This stuffed pepper soup is a fabulous dish that consists of ground beef, onions, rice, and bell peppers, all boiled in a flavorful tomato broth. It manages to not miss to the fun of traditional stuffed peppers if one doesn’t take the long way around!
I have a starving craving for something warm and nourishing when it is a cold autumn and winter night. It’s common knowledge that my kids really love stuffed peppers, which gave me the idea of thinking to turn it into a soup. It is a super hit the whole year round, but there is something special about it when you enjoy it on a crispy evening!
This soup with some crisp baguette slices, pull-apart cheesy bread, homemade dinner rolls, and my favorite butterflake rolls are all good to eat with it.
Ingredients
Do to the luxuriousness of this stuffed pepper soup, you’ll need olive oil, ground beef, onion, garlic, salt, black pepper, red and green bell peppers, diced tomatoes, tomato sauce, beef broth, Italian seasoning, white rice, and fresh parsley.
How to Make Stuffed Pepper Soup
Set the stage by warming up with some olive oil in a larger pot. Let the beef be browned, and crumbled into small bits before you add the onions and allow them to sauté until they are soft. Introduce the garlic and sprinkle the salt and pepper. Include your chopped bell peppers and stir-fry for a while until they tend to be a bit softened. Now, throw in the diced tomatoes, tomato sauce, meat broth, and Italian seasoning. The stew should be left to cook until the peppers are tender enough. Finally, add the cooked rice, if necessary, finish the taste and add some fresh parsley to give some help.
Helpful Tips
Go for the 90% lean ground beef for the best flavor without that excessive fat. Remove the fat if you are using beef that has a higher fat content before you proceed onwards.
Use already prepared rice and avoid using rice that hasn’t been cooked yet. The latter will absorb too much soup broth and will change its consistency.
Among the different types, such as short and long-grain varieties of rice, go for the long one, such as white and jasmine. Do not add short-grain rice or else basmati rice to this recipe.
This dish can be prepared two days before the presentation. Reserve the rice inside a separate container, and pour it in after reheating to prevent it from absorbing all the juice.
The leftover soup in the fridge can remain fresh for up to 4 days or keep it (without adding rice) for 2 months in the freezer. Be sure to warm it up on a stove or in a microwave after thawing if frozen.
Taste Variations
It is true that this meal is irresistible and cannot be substituted, but you are free to change some parts of the meal to suit your taste!
Proteins: Use refined chicken, turkey, sausage, or pork to replace the ground meat and get a completely different taste.
Rice: For avoiding carbohydrates, consider adding cauliflower rice, on the other hand, for a new taste, try brown rice, quinoa, or farro.
Vegetables: To a certain extent, adding spinach, carrot, mushroom, or celery is the way to go for a superb taste.
Broth: If you need to, you might replace beef broth with chicken stock for a lighter touch.
Veggie: Use vegetable stock instead of the stock and skip the meat for a vegetarian option.
Spices: You can add extra taste to your food by seasoning it with smoked paprika, cumin, garlic powder, oregano, and onion powder. An ample supply of parsley can be replaced by green onions or basil for an unmistakable taste.
List of Ingredients:
1 tablespoon Olive oil
1 90%-lean ground beef (1 pound net)
¾ cup chopped onions
1 ½ teaspoons minced garlic
Salt and pepper for taste
A red bell pepper is now diced into ½-inch pieces.
Green bell pepper cut fine (1)
One and a half (14.5-ounce) cans of diced tomatoes
A fifteen-ounce can of tomato sauce
(14.5-ounce) can of beef broth for a beefy flavor
Secondly, the Italian seasoning
Two cups of white rice practically done
Two tablespoons of parsley, chopped
Instructions:
Besides, pour olive oil into a large pot on medium heating then add the beef to the pot, heat the beef, and break it into smaller pieces (for about 5-6 minutes).
Enter the onion and cook using it. Add the garlic and cook in 30 seconds after that stop.
In addition to the previously mentioned, the golden brown beef should be seasoned with the desired amount of salt and pepper.
Chuck the bell peppers to the pot and cook them in 2-3 minutes.
Before that mix together the diced tomatoes, tomato sauce, beef broth, and Italian seasoning along with the peppers. Let them become a simmer.
Porridge will be ready when the vegetable would be tender after practice 15-20 minutes.
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Mix the rice that you already have with the soup, add seasoning to it if needed, and decorate with parsley that has been freshly attracted before serving.
Notes
If you are longing for a rich, spicy, and enhanced flavor of ground beef, then I would rather suggest using 90% lean ground beef. Otherwise, get rid of some fat, if the beef is too fatty.
Make sure you only use the cooked rice, as the raw rice will take more broth and spoil the thickness of the soup.
