Stuffed Pepper Soup

Ultimate Stuffed Pepper Soup Recipe – A Hearty, Healthy Comfort Food

Meta Description:

Looking for a hearty, healthy soup recipe? This Stuffed Pepper Soup is the perfect blend of bell peppers, ground meat, rice, and savory spices. It’s a comforting dish that’s easy to make and ideal for any season!

Introduction:

If you’re a fan of stuffed peppers but want a faster, easier way to enjoy all those classic flavors, Stuffed Pepper Soup is the answer. This recipe takes all the best ingredients from traditional stuffed peppers — such as bell peppers, rice, ground meat, and savory spices — and transforms them into a delicious, comforting soup. It’s warm, hearty, and perfect for chilly nights or family meals. Whether you’re looking to cook something nutritious, easy, or filling, this soup has you covered.

Not only does this Stuffed Pepper Soup provide all the goodness of stuffed peppers, but it’s also versatile and can be tailored to your preferences. You can choose your favorite protein, add extra veggies, or adjust the spices to your liking. Plus, this recipe makes a large batch, so it’s perfect for meal prep or feeding a crowd.

This soup also makes a great freezer meal, so you can enjoy a warm bowl of comfort whenever you need it most. So let’s dive into how to make this amazing, flavorful soup!

Ingredients:

To make this Stuffed Pepper Soup, you’ll need the following ingredients. Feel free to customize based on what you have available or your personal preferences:

• 4 large bell peppers, any color (red, yellow, green, or orange)
• 1 lb ground beef (You can substitute with ground turkey, chicken, or plant-based alternatives if preferred)
• 1 cup cooked rice (white or brown rice)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes (14 oz), undrained
• 1 can tomato sauce (8 oz)
• 4 cups beef broth (or vegetable broth for a vegetarian version)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional for extra heat)
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper (or to taste)
• Olive oil for sautéing

Step-by-Step Instructions:

Step 1: Prepare the Vegetables

Begin by washing your bell peppers thoroughly. Cut off the tops, remove the seeds, and dice them into small chunks. You can use any color of bell peppers you like, or a combination of them for a colorful presentation. Next, chop the onion into small pieces and mince the garlic.

Step 2: Brown the Ground Meat

In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the ground beef (or your choice of meat) and cook until browned. Break up the meat with a wooden spoon as it cooks. Once the meat is browned and fully cooked, drain off any excess fat, then set the meat aside.

Step 3: Sauté the Vegetables

Using the same pot, add a little more olive oil if needed. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until the onions become soft and translucent. Then, add the diced bell peppers to the pot and continue sautéing for another 3-4 minutes, stirring occasionally. The peppers will start to soften and absorb the flavors of the onions and garlic.

Step 4: Add Tomatoes and Broth

Once your vegetables are softened, add the can of diced tomatoes (with their juices), tomato sauce, and beef broth to the pot. Stir everything together until well combined. The tomatoes will add a nice, tangy base to the soup, while the beef broth will create a rich, savory flavor.

Step 5: Season the Soup

Add the oregano, basil, salt, and black pepper to the soup. Stir well to distribute the seasonings evenly. If you like a bit of heat in your soup, you can also add red pepper flakes at this stage. Adjust the seasoning to your liking, keeping in mind that you can always add more salt and pepper later if needed.

Step 6: Let the Soup Simmer

Bring the soup to a boil over medium-high heat, then reduce the heat to low. Allow the soup to simmer for 20-25 minutes. This will allow the flavors to meld together and the peppers to become tender.

Step 7: Add the Rice

Once the soup has simmered and the peppers have softened, add your cooked rice to the pot. Stir to combine, and let it simmer for an additional 5-10 minutes. The rice will absorb some of the broth, making the soup even heartier. If you’re using leftover rice, this step becomes even faster!

Step 8: Taste and Adjust

Now is the time to taste your soup. If it needs more seasoning, feel free to adjust the salt, pepper, or herbs. For a more robust flavor, you can also add a splash of Worcestershire sauce or a teaspoon of vinegar to balance out the richness.

Step 9: Serve and Garnish

Ladle the soup into bowls and garnish with fresh herbs (like parsley or basil), shredded cheese, or a dollop of sour cream for extra creaminess. Serve hot with some crusty bread on the side for dipping.

Why You’ll Love This Stuffed Pepper Soup:

• Versatile: You can easily adjust the recipe to fit your tastes. Use ground turkey for a leaner version, or swap out rice for quinoa if you prefer. You can even add other vegetables like zucchini or mushrooms to the soup.
• Comforting and Hearty: This soup is filling and perfect for those chilly nights when you’re craving something warm and satisfying. The rice and meat give it a hearty texture, while the broth base keeps it comforting.
• Easy to Make: Unlike traditional stuffed peppersHomemade Samoas Girl Scout Cookies, which require you to stuff each pepper individually, this soup simplifies the process. All the ingredients are added to one pot and simmered together, making it a hassle-free dinner option.
• Great for Meal Prep: You can make a large batch and enjoy it throughout the week. This soup also freezes well, so you can store it in individual portions for easy meals down the road.

Additional Tips for the Best Stuffed Pepper Soup:

• Customize the Protein: If you don’t want to use ground beef, try ground turkey, chicken, or even a plant-based meat alternative for a vegetarian or vegan version.
• Add More Vegetables: You can add more vegetables to the soup for extra nutrition and flavor. Consider adding zucchini, carrots, or even corn to enhance the texture and taste.
• Make It Spicy: Want to turn up the heat? Add more red pepper flakes or a diced jalapeño to give your soup a spicy kick!
• Use Leftover Rice: If you have leftover rice from a Potsticker Soup with Mushrooms Bok Choyprevious meal, you can throw it into the soup instead of cooking it from scratch. This saves time and reduces food waste.
• Meal Prep and Freezing: This soup makes a great meal prep dish. You can store it in airtight containers for up to 5 days in the fridge or freeze it for up to 3 months. Just be sure to let it cool completely before freezing.

Nutrition Information (Per Serving):

• Calories: 320
• Protein: 25g
• Carbs: 35g
• Fat: 10g
• Fiber: 5g
• Sodium: 600mg

Conclusion:

This Stuffed Pepper Soup recipe is an easy and delicious way to enjoy the flavors of stuffed peppers without the hassle of stuffing them. It’s a one-pot meal that’s comforting, filling, and packed with flavor. Whether you’re looking to feed your family, meal prep for the week, or enjoy a bowl of cozy soup on a cold day, this recipe has you covered. With its versatility, you can customize it to suit your tastes, making it the perfect addition to any meal rotation.

So, what are you waiting for? Grab your ingredients and give this Stuffed Pepper Soup a try! Your taste buds will thank you!