Stuffed Pepper Soup Recipe: Deconstructed Comfort in a Bowl!

Craving the warm, comforting flavors of stuffed peppers but don’t want to spend hours meticulously filling each one? Look no further! This Stuffed Pepper Soup recipe delivers all the deliciousness of classic stuffed peppers in a hearty, easy-to-make soup. It’s the perfect weeknight meal, a great way to use up leftover rice, and a guaranteed crowd-pleaser. Imagine sinking your spoon into a bowl brimming with tender ground beef, sweet bell peppers, savory tomatoes, and perfectly cooked rice, all simmered in a flavorful broth. This isn’t just soup; it’s a deconstructed comfort food masterpiece!

Why This Recipe Works

This recipe isn’t just about throwing ingredients into a pot and hoping for the best. We’ve carefully considered each element to create a truly exceptional soup:

• Flavor Building Blocks: We start by browning the ground beef, which creates a rich, savory foundation for the entire soup. The rendered fat adds depth of flavor that you just can’t get any other way.
• Optimized Pepper Texture: Instead of ending up with mushy peppers, we add them at the right time to ensure they retain a slight bite and vibrant color.
• Balanced Broth: The combination of beef broth and diced tomatoes creates a complex and satisfying broth that’s both hearty and flavorful. A touch of tomato paste adds richness and depth.
• Customizable Ingredients: This recipe is incredibly versatile. Feel free to swap out ground beef for ground turkey or chicken, use different colored bell peppers, or add your favorite spices.
• Easy Cleanup: One pot means less dishes! This recipe is perfect for busy weeknights when you want a delicious and satisfying meal without the hassle of a complicated cleanup.

Ingredients

• 1 pound ground beef (or ground turkey/chicken)
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can tomato sauce
• 2 tablespoons tomato paste
• 4 cups beef broth (or chicken broth)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 1 cup cooked rice (white or brown)
• Optional: Shredded cheddar cheese, sour cream, or chopped fresh parsley for garnish

Instructions

1. Brown the Ground Beef: In a large pot or Dutch oven, brown the ground beef over medium-high heat. Break it up with a spoon as it cooks. Drain off any excess grease.
2. Sauté Aromatics: Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Add Peppers and Tomatoes: Add the chopped green and red bell peppers to the pot. Cook for 5-7 minutes, or until slightly softened. Stir in the crushed tomatoes, diced tomatoes, tomato sauce, and tomato paste.
4. Simmer the Soup: Pour in the beef broth (or chicken broth). Stir in the dried oregano, dried basil, salt, and pepper. Bring the soup to a simmer, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour for a richer flavor. The longer it simmers, the more the flavors will meld together.
5. Add Rice: Stir in the cooked rice during the last 10-15 minutes of simmering. This allows the rice to heat through without becoming mushy.
6. Taste and Adjust: Taste the soup and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs to your liking.
7. Serve and Garnish: Ladle the soup into bowls and garnish with shredded cheddar cheese, sour cream, or chopped fresh parsley, if desired. Enjoy!

Tips for Success

Want to take your Stuffed Pepper Soup to the next level? Here are a few tips to ensure success:

• Don’t Skip the Browning: Browning the ground beef is crucial for developing a deep, savory flavor. Don’t rush this step!
• Use Quality Ingredients: Using high-quality canned tomatoes and broth will make a noticeable difference in the flavor of your soup.
• Adjust the Spice Level: If you like a little heat, add a pinch of red pepper flakes to the soup while it’s simmering.
• Make it Vegetarian: For a vegetarian version, substitute the ground beef with lentils or crumbled vegetarian ground meat. Use vegetable broth instead of beef broth.
• Add Other Vegetables: Feel free to add other vegetables to the soup, such as zucchini, corn, or carrots.
• Slow Cooker Option: This soup can easily be made in a slow cooker. Brown the ground beef and sauté the onions and garlic as directed, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the rice during the last 30 minutes of cooking.
• Instant Pot Option: Brown the ground beef in the Instant Pot using the sauté function. Add the onions and garlic and sauté until softened. Add the remaining ingredients (except for the rice) and cook on high pressure for 10 minutes, followed by a natural pressure release for 10 minutes. Stir in the cooked rice.

Storage Instructions

Refrigerator: Let the soup cool completely before storing it in an airtight container in the refrigerator. It will keep for 3-4 days.

Freezer: Stuffed Pepper Soup freezes well. Let it cool completely before transferring it to freezer-safe containers or freezer bags. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave in 1-2 minute intervals, stirring in between, until heated through.

FAQ

Can I use different types of rice?

Yes, you can use any type of cooked rice you prefer, such as white rice, brown rice, or even wild rice. Just make sure the rice is already cooked before adding it to the soup.

Can I use ground turkey or chicken instead of ground beef?

Absolutely! Ground turkey or chicken are great substitutes for ground beef. They will provide a lighter flavor, but the soup will still be delicious.

Do I have to use both green and red bell peppers?

No, you can use any combination of bell peppers you like. Yellow and orange bell peppers would also work well. You can even use all of one color if you prefer.

Can I make this soup ahead of time?

Yes, this soup is a great make-ahead meal. In fact, the flavors often develop even more when the soup sits overnight in the refrigerator. Just reheat it before serving.

Why is my soup watery?

If your soup is too watery, you can simmer it uncovered for a longer period of time to allow some of the liquid to evaporate. You can also add a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of cold water) to thicken it.

Conclusion

This Stuffed Pepper Soup recipe is a guaranteed winner. It’s a comforting, flavorful, and easy-to-make meal that’s perfect for busy weeknights or cozy weekends. With its customizable ingredients and simple instructions, you can easily adapt this recipe to suit your own tastes and preferences. So, ditch the traditional stuffed peppers and embrace this deconstructed version that delivers all the flavor without all the fuss. Grab your spoon and get ready to enjoy a bowl of pure comfort!