Stuffed Pepper Soup
Recipe for the week of January 6-10, 2025 Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.
Servings Prep Time
6servings 10minutes
Cook Time
50minutes
Servings Prep Time
6servings 10minutes
Cook Time
50minutes
Ingredients
  • 1tablespoon olive oil
  • 1 red bell pepperchopped
  • 1 green bell pepperchopped
  • 1 yellow bell pepperchopped
  • 1 yellow onionchopped
  • 2 garlic clovesminced
  • 1teaspoon Salt
  • 1/2 teaspoon black pepper
  • 6cups vegetable broth
  • 1(28-ounce) can crushed tomatoes
  • 1(14-ounce) can can diced tomatoes
  • 2teaspoons dried oregano
  • 1cup long grain rice
  • 1/2 cup shredded mozzarella cheesefor serving
  • 1bunch parsleychopped for serving
Instructions
  1. In a large pot over medium heat, heat oil. Add bell peppers and onion and cook until soft, 7 minutes. Add garlic and cook until fragrant, 1 minute.
  2. Add broth, crushed tomatoes, diced tomatoes, and oregano. Bring to a boil then reduce heat to a simmer. Add rice and simmer, covered, until rice is tender, about 40 minutes, adding water if necessary. Season with salt and pepper to taste.
  3. Garnish with cheddar and parsley before serving.