Looking for a cozy, comforting dish? This stuffed pepper soup is the perfect solution! Bursting with flavors from bell peppers, ground meat, and aromatic spices, this soup will warm your heart and satisfy your taste buds. It’s easy to make and ideal for busy weeknights or as a meal prep option. Dive into this delicious recipe that combines simplicity with satisfaction, perfect for sharing with loved ones.
Ingredients
– 4 large bell peppers, chopped
– 1 lb ground beef or turkey
– 1 onion, diced
– 3 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 4 cups beef broth
– 1 cup rice (uncooked)
– 2 tsp Italian seasoning
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 6 people. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 250 calories, 15g protein, 30g carbohydrates, 8g fat, and 4g fiber. This is based on one serving for one person.
Step-by-Step Cooking Process
- In a large pot, brown the ground meat over medium heat until fully cooked.
- Add diced onion and minced garlic; sauté until translucent.
- Stir in chopped bell peppers and cook for about 5 minutes.
- Add crushed tomatoes and beef broth, then bring to a simmer.
- Mix in the uncooked rice and Italian seasoning.
- Season with salt and pepper to taste.
- Cover and let simmer for 20 minutes, or until rice is tender.
- Stir occasionally and add water or broth if needed to maintain desired consistency.
- Once cooked, remove from heat and let it sit for 5 minutes.
- Garnish with fresh parsley before serving.
Alternative Ingredients
You can substitute ground turkey or chicken for the beef to lighten the dish. For a vegetarian version, use lentils or beans instead of meat, and vegetable broth instead of beef broth. Feel free to add your favorite vegetables for extra flavor.
Serving and Pairings
This stuffed pepper soup pairs beautifully with crusty bread, a side salad, or cornbread. Top with shredded cheese or a dollop of sour cream for added richness.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the soup for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stovetop or in the microwave until heated through.
Cooking Mistakes
- Overcooking the rice can make it mushy; check for doneness frequently.
- Not seasoning adequately may lead to bland soup; taste and adjust as needed.
- Using too much liquid can make it soupy instead of hearty; follow the recipe closely.
- Forgetting to sauté the onions and garlic can affect the flavor depth.
- Using undercooked meat can be unsafe; ensure it’s fully browned.
Helpful Tips
- Chopping bell peppers uniformly helps them cook evenly.
- For added heat, include diced jalapeños or chili flakes.
- Make it a one-pot meal by adding quinoa instead of rice for an extra protein boost.
- Let the soup sit for a few hours or overnight for flavors to meld.
FAQs
Can I make this soup in advance?
Yes, this soup can be made in advance and stored in the refrigerator for up to 4 days. The flavors will deepen as it sits, making it even more delicious.
Is this soup gluten-free?
Yes, as long as you use gluten-free broth and rice, this soup can be gluten-free.
Can I add other vegetables?
Absolutely! You can add corn, zucchini, or carrots for extra nutrition and flavor.
How can I make it spicier?
To spice it up, add diced jalapeños, cayenne pepper, or hot sauce to taste.
Can I freeze stuffed pepper soup?
Yes, it freezes well. Just ensure it’s cooled completely before transferring to a freezer-safe container.
Conclusion
This stuffed pepper soup recipe is not only hearty and flavorful but also versatile and easy to make. Perfect for family dinners or meal prep, it brings the comforting essence of stuffed peppers to a cozy bowl of soup. Enjoy it with your favorite sides for a complete meal!
Stuffed Pepper Soup
Ingredients
- 4 large bell peppers chopped
- 1 lb ground beef or turkey
- 1 onion diced
- 3 cloves garlic minced
- 1 can 28 oz crushed tomatoes
- 4 cups beef broth
- 1 cup rice uncooked
- 2 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, brown the ground meat over medium heat until fully cooked.
- Add diced onion and minced garlic; sauté until translucent.
- Stir in chopped bell peppers and cook for about 5 minutes.
- Add crushed tomatoes and beef broth, then bring to a simmer.
- Mix in the uncooked rice and Italian seasoning.
- Season with salt and pepper to taste.
- Cover and let simmer for 20 minutes, or until rice is tender.
- Stir occasionally and add water or broth if needed to maintain desired consistency.
- Once cooked, remove from heat and let it sit for 5 minutes.
- Garnish with fresh parsley before serving.
