This stuffed bell pepper soup is a warm and comforting dish, packed with tasty ground meat, fresh veggies, and fragrant spices. It’s like your favorite stuffed peppers but in a cozy bowl!
I love how easy it is to throw together. Just chop, mix, and let it simmer! Plus, it makes your kitchen smell amazing. You might even want to make extra for leftovers—so good! 😊
Key Ingredients & Substitutions
Ground Beef: I usually go for ground beef since it adds a rich flavor, but ground turkey is a great, lean substitute. You could also use plant-based ground meat for a vegetarian option!
Bell Peppers: A colorful mix of red, yellow, and green peppers makes the soup visually appealing and adds varying sweetness. If you only have one color, that’s fine! Or try using other peppers like poblano for a different flavor.
Rice: I often use cooked white rice, but brown rice works too for extra fiber. Quinoa or even cauliflower rice can be good alternatives if you want a lower-carb option.
Herbs and Spices: Dried oregano and basil give this soup its classic flavor. If you have fresh herbs, feel free to use them—just remember 3 times more fresh than dried. You can adjust spices based on your taste; more paprika for warmth or leave out red pepper flakes if you prefer mild flavors.
How Do I Get the Meat Browned Perfectly?
Getting that nice brown crust on your meat is key for flavor! Here’s how to do it:
- Start with a hot pan; it helps to sear the meat instead of steaming it.
- Don’t overcrowd the pan. Cook in batches if needed to avoid steaming.
- Let the meat sit for a minute before stirring to develop browning.
- Remember to drain excess fat after browning to keep the soup from getting greasy!
With these tips, you’ll create a deliciously hearty soup that tastes just like stuffed bell peppers! Enjoy! 😊
Stuffed Bell Pepper Soup
Ingredients:
- Meat: 1 lb ground beef (or ground turkey)
- Oils: 1 tbsp olive oil
- Vegetables:
- 1 small onion, diced
- 3 bell peppers (mix of red, yellow, and green), diced
- 2 cloves garlic, minced
- Tomatoes and Broth:
- 1 can (14 oz) diced tomatoes
- 4 cups beef broth (or vegetable broth)
- Grains: 1 cup cooked rice (white or brown)
- Spices:
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp paprika
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and pepper to taste
- Garnish: Fresh parsley, chopped (for garnish)
Time Estimate:
You’ll need about 10 minutes to prep the ingredients and another 20-25 minutes for cooking. So, all in all, this hearty soup takes about 35 minutes to get from kitchen to table!
Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it’s soft and translucent, which should take about 3-4 minutes. This will give your soup a foundational flavor.
2. Brown the Meat:
Next, add the ground beef (or turkey) to the pot. Cook it until it’s browned all over, breaking it apart with a spoon as you go. Once it’s cooked, drain any excess fat to keep the soup from being greasy.
3. Add the Veggies:
Stir in the minced garlic and diced bell peppers. Cook for another 4-5 minutes until the peppers start to soften. This step is important for developing a depth of flavor in the soup.
4. Combine Everything:
Now, it’s time to add the canned diced tomatoes (with their juice), beef broth, cooked rice, oregano, basil, paprika, and if you like a little kick, the crushed red pepper flakes. Stir everything together well.
5. Simmer:
Increase the heat to bring the soup to a boil. Once it’s boiling, reduce the heat back to low and let it simmer for 15-20 minutes. This allows all the flavors to meld together nicely, and the peppers to become perfectly tender.
6. Season to Taste:
Before serving, don’t forget to taste your soup! Season it with salt and pepper to your liking.
7. Serve and Enjoy:
Ladle the soup into bowls, garnish with freshly chopped parsley, and enjoy it warm! This is a great dish to serve with crusty bread on the side.
With its rich flavors and comforting warmth, this Stuffed Bell Pepper Soup is sure to become a family favorite!
Can I Use Different Meat for This Soup?
Absolutely! While ground beef is classic, you can easily substitute it with ground turkey or chicken for a lighter version. Plant-based ground meat is also a great option for a vegetarian twist!
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, make sure it cools completely before transferring it to a freezer-safe container, and it will last for up to 3 months.
Can I Make This Soup in a Slow Cooker?
Yes, you can! Brown the meat and sauté the onions and garlic first, then add all ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Just remember to add the cooked rice towards the end of the cooking time so it doesn’t get mushy.
What Should I Serve with Stuffed Bell Pepper Soup?
This soup pairs wonderfully with crusty bread for dipping! You could also serve it with a light salad or some tortilla chips for added texture. Enjoy your cozy meal!