Stuffed Pepper Soup is a comforting and hearty dish that brings all the flavors of traditional stuffed peppers into a warm, delicious bowl of soup. Perfect for chilly evenings or anytime you crave a bowl of comforting goodness, this soup is easy to make and sure to please. The recipe involves cooking ground beef with onions and garlic, adding bell peppers, crushed tomatoes, diced tomatoes, and beef broth, then seasoning with dried basil, oregano, thyme, and optional red pepper flakes for a bit of heat. After simmering, cooked rice is added to make the soup even more filling. Serve hot, garnished with fresh parsley and grated Parmesan cheese for a delightful finish.
Stuffed Pepper Soup is a comforting and hearty dish that brings all the flavors of traditional stuffed peppers into a warm, delicious bowl of soup. Perfect for chilly evenings or anytime you crave a bowl of comforting goodness, this soup is easy to make and sure to please.
INGREDIENTS
- Ground Beef: 1 pound (or substitute ground turkey for a leaner option). Provides a rich and savory base for the soup.
- Onion: 1, finely chopped. Adds sweetness and depth of flavor.
- Garlic: 3 cloves, minced. Gives the soup a robust, aromatic quality.
- Bell Peppers: 3 (red, green, or yellow), chopped. Adds vibrant color and a sweet, fresh taste.
- Crushed Tomatoes: 1 can (28 ounces). Forms the tomato base of the soup.
- Diced Tomatoes: 1 can (14 ounces). Adds texture and additional tomato flavor.
- Beef Broth: 4 cups. Provides a rich and hearty base for the soup.
- Cooked Rice: 1 cup (white or brown). Adds heartiness and texture to the soup.
- Dried Basil: 1 teaspoon. Adds a subtle sweetness and depth of flavor.
- Dried Oregano: 1 teaspoon. Provides a classic Italian flavor.
- Dried Thyme: 1/2 teaspoon. Adds a hint of earthiness.
- Salt and Black Pepper: To taste. Enhances all the flavors in the soup.
- Red Pepper Flakes: Optional, for added heat.
- Fresh Parsley: Chopped, for garnish. Adds a fresh, vibrant touch.
- Grated Parmesan Cheese: For garnish. Adds a savory finish.
INSTRUCTIONS
- Step 1:
- Cook the Ground Beef: In a large soup pot or Dutch oven, cook the ground beef over medium-high heat, breaking it apart with a spoon, until it’s browned and cooked through. Drain any excess fat. This step ensures the beef is fully cooked and adds a rich, savory base to the soup.
- Step 2:
- Prepare the Soup: Add the chopped onion and minced garlic to the pot with the cooked beef. Sauté for 2-3 minutes, or until the onion becomes translucent. Stir in the chopped bell peppers and continue to cook for another 3-4 minutes, allowing the peppers to soften slightly. This step builds the foundational flavors of the soup.
- Step 3:
- Add Tomatoes and Broth: Pour in the crushed tomatoes, diced tomatoes, and beef broth. Bring the mixture to a simmer. Add the dried basil, dried oregano, dried thyme, salt, and black pepper to the pot. If you like a bit of heat, you can also add red pepper flakes to taste. Reduce the heat to low, cover the pot, and let the soup simmer for about 20-25 minutes to allow the flavors to meld.
- Step 4:
- Add the Cooked Rice: Stir in the cooked rice and simmer for an additional 5 minutes, or until the rice is heated through. This step incorporates the rice, making the soup more filling and adding a pleasant texture.
- Step 5:
- Serve the Stuffed Pepper Soup: Ladle the hot Stuffed Pepper Soup into bowls. If desired, garnish each serving with chopped fresh parsley and a sprinkle of grated Parmesan cheese for extra flavor and freshness. Enjoy!
Serving and Storage Tips
- Serve the Stuffed Pepper Soup hot, garnished with fresh parsley and grated Parmesan cheese for added flavor and a touch of freshness.
- This soup pairs well with crusty bread or a side salad for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, simply warm the soup on the stove over medium heat until heated through, or microwave individual portions.
- If you prefer to freeze the soup, let it cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Helpful Notes
- You can use either white or brown rice in this recipe, depending on your preference.
- For a leaner option, substitute ground turkey for the ground beef.
- If you like a bit of heat, don’t forget to add red pepper flakes to the soup.
- Feel free to add other vegetables such as zucchini or corn for added nutrition and variety.
Tips from Well-Known Chefs
- Chef Gordon Ramsay recommends using high-quality beef broth for the best flavor.
- Chef Ina Garten suggests adding a splash of red wine vinegar at the end for a touch of acidity that brightens the flavors.
- Chef Jamie Oliver advises using a mix of different colored bell peppers to make the soup more visually appealing and flavorful.