One-Pot Beefy Stuffed Bell Pepper Soup Recipe

About this recipe

One-Pot Beefy Stuffed Bell Pepper Soup is a hearty Non-vegetarian twist on a classic dish, infused with Indian flavors to create a warm and satisfying meal. This soup combines the sweetness of bell peppers with the richness of lentils and aromatic spices, making it perfect for indulgence with the family. Using above-ground vegetables and dairy delivering bold, comforting flavors. Ideal for a united family, this dish is easy to prepare and brings everyone together for a wholesome, delicious experience.

Ingredients

• 100 g Salt
• - Fresh Cream
• 1 Kg Kissan Tomato Puree
• 1 kg Bell Peppers
• 100 g Coriander Leaves
• 1 kg Beef Boneless
• 52 g Paprika Powder
• - Onion
• - 365 By Whole Foods Market Organic Beef Broth
• 7g Chilli Flakes
• 20 g Oregano
• 100 g Parmesan Cheese

Instructions

1. 1. In a large pot, brown 500g lean ground beef over medium-high heat. Break it up with a wooden spoon until no longer pink. Drain any excess fat to keep the calorie density low.
2. 2. Add 1 diced onion and 3 chopped bell peppers (red, green, and yellow for the best nutrient variety). Sauté for 5–7 minutes until the vegetables soften and become fragrant. Add 3 cloves of minced garlic in the last minute.
3. 3. Stir in 1 can (400g) diced tomatoes, 2 tbsp tomato paste, and 1 liter of low-sodium beef or vegetable broth. Add herbs like dried oregano and a pinch of smoked paprika.
4. 4. Cover and simmer for 20–25 minutes until the rice is tender. If the soup gets too thick, add a splash more broth.
5. 5. Serve hot, topped with a sprinkle of shredded cheddar and freshly chopped parsley.