Stuffed Pepper Soup Recipe: Deconstructed Deliciousness!

Craving the comforting flavors of stuffed peppers but don’t have the time (or patience!) for the meticulous stuffing process? Then you’re in for a treat! This Stuffed Pepper Soup recipe delivers all the delightful taste of classic stuffed peppers in a hearty, easy-to-make soup. Imagine tender ground beef, sweet bell peppers, flavorful rice, and a rich tomato broth, all simmered together to create a warm and satisfying meal. It’s the perfect weeknight dinner, a fantastic make-ahead lunch, and a guaranteed crowd-pleaser. Get ready to cozy up with a bowl of deconstructed stuffed pepper perfection!

Why This Recipe Works

This Stuffed Pepper Soup recipe is a winner for several reasons:

• Simplified Preparation: Forget the fussy stuffing! This recipe streamlines the process by letting all the components mingle freely in a pot.
• Flavor Explosion: By browning the ground beef and sautéing the vegetables, we build layers of flavor that mimic the depth of traditional stuffed peppers.
• Customizable: This recipe is incredibly versatile. You can easily adjust the ingredients to suit your preferences, using different types of meat, peppers, or adding extra spices.
• One-Pot Wonder: Minimal cleanup! Everything cooks in one pot, making this a convenient and efficient meal.
• Freezer-Friendly: Stuffed Pepper Soup freezes beautifully, making it ideal for meal prepping or saving leftovers for a future meal.

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef (or ground turkey or Italian sausage)
• 1 medium 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 tomato sauce
• 4 cups beef broth (or chicken broth)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon paprika
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• Salt and pepper to taste
• 1 cup cooked rice (white or brown)
• Optional toppings: shredded cheddar cheese, sour cream, fresh parsley

Instructions

1. Brown the Meat: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
2. Sauté the Vegetables: Add the chopped onion and garlic to the pot with the browned beef. Cook until the onion is softened, about 5 minutes.
3. Add the Peppers: Add the chopped green and red bell peppers to the pot and cook for another 5 minutes, until slightly softened.
4. Stir in the Tomatoes and Broth: Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir well to combine.
5. Season the Soup: Add the dried oregano, dried basil, paprika, red pepper flakes (if using), salt, and pepper. Stir well and bring the soup to a simmer.
6. Simmer and Develop Flavors: Reduce the heat to low, cover the pot, and simmer for at least 20 minutes, or up to an hour, to allow the flavors to meld together. The longer it simmers, the richer the flavor will become.
7. Add the Rice: Stir in the cooked rice during the last 10 minutes of simmering. This will prevent the rice from becoming mushy.
8. Taste and Adjust: Taste the soup and adjust the seasonings as needed. Add more salt, pepper, or spices to your liking.
9. Serve and Enjoy: Ladle the Stuffed Pepper Soup into bowls and top with your favorite toppings, such as shredded cheddar cheese, sour cream, or fresh parsley.

Tips for Success

• Choose Your Meat Wisely: Ground beef is the classic choice, but ground turkey or Italian sausage also work beautifully. For a leaner option, use ground turkey breast. Italian sausage will add a richer, spicier flavor.
• Don’t Skip the Browning: Browning the ground beef is crucial for developing a deep, savory flavor. Make sure to cook it until it’s nicely browned before adding the vegetables.
• Dice the Vegetables Uniformly: Chopping the onions and peppers into similar-sized pieces will ensure they cook evenly.
• Adjust the Spice Level: If you prefer a spicier soup, add more red pepper flakes or a pinch of cayenne pepper.
• Cook the Rice Separately: To prevent the rice from becoming mushy, cook it separately and add it to the soup during the last 10 minutes of simmering. You can use leftover cooked rice or cook a fresh batch while the soup simmers.
• Simmer for Maximum Flavor: The longer the soup simmers, the more the flavors will meld together. Aim for at least 20 minutes, but an hour or more is even better.
• Use High-Quality Broth: The quality of the broth will significantly impact the flavor of the soup. Opt for a good-quality beef broth or even homemade broth if you have it on hand.
• Get Creative with Toppings: Toppings are a great way to customize your Stuffed Pepper Soup. Shredded cheddar cheese, sour cream, a dollop of plain Greek yogurt, fresh parsley, chopped green onions, or even a drizzle of hot sauce are all delicious options.

Storage Instructions

• Refrigerating: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
• Freezing: Allow the soup to cool completely before transferring it to a freezer-safe container or bag. Leave some headspace in the container, as the soup will expand when frozen. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Reheat the soup in a pot on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.

FAQ

Q: Can I use different types of peppers?

A: Absolutely! Feel free to use any color bell pepper you like, such as yellow, orange, or purple. You can also add a poblano pepper for a bit of extra heat.

Q: Can I make this soup in a slow cooker?

A: Yes, you can! Brown the ground beef and sauté the vegetables as instructed in the recipe. Then, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add the cooked rice during the last hour of cooking.

Q: Can I make this soup vegetarian?

A: Yes! Substitute the ground beef with lentils, crumbled plant-based meat substitute, or extra vegetables. Use vegetable broth instead of beef broth.

Q: Can I add other vegetables?

A: Definitely! Diced carrots, celery, zucchini, or corn would all be delicious additions to this soup.

Q: The soup is too thick. What can I do?

A: Add more broth or water until you reach your desired consistency.

Q: The soup is too thin. What can I do?

A: Simmer the soup uncovered for a longer period to allow some of the liquid to evaporate. You can also add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken the soup.

Conclusion

This Stuffed Pepper Soup recipe is a guaranteed winner! It’s a delicious, comforting, and easy-to-make meal that’s perfect for busy weeknights. With its customizable ingredients and simple preparation, it’s sure to become a family favorite. So, ditch the stuffing and embrace the deconstructed deliciousness of this fantastic soup! Enjoy!