An already comforting dinner is elevated with the addition of this stuffed pepper soup. It's packed with steak, rice, veggies, onions, tomatoes, and seasonings.
This filled pepper soup has its benefits, despite the fact that it may appear like I'm compromising on my traditional stuffed pepper dish. It's easier because it's a one-pot dinner, it takes less time to cook, and the stuffing step is skipped altogether. That's why it's such a great option for prepping meals.
This is the kind of soup dish that might come in handy when you're at a loss for what to make for supper, especially if you're a fan of soup season. It's nutritious, comforting, and hearty enough to satisfy any appetite.
EASY STUFFED PEPPER SOUP INGREDIENTS
I would compare the taste of this dish to a combination of my stuffed peppers and a bowl of chili. The broth, tomatoes, and sauce are all made from beef. The next step is to add ground meat, vegetables, and rice to the broth. Chopped parsley and shaved parmesan cheese are classic and elegant finishing touches.
HOW TO MAKE STUFFED PEPPER SOUP
Put some salt and pepper on the ground beef and brown it in a pan. Put it on a plate or bowl covered with paper towels. For information on the type of ground beef to use, see my remark in the recipe card below.
Soften the vegetables by sautéing them for three to four minutes. Then, combine the garlic and seasonings.
Then, return the ground beef to the saucepan and add the rest of the soup's ingredients, such as the fire-roasted tomatoes, tomato sauce, and beef broth. For best results, let this stew simmer for 20 minutes before adding the cooked rice.
STORAGE TIPS
Meal preparation has never been easier than with soup. Just make a lot and put them in the freezer or fridge. You have a few choices, which I've outlined below.
- Save leftovers for up to 5 days by placing them in an airtight container in the fridge.
- I like to use glass jars or these silicone Souper Cubes when putting soups in the freezer for later use. But, any container or bag suitable for freezing will do. The soup can be frozen for up to three months.
ADDITIONAL TIPS
- Brown the ground beef: For maximum flavor, brown the ground beef before adding it to the soup. This will help caramelize the meat and give it a rich, savory flavor. If you prefer a vegetarian version, you can substitute the ground beef with chopped mushrooms, lentils, or crumbled tofu.
- Use a flavorful broth: The broth is an essential component of the soup, so make sure to use a high-quality broth with plenty of flavor. You can use beef, chicken, or vegetable broth, depending on your preference. Consider using a homemade broth, or choose a store-bought broth with low sodium and no MSG.
- Add the rice towards the end of cooking: To prevent the rice from becoming mushy or overcooked, add it towards the end of cooking. Cook the soup for about 25 minutes, and then add the rice and cook for another 15-20 minutes, or until the rice is tender.
- Add more veggies: While the recipe calls for bell peppers and onions, you can also add other vegetables to the soup to make it more nutritious and flavorful. Consider adding some diced carrots, celery, zucchini, or spinach.
- Adjust the seasoning: The recipe calls for Italian seasoning, but feel free to adjust the seasoning to your taste. Add more or less seasoning depending on how spicy or flavorful you want the soup to be. You can also add some fresh herbs, like basil or oregano, to the soup before serving for an extra burst of flavor.
FAQS
Can I use a different type of meat?
Yes, you can use different types of ground meat in the soup, such as turkey, chicken, or pork. You can also use sausage or sliced beef, depending on your preference. For a vegetarian version, you can omit the meat altogether or use a meat substitute like textured vegetable protein (TVP).
Can I make this soup in advance?
Yes, you can make the soup in advance and store it in the refrigerator for up to 3 days. Reheat the soup in a pot over medium heat, stirring occasionally, until it is heated through.
Can I use different types of peppers?
Yes, you can use different types of peppers in the soup, such as poblano, Anaheim, or jalapeno peppers, depending on your preference. You can also use a combination of different peppers to add more depth of flavor to the soup.
STUFFED PEPPER SOUP
Ingredients
- 1 pound lean ground beef
- kosher salt and freshly ground black pepper, to taste
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 2 (14.5-ounce) cans fire-roasted diced tomatoes
- 1 (15-ounce) can tomato sauce
- 2 cups low-sodium beef broth
- 2 cups cooked white or brown rice
- Optional: shaved parmesan and roughly chopped fresh parsley for garnish
Instructions
- Heat a large pot over medium-high heat. Add the ground beef and use a spatula to break it up. Season with salt and pepper. Cook the beef until browned, stirring occasionally. Once fully cooked, drain the beef and transfer to a paper towel-lined plate. Set aside.
- Heat the oil in the pot, then add the onion and bell pepper and saute for 3 to 4 minutes, until softened. Add the garlic, basil, oregano, and thyme and saute another 30 seconds.
- Add the ground beef back to the pot along with the diced tomatoes, tomato sauce and beef broth. Cover the pot, bring to a simmer, then reduce the heat to low, and stir occasionally for 20 minutes. Note: if you haven't yet pre-cooked your rice, you can cook it while the soup is simmering.
- Stir in the cooked rice. If you'd like a slightly thinner soup, feel free to add more broth. To serve, ladle into bowls and top with freshly chopped parsley.
LISA’S TIPS
- Each serving is about 2 cups.
- I recommend using 90% lean ground beef so that you don’t have any leftover grease to remove from the pot. If you use 80% ground beef, you’ll need to drain the pot before adding the veggies to saute.
- You can substitute ground turkey or ground chicken for the ground beef.
- You can substitute Italian seasoning for the individual spices.
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