Stuffed Pepper Soup

There’s something undeniably comforting about a warm bowl of soup, especially when it brings all the flavors of a classic dish like stuffed peppers. Imagine the rich, savory taste of your favorite stuffed peppers, but in a hearty, spoonable form. That’s exactly what you’ll get with this delightful Stuffed Pepper Soup. Whether you’re looking for a cozy family dinner or a meal to impress, this soup is sure to become a household favorite.

Why You’ll Love This Recipe

This Stuffed Pepper Soup is a comforting dish that combines all the flavors of traditional stuffed peppers into an easy-to-make soup. It’s perfect for busy weeknights and can be made in larger batches for meal prep. With every spoonful, you’ll enjoy the mingling flavors of tender beef, sweet bell peppers, and aromatic spices, all tied together in a rich tomato broth. Plus, it’s versatile enough for you to customize with your favorite ingredients or whatever you have on hand.

Kitchen Equipment You’ll Need

• Large soup pot
• Cooking spray
• Knife and cutting board
• Stirring spoon
• Measuring cups and spoons

Ingredients

• 1 lb lean ground beef
• 1 large onion, diced
• 1 cup uncooked or 2 cups cooked rice (wild rice recommended)
• 1 can Hunts flavored diced tomatoes (14.5 oz)
• 1 can tomato sauce (14.5 oz)
• 1 tsp dried oregano
• 1 tsp basil
• ½ tsp salt
• ¼ tsp pepper
• 1 box chicken stock (32 oz)
• 2 cups water
• 2 tbsp powdered beef stock
• 3 bell peppers (1 large green pepper and 4-5 red and yellow baby bell peppers)
• Cheese for topping (optional)
• Fresh cracked black pepper for garnish (optional)

Step-by-Step Instructions

1. Coat a large soup pot with cooking spray and heat over medium-high heat.
2. Brown the ground beef with the onions and rice. Browning the rice gives it a nutty flavor, so be careful not to burn it!
3. Meanwhile, dice your bell peppers into small ½-inch pieces and set aside.
4. Add the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, water, and powdered beef stock to the pot. Bring the mixture to a boil.
5. Reduce the heat, cover, and let it cook for 20 minutes.
6. Add the diced peppers and cook for another 20-30 minutes, or until the rice is tender.
7. Serve the soup with cheese on top, if desired. Enjoy!

Tips for Success

• To prevent the rice from absorbing too much liquid, consider cooking it separately and adding it to each bowl as you serve.
• Feel free to adjust the seasoning to your taste. Adding garlic or a bit of spice can enhance the flavors.

Additional Tips or Variations

• Try using beef broth instead of chicken stock for a richer flavor.
• Add some jalapeños for a spicy kick.
• If you love a smoky flavor, consider adding smoked paprika or chipotle powder.

Nutritional Highlights (Per Serving)

398 calories, 5.6g fat (1.9g saturated) – without cheese.

Frequently Asked Questions (FAQ)

Can I freeze Stuffed Pepper Soup? Yes! It’s best to freeze the soup without the rice to prevent it from becoming too mushy. Cook the rice fresh when you’re ready to eat.

How long can I store this soup? This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Conclusion

We hope you enjoy this delicious Stuffed Pepper Soup as much as we do. It’s a versatile, hearty dish that’s perfect for any occasion. Give it a try and let us know how it turns out! We’d love to hear your thoughts and any creative variations you come up with. Happy cooking!