Stuffed Bell Pepper Soup

Imagine curling up on a chilly evening with a steaming bowl of soup that captures the delicious essence of classic stuffed peppers. This Stuffed Bell Pepper Soup is a one-pot wonder that brings all the comforting flavors of stuffed peppers into a hearty, cozy soup. With ground beef, vibrant bell peppers, tender rice, and a rich tomato broth, this dish is as satisfying as it is easy to make. Ready in just 45 minutes, it’s perfect for a quick weeknight dinner that doesn’t skimp on flavor.

Why You’ll Love This Recipe

This recipe is a lifesaver for busy nights and tight budgets. It’s quick to prepare and requires only a handful of ingredients, most of which are pantry staples. Plus, it’s versatile enough to accommodate various dietary needs and tastes. The combination of beef, rice, and peppers creates a meal that’s both filling and nutritious.

Kitchen Equipment You’ll Need

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

Ingredients

• 1 tablespoon canola oil
• 1 pound lean ground beef
• 1 medium sweet onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 1 ½ teaspoons Italian seasoning
• ¼ teaspoon crushed red pepper flakes
• 2 (14.5-ounce) cans diced tomatoes
• 1 (8-ounce) can tomato sauce
• 3 cups beef broth
• Kosher salt and freshly ground black pepper, to taste
• 2 cups cooked white rice
• 2 tablespoons chopped fresh parsley leaves

Instructions

1. Heat the canola oil in a large stockpot or Dutch oven over medium heat. Add the ground beef and cook until browned, about 3-5 minutes, crumbling the beef as it cooks. Drain any excess fat and set the beef aside.
2. In the same pot, add the onion and bell peppers. Cook, stirring occasionally, until the vegetables are tender, about 3-4 minutes.
3. Stir in the garlic, Italian seasoning, and red pepper flakes, cooking until fragrant, about 1 minute.
4. Add the diced tomatoes, tomato sauce, beef broth, and cooked ground beef to the pot. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer until the flavors meld together, about 15-20 minutes.
5. Stir in the cooked rice and parsley until everything is heated through, about 1-2 minutes.
6. Serve immediately, paired with crusty bread and a light salad if desired.

Tips for Success

• For a deeper flavor, allow the soup to simmer longer, if time permits.
• Adjust the seasoning to your preference, adding more red pepper flakes for extra heat.

Additional Tips and Variations

• If you plan to freeze the soup, do so without the rice to avoid it becoming mushy upon reheating. Simply add freshly cooked rice when you’re ready to serve.
• For a vegetarian version, substitute the ground beef with a plant-based alternative and use vegetable broth instead of beef broth.

Nutritional Highlights (Per Serving)

• Calories: Approximately 300
• Protein: 20g
• Carbohydrates: 25g
• Fat: 12g

Frequently Asked Questions (FAQ)

Can I use brown rice instead of white rice?
Yes, brown rice is a great alternative. Just ensure it’s cooked before adding it to the soup.

Is this soup gluten-free?
Yes, if you use gluten-free broth and ensure all other ingredients are gluten-free.

Can I make this soup in advance?
Absolutely! The flavors develop beautifully when made a day ahead. Just remember to add the rice when reheating.

Conclusion

This Stuffed Bell Pepper Soup is a delightful twist on a classic dish, perfect for bringing warmth and comfort to your table. Give it a try and experience the joy of a delicious, homemade meal that’s easy on your schedule and your wallet. We’d love to hear how it turned out for you, so feel free to share your thoughts and any personal tweaks you made to the recipe. Enjoy!