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
- 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.
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
- Can I use ground turkey instead of beef?
Yes, ground turkey is a great substitute for a lighter option. - Is this soup gluten-free?
Yes, this recipe is naturally gluten-free as long as your broth is certified gluten-free. - 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. - What can I serve with this soup?
This soup pairs well with crusty bread or a fresh salad. - Can I freeze this soup?
Yes, it freezes well. Thaw in the refrigerator before reheating. - How can I thicken the soup?
You can add more rice or use a cornstarch slurry to thicken it. - Can I use fresh tomatoes instead of canned?
Yes, just chop about 2 cups of fresh tomatoes and add them in. - How spicy is this soup?
It’s mild; add jalapeños or cayenne for more heat. - What type of rice should I use?
White rice works best, but brown rice or quinoa can be used for a healthier option. - 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!
PrintStuffed Pepper Soup
- 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
- 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