When the days turn crisp and my cravings deepen for something warm and comforting, Stuffed Pepper Soup emerges as a must-have on my table. There’s something incredibly satisfying about the way ground beef mingles with diced tomatoes, green peppers, and rice.
This dish captures the essence of a classic stuffed pepper but in a hearty, flavorful soup form that’s ready in under an hour.
I love how this soup gathers all the vibrant flavors of fresh ingredients into a single pot, creating a meal that’s both cozy and convenient. Italian seasoning, chicken broth, and a touch of dried thyme elevate the taste, turning humble ingredients into a dish that feels both simple and special.
Cooking Stuffed Pepper Soup quickly becomes an easy yet rewarding kitchen experience for anyone, including me.
Every time I make this easy-to-make soup, it reminds me that the power of good food lies in its simplicity. If you enjoy the taste of comfort and are a fan of the classic stuffed peppers, then this soup will definitely be a new favorite. It’s not just about eating; it’s a way to create warmth and bring a little bit of joy to my day.
Why You Will Love Stuffed Pepper Soup
When it gets cold, I often crave comfort food that warms me up from the inside out. Stuffed pepper soup is perfect for this. It’s like having a bowl of classic stuffed peppers, but with less fuss and more coziness. The rich tomato broth combined with bell peppers creates a delicious and satisfying meal.
I love how soup variations offer something for everyone. With stuffed pepper soup, you can pack in plenty of veggies and protein. It’s easy to customize, whether you prefer spicy or mild. Just adjust the spices to suit your taste. I find it’s a fantastic way to ensure all family members enjoy their dinner.
For me, the best thing is the simplicity of this winter soup recipe. It’s quick to make, using only one pot. This means less cleanup, which is always a bonus on a busy night. It’s wholesome and filling, with flavors that remind me of a classic home-cooked meal.
Turning the traditional stuffed pepper casserole into a soup makes it even more versatile. I can enjoy it on its own or pair it with a slice of crusty bread. It also makes excellent leftovers, so I often make a big batch to enjoy throughout the week.
How To Make Stuffed Pepper Soup
Creating a delicious Stuffed Pepper Soup brings the flavors of stuffed peppers into a warming bowl of soup. With a mix of ground beef, rice, bright bell peppers, and a rich tomato broth, it’s perfect for a cozy meal.
Ingredients
For this recipe, you’ll need the following:
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 large green bell pepper, chopped
- 1 large red bell pepper, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 6 cups beef broth
- 1 cup long grain white rice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- Optional: shredded cheddar cheese for serving, crushed red pepper flakes for extra heat
These ingredients provide a balanced flavor, making a hearty and satisfying soup.
Instruments
The right tools can make cooking more efficient and enjoyable. For this soup recipe, I use:
- Large Dutch oven or pot for cooking
- Wooden spoon for stirring
- Measuring cups and spoons for accurate ingredients
- Sharp knife for chopping vegetables
- Cutting board for safe preparation
- Ladle for serving the soup
Having all these instruments ready makes the cooking process smoother.
Step By Step Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add the ground beef and cook until browned. Break it into smaller pieces with a wooden spoon. Drain any excess fat if needed.
- Lower the heat to medium. Add chopped green bell pepper, red bell pepper, and onion. Cook until soft, about 7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the diced tomatoes, tomato sauce, and beef broth. Stir in long grain rice and add dried oregano, dried basil, salt, and black pepper. Bring to a boil.
- Reduce heat to low, cover, and let simmer for about 25 minutes until the rice is cooked. Taste and adjust seasonings as needed.
Serve hot, optionally topped with shredded cheddar cheese or a sprinkle of crushed red pepper flakes for extra flavor.
Ingredient Substitute
When making Stuffed Pepper Soup, you can easily swap out some ingredients for others you might have on hand or prefer.
For a different carbohydrate, I like to switch brown rice with quinoa or barley. Quinoa has a nutty flavor and cooks quickly, while barley adds a chewy texture. Orzo pasta offers a different texture, giving the soup a richer mouthfeel.
If you’re aiming to reduce carbs, cauliflower rice is a great substitute. It soaks up flavors well and keeps the soup light.
The protein in the soup can vary too. Instead of ground beef, try ground turkey or chicken for a leaner choice. Italian sausage also adds a burst of flavor without needing additional seasoning.
To boost flavor, I sometimes like to add a sprinkle of cheese on top of the soup when serving. Cheddar or Parmesan melts beautifully over a hot bowl, making the meal more comforting.
Each of these options creates a new twist on the classic, giving you flexibility to adjust to dietary preferences or simply what’s in your pantry.
What To Serve With Stuffed Pepper Soup
When I serve stuffed pepper soup, I like to pair it with sides that enhance its hearty flavors. One of my top choices is a grilled cheese sandwich. The warm, gooey cheese contrasts nicely with the soup’s rich taste, making it a comforting combo.
A fresh Caesar salad adds a refreshing touch. The crisp lettuce and tangy dressing help balance the soup’s robust flavors. This mix of textures always makes the meal more interesting.
For something a bit more indulgent, I recommend garlic bread. The buttery, crispy edges bring out the savory notes of the soup, and it’s perfect for dipping!
If you want a side with a hint of sweetness, cornbread is a great option. Its crumbly texture and slight sweetness complement the soup well without overpowering it.
How To Store Stuffed Pepper Soup
When storing stuffed pepper soup, it’s important to let it cool completely. This helps keep the soup fresh and safe.
I like to put the leftovers into airtight containers. It’s a great way to prep for future meals. Meal prepping with individual portions means I can easily grab one for a quick lunch.
If I have cooked rice in my soup, it might absorb liquid while stored. When reheating, I add a little broth or water to adjust the consistency.
To freeze stuffed pepper soup, I wait until it’s cooled to room temperature. Then, I transfer it to freezer-safe containers. It can stay in the freezer for up to three months. Thawing it in the refrigerator overnight helps maintain its texture.
Reheating is simple. I usually warm it on the stovetop over medium-low heat. If I’m in a hurry, the microwave works too.
Here’s a quick guide:
- Cool soup first
- Store in fridge for 3-4 days
- Freeze for up to 3 months
- Thaw in fridge overnight
- Reheat on stovetop or microwave
These steps make sure my soup stays tasty. It’s an easy way to keep enjoying stuffed pepper soup all week.
Is Stuffed Pepper Soup Healthy
When I think about stuffed pepper soup, the first thing that comes to mind is its potential health benefits. This soup can be a nutritious option, especially if made with lean ingredients and vegetables.
Lean meats like turkey or chicken are great choices. They provide protein without too much fat.
Bell peppers, a key ingredient, are rich in vitamins A and C. These vitamins support the immune system and help maintain healthy skin. They also add a natural sweetness without extra sugar.
To keep the soup healthy, I often reduce the amount of olive oil used for sautéing. While olive oil is a healthy fat, using it in moderation can help manage calorie intake.
Adding whole grains such as brown rice can be another nutritious boost. It adds fiber, which helps in digestion and keeps you feeling full longer.
For those who want to skip meat, using vegetables like mushrooms and carrots can make the soup equally delicious. These ingredients add nutrients and keep the dish lower in calories.
Herbs and spices like oregano and basil can enhance flavor without adding salt. This is beneficial for maintaining healthy blood pressure levels.
Healthy Stuffed Pepper Soup can be a balancing act of ingredients. By focusing on lean proteins, colorful vegetables, and whole grains, the soup can be both satisfying and nutritious.
Nutrition Fact
When looking at Stuffed Pepper Soup, I notice a variety of nutrition facts that stand out. Here’s a breakdown in list form:
- Calories: Typically ranges from 164 to 210 calories per cup. It depends on the recipe and ingredients used.
- Fats: Includes total fat content of around 4.3g to more, with saturated fats making up a smaller portion, generally around 1.38g.
- Carbohydrates: The carb content forms a significant part of the calorie count, making up about 39-46%.
- Protein: Usually provides a good amount of protein, around 19-32% in terms of the calorie breakdown.
- Vitamins and Minerals: It can be a good source of vitamin C and potassium, offering as much as 33% and 15% of daily values, respectively.
