There’s something truly magical about a steaming bowl of soup that wraps you in warmth, no matter the season. Picture this: it’s a bustling summer afternoon in July, with the sun high in the sky and my garden bursting with vibrant green peppers swaying in the breeze. But even on those unexpected rainy days that sneak up on us, nothing beats stirring up a pot of Stuffed Green Pepper Soup.
It’s like a hug in a bowl—simple, hearty, and oh-so-satisfying. It’s become a family favorite because it’s as easy as fry, chop, measure, dump, and simmer. Plus, whether you’re plucking peppers straight from your garden or grabbing them from the store, this recipe works wonders. Let me walk you through it, step by step, with a few personal twists from my own kitchen adventures.