Ah, stuffed peppers—those vibrant, little edible vessels that always remind me of cozy family dinners. But let’s be honest, sometimes you just want all that flavor without the fuss of hollowing out a bunch of peppers. Enter this easy one-pot stuffed pepper soup!
It’s like a warm hug in a bowl, perfect for a chilly evening when you want deliciousness without the mess. And, oh, did I mention it’s a breeze to clean up?
Steps
- In a large pot, heat olive oil over medium heat. Add ground beef, seasoning with salt and pepper, and cook until browned, stirring occasionally. Once browned, drain the beef and set it aside.
- In the same pot, add more olive oil and saute chopped onions and bell peppers for about 3 minutes. Add minced garlic and continue to saute for an additional 30 seconds.
- Pour in diced tomatoes, tomato sauce, and beef broth into the pot. Add parsley, basil, oregano, and the cooked beef, then season with salt and pepper to taste.
- Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for 30 minutes, stirring occasionally.
- While the soup simmers, cook rice according to the package instructions. Once the soup has finished simmering, stir in the desired amount of cooked rice.
- Serve the soup warm, garnished with cheese and fresh parsley if desired. Adjust the amount of rice based on your preference for soup thickness.
Ingredients
- 1 lb lean ground beef
- 1 tablespoon olive oil (divided)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 4 cups beef broth
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup cooked white or brown rice
- Optional: shredded cheddar or mozzarella cheese for serving
Nutritional Values
Calories 2244 | Calories from Fat 702 | Fat 78g | Saturated Fat 24g | Cholesterol 294mg | Sodium 4398mg | Potassium 7098mg | Carbohydrates 258g | Fiber 30g | Sugar 72g | Protein 132g | Vitamin A 9624IU | Vitamin C 438mg | Calcium 528mg | Iron 30mg
FAQ
- Can I make this Stuffed Pepper Soup without rice?
- Yes, you can omit the rice to make the soup lower in carbohydrates, making it suitable for a keto-friendly diet.
- How can I prepare this soup in a slow cooker?
- To make this soup in a slow cooker, brown the beef first and transfer it to the slow cooker. Sauté the onions and garlic, then add them along with the bell peppers, tomatoes, tomato sauce, beef broth, and seasonings. Cook on low for about 6 hours. Prepare the rice separately and add it to individual servings.
- What variations can I try with this soup?
- You can switch the beef broth with chicken broth, add more herbs, or include additional vegetables like celery and carrots. For a Cajun twist, add sausage or red pepper flakes, and you can try different grains like barley or quinoa instead of rice.
- How should I store leftovers?
- If you plan to have leftovers, store the rice separately from the soup to prevent it from turning mushy. Keep the rice in a separate container in the refrigerator and add it to each bowl when serving.
- What can I serve with this hearty soup?
- This thick soup pairs well with fresh bread, such as a crusty loaf or soft rolls. For a complete meal, consider serving it alongside a side salad or roasted vegetables.
Tips
- If you want a thinner soup, use less rice, and for a thicker consistency, add all of the rice. This allows you to customize the texture to your preference.
- To keep the rice from becoming mushy when storing leftovers, add rice to individual servings instead of mixing it into the whole pot. Store the rice separately in the refrigerator.
- For a flavor boost, consider doubling the herbs or substituting basil and oregano with 2 teaspoons of Italian seasoning.
- Experiment with additional ingredients such as celery, carrots, or even sausage for a different twist on the classic recipe.
Equipment
- Dutch oven or large pot – Essential for cooking the soup.
- Slow cooker (optional) – If you choose to make the crockpot version of the soup.
- Rice cooker (optional) – For preparing rice separately, if not cooking it on the stovetop.
