Stuffed Pepper Soup is a delightful dish that combines all the flavors of traditional stuffed peppers into a comforting, hearty soup. This recipe is perfect for chilly nights, providing warmth and satisfaction in every spoonful. Packed with lean ground beef, colorful bell peppers, and aromatic herbs, this soup is a delicious way to enjoy your vegetables. With its vibrant colors and rich flavors, it’s sure to become a family favorite. Let’s get started on this comforting bowl of goodness!
Why You’ll Love This Stuffed Pepper Soup
This stuffed pepper soup is not just delicious; it also brings a host of benefits. First, it’s incredibly filling, making it a perfect option for dinner. Second, it’s packed with nutrients from the bell peppers and tomatoes, giving you a healthy dose of vitamins. Third, the recipe is versatile—you can easily switch between ground beef, turkey, or even make a vegetarian stuffed pepper soup by substituting beans. Additionally, it’s gluten-free, accommodating dietary needs. Moreover, it’s a one-pot meal, simplifying clean-up. Lastly, the soup is quick and easy to prepare, taking only about 40 minutes from start to finish. With these advantages, you’ll understand why stuffed pepper soup is a popular choice in many households.
Ingredients for Stuffed Pepper Soup
Gather these items:
- 1 pound lean ground beef
- Kosher salt and freshly ground black pepper (to taste)
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 2 (14.5-ounce) cans fire-roasted diced tomatoes
- 1 (15-ounce) can tomato sauce
- 2 cups low-sodium beef broth
- 2 cups cooked white or brown rice
- Optional: shaved parmesan and roughly chopped fresh parsley for garnish
How to Make Stuffed Pepper Soup Step-by-Step
- Step 1: Heat a large pot over medium-high heat and add the ground beef. Season with kosher salt and freshly ground black pepper to taste. Use a spatula to break the meat up and cook until fully browned, stirring occasionally. Drain excess fat and transfer the beef to a paper towel-lined plate. Set aside.
- Step 2: In the same pot, heat the extra virgin olive oil over medium heat. Add the diced onion and both diced bell peppers, sautéing for 3 to 4 minutes until softened. Add the minced garlic, dried basil, oregano, and thyme, and sauté for an additional 30 seconds to release their aromas.
- Step 3: Return the cooked ground beef to the pot. Add the fire-roasted diced tomatoes, tomato sauce, and low-sodium beef broth. Stir to combine and bring the mixture to a simmer over medium heat. Cover the pot, reduce heat to low, and allow the soup to simmer for 20 minutes, stirring occasionally. (If rice is not pre-cooked, cook it during this simmering time.)
- Step 4: Stir in the cooked white or brown rice. If you prefer a thinner consistency, add additional beef broth as needed. Serve hot, ladled into bowls, and garnish with shaved parmesan and fresh chopped parsley if desired.
Pro Tips for the Best Stuffed Pepper Soup
Keep these in mind:
- Use fresh herbs if possible for enhanced flavor.
- Adjust the spices according to your preference; add cayenne for a spicy stuffed pepper soup.
- For a vegetarian option, substitute the ground beef with beans or lentils.
- This soup can be made in a slow cooker for convenience; just follow the same steps and let it cook on low for 6 hours.
Best Ways to Serve Stuffed Pepper Soup
There are several delightful ways to enjoy this stuffed bell pepper soup. Serve it with a crusty bread or a side salad for a complete meal. You can also pair it with a sprinkle of cheese or a dollop of sour cream for added richness. Another great idea is to serve it over cooked quinoa or brown rice for an extra healthy twist. This soup is versatile and can easily adapt to your favorite sides.
How to Store and Reheat Stuffed Pepper Soup
To store your stuffed pepper soup, simply let it cool completely and transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. For reheating, warm it on the stovetop, adding a little extra broth if needed. This soup is perfect for meal prep, allowing you to enjoy delicious leftovers throughout the week.
Frequently Asked Questions About Stuffed Pepper Soup
What’s the secret to perfect Stuffed Pepper Soup?
The key to perfect stuffed pepper soup lies in balancing flavors. Make sure to use fresh vegetables and season the broth adequately. The right spices can elevate the dish, so feel free to experiment with seasonings to find your ideal flavor profile.
Can I make Stuffed Pepper Soup ahead of time?
Yes, you can prepare stuffed pepper soup a day in advance. Just store it in the refrigerator and reheat it on the stovetop when you’re ready to serve. This makes it a great option for busy weeknights or meal prep!
How do I avoid common mistakes with Stuffed Pepper Soup?
To avoid common mistakes, ensure that the beef is fully browned before adding other ingredients. Also, be careful not to overcook the rice if you’re adding it directly to the soup; undercooked rice will absorb too much broth.
Variations of Stuffed Pepper Soup You Can Try
There are many delicious variations of stuffed pepper soup to explore. For a hearty option, try a ground beef stuffed pepper soup or replace the meat with turkey for a lighter twist. You can also consider making a creamy stuffed pepper soup recipe by adding cream or sour cream. For a healthy touch, try stuffed pepper soup with quinoa as a nutritious base. These variations keep the dish exciting and suitable for everyone!
For more delicious soup recipes, check out Creamy Stuffed Banana Pepper Soup or Hearty Tomato Soup with Cheddar. If you’re interested in variations, consider trying Stuffed Peppers with Rice for a different twist!
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Hearty Stuffed Pepper Soup: 6 Steps to Comforting Goodness
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This hearty Stuffed Pepper Soup combines the classic stuffed pepper flavors into a warm, comforting bowl of soup.
Ingredients
- 1 pound lean ground beef
- Kosher salt and freshly ground black pepper (to taste)
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 2 (14.5-ounce) cans fire-roasted diced tomatoes
- 1 (15-ounce) can tomato sauce
- 2 cups low-sodium beef broth
- 2 cups cooked white or brown rice
- Optional: shaved parmesan and roughly chopped fresh parsley for garnish
Instructions
- Heat a large pot over medium-high heat and add the ground beef. Season with kosher salt and freshly ground black pepper to taste. Use a spatula to break the meat up and cook until fully browned, stirring occasionally. Drain excess fat and transfer the beef to a paper towel-lined plate. Set aside.
- In the same pot, heat the extra virgin olive oil over medium heat. Add the diced onion and both diced bell peppers, sautéing for 3 to 4 minutes until softened. Add the minced garlic, dried basil, oregano, and thyme, and sauté for an additional 30 seconds to release their aromas.
- Return the cooked ground beef to the pot. Add the fire-roasted diced tomatoes, tomato sauce, and low-sodium beef broth. Stir to combine and bring the mixture to a simmer over medium heat. Cover the pot, reduce heat to low, and allow the soup to simmer for 20 minutes, stirring occasionally. (If rice is not pre-cooked, cook it during this simmering time.)
- Stir in the cooked white or brown rice. If you prefer a thinner consistency, add additional beef broth as needed. Serve hot, ladled into bowls, and garnish with shaved parmesan and fresh chopped parsley if desired.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 541
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 69 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 60 mg