper to the pot. Stir well.
Bring the soup to a boil, then reduce the heat to low and simmer for 20-25 minutes to allow flavors to meld.

Add Rice:

Stir in the cooked rice and let the soup simmer for an additional 5 minutes until the rice is heated through.

Prepare Cheese Quesadilla:

While the soup is simmering, heat a skillet or griddle over medium heat.
Place a tortilla on the skillet, sprinkle with shredded cheese, and top with another tortilla.
Cook until the cheese is melted and the tortillas are golden brown. Repeat for the remaining quesadillas.
Cut the quesadillas into wedges.

Serve:

Ladle the hot Stuffed Pepper Soup into bowls.
Top each serving with optional shredded cheese, and garnish with chopped parsley.
Serve the soup alongside the cheese quesadilla wedges.

Notes

Customize the soup by adding ingredients like black beans or corn.
For a spicier kick, add a pinch of red pepper flakes or diced jalapeños.
The soup can be refrigerated and reheated for leftovers. The flavors often intensify the next day.
Experiment with different cheese blends for the quesadillas, such as cheddar or pepper jack.
Ensure that the quesadillas are well-cooked for a crispy textu

Keyword Cheese Quesadilla, Comfort Food, Quick and Easy, Stuffed Pepper Soup

Stuffed Pepper Soup