Stuffed Pepper Soup Recipe

Introduction
Stuffed Pepper Soup takes all the hearty, comforting flavors of traditional stuffed peppers and transforms them into a cozy, easy-to-make soup. Packed with seasoned ground beef, sweet bell peppers, tomatoes, rice, and aromatic spices, this one-pot meal is a family favorite. Perfect for weeknight dinners or meal prep, this recipe delivers a rich, savory bowl of goodness in under an hour. Serve it with crusty bread or a side salad for a complete, satisfying meal!

Ingredients

For the Soup:

• 1 tablespoon olive oil
• 1 pound ground beef (or ground turkey for a lighter option)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 3 large bell peppers, diced (use a mix of red, yellow, and green for color and flavor)
• 1 can (14 oz) diced tomatoes, with juice
• 1 can (14 oz) tomato sauce
• 4 cups beef broth (or chicken broth for a milder flavor)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon smoked paprika (optional, for depth)
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper

For the Rice:

• 1 cup cooked rice (white, brown, or wild rice)
• Optional: 1 teaspoon butter or olive oil (for fluffing the rice)

For Garnish:

• Fresh parsley, chopped
• Grated Parmesan cheese
• Crusty bread or crackers for serving

Step-by-Step Instructions

Step 1: Cook the Ground Beef

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the ground beef and cook until browned, breaking it up with a wooden spoon (about 5-7 minutes).
3. Drain excess grease if needed and set the cooked beef aside.

Step 2: Sauté the Vegetables

1. In the same pot, add the diced onion and cook for 4-5 minutes until softened.
2. Stir in the minced garlic and diced bell peppers, cooking for another 5 minutes until slightly softened.

Step 3: Build the Soup Base

1. Return the cooked beef to the pot.
2. Add the diced tomatoes, tomato sauce, and beef broth.
3. Stir in the oregano, basil, smoked paprika (if using), salt, and pepper.

Step 4: Simmer the Soup

1. Bring the soup to a boil, then reduce the heat to low.
2. Cover and let it simmer for 20-25 minutes, stirring occasionally, until the bell peppers are tender and the flavors meld together.

Step 5: Add the Rice

1. Stir in the cooked rice and let it warm through for 5 minutes. If the soup is too thick, add more broth to reach your desired consistency.

Step 6: Serve

1. Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese.
2. Serve hot with crusty bread or crackers on the side.

Serving and Storage Tips

Serving Tips

• For a spicier twist, add a pinch of red pepper flakes or a dash of hot sauce.
• Pair with a light green salad or garlic toast for a complete meal.

Storage Tips

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of broth if needed.
• Freezing: Freeze the soup (without rice) in a freezer-safe container for up to 3 months. Add fresh rice when reheating to avoid mushiness.

Helpful Notes

• Rice Options: Use any type of rice—white, brown, or wild—for different textures and flavors. Quinoa or cauliflower rice works for a low-carb version.
• Vegetarian Option: Substitute ground beef with plant-based crumbles or lentils, and use vegetable broth.
• Extra Veggies: Add diced zucchini, mushrooms, or spinach for added nutrients.
• Low-Carb Version: Replace the rice with riced cauliflower for a keto-friendly alternative.

Tips from Well-Known Chefs

• Ina Garten: For a richer broth, simmer the soup with a Parmesan rind and remove it before serving.
• Rachael Ray: Roast the bell peppers beforehand for a smoky, caramelized flavor.
• Emeril Lagasse: Add a splash of Worcestershire sauce or soy sauce to the broth for a deeper umami flavor.

Frequently Asked Questions

1. Can I use ground turkey instead of beef?
   Yes, ground turkey or chicken is a leaner option and works beautifully in this recipe.
2. What type of rice works best?
   White rice cooks quickly and absorbs the flavors well, but brown or wild rice adds a nutty, chewy texture.
3. Can I use uncooked rice?
   Yes, add 1/2 cup uncooked rice during Step 4, and simmer for an additional 10-15 minutes until the rice is cooked.
4. What if my soup is too thick?
   Add more broth or water to thin it out to your desired consistency.
5. Can I make this soup in a slow cooker?
   Yes, combine all ingredients (except rice) and cook on low for 6-8 hours or high for 3-4 hours. Add cooked rice during the last 30 minutes.
6. Can I use fresh tomatoes instead of canned?
   Absolutely! Use about 4-5 fresh tomatoes, chopped, and increase the simmering time to soften them.
7. How do I make it spicier?
   Add red pepper flakes, cayenne pepper, or diced jalapeño while sautéing the vegetables.
8. Can I use quinoa instead of rice?
   Yes, cooked quinoa is a great protein-packed substitute.
9. What’s the best way to reheat the soup?
   Reheat gently over medium heat on the stovetop, adding a splash of broth to loosen if needed.
10. Can I double the recipe?
    Absolutely! This soup is perfect for meal prep and freezes well. Just make sure your pot is large enough.