Easy Recipe for Stuffed Pepper Soup Recipe
Stuffed Pepper Soup is a comforting and hearty dish that brings all the flavors of classic stuffed peppers into a warm, satisfying bowl of soup.
It’s the perfect recipe for those chilly days when you crave something filling and flavorful but don’t want the hassle of actually stuffing peppers. This soup is packed with ground beef, tender bell peppers, tomatoes, and rice, all simmered together in a rich broth that’s bursting with flavor. Whether you’re making it for a family dinner or prepping meals for the week, this stuffed pepper soup is sure to become a favorite in your recipe rotation.
Ingredients Needed
Choosing the Right Bell Peppers
Bell peppers are the star of this dish, and the variety you choose can influence the soup’s flavor. A mix of red, green, yellow, and orange bell peppers adds both color and a subtle sweetness to the soup. Red and yellow peppers tend to be sweeter, while green peppers have a more robust, slightly bitter flavor. Using a combination of these will give your soup a well-rounded taste.
Ground Beef: The Protein Base
Ground beef is the traditional choice for stuffed pepper soup, providing a rich and savory base that complements the sweetness of the peppers. For a leaner option, you can use ground turkey or chicken. Just make sure to brown the meat well to enhance its flavor before adding it to the soup.
Essential Vegetables and Aromatics
In addition to bell peppers, this soup calls for onions, garlic, and tomatoes, which build the base of the soup’s flavor. Diced tomatoes and tomato sauce bring a tangy depth, while onions and garlic add savory undertones that make the soup irresistible.
Rice: The Hearty Filler
Rice is what gives this soup its hearty, filling nature. White rice is the classic choice, as it cooks quickly and absorbs the flavors of the broth. However, you can also use brown rice for a nuttier flavor and added nutrition, though it will require a longer cooking time.
Seasonings and Spices for Flavor
To bring the soup together, you’ll need a combination of spices and seasonings. Salt and pepper are essential, while a pinch of paprika adds a smoky depth. Italian seasoning or a mix of dried oregano, basil, and thyme enhances the overall flavor, making the soup taste like it’s been simmering all day.
Preparing the Ingredients
Chopping the Bell Peppers and Vegetables
Begin by washing and chopping your bell peppers into small, bite-sized pieces. This ensures that they cook evenly and distribute their flavor throughout the soup. Dice the onions and mince the garlic, setting them aside with the peppers. These ingredients form the aromatic base that gives the soup its signature flavor.
Browning the Ground Beef
In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the ground beef and cook, breaking it up with a spoon, until it’s browned all over and no longer pink. This step is crucial as it develops the rich, meaty flavor that will permeate the soup. Once browned, drain any excess fat and set the beef aside.
Cooking the Rice
While the beef is browning, cook the rice according to the package instructions. For added flavor, you can cook the rice in chicken broth instead of water. Once the rice is tender, fluff it with a fork and set it aside. It will be added to the soup at the end to maintain its texture.
Making the Stuffed Pepper Soup
Sautéing the Vegetables
In the same pot used to brown the beef, add a bit more olive oil if needed and sauté the diced onions until they’re soft and translucent, about 5 minutes. Add the chopped bell peppers and cook for another 5 minutes until they begin to soften. Stir in the minced garlic and cook for an additional minute until fragrant.
Adding the Ground Beef
Return the browned ground beef to the pot with the sautéed vegetables. Stir to combine everything well. This allows the flavors of the beef and vegetables to meld together, creating a cohesive base for the soup.
Simmering the Soup for Maximum Flavor
Next, add the diced tomatoes, tomato sauce, and beef or chicken broth to the pot. Stir in the seasonings—salt, pepper, paprika, and Italian seasoning—and bring the mixture to a boil. Once boiling, reduce the heat to low and let the soup simmer for 30-40 minutes. This slow cooking process allows the flavors to develop and deepen, resulting in a rich and hearty soup.
Adjusting the Consistency with Broth
As the soup simmers, check the consistency. If you prefer a thicker soup, let it simmer uncovered to allow some of the liquid to evaporate. If you like a thinner soup, you can add more broth to reach your desired consistency. Just remember to adjust the seasoning as needed if you add extra liquid.
Serving the Stuffed Pepper Soup
Ideal Garnishes and Toppings
When the soup is ready, stir in the cooked rice and let it heat through for a few minutes. This ensures that the rice absorbs some of the soup’s flavor without becoming mushy. Ladle the soup into bowls and garnish with your favorite toppings. A sprinkle of shredded cheese, a dollop of sour cream, or a handful of fresh herbs like parsley or cilantro can add a burst of flavor and color.
Pairing with the Perfect Sides
Stuffed pepper soup is hearty enough to be a meal on its own, but it pairs beautifully with a side of crusty bread or a simple green salad. The bread is perfect for soaking up any leftover broth, while the salad adds a refreshing contrast to the rich soup. For a more substantial meal, you could serve it alongside a baked potato or roasted vegetables.
Tips for the Best Stuffed Pepper Soup
Making It Ahead of Time
This soup is a great make-ahead option. In fact, it often tastes even better the next day after the flavors have had more time to meld together. Simply store the soup in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, reheat it gently on the stove, adding a bit of broth if needed to adjust the consistency.
How to Adjust the Spiciness
If you like a bit of heat in your soup, consider adding some crushed red pepper flakes or a diced jalapeño when sautéing the vegetables. You can also use spicy Italian sausage instead of ground beef for an extra kick. Conversely, if you’re sensitive to spice, omit these ingredients and stick to the basic seasonings.
Substitutions for Dietary Preferences
This recipe is easily adaptable for different dietary needs. To make it gluten-free, ensure that your broth and seasonings are gluten-free. For a lower-carb version, you can omit the rice or substitute it with cauliflower rice. If you’re looking to reduce the fat content, use lean ground turkey or chicken and skip the cheese topping.
Conclusion
Stuffed pepper soup is a delicious, comforting dish that brings together all the best flavors of stuffed peppers in a convenient, easy-to-make soup. With its rich broth, tender bell peppers, hearty ground beef, and satisfying rice, it’s a meal that’s sure to warm you up and keep you coming back for more. Whether you’re cooking for your family or meal prepping for the week, this recipe is a versatile and flavorful addition to your repertoire.
FAQs
Can I freeze stuffed pepper soup?
Yes, stuffed pepper soup freezes well. Allow the soup to cool completely before transferring it to airtight containers or freezer bags. It can be frozen for up to 3 months. To reheat, thaw the soup in the refrigerator overnight and warm it on the stove, adding a bit of broth if needed.
How can I make this recipe vegetarian?
To make a vegetarian version of stuffed pepper soup, simply omit the ground beef and use vegetable broth instead of chicken or beef broth. You can add more vegetables like zucchini, mushrooms, or beans to bulk up the soup.
What other meats can I use instead of ground beef?
Ground turkey, chicken, or pork are all great alternatives to ground beef. For a different flavor, you can also use Italian sausage or a combination of meats.
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but keep in mind that it will take longer to cook and has a slightly chewier texture. You may need to adjust the cooking time and the amount of broth accordingly.
Easy Recipe for Stuffed Pepper Soup Recipe
Stuffed Pepper Soup is a comforting and hearty dish that brings all the flavors of classic stuffed peppers into a warm, satisfying bowl of soup. It's the perfect recipe for those chilly days when you crave something filling and flavorful but don’t want the hassle of actually stuffing peppers. This soup is packed with ground beef, tender bell peppers, tomatoes, and rice, all simmered together in a rich broth that’s bursting with flavor. Whether you’re making it for a family dinner or prepping meals for the week, this stuffed pepper soup is sure to become a favorite in your recipe rotation.
Ingredients
- 1 lb. hot Italian sausage (may sub lean ground beef/turkey – see notes)
- 1 small yellow onion, chopped (or half large)
- 1 red bell pepper, 1/2-inch chop
- 1 green bell pepper, 1/2-inch chop
- 4-6 garlic cloves, minced
- 1/8-1/4 teaspoon red pepper flakes
- 1 28 oz. can crushed tomatoes, no salt/seasonings added
- 1 14.5 oz. can fire roasted diced tomatoes with juices
- 3/4 cup uncooked long grain white rice, (see notes for options)
- 1 TBS EACH fresh chopped basil, oregano, parsley (or 1 tsp EACH dried)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 cups low sodium beef broth
- ADD LATER
- 1/3 cup freshly grated Parmesan cheese
- freshly shredded mozzarella for serving
Instructions
- Heat a large soup pot/Dutch oven over medium high heat. Brown sausage and onions for 4 minutes, while breaking up sausage. Add bell peppers, garlic and red pepper flakes and sauté an additional 2-3 minutes or until meat is cooked through and onions are tender. Dain grease.
- Add all remaining soup ingredients except cheeses.
- Cover the soup and bring to a boil. Once boiling, reduce heat to LOW and continue to simmer, covered, stirring occasionally and replacing the lid for 8-12 minutes or until rice is cooked. ***NOTE: Cooking time may vary depending on your rice and how long it takes to bring your soup to a boil so I suggest checking the rice occasionally until done.
- Stir in Parmesan cheese and season with salt and pepper to taste (I add a pinch more salt). Stir in additional broth if desired for a thinner soup.
- Ladle soup into bowls and top with freshly shredded mozzarella. Dig in!