Stuffed Pepper Soup

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Of course! Stuffed Pepper Soup is the ultimate comfort food hack. It captures all the classic, cozy flavors of traditional stuffed peppers but in a much easier, spoonable form. It’s a hearty, healthy, and incredibly satisfying one-pot meal.

Here’s a detailed, foolproof recipe that you can easily customize.

Why You’ll Love This Soup

· All the Flavor, None of the Fuss: No tedious stuffing or long baking times.
· One-Pot Wonder: Easy to make and even easier to clean up.
· Meal Prep Champion: Tastes even better the next day and freezes beautifully.
· Family-Friendly: A crowd-pleaser that’s easy to adjust for picky eaters.

Classic Stuffed Pepper Soup Recipe

This recipe is a direct translation of the classic dish into soup form.

Yields: 6-8 servings
Prep time: 15 minutes
Cook time: 30-40 minutes

Ingredients:

· 1 tablespoon olive oil
· 1 lb ground beef (or ground turkey/chicken)
· 1 medium onion, diced
· 1 large green bell pepper, diced
· 1 large red bell pepper, diced
· 3 cloves garlic, minced
· 1 (28 oz) can diced tomatoes, undrained
· 1 (15 oz) can tomato sauce
· 3 cups beef broth (or chicken broth)
· 1 ½ cups cooked rice (white or brown)
· 2 teaspoons Italian seasoning
· 1 teaspoon paprika
· Salt and black pepper, to taste
· For serving: Shredded mozzarella or Monterey Jack cheese, fresh chopped parsley

Instructions:

  1. Brown the Meat: In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and onion. Cook, breaking up the meat with a spoon, until the beef is no longer pink and the onion is softened. Drain off any excess grease.
  2. Sauté Vegetables: Add the diced bell peppers to the pot and cook for 5-7 minutes, until they begin to soften. Add the minced garlic and cook for one more minute until fragrant.
  3. Build the Soup: Add the diced tomatoes, tomato sauce, beef broth, Italian seasoning, paprika, salt, and pepper. Stir everything to combine.
  4. Simmer: Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 20-30 minutes to allow the flavors to meld and the peppers to become tender.
  5. Add Rice: Stir in the cooked rice and heat through. (If the soup is too thick for your liking, add a bit more broth or water).
  6. Serve: Ladle the soup into bowls and top generously with shredded cheese and a sprinkle of fresh parsley.

Key Variations & Twists

  1. Unstuffed Cabbage Version: Use ground pork, add a tablespoon of brown sugar, and swap the peppers for a small head of chopped cabbage for a “Unstuffed Cabbage Roll” soup.
  2. Spicy Kick: Add a diced jalapeño (with seeds for more heat) when sautéing the bell peppers, or add a pinch of red pepper flakes.
  3. “Cheeseburger” Style: Stir in 1-2 cups of shredded cheddar cheese at the end until melted, and use a can of condensed cheddar cheese soup in place of the tomato sauce.
  4. Grain-Free/Low-Carb: Omit the rice completely or replace it with cauliflower rice (add it in the last 5-10 minutes of cooking).
  5. In the Slow Cooker: Brown the meat and onions, then add everything except the rice to the crockpot. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Stir in cooked rice before serving.

Serving Suggestions

· The Perfect Toppings: Shredded cheese, a dollop of sour cream, fresh herbs (parsley, basil, or oregano), or a sprinkle of red pepper flakes.
· With Bread: Serve with crusty garlic bread, breadsticks, or a slice of thick, buttered toast for dipping.
· With a Salad: A simple side salad with a light vinaigrette balances the richness of the soup perfectly.

Pro Tips for the Best Soup

· Don’t Overcook the Rice: Add the rice already cooked at the very end. If you add uncooked rice, it will absorb too much liquid and become mushy.
· Brown the Meat Well: Taking the time to get a good sear on the ground beef adds a deeper, richer flavor to the entire soup.
· Customize the Veggies: Feel free to add other vegetables like corn, zucchini, or mushrooms.
· Control the Thickness: The soup will thicken as it sits. Simply add more broth or water when reheating to reach your desired consistency.
· Meal Prep & Storage: This soup stores and freezes exceptionally well. Let it cool completely and store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Enjoy this incredibly easy and comforting bowl of goodness

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