If you’re looking for a warm and satisfying meal, this stuffed pepper soup recipe is the perfect solution. With the vibrant flavors of bell peppers, tomatoes, and ground meat, this soup brings all the comforts of stuffed peppers into a bowl. It’s easy to prepare and is sure to become a family favorite, making it ideal for weeknight dinners or meal prep for busy days ahead. Let’s dive into this delicious recipe!
Ingredients
– 2 large bell peppers (any color)
– 1 lb ground beef or turkey
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 can (15 oz) diced tomatoes
– 4 cups beef or vegetable broth
– 1 cup rice (uncooked)
– 1 tablespoon Italian seasoning
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Per serving (1 cup): Calories: 350, Protein: 25g, Carbohydrates: 35g, Fat: 12g, Fiber: 3g. This is based on one serving of the soup.
Step-by-Step Cooking Process
1. Start by heating a large pot over medium heat.
2. Add the diced onions and sauté until translucent.
3. Stir in the minced garlic and cook for another minute.
4. Add the ground beef or turkey, breaking it apart, and cook until browned.
5. Chop the bell peppers and add them to the pot.
6. Pour in the diced tomatoes and broth, stirring to combine.
7. Add the uncooked rice and Italian seasoning.
8. Bring the mixture to a boil, then reduce heat and cover.
9. Let it simmer for about 20 minutes, or until the rice is tender.
10. Season with salt and pepper to taste, and garnish with parsley before serving.
Alternative Ingredients
You can substitute ground turkey for ground beef for a lighter option. Additionally, quinoa can replace rice for a gluten-free version, and vegetable broth can be used for a vegetarian soup.
Serving and Pairings
This stuffed pepper soup pairs wonderfully with crusty bread or a fresh green salad. For a complete meal, consider serving it with garlic bread or a side of cheesy quesadillas.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a microwave or on the stovetop until warmed through. The soup can also be frozen for up to 3 months; just thaw and reheat before serving.
Cooking Mistakes
- Using too much broth can make the soup too watery.
- Not browning the meat properly can affect flavor.
- Overcooking rice can lead to mushy texture.
- Forgetting to season can result in bland soup.
- Skipping the garnish can reduce visual appeal.
Helpful Tips
- Feel free to add other vegetables like corn or zucchini.
- For extra flavor, use smoked paprika or chili powder.
- Make it spicy by adding red pepper flakes.
- Top with shredded cheese for a creamy finish.
FAQs
Can I make this soup vegetarian?
Yes, simply omit the meat and use vegetable broth along with more vegetables or beans for protein.
How long does the soup last in the fridge?
The soup can last for up to 4 days in the fridge when stored properly in an airtight container.
Can I use other types of peppers?
Absolutely! Feel free to mix and match different types of peppers for added flavor and color.
Is this recipe gluten-free?
Yes, if you use gluten-free broth and substitute rice with quinoa or omit it entirely.
Can I make this soup in advance?
Yes, this soup can be made ahead of time and stored in the fridge or freezer for later enjoyment.
Conclusion
This stuffed pepper soup recipe is a fantastic way to enjoy the classic flavors of stuffed peppers in a comforting and hearty soup. With its simple preparation and delicious taste, it’s sure to become a staple in your kitchen. Enjoy a warm bowl today!
Stuffed Pepper Soup
Ingredients
- 2 large bell peppers any color
- 1 lb ground beef or turkey
- 1 small onion diced
- 2 cloves garlic minced
- 1 can 15 oz diced tomatoes
- 4 cups beef or vegetable broth
- 1 cup rice uncooked
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat a large pot over medium heat and add diced onions, sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add ground beef or turkey, breaking it apart, and cook until browned.
- Chop the bell peppers and add them to the pot.
- Pour in diced tomatoes and broth, stirring to combine.
- Add uncooked rice and Italian seasoning.
- Bring to a boil, reduce heat, and cover.
- Let it simmer for about 20 minutes, or until the rice is tender.
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
