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.
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