There’s just somethin’ about a good bowl of soup, right? Especially when the weather’s doin’ its best to be gloomy! This stuffed pepper soup is like a warm hug in a bowl, I swear. Growing up, my mom *loved* making stuffed peppers. But, you know, they take a little while to put together.
This soup? It’s like cheatin’ – in the BEST way! You get all those amazing stuffed pepper flavors – the savory beef, the sweet peppers, the tangy tomatoes – but in a fraction of the time. Seriously, I can whip this up on a weeknight, no problem. Plus, cleanup is a breeze. I’ve been makin’ this for years, and it’s always a hit. Trust me, you’re gonna love it!
Why You’ll Love This Stuffed Pepper Soup
Okay, so why *this* stuffed pepper soup recipe? Let me tell ya, it’s got a whole lotta things goin’ for it. Think of it as the ultimate comfort food cheat sheet!
Quick and Easy Stuffed Pepper Soup
Seriously, who has hours to spend on dinner? Not me! This recipe is all about speed. It skips all that stuffin’ and bakin’ and gets you to deliciousness FAST.
Flavorful and Hearty
This ain’t no wimpy soup! It’s packed with flavor from the beef, peppers, and tomatoes. Plus, it’s super hearty thanks to the rice. It’ll fill you right up, I promise!
Stuffed Pepper Soup Ingredients
Alright, let’s talk ingredients. This is where the magic happens! Don’t skimp on the good stuff, okay? Here’s what you’ll need for my amazing stuffed pepper soup:
- About 1 pound of lean ground beef. I usually go for 90/10, but whatever you like is fine.
- Kosher salt and freshly ground black pepper. And don’t be shy with it! Season to taste, my friends!
- 1 tablespoon of extra virgin olive oil. Just a good glug!
- 1 small yellow onion, diced. Get it nice and small, you don’t want big chunks.
- 1 red bell pepper, diced. Same deal as the onion!
- 1 green bell pepper, diced. Gotta have that green!
- 4 garlic cloves, minced. I *love* garlic, so sometimes I throw in an extra one. Oops!
- 1/2 teaspoon dried basil.
- 1/2 teaspoon dried oregano.
- 1/2 teaspoon dried thyme.
- 2 (14.5 ounce) cans of fire-roasted diced tomatoes. Trust me on the fire-roasted – they add SO much flavor!
- 1 (15 ounce) can of tomato sauce.
- 2 cups of low sodium beef broth. You can always add more later if you want a thinner soup.
- 2 cups of cooked white or brown rice. Whatever you prefer! I usually use white rice because it’s what I have on hand.
- Optional garnishes: Shaved parmesan cheese and roughly chopped fresh parsley. My favorite part is the parsley!
How to Make Stuffed Pepper Soup: Step-by-Step Instructions
Okay, ready to get cookin’? Don’t worry, this stuffed pepper soup is super easy, I promise! Just follow these steps, and you’ll have a delicious, hearty soup in no time.
Preparing the Ground Beef for Stuffed Pepper Soup
First, you’ll want to heat a big pot over medium-high heat. Then, add your ground beef and break it up with a spoon. Season it generously with salt and pepper – don’t be shy! Cook it until it’s all browned, stirring now and then. Once it’s cooked, drain off any extra grease. Nobody wants greasy soup!
Sautéing the Vegetables for Maximum Flavor in Your Stuffed Pepper Soup
Now, add that tablespoon of olive oil to the same pot. Toss in your diced onion and bell peppers. Sauté them for about 3-4 minutes, until they start to soften up. Then, add your minced garlic, dried basil, oregano, and thyme. Sauté for another 30 seconds or so – careful not to burn the garlic! This step is *key* for building flavor.
Simmering the Stuffed Pepper Soup to Perfection
Alright, now for the magic! Add the browned ground beef back to the pot, along with those fire-roasted diced tomatoes, tomato sauce, and beef broth. Give it a good stir, then cover the pot and bring it to a simmer. Reduce the heat to low and let it simmer for about 20 minutes, stirring occasionally. This lets all those flavors meld together and get all cozy. While the soup’s simering, get that rice cooked! Once the soup has simmered, stir in the cooked rice. If you want a thinner soup, just add a little more broth. That’s it! Ladle it into bowls and get ready to enjoy!
Tips for the Best Stuffed Pepper Soup
Want to take your stuffed pepper soup from good to *amazing*? I’ve got a few tricks up my sleeve that I’m happy to share! These little tweaks can make all the difference, trust me.
Choosing the Right Ground Beef for Your Stuffed Pepper Soup
I usually go for 90% lean ground beef. It’s got enough flavor without being too greasy. But hey, use what you like! Ground turkey or chicken work great too if you’re lookin’ for a lighter option.
Perfecting the Rice in Stuffed Pepper Soup
Nobody wants mushy rice in their soup! Cook it al dente – slightly firm to the bite – *before* you add it to the soup. That way, it won’t turn to mush while it’s simmerin’ away. Nobody likes mushy rice, yuck!
Stuffed Pepper Soup Variations
Okay, so you’ve made my basic stuffed pepper soup and you’re lovin’ it, right? But what if you wanna switch things up a bit? No problem! This recipe is super versatile. Here are a few ideas to get your creative juices flowin’. Don’t be afraid to experiment – that’s how the best recipes are born!
Vegetarian Stuffed Pepper Soup
Want a meat-free version? Easy peasy! Just swap out the ground beef for lentils or beans. Brown or green lentils work great, or even a can of drained and rinsed kidney beans. So good!
Spicy Stuffed Pepper Soup
Feelin’ a little fiery? Add a pinch (or a whole lotta!) of chili powder or red pepper flakes. A dash of hot sauce works wonders, too! Just be careful not to overdo it – unless you *really* like it hot!
Storing and Reheating Your Stuffed Pepper Soup
Got leftovers? Lucky you! This stuffed pepper soup tastes even BETTER the next day (seriously!). Just pop it in an airtight container and stick it in the fridge for up to 3-4 days. For longer storage, freeze it! It’ll keep for a couple of months. When you’re ready to eat, just reheat it on the stovetop or in the microwave. Easy peasy!
Frequently Asked Questions About Stuffed Pepper Soup
Got questions about my stuffed pepper soup? I get it! Here are a few of the most common ones I hear. Hopefully, this clears things up!
Can I freeze this soup? Absolutely! It freezes like a dream. Just let it cool completely, then pop it into freezer-safe containers. It’ll keep for 2-3 months, easy!
How long does it last in the fridge? If you keep it in an airtight container, it’ll be good for 3-4 days. Honestly, it rarely lasts that long in *my* house, haha!
Can I use different types of peppers? Of course! I usually use red and green bell peppers, but feel free to experiment. Yellow or orange peppers would be delicious, too. Get creative!
Can I make this in a slow cooker? You bet! Just brown the beef and sauté the veggies as directed, then toss everything into your slow cooker. Cook on low for 6-8 hours, or on high for 3-4. Stir in the rice during the last 30 minutes of cook time. So easy!
Nutritional Information for Stuffed Pepper Soup
Okay, just a heads up: nutrition info can vary based on what brands and ingredients you use, so this is just an estimate!
Enjoy Your Stuffed Pepper Soup – Leave a Review!
So, what’d ya think? Did you love this stuffed pepper soup as much as I do? Leave a comment and let me know! And don’t forget to give it a rating!
Print
Unbelievably Easy Stuffed Pepper Soup in Just 30 Min
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 5 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Enjoy this hearty and flavorful stuffed pepper soup, a comforting and easy-to-make meal.
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
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 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 break it up. Season with salt and pepper. Cook until browned, stirring occasionally. Drain the beef and set aside.
- Heat the oil in the pot, then add the onion and bell pepper. Saute for 3 to 4 minutes, until softened. Add the garlic, basil, oregano, and thyme. Saute another 30 seconds.
- Add the ground beef back to the pot, along with the diced tomatoes, tomato sauce, and beef broth. Cover, bring to a simmer, then reduce heat to low. Stir occasionally for 20 minutes. Cook rice while the soup simmers.
- Stir in the cooked rice. Add more broth for thinner soup. Ladle into bowls and top with parsley.
Notes
- Use 90 percent lean ground beef to avoid draining excess grease. Drain the pot before sauteing vegetables if using 80 percent ground beef.
- Substitute ground turkey or ground chicken for the ground beef.
- Substitute Italian seasoning for the individual dried basil, oregano, and thyme.
- Cook the rice al dente before adding it to the soup.
- Add another cup of beef broth to make the soup go further.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg
