Stuffed Pepper Soup

Stuffed Pepper Soup is a comforting and flavorful dish that captures the essence of traditional stuffed peppers in a hearty soup form. With ground beef, colorful bell peppers, and a rich tomato base, this soup is perfect for a cozy dinner.

Ingredients

  • 1 lb ground beef
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 bell peppers (red, green, yellow), diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 4 cups beef broth
  • 1 cup cooked white rice
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish

Directions

  1. In a large pot, heat olive oil over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain excess fat.
  2. Add the diced onion, bell peppers, and garlic to the pot. Cook for 5-7 minutes, until softened.
  3. Stir in the diced tomatoes, tomato sauce, beef broth, oregano, basil, salt, and pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally.
  4. Add the cooked rice to the soup and stir to combine. Let it simmer for another 5 minutes.
  5. Serve hot, garnished with fresh parsley.

Servings and Timing

This recipe serves approximately 6 people. The total preparation time is about 10 minutes, with an additional cooking time of 30 minutes, bringing the overall time to around 40 minutes.

Variations

  • For a vegetarian option, substitute ground beef with lentils or a plant-based meat alternative.
  • Add other vegetables like corn or zucchini for extra flavor and nutrition.
  • Spice it up with diced jalapeños or red pepper flakes for a kick.

Storage/Reheating

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a pot over low heat or microwave until heated through.

10 FAQs

  1. Can I use ground turkey instead of beef?
    Yes, ground turkey is a great substitute for a lighter option.
  2. Is this soup gluten-free?
    Yes, this recipe is naturally gluten-free as long as your broth is certified gluten-free.
  3. Can I make this soup in a slow cooker?
    Yes, brown the beef first, then add all ingredients to the slow cooker and cook on low for 6-8 hours.
  4. What can I serve with this soup?
    This soup pairs well with crusty bread or a fresh salad.
  5. Can I freeze this soup?
    Yes, it freezes well. Thaw in the refrigerator before reheating.
  6. How can I thicken the soup?
    You can add more rice or use a cornstarch slurry to thicken it.
  7. Can I use fresh tomatoes instead of canned?
    Yes, just chop about 2 cups of fresh tomatoes and add them in.
  8. How spicy is this soup?
    It’s mild; add jalapeños or cayenne for more heat.
  9. What type of rice should I use?
    White rice works best, but brown rice or quinoa can be used for a healthier option.
  10. How do I know when the soup is done?
    The vegetables should be tender, and the flavors melded after simmering.

Conclusion

Stuffed Pepper Soup is a delightful and easy-to-make dish that brings warmth and comfort to any table. With its robust flavors and hearty ingredients, it’s sure to become a family favorite. Enjoy this satisfying soup as a meal on its own or alongside your favorite sides!

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Stuffed Pepper Soup


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  • Author: Lina Judi
  • Total Time: 40 minutes

Description

This hearty Stuffed Pepper Soup captures all the flavors of stuffed peppers in a warm, comforting bowl. Perfect for chilly evenings!


Ingredients

Scale
  • For the Soup:
    • 1 lb ground beef
    • 1 tablespoon olive oil
    • 1 onion, diced
    • 3 bell peppers (red, green, yellow), diced
    • 3 cloves garlic, minced
    • 1 can (15 oz) diced tomatoes
    • 1 can (15 oz) tomato sauce
    • 4 cups beef broth
    • 1 cup cooked white rice
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • Salt and pepper to taste
  • For Garnish:
    • Fresh parsley, chopped

Instructions

  • In a large pot, heat olive oil over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain excess fat.
  • Add the diced onion, bell peppers, and garlic to the pot. Cook for 5-7 minutes, until softened.
  • Stir in the diced tomatoes, tomato sauce, beef broth, oregano, basil, salt, and pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally.
  • Add the cooked rice to the soup and stir to combine. Let it simmer for another 5 minutes.
  • Serve hot, garnished with fresh parsley.

Notes

This soup pairs wonderfully with crusty bread or a side salad!

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes

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