STUFFED PEPPER SOUP IS A FULL MEAL IN A BOWL
An Inviting Bowl of Stuffed Pepper Soup
Imagine warming up on a chilly day with a hearty, comforting bowl of stuffed pepper soup. This delightful dish is filled with vibrant bell peppers, savory onions, hearty rice, and rich ground sirloin, creating a full meal that warms you from the inside out. This recipe brings back memories of my childhood, where my mom would prepare this nourishing soup during the cold winter months to help us stay cozy and healthy. Just like my grandma did for her, this soup is a family tradition that provides comfort and warmth.
Why You’ll Love This Recipe
If you’re looking for a satisfying and savory dinner without the hassle of baking stuffed peppers, this stuffed pepper soup is your answer. It’s simple to prepare, packed with flavor, and offers the perfect balance of taste and nutrition. Plus, it’s a complete meal in a bowl, making dinner time both delicious and effortless.
Kitchen Equipment You’ll Need
- Large stockpot
- Saucepan
- Wooden spoon or spatula
- Knife and cutting board
Ingredients
- 1 pound ground sirloin
- 1 green bell pepper, chopped
- 1 cup finely diced onion
- 1 (29 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 (14 oz) can chicken broth
- ¼ tsp dried thyme
- ¼ tsp dried sage
- Salt and pepper to taste
- 1 cup white rice
Step-by-Step Instructions
- In a large stockpot, brown the ground sirloin over medium heat. Drain any excess fat.
- Add the chopped bell pepper and diced onion to the pot. Cook until the onion is translucent, being careful not to brown them.
- Stir in the diced tomatoes, tomato sauce, chicken broth, thyme, and sage. Season with salt and pepper to taste.
- Cover the pot and let the soup simmer for 30 to 45 minutes, or until the peppers are tender.
- In a separate saucepan, bring 2 cups of water to a boil. Add the rice and cook until tender.
- Once the rice is cooked, add it to the soup. Stir well to combine and heat through before serving.
Tips for Success
- Ensure the onions are cooked until just translucent to maintain a balanced flavor without overpowering the soup.
- Simmer the soup gently to allow the flavors to meld beautifully.
Additional Tips and Variations
- Feel free to use any color of bell pepper you have on hand for added color and variety.
- For a healthier twist, substitute white rice with brown rice or quinoa. If you’re following a keto diet, you can omit the rice entirely.
Nutritional Highlights (Per Serving)
Each serving of this stuffed pepper soup contains 340.5 calories, 52.3 mg of cholesterol, 1039.4 mg of sodium, 19.5 g of protein, and 36.6 g of carbohydrates.
Frequently Asked Questions (FAQ)
Can I freeze this soup? Yes, this soup freezes well. Allow it to cool completely before transferring to airtight containers and freezing for up to 3 months.
What can I serve with this soup? This soup is hearty enough to be a meal on its own, but you can pair it with crusty bread or a simple side salad for a complete dinner.
Conclusion
This stuffed pepper soup is a delightful way to enjoy a full meal in a bowl. It’s perfect for those cold days when you crave something warm and nourishing. Try this recipe and let its comforting flavors wrap you in warmth. I’d love to hear how it turned out for you, so don’t forget to share your experiences and any personal twists you added to the recipe!