Why Make This Recipe
Stuffed Pepper Soup is a delicious and hearty dish that combines the flavors of classic stuffed peppers in a simple soup format. It’s a great option for busy weekdays or cozy weekends. This recipe is easy to make and is perfect for the entire family. Plus, it’s a one-pot meal, which means less cleanup for you!
How to Make Stuffed Pepper Soup
Ingredients:
- 1 lb ground beef
- 1 onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 1 cup cooked rice
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Directions:
- In a large pot, brown the ground beef over medium heat. Drain excess fat.
- Add the diced onion and bell peppers. Cook until softened.
- Stir in the minced garlic and cook for another minute.
- Add the diced tomatoes, beef broth, cooked rice, Italian seasoning, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Serve hot.
How to Serve Stuffed Pepper Soup
Serve the soup hot in bowls. You can add a sprinkle of cheese on top or some fresh herbs for extra flavor. Pair it with a slice of bread or a side salad for a complete meal.
How to Store Stuffed Pepper Soup
Allow the soup to cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to label the container with the date.
Tips to Make Stuffed Pepper Soup
- Feel free to add other vegetables like corn or carrots for added nutrition.
- Use ground turkey or chicken instead of beef for a lighter version.
- Adjust the seasonings to match your taste preferences; add hot sauce if you like a bit of spice.
Variation
You can also make a vegetarian version of the soup by replacing the ground beef with lentils or a mix of beans. Use vegetable broth instead of beef broth for a lighter take.
FAQs
1. Can I use uncooked rice in the soup?
Yes, you can use uncooked rice. Just add an extra cup of broth and let it simmer until the rice is cooked.
2. Is it possible to make this soup in a slow cooker?
Absolutely! Brown the beef first, then combine all ingredients in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
3. Can I freeze the leftovers?
Yes, this soup freezes well. Just make sure to store it in an airtight container and label it with the date before freezing.
Stuffed Pepper Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A hearty and delicious soup that captures the classic flavor of stuffed peppers in a simple, one-pot meal.
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 1 cup cooked rice
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- In a large pot, brown the ground beef over medium heat. Drain excess fat.
- Add the diced onion and bell peppers. Cook until softened.
- Stir in the minced garlic and cook for another minute.
- Add the diced tomatoes, beef broth, cooked rice, Italian seasoning, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Serve hot.
Notes
Feel free to add other vegetables like corn or carrots for added nutrition. Use ground turkey or chicken for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
