Stuffed Pepper Soup – There’s something comforting about a bowl of Stuffed Pepper Soup especially when it’s packed with the combination of tender bell peppers, hearty beef, and aromatic spices. This recipe brings together all the aspects of a stuffed pepper but in a warm and inviting soup form. With ingredients, like ground beef, a mix of red and green bell peppers, and a flavorful tomato base it’s a dish that is sure to please your taste buds and warm your heart.
I still vividly recall the first time I prepared this Stuffed Pepper Soup. It was on a chilly evening when I craved something both comforting and nourishing. As the enticing aroma filled the kitchen my husband’s curious glances quickly turned into anticipation. When my child took that spoonful their eyes lit up with pure joy. It became a favorite warming us from, within and creating memories that would lead to more nights enjoying the soup.
What makes this Stuffed Pepper Soup truly stand out?
The Stuffed Pepper Soup stands out for reasons. Off it’s a breeze to make. You can whip it up in 45 minutes from start to finish. Making it perfect for those busy weeknights when time is scarce. In terms of nutrition, it packs quite a punch well since it combines protein from the beef with an array of vitamins derived from the bell peppers. The soup’s flexibility is another aspect; it can be adjusted to accommodate dietary requirements or preferences like using ground turkey instead of beef. The smoky richness of fire-roasted tomatoes combined with the combination of herbs and the option of adding red pepper flakes gives a delightful taste that is both comforting and thrilling. This soup isn’t a dish; it’s a nourishing experience that brings warmth and happiness to the dining table.
What You Need To Make This Stuffed Pepper Soup Recipe?
Olive Oil: A spoonful but it truly makes a difference! It sets the stage for the onions to dance and caramelize beautifully.
Yellow Onion: Half of this vegetable brings a sweetness that forms the foundation of our soup’s flavor. It’s incredible how such a simple ingredient can add depth.
Lean Ground Beef: The star ingredient! We choose beef to keep things light yet still satisfying. It adds a meaty texture that transforms the soup into a meal.
Garlic: Two cloves may not seem like much. They hold the essence that elevates every other component. Garlic has the ability to enhance all flavors.
Bell Peppers: The combination of green peppers isn’t just, for an appeal! They bring a vibrant taste of traditional stuffed peppers. Each bite is, like taking a stroll through summer gardens.
Tomato Sauce & Fire Roasted Diced Tomatoes: These tomatoes are anything but ordinary. The sauce provides a base while the fire-roasted diced tomatoes contribute hints of rustic charm.
Beef Broth: This is where our soup finds its soul. The flavors of the beef broth blend harmoniously with the ingredients creating a symphony of savory tastes that warm you up, from within.
Italian Seasoning & Red Pepper Flake: Just a teaspoon but it captures the essence of Italy in your kitchen. If you opt for red pepper flakes they add a heat that sparks your taste buds.
White Rice: It’s more than a filler; it brings comfort. The rice absorbs all the flavors transforming into nuggets of happiness in every spoonful.
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Salt and Pepper: The touch, the perfect balance of seasonings. They are not additives; they. Bring out the best, in each ingredient.
Steps To Make Stuffed Pepper Soup:
Step 1: Start by heating a tablespoon of olive oil in a pot. Add the chopped onions. Let them cook until they become soft and golden filling the kitchen with their aroma. Sautéing them for 5 minutes should be sufficient.
Step 2: Now let’s turn up the heat to high. Put in the ground beef sprinkle some salt and pepper and cook it until it achieves a color. It’s quite therapeutic to break up the beef with a spoon and witness its transformation.
Step 3: Next comes the garlic making its entrance, for 30 seconds but oh boy does it make an impact!
Step 4: It’s time for the heart of this soup – incorporate the chopped bell peppers, tomato sauce, diced tomatoes, beef broth, Italian seasoning and if you’re feeling adventurous a hint of pepper flakes. Allow this symphony of flavors to come to a boil before simmering for 15 minutes to let every ingredient mingle.
Step 5: Finally mix in the rice. Let everything simmer together for another 5 minutes. This is where you can unleash your creativity – taste it and season, it with salt and pepper as needed until it reaches perfection.
Tip:
To enhance the flavors and create a taste, in your Stuffed Pepper Soup, you might want to consider roasting the bell peppers before adding them to the pot. Roasting brings out their sweetness. Imparts a subtle smoky flavor that perfectly complements the fire-roasted tomatoes and spices in the soup. It’s easy to do – cut the peppers in half remove the seeds and place them under a broiler or on a grill until the skin becomes blistered and charred. After they cool down peel off the skin. Chop up the peppers before adding them to your soup. This simple technique can elevate your soup from delicious, to remarkable giving it a gourmet touch while still keeping its comforting essence intact.
Frequently Asked Questions:
Can I make this soup vegetarian?
Sure you can definitely make this soup vegetarian! Simply substitute the beef with a plant-based alternative. Use vegetable broth instead of beef broth.
What’s the best way to store leftovers?
When it comes to storing leftovers I would recommend placing them in an airtight container and keeping them in the refrigerator. They should stay good for, up to 3 days. You might even notice that the flavors become richer, over time!
Can I freeze this soup?
If you’re wondering about freezing this soup the answer is yes! However, it’s best to leave out the rice before freezing as it tends to get mushy when thawed. When you’re ready to reheat and serve just add cooked rice.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Stuffed Pepper Soup
Ingredients
- 1 tbsp olive oil
- 1/2 medium yellow onion chopped
- 1 pound lean ground beef
- 2 cloves garlic minced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 8 oz can tomato sauce
- 1 28 oz can fire-roasted diced tomatoes, undrained
- 3 c beef broth
- 1 tsp Italian seasoning
- 1/4 tsp crushed red pepper flake optional
- 2 c cooked white rice
- Kosher salt and freshly ground black pepper to taste
Instructions
- Heat up some oil in a pot, on large heat. Add the chopped onion. Sauté it until it turns soft which takes 5 minutes.
- Now increase the heat to medium-high. Add the ground beef. Make sure to season it with some salt and pepper. Keep cooking until the beef is no longer pink breaking it up as you go along. This should take around 5 minutes.
- Next stir in the garlic. Let it cook for just half a minute.
- Time to bring all the remaining ingredients together. Add both green bell peppers along with tomato sauce diced tomatoes, beef broth, Italian seasoning and if desired a dash of red pepper flakes. Let everything come to a boil before reducing the heat and allowing it to simmer for 15 minutes.
- Once that's done mix in the rice and let everything cook together for an additional 5 minutes. Taste your creation. Adjust the seasoning, with salt and pepper as needed.
- Finally when everything is nicely heated through and all those flavors have blended together beautifully serve this soup hot! Enjoy every spoonful!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
