Stuffed Pepper Soup
Stuffed Pepper Soup
Stuffed Pepper Soup is a warm and comforting dish that brings the flavors of traditional stuffed peppers into a hearty soup form. Perfect for any occasion, this dish is sure to please the whole family. With its rich flavors and nutritious ingredients, it’s a fantastic way to enjoy a classic meal in a new way.
Why Make This Recipe
This recipe is not only delicious, but it’s also easy to prepare. It combines everyday ingredients, many of which you probably already have in your kitchen. Additionally, it can be made in one pot, which means less cleanup for you. Stuffed Pepper Soup is perfect for busy weeknights and can be a great way to feed a crowd. Whether you’re looking for a comforting meal or something to warm you up on a chilly day, this soup won’t disappoint.
How to Make Stuffed Pepper Soup
Ingredients:
- 2 tablespoons olive oil
- 1 large yellow onion, chopped (about 2 cups)
- 3 cups chopped bell pepper (any color from 3 bell peppers)
- 6 garlic cloves, chopped (about 2 tablespoons)
- 2 teaspoons smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 pound lean ground beef (85% lean)
- 1 (15 ounce) can crushed tomatoes
- 4 cups beef broth
- 1 (8 ounce) package precooked microwavable white rice
- 6 ounces sharp white Cheddar cheese, shredded (about 1 1/2 cups)
- Chopped fresh flat leaf parsley (for serving)
Directions:
- Heat the olive oil in a large Dutch oven over medium heat. Add the onion, bell pepper, garlic, smoked paprika, salt, and cumin. Cook, stirring often, until the vegetables are tender, about 8 minutes.
- Increase the heat to medium-high and stir in the ground beef. Cook, stirring often with a wooden spoon to crumble the meat into smaller pieces, until cooked through, about 6 minutes. Drain off most of the fat, if necessary.
- Stir in the crushed tomatoes, beef broth, and rice. Bring the soup to a boil over medium-high heat, then reduce the heat to medium-low and simmer until the flavors meld, about 25 minutes.
- Divide the soup evenly among 6 bowls. Top evenly with cheese and garnish with parsley.
- Refrigerate leftovers for up to 4 days or freeze for up to 2 months.
How to Serve Stuffed Pepper Soup
You can serve Stuffed Pepper Soup hot, topped with a sprinkle of cheese and a bit of fresh parsley. It pairs well with crusty bread or a simple salad for a full meal. If you want a little extra flavor, consider adding a dollop of sour cream on top!
How to Store Stuffed Pepper Soup
To store your soup, let it cool to room temperature before transferring it to an airtight container. It can last in the refrigerator for up to 4 days. For longer storage, you can freeze the soup for up to 2 months. Just make sure to use a freezer-safe container and label it with the date.
Tips to Make Stuffed Pepper Soup
- Feel free to add other vegetables you love, such as corn or carrots, for extra nutrition.
- If you prefer a vegetarian version, you can substitute the ground beef with lentils or additional beans.
- For a spicier soup, add some red pepper flakes or diced jalapeños.
Variation
You can experiment with different types of cheese for topping, such as Mozzarella or Pepper Jack, to change the flavor profile. Using different colors of bell peppers can also give the soup a vibrant look.
FAQs
1. Can I use different kinds of meat?
Yes, you can use ground turkey, chicken, or even sausage as an alternative to ground beef.
2. Is this soup gluten-free?
Yes, as long as you use a gluten-free broth and rice, this soup can be gluten-free.
3. Can I make this soup in advance?
Absolutely! Stuffed Pepper Soup tastes even better the next day, so it’s great for meal prep. Just reheat it on the stove when you’re ready to enjoy.
Stuffed Pepper Soup
Ingredients
Base Ingredients
- 2 tablespoons olive oil For sautéing the vegetables
- 1 large yellow onion, chopped About 2 cups
- 3 cups chopped bell pepper Any color from 3 bell peppers
- 6 cloves garlic, chopped About 2 tablespoons
- 2 teaspoons smoked paprika For seasoning
- 1 teaspoon kosher salt To taste
- 1 teaspoon ground cumin For flavor
- 1 pound lean ground beef 85% lean
- 1 15 ounce can crushed tomatoes For the soup base
- 4 cups beef broth For the soup base
- 1 8 ounce package precooked microwavable white rice For texture
- 6 ounces sharp white Cheddar cheese, shredded About 1 1/2 cups, for topping
- to taste Chopped fresh flat leaf parsley For garnish
Instructions
Preparation
- Heat the olive oil in a large Dutch oven over medium heat.
- Add the onion, bell pepper, garlic, smoked paprika, salt, and cumin. Cook, stirring often, until the vegetables are tender, about 8 minutes.
Cooking
- Increase the heat to medium-high and stir in the ground beef. Cook, stirring often with a wooden spoon to crumble the meat into smaller pieces, until cooked through, about 6 minutes. Drain off most of the fat, if necessary.
- Stir in the crushed tomatoes, beef broth, and rice. Bring the soup to a boil over medium-high heat, then reduce the heat to medium-low and simmer until the flavors meld, about 25 minutes.
Serving
- Divide the soup evenly among 6 bowls. Top evenly with cheese and garnish with parsley.
