Stuffed Pepper Soup Recipe
Looking for a hearty, comforting dish that’s bursting with flavor? This Stuffed Pepper Soup Recipe has all the deliciousness of stuffed peppers but in a warm, cozy bowl of soup. Packed with ground beef, vibrant bell peppers, and a rich tomato base, it’s the perfect meal for chilly days or anytime you’re craving a wholesome dish.
Ingredients
Here’s what you’ll need to make this delightful soup:
For the Soup:
- 1 pound ground beef (or substitute with ground turkey or plant-based crumbles for a lighter option)
- 1 medium onion, diced
- 3 bell peppers, diced (use a mix of red, green, and yellow for color and flavor)
- 3 garlic cloves, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) tomato sauce
- 4 cups beef broth (or chicken/vegetable broth)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika (optional, for a smoky flavor)
- 1 cup cooked white or brown rice (or substitute with quinoa for added protein)
- Salt and pepper to taste
For Garnish:
- Fresh parsley, chopped
- Grated Parmesan cheese
- A drizzle of olive oil
Instructions
1. Brown the Ground Beef
- Heat a large pot over medium heat. Add the ground beef and cook until browned, breaking it into crumbles. Drain any excess fat.
2. Sauté the Veggies
- In the same pot, add the diced onion and bell peppers. Cook for 5-7 minutes, or until softened. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Pro Tip: To enhance the sweetness of your bell peppers, sauté them until they’re slightly caramelized.
3. Add the Liquids and Seasonings
- Stir in the diced tomatoes, tomato sauce, and broth. Add the Italian seasoning, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low.
4. Simmer the Soup
- Let the soup simmer for 20-25 minutes, allowing the flavors to meld beautifully.
5. Stir in the Rice
- Add the cooked rice and stir well. Let it heat through for 5 minutes.
Pro Tip: If you plan to store leftovers, keep the rice separate and add it to individual servings. This prevents it from soaking up too much liquid and becoming mushy.
6. Serve and Garnish
- Ladle the soup into bowls and garnish with freshly chopped parsley and grated Parmesan. For a luxurious touch, drizzle with olive oil.
Variations to Try
- Make it Vegetarian: Swap the ground beef for plant-based crumbles or extra vegetables like zucchini and mushrooms.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce.
- Low-Carb Option: Replace rice with cauliflower rice for a keto-friendly version.
Storage and Reheating
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: This soup freezes well for up to 3 months. Freeze without the rice and add it fresh when reheating for best results.
- Reheat: Warm on the stovetop or microwave until hot.
Why You’ll Love This Recipe
This Stuffed Pepper Soup is:
- Quick and Easy to prepare.
- Customizable to suit your dietary preferences.
- Packed with Nutrients, thanks to the peppers and tomatoes.
- Family-Friendly, making it a hit with kids and adults alike.
Warm, hearty, and oh-so-satisfying, this Stuffed Pepper Soup is bound to become a favorite in your household. Make it once, and you’ll be adding it to your regular rotation in no time!
Bon appétit!
