Stuffed Pepper Soup with Rice

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup uncooked long-grain rice
• 1 can (15 ounces) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup frozen corn kernels
• 1/4 cup grated Parmesan cheese (optional)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic and bell pepper, cooking for another 3 minutes.
3. 3 Add rice and stir to coat with oil, cooking for 1 minute.
4. 4 Pour in diced tomatoes, vegetable broth, basil, oregano, salt, and pepper. Bring to a boil.
5. 5 Reduce heat, cover, and simmer for 20 minutes or until rice is tender.
6. 6 Stir in frozen corn and cook until heated through, about 5 minutes.
7. 7 Serve hot, garnished with Parmesan cheese if desired.

Equipment

• Large pot

Variations

• Add beans for extra protein and fiber.
• Experiment with different herbs like thyme or rosemary for unique flavor profiles.

Substitutions

• Substitute vegetable broth with chicken broth for a richer taste.
• Use quinoa instead of rice for a gluten-free alternative.

Pairings

• Pairs well with a crusty baguette or cornbread.
• A side of sautéed spinach or kale complements the flavors.

Nutrition

Tips

• For extra flavor, sauté the veggies until golden brown before adding the rice.
• Use ground turkey or beef for a meaty version.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove.

Serving Suggestions

• Serve with a side of garlic bread or a fresh green salad for a complete meal.
• Top with a dollop of sour cream or a sprinkle of fresh parsley for added flair.

FAQ