30-Minute Stuffed Pepper Soup

When I was a kid, my dad made dinner very rarely and when he did there were three options — mac and cheese, sausage on the grill, or stuffed peppers. Stuffed peppers came along infrequently enough that they felt like a novelty to me and so I loved them and look back on them fondly as a favorite childhood food. (Though I recognize that stuffed peppers are not really a classic childhood food for most!) But to me, they mean comfort. And soup also means comfort. And that’s precisely why the two had to meet in this Stuffed Pepper Soup.

Why You’ll Love This Recipe

This 30-Minute Stuffed Pepper Soup is a heartwarming blend of savory flavors and textures that will remind you of home. It’s quick to make, packed with nutritious ingredients, and brings a comforting twist to the classic stuffed pepper dish. Plus, it’s an excellent way to use up any leftover rice you might have!

Kitchen Equipment You’ll Need

• Large pot or Dutch oven
• Wooden spoon
• Knife and cutting board
• Measuring cups and spoons

Ingredients

• 1 tablespoon olive oil
• 1/2 medium yellow onion, chopped
• 1 lb lean ground beef
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 (8 oz) can tomato sauce
• 1 (28 oz) can fire-roasted diced tomatoes, undrained
• 3 cups beef broth
• 1 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flake, optional
• 2 cups cooked white rice
• Kosher salt and freshly ground black pepper, to taste

Step-by-Step Instructions

1. Heat oil in a large pot or Dutch oven over medium heat and add onion. Sauté until soft, about 5 minutes.
2. Increase heat to medium-high, then add ground beef, season with salt and pepper, and cook until no longer pink, about 5 minutes, breaking up beef with a wooden spoon as it cooks.
3. Add garlic and cook for 30 seconds.
4. Stir in bell peppers, tomato sauce, diced tomatoes, beef broth, Italian seasoning, and red pepper flake, if using. Bring to a boil, then reduce heat and let simmer for 15 minutes.
5. Stir in cooked rice and let cook 5 minutes more. Season to taste with salt and pepper and serve. Enjoy!

Tips for Success

• For a richer flavor, consider browning the beef until it’s deeply caramelized before adding the other ingredients.
• If you prefer your soup thicker, reduce the amount of beef broth to 2 cups and simmer longer to achieve desired consistency.

Additional Tips and Variations

• For a lighter version, substitute ground turkey or chicken for the beef.
• Add some chopped spinach or kale for extra nutrients and color.
• Top each bowl with shredded cheese for a melty finish.

Nutritional Highlights (Per Serving)

This soup is a good source of protein and provides essential vitamins from the peppers and tomatoes. It’s also relatively low in calories, making it a great option for a satisfying meal without the guilt.

Frequently Asked Questions (FAQ)

Can I make this soup ahead of time? Yes, this soup can be prepared in advance. Store it in the refrigerator for up to 3 days. The flavors will deepen as it sits.

Can I freeze Stuffed Pepper Soup? Absolutely! Allow the soup to cool completely, then transfer it to airtight containers or freezer bags. It will keep in the freezer for up to 3 months.

What can I serve with Stuffed Pepper Soup? A side salad or some crusty bread pairs wonderfully with this soup. It’s also delicious on its own!

Conclusion

There you have it, a delightful and easy 30-Minute Stuffed Pepper Soup that captures the essence of comfort food. I hope you give this recipe a try and that it brings a touch of warmth to your table. Don’t forget to share your experience and any variations you might have tried. Enjoy!