Stuffed Pepper Soup
Cozy Up with Stuffed Pepper Soup: All the Flavor, None of the Fuss!
Craving the comforting flavors of stuffed peppers but short on time? Look no further! This Stuffed Pepper Soup delivers all the deliciousness of the classic dish in a warm, hearty, and incredibly easy-to-make soup. It’s the perfect weeknight dinner that the whole family will love.
Imagine tender rice, savory ground beef, and sweet bell peppers swimming in a rich, tomato-based broth. This soup is packed with flavor and is surprisingly simple to prepare. It’s a fantastic way to sneak in extra veggies and is easily customizable to your preferences.
Why You’ll Love This Recipe:
- Quick & Easy: Ready in under an hour, making it perfect for busy weeknights.
- Family-Friendly: A guaranteed crowd-pleaser for all ages.
- Comfort Food: Warm, hearty, and incredibly satisfying.
- Flavorful: Packed with the delicious taste of stuffed peppers.
- Customizable: Easily adjust the spice level and add your favorite toppings.
Tips for the Best Stuffed Pepper Soup:
- Rice Choice: We recommend basmati rice for its fluffy texture and subtle aroma, but long-grain white rice works well too.
- Spice Level: Adjust the amount of red pepper flakes to your liking. For a milder soup, omit them altogether.
- Broth Quality: Using a good quality beef broth will significantly enhance the flavor of the soup.
- Garnish Power: Don’t skip the shredded cheddar cheese! It adds a creamy, cheesy finish that takes this soup to the next level. Sour cream, a dollop of plain yogurt, or fresh parsley also make lovely garnishes.
Frequently Asked Questions:
Q: Can I use ground turkey or chicken instead of beef?
A: Absolutely! Ground turkey or chicken are great substitutes for beef. You may need to adjust the seasoning slightly.
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Yes, you can! Allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2 months.
Q: What kind of rice is best for this soup?
A: Basmati rice is recommended, but long-grain white rice works well too. Avoid using instant rice, as it will become mushy.
Q: Can I add other vegetables to this soup?
A: Definitely! Feel free to add diced zucchini, carrots, or celery for extra nutrients and flavor.
Get ready to enjoy a bowl of pure comfort! This Stuffed Pepper Soup is a guaranteed winner that will quickly become a family favorite.
Stuffed Pepper Soup
Ingredients
- 1 each red bell pepper diced
- 1 each orange bell pepper diced
- 1 each green pepper diced
- 1 large onion diced
- 3 cloves garlic diced
- 2 tbsp olive oil
- 1 lb ground beef 90/10
- 1 quart beef broth
- 1 tsp salt more or less to taste
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 14.5oz can petite diced tomatoes
- 1 14.5oz can tomato sauce
- 2 tsp dried Italian seasoning
- 1/4 tsp red pepper flakes
- 1 cup uncooked long grain rice basmati rice
- 4 oz shredded cheddar cheese optional garnish
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes.
- Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add diced bell peppers and garlic to the pot and cook for another 3-5 minutes, until slightly softened.
- Pour in beef broth, diced tomatoes, and tomato sauce. Stir in Italian seasoning, red pepper flakes, salt, and black pepper.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked through.
- Serve hot, garnished with shredded cheddar cheese if desired.
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