Homemade Stuffed Peppers Soup Recipe

Imagine the rich, comforting flavors of stuffed peppers, but in a cozy, hearty soup form. If you’re craving a dish that’s both delicious and soul-warming, homemade stuffed peppers soup is your answer.

This recipe brings together the classic flavors of stuffed peppers—ground meat, rice, bell peppers, and savory seasonings—into a satisfying bowl of soup that’s perfect for chilly nights or when you need a meal that feels like a hug.

In this article, we’ll guide you through every step of making this comforting soup, from selecting your ingredients to perfecting the cooking process. Whether you’re a seasoned cook or new to the kitchen, this recipe is straightforward, delicious, and sure to become a family favorite.

Cooking Methods: Sautéing

1. Heat the Oil: In a large pot, heat 2 tablespoons of olive oil over medium heat.
2. Cook the Meat: Add the ground beef to the pot, breaking it up with a spoon. Cook until browned and no longer pink, about 5-7 minutes.
3. Add Vegetables: Stir in the chopped onion and garlic, cooking until the onion is translucent and fragrant, about 3 minutes.

Creating the Soup Base

Steps to Build a Flavorful Base

1. Add Peppers: Mix in the diced bell peppers with the meat and onions. Cook for an additional 3 minutes.
2. Incorporate Tomatoes: Stir in the can of diced tomatoes (with juices) and tomato sauce. This combination creates a rich, tangy base.
3. Add Broth and Seasonings: Pour in the beef broth and add dried oregano and basil. Season with salt and pepper to taste.

Simmering the Soup

1. Bring to a Boil: Increase the heat and bring the mixture to a boil.
2. Reduce Heat and Simmer: Once boiling, reduce the heat to low and let the soup simmer for 20-25 minutes. This allows the flavors to meld together.

Cooking the Rice

Cooking Methods and Tips

1. Add Rice: Stir in the uncooked rice, ensuring it is evenly distributed.
2. Continue to Simmer: Cover the pot and let the soup simmer for an additional 20 minutes, or until the rice is tender and cooked through. Stir occasionally to prevent the rice from sticking to the bottom of the pot.

Final Touches

Adjusting Flavors

1. Taste and Adjust: After the rice is cooked, taste the soup and adjust the seasoning if needed. You may want to add a bit more salt, pepper, or additional herbs based on your preference.
2. Add Optional Ingredients: If you’re using cheese, sprinkle it on top of the soup just before serving, allowing it to melt into the hot soup.

Serving Suggestions

1. Garnishes: Top your soup with fresh herbs like parsley or basil for a burst of freshness.
2. Accompaniments: Serve with crusty bread or a side salad to round out the meal.

Storing and Reheating

How to Store

1. Cool and Store: Allow the soup to cool to room temperature before transferring it to airtight containers.
2. Refrigerate: Store in the refrigerator for up to 3-4 days.

Reheating Tips

1. Reheat on the Stove: To reheat, simply warm the soup over medium heat on the stove, stirring occasionally.
2. Microwave Option: Alternatively, you can reheat individual portions in the microwave until heated through.

Conclusion

Homemade stuffed peppers soup brings the beloved flavors of stuffed peppers into a comforting, easy-to-make soup. With its savory beef, vibrant bell peppers, and tender rice, this soup is perfect for any meal occasion. Whether you’re cooking for a crowd or just need a warm, hearty bowl for yourself, this recipe is sure to satisfy.

So next time you’re looking for a delicious, filling dish that’s packed with flavor, give this stuffed peppers soup a try. It’s a dish that not only warms the body but also the soul.

Yield: 6

Homemade Stuffed Peppers Soup Recipe

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Imagine the rich, comforting flavors of stuffed peppers, but in a cozy, hearty soup form. If you're craving a dish that's both delicious and soul-warming, homemade stuffed peppers soup is your answer. This recipe brings together the classic flavors of stuffed peppers—ground meat, rice, bell peppers, and savory seasonings—into a satisfying bowl of soup that's perfect for chilly nights or when you need a meal that feels like a hug.d

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• For the Soup:
• 1 lb (450 g) ground beef or turkey
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup cooked rice (white, brown, or wild rice)
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 4 cups beef or chicken broth
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp paprika
• 1/2 tsp dried thyme
• Salt and black pepper to taste
• 1 cup shredded mozzarella cheese (optional)
• For Garnish:
• Fresh basil or parsley, chopped
• Extra shredded cheese
• Croutons or crusty bread

Instructions

1. Cook the Meat:
   In a large pot, heat olive oil over medium heat.
   Add the ground beef or turkey and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat if necessary.
   
2. Sauté the Vegetables:
   Add the diced onion, garlic, and bell peppers to the pot with the meat. Cook until the vegetables are softened, about 5-7 minutes.
   
3. Build the Soup Base:
   Stir in the cooked rice, diced tomatoes, tomato sauce, and beef or chicken broth.
   Add dried basil, oregano, paprika, thyme, salt, and black pepper.
   Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes to allow the flavors to meld and the soup to thicken slightly.
   
4. Add Cheese (Optional):
   If using, stir in the shredded mozzarella cheese until melted and well combined.
   
5. Serve:
   Ladle the soup into bowls.
   Garnish with chopped fresh basil or parsley and additional shredded cheese if desired.
   Serve with croutons or crusty bread on the side.
   
6. Enjoy:
   Enjoy your comforting and hearty stuffed peppers soup!

Notes

For a spicier kick, add a diced jalapeño or a splash of hot sauce.

You can use cooked quinoa or cauliflower rice in place of regular rice for a lower-carb version.

This soup can be made ahead and stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months.