This Stuffed Bell Pepper Soup is a cozy mix of colorful bell peppers, hearty ground meat, and rice all simmered in a tasty tomato broth. It’s like your favorite stuffed peppers but in a warm, spoonable form!
I love how easy it is to whip up. Just chop, stir, and let it cook. Perfect for chilly days when you’re craving something comforting. Plus, it makes great leftovers—if there’s any left! 😄
Key Ingredients & Substitutions
Ground Beef or Turkey: I recommend using ground turkey for a lighter option, but beef adds a richer flavor. You can also try plant-based ground meat for a vegetarian alternative, which works well too!
Bell Peppers: A mix of red, green, and yellow peppers makes for a beautiful dish. If you’re short on peppers, you can use zucchini or even corn for a slight twist.
Diced Tomatoes: If you prefer fresh tomatoes, 2 cups of chopped fresh tomatoes can replace the canned version. Just be sure to add a bit more seasoning since fresh tomatoes have a milder flavor.
Rice: If you’re out of white rice, feel free to use brown rice or quinoa. The cooking time may vary, so check the package instructions.
How Do I Ensure the Soup Has Great Flavor?
Flavoring the soup is key, so pay attention to how you cook the ingredients. Start by sautéing the onions and garlic until they are nice and soft—they build a flavor base. Browning the meat well also enhances the taste.
- Cook onions for about 3-4 minutes until they are translucent.
- Adding the garlic in just for the last minute keeps it fragrant and prevents burning.
- When stirring in the bell peppers, cook them long enough to start softening but not so much that they lose all their crunch.
Lastly, let the soup simmer! This allows all the flavors to meld together beautifully, creating a delicious and hearty dish. Enjoy your cooking!
Stuffed Bell Pepper Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb (450g) ground beef or ground turkey
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 bell peppers (red, green, or a mix), diced
- 1 (14.5 oz) can diced tomatoes (with juice)
- 6 cups beef or vegetable broth
- 1 cup cooked white rice (or uncooked rice—see instructions)
- 2 tsp Italian seasoning
- 1 tsp paprika
- Salt and pepper, to taste
- 2 tbsp olive oil
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This delicious Stuffed Bell Pepper Soup takes about 15 minutes to prep and 30 minutes to cook, making a total of about 45 minutes. It’s a quick and satisfying dish that’s perfect for busy weeknights!
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until it’s soft and translucent, which should take about 3-4 minutes. Then, add the minced garlic and cook for an additional minute until it smells wonderful!
2. Brown the Meat:
Next, add the ground beef or turkey to the pot. Use a spoon to break it into small pieces and cook until it’s browned and fully cooked through. If there’s extra fat, feel free to drain it off now.
3. Add the Bell Peppers:
Stir in the diced bell peppers and let them cook for about 4-5 minutes. You want them to start softening but still have some crunch!
4. Combine the Ingredients:
Now it’s time to bring it all together. Add the canned diced tomatoes (including their juice), broth, Italian seasoning, paprika, and a sprinkle of salt and pepper. Stir everything well so it’s nicely combined.
5. Simmer the Soup:
Bring the soup to a boil. If you’re using uncooked rice, add it in now. Then, reduce the heat to low, cover, and let it simmer for about 20 minutes, or until the rice and peppers become tender. If you’re using cooked rice, add it during the last 5 minutes to heat through.
6. Adjust Seasoning and Serve:
Before serving, taste the soup and adjust the seasonings as needed. Ladle the soup into bowls and sprinkle with freshly chopped parsley for a lovely finish. It’s ready to enjoy!
7. Enjoy!:
This hearty, comforting soup is perfect on its own but pairs great with some crusty bread or a fresh salad on the side. Enjoy your cozy meal!
Can I Use Frozen Ground Meat for This Soup?
Absolutely! Just make sure to fully thaw the ground meat before cooking. You can do this overnight in the fridge or quickly by submerging the sealed package in cold water. Once thawed, proceed with the recipe as directed.
Can I Substitute the Rice with Another Grain?
Yes, you can use quinoa or even barley as a substitute! Just keep in mind that cooking times may vary, so check the package instructions and adjust your simmer time accordingly. If using uncooked grains, you might need to add a bit more liquid to the soup.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. When reheating, do so gently on the stove or in the microwave. You may want to add a splash of broth or water to loosen the soup if it thickens in the fridge.
Can I Add More Vegetables?
Definitely! Feel free to toss in additional vegetables like zucchini, corn, or spinach towards the end of cooking for added nutrition and flavor. Just make sure to adjust the cooking time so they don’t become too soft!