What you’ll need
To create your delicious stuffed pepper soup, gather the following ingredients:
- 1 lb (450 g) ground beef
- 1 onion, diced
- 2 bell peppers (red and green), chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 4 cups beef broth
- 1 cup cooked rice
- 1 tsp paprika
- 1 tsp Italian seasoning
- Salt & black pepper to taste
- Optional: a pinch of red pepper flakes for a kick
Feel free to customize this recipe—ground turkey or chicken makes a great alternative for a lighter option, and you can swap out the rice for quinoa or cauliflower rice if you’re looking for a low-carb alternative.
Step-by-step instructions
- In a large pot, brown the ground beef alongside the diced onion until fully cooked. Drain any excess fat.
- Add the minced garlic and chopped bell peppers, cooking for about 2–3 minutes until the vegetables are slightly soft.
- Stir in the diced tomatoes, tomato sauce, and beef broth. Season with paprika, Italian seasoning, salt, and pepper.
- Bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for about 20 minutes.
- After the flavors have melded, add the cooked rice and continue to simmer for an additional 5 minutes.
- Taste the soup and adjust the seasoning as necessary, then serve it hot.
How to serve Stuffed Pepper Soup
When it comes to serving this delectable soup, there are plenty of options. You can serve it with thick slices of crusty bread or a side salad to round out the meal. Top each bowl with a sprinkle of cheese or a dollop of sour cream for added richness. A few fresh herbs like parsley or basil can elevate the presentation and flavor.
Storage and reheating tips
Leftovers are a wonderful perk of this recipe! To store, let the soup cool completely and transfer it to an airtight container. It will last in the refrigerator for up to 4 days. For longer storage, you can freeze it for up to 3 months—just be sure to leave enough space in the container for expansion. When reheating, thaw overnight in the fridge and warm in a pot on the stove or in the microwave until heated through.
Helpful cooking tips
- Brown the beef properly for a richer flavor; don’t rush this step.
- If you like more heat, feel free to add a pinch of red pepper flakes or even some chopped jalapeños.
- For an added layer of flavor, try sautéing the garlic for a minute before adding the bell peppers.
Creative twists
Feel free to play around with this recipe! You can add corn or beans for extra texture, or swap in ground turkey for a lighter option. Want to make it vegetarian? Leave out the meat and increase the vegetables or add some lentils for substance. The flavorings can also be altered; consider adding some fresh herbs or a squeeze of lime for a fresh twist.
FAQs
How long does it take to prepare?
This Stuffed Pepper Soup takes about 30 minutes from start to finish.
Can I freeze what’s left over?
Yes! This soup freezes well. Just make sure to store it in an airtight container, and it can last up to three months in the freezer.
What can I substitute for ground beef?
You can easily substitute ground turkey or chicken. For a vegetarian version, consider using lentils or a meat substitute like tempeh.
With its comforting flavors and easy preparation, this Stuffed Pepper Soup is truly a dish everyone will love. Give it a try, and it may just become a staple in your kitchen!
