Savor the rich and hearty flavors of our stuffed pepper soup recipe! This dish combines all the delicious elements of traditional stuffed peppers into a comforting soup that warms the soul. Ideal for busy weeknights, it’s packed with nutrients and can be made in one pot. Get ready to impress your family and friends with this delightful meal that’s as easy to prepare as it is satisfying!
Ingredients
– 4 large green bell peppers, halved and seeds removed
– 1 pound ground beef or turkey
– 1 cup cooked rice
– 1 can (15 oz) diced tomatoes
– 4 cups beef or vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon Italian seasoning
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 6 people. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 250 calories, 14g protein, 10g carbohydrates, 18g fat, and 3g fiber. This analysis is based on one serving and may vary based on specific ingredients used.
Step-by-Step Cooking Process
1. Begin by sautéing chopped onions and minced garlic in a large pot over medium heat until translucent.
2. Add the ground meat to the pot and cook until browned, breaking it into small pieces.
3. Stir in the cooked rice, diced tomatoes, and Italian seasoning.
4. Season with salt and pepper to taste.
5. Pour in the broth and bring the mixture to a boil.
6. Reduce the heat to low and add the halved bell peppers to the pot.
7. Cover and simmer for about 20 minutes, or until the peppers are tender.
8. Stir occasionally to prevent sticking and check the seasoning.
9. Once ready, remove from heat and let it sit for a few minutes.
10. Serve hot, garnished with fresh parsley.
Alternative Ingredients
You can substitute ground beef with chicken or plant-based alternatives for a healthier option. Additionally, brown rice or quinoa can replace white rice, and you can add other vegetables like carrots or corn for extra nutrition.
Serving and Pairings
This stuffed pepper soup pairs wonderfully with crusty bread or a fresh garden salad. It also goes well with a sprinkle of cheese on top for added creaminess.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop or in the microwave. This soup can also be frozen for up to 3 months; thaw it overnight in the fridge before reheating.
Cooking Mistakes
– Don’t skip browning the meat for extra flavor.
– Avoid overcooking the peppers; they should be tender but not mushy.
– Ensure the rice is pre-cooked to prevent a mushy texture.
– Don’t forget to taste and adjust seasonings.
– Use low-sodium broth to control salt levels.
– Avoid boiling the soup too rapidly.
Helpful Tips
– Use a variety of colored bell peppers for visual appeal.
– Add a splash of hot sauce for a spicy kick.
– Make it in advance; the flavors meld beautifully overnight.
– Use fresh herbs for a burst of flavor.
FAQs
Can I make stuffed pepper soup in a slow cooker?
Yes, you can! Brown the meat and onions first, then transfer everything to a slow cooker and cook on low for 6-8 hours.
How can I thicken the soup?
You can thicken the soup by adding a cornstarch slurry or some mashed potatoes. Alternatively, let it simmer uncovered to reduce and thicken naturally.
What should I serve with stuffed pepper soup?
This soup pairs well with crusty bread, rice, or a side salad. A sprinkle of cheese on top adds a nice touch!
Can I freeze leftovers?
Yes, you can freeze the soup for up to 3 months. Just be sure to cool it completely before transferring it to airtight containers.
Is this recipe kid-friendly?
Absolutely! The flavors are mild and can be adjusted to suit your family’s taste. Kids often enjoy the fun of eating soup with their favorite ingredients.
Conclusion
This stuffed pepper soup recipe is a delightful and hearty dish that brings together all the flavors of classic stuffed peppers in a warm, comforting bowl. Perfect for gatherings or cozy family dinners, it’s sure to become a favorite in your home!
Stuffed Pepper Soup
Ingredients
- 4 large green bell peppers halved and seeds removed
- 1 pound ground beef or turkey
- 1 cup cooked rice
- 1 can 15 oz diced tomatoes
- 4 cups beef or vegetable broth
- 1 onion chopped
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Sauté chopped onions and minced garlic in a large pot over medium heat until translucent.
- Add the ground meat and cook until browned, breaking it into small pieces.
- Stir in the cooked rice, diced tomatoes, and Italian seasoning.
- Season with salt and pepper to taste.
- Pour in the broth and bring the mixture to a boil.
- Reduce the heat to low and add the halved bell peppers to the pot.
- Cover and simmer for about 20 minutes, or until the peppers are tender.
- Stir occasionally to prevent sticking and check the seasoning.
- Once ready, remove from heat and let it sit for a few minutes.
- Serve hot, garnished with fresh parsley.
