Stuffed Bell Pepper Soup brings the warm and comforting flavors of stuffed peppers right into a delicious bowl of soup. This dish combines hearty ingredients and spices that create an easy, one-pot meal perfect for any day of the week. Whether you are looking for a filling dinner or a comforting lunch, this soup is sure to satisfy your cravings.
Table of Contents
Why Make This Recipe
Making Stuffed Bell Pepper Soup is a fantastic way to enjoy the classic flavors of stuffed peppers without the hassle of actually stuffing the peppers. It’s quick, easy, and packed with protein and veggies. Plus, it’s a one-pot meal, which means less cleanup for you! This soup is also highly customizable, so you can easily adjust it to suit your taste and what you have on hand.
How to Make Stuffed Bell Pepper Soup
Creating this delightful soup is simple and involves just a few steps. Follow the directions below, and in no time, you’ll have a delicious meal ready to enjoy!
Ingredients
- 2 pounds ground beef
- 2 bell peppers, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 4 cups beef broth
- 1 cup cooked rice
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Shredded cheese, for topping
Directions
- In a large pot, brown the ground beef over medium heat. Drain excess fat.
- Add diced bell peppers, onion, and garlic; sauté until vegetables are tender.
- Stir in the diced tomatoes, beef broth, cooked rice, oregano, smoked paprika, salt, and pepper.
- Bring to a boil, then reduce heat and let simmer for 20-30 minutes.
- Serve hot, topped with shredded cheese.
How to Serve Stuffed Bell Pepper Soup
Serve your Stuffed Bell Pepper Soup hot in bowls. You can add a sprinkle of shredded cheese on top for added flavor and a creamy texture. Pair it with crusty bread or a fresh salad for a complete meal. This soup also tastes great as leftovers, making it a perfect choice for meal prep.
How to Store Stuffed Bell Pepper Soup
To store your leftover soup, let it cool completely and then transfer it to an airtight container. You can keep it in the refrigerator for up to 3-4 days. If you want to store it for a longer time, consider freezing it. Place the cooled soup in a freezer-safe container and it can last for up to 3 months.
Tips to Make Stuffed Bell Pepper Soup
- Feel free to use ground turkey or chicken instead of beef for a lighter version.
- Add more vegetables like corn or zucchini for added nutrition.
- Adjust the seasoning to your liking; more smoked paprika can give it a spicy kick!
- If you prefer a creamy soup, you can add a splash of heavy cream or sour cream just before serving.
Variation
You can easily make this soup vegetarian by replacing the ground beef with lentils or another meat substitute. Use vegetable broth instead of beef broth for a fully vegetarian option.
FAQs
1. Can I use other types of meat?
Yes, you can use ground turkey, chicken, or even sausage. Just remember to adjust the cooking time as needed.
2. Is this soup gluten-free?
It is gluten-free as long as you ensure that your beef broth and any added seasonings are gluten-free.
3. Can I add different spices?
Absolutely! Feel free to experiment with spices like cumin or chili powder to create a flavor profile that you enjoy.
Enjoy making and savoring your Stuffed Bell Pepper Soup, a dish that warms both your body and your heart!
Stuffed Bell Pepper Soup
Ingredients
Main Ingredients
- 2 pounds ground beef
- 2 pieces bell peppers, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 4 cups beef broth
- 1 cup cooked rice
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Shredded cheese, for topping
Instructions
Cooking
- In a large pot, brown the ground beef over medium heat. Drain excess fat.
- Add diced bell peppers, onion, and garlic; sauté until vegetables are tender.
- Stir in the diced tomatoes, beef broth, cooked rice, oregano, smoked paprika, salt, and pepper.
- Bring to a boil, then reduce heat and let simmer for 20-30 minutes.
- Serve hot, topped with shredded cheese.
