Stuffed Pepper Soup Recipe
Stuffed Pepper Soup is a hearty, comforting dish that brings the flavors of classic stuffed peppers to a convenient, easy-to-make soup form. With all the delicious ingredients you’d expect—ground meat, rice, bell peppers, tomatoes, and spices—this soup is a cozy meal that’s perfect for chilly evenings or anytime you crave something filling and flavorful. It combines the warmth of a casserole with the ease of a one-pot meal, making it ideal for busy nights or meal prep.
This flavorful soup is a wonderful way to enjoy the classic stuffed pepper taste without the need for stuffing and baking. It’s packed with bell peppers, ground beef (or your choice of protein), rice, and a variety of seasonings that bring it all together. The tomatoes and broth add richness, while the bell peppers give it that signature sweetness and crunch. It’s a one-pot wonder that requires minimal prep and is customizable to suit your personal taste. Whether you’re using brown rice, quinoa, or even cauliflower rice, this soup can adapt to your dietary preferences.
– Preparation time: 10 minutes
– Cooking time: 30-40 minutes
– Total time: 40-50 minutes
– Servings: 6-8
Why You’ll Love This Recipe
1. Simple Ingredients: You probably have most of the ingredients on hand already, making it a convenient dish to whip up on short notice.
2. One-Pot Meal: Everything is cooked in one pot, reducing both cleanup time and effort.
3. Customizable: You can use different proteins like ground turkey, chicken, or even plant-based options like lentils.
4. Freezer-Friendly: This soup freezes well, making it an excellent make-ahead option for busy weeks.
5. Balanced and Nutritious: Packed with vegetables, lean protein, and whole grains (or alternatives), this soup is both satisfying and nutritious.
Ingredient Notes
– Ground Beef: You can use lean ground beef for a healthier option, or substitute with turkey or chicken for a lighter version. For a plant-based option, try using lentils or a meat alternative like Beyond Meat.
– Rice: Traditional white rice works well, but you can also substitute with brown rice, quinoa, or cauliflower rice for a low-carb option.
– Bell Peppers: You can use any color of bell pepper (red, green, yellow, orange), or even a mix to give the soup a colorful twist.
– Tomatoes: Use diced tomatoes (canned or fresh), and if you prefer a smoother soup, you can blend part of it.
How to Make Stuffed Pepper Soup
1. Brown the Meat: In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the ground beef (or your choice of protein) and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
2. Sauté Vegetables: Add the chopped bell peppers, onion, and garlic to the pot. Sauté for 5-6 minutes, until the vegetables are softened and fragrant.
3. Add Tomatoes and Broth: Stir in the diced tomatoes, tomato paste, and broth. Bring the mixture to a simmer. Add the seasonings—salt, pepper, dried oregano, basil, and a pinch of red pepper flakes for a little heat.
4. Add Rice: Add the uncooked rice to the pot. Stir everything together, and let the soup simmer uncovered for about 20-25 minutes, or until the rice is cooked and tender. If using quinoa or cauliflower rice, adjust the cooking time accordingly.
5. Adjust Seasoning: Taste the soup and adjust the seasonings if necessary. You can add more salt, pepper, or spices depending on your preference.
6. Serve: Ladle the soup into bowls and top with shredded cheese or a dollop of sour cream if desired. Serve warm and enjoy!
Storage Options
– Refrigerator: Store the soup in an airtight container in the refrigerator for up to 4-5 days.
– Freezer: This soup freezes well! Let it cool completely, then store in a freezer-safe container for up to 3 months. To reheat, thaw overnight in the fridge and heat in a pot over low heat until warmed through.
Variations and Substitutions
– Meat-Free Version: Use plant-based ground meat or lentils for a vegetarian/vegan alternative.
– Spice it Up: Add a diced jalapeño or more red pepper flakes for extra heat.
– Vegetable Add-ins: For more veggies, consider adding zucchini, carrots, or mushrooms. You can also use frozen mixed vegetables if you’re in a pinch.
– Rice Alternatives: Swap out the rice for quinoa, farro, or even cauliflower rice for a low-carb version.
Conclusion
Stuffed Pepper Soup is a comforting, one-pot meal that offers all the delicious flavors of stuffed peppers in an easy-to-make soup form. Whether you’re feeding a hungry family or looking for leftovers to enjoy throughout the week, this recipe delivers on taste, simplicity, and flexibility. It’s the perfect dish to keep you warm, satisfied, and nourished all year round.