This warm and cozy Stuffed Bell Pepper Soup is packed with colorful peppers, hearty rice, and seasoned ground meat. It’s like a hug in a bowl, perfect for chilly days!
Honestly, I love throwing this soup together because it feels like I’m enjoying stuffed peppers without all the fuss. Plus, it’s a great way to sneak in some extra veggies! 😊
Key Ingredients & Substitutions
Ground Beef: I usually opt for ground beef for its rich flavor, but you can easily swap it out for ground turkey or chicken for a lighter version. Vegetarian protein like lentils or quinoa can also work well.
Bell Peppers: Using a mix of colors not only makes the soup visually appealing but also adds a range of flavors. If bell peppers aren’t available, you could use poblano peppers or even zucchini for a different twist.
Onion and Garlic: These are essential for building flavor. While I love using yellow onions, sweet onions can add a nice touch too. If you’re in a hurry, onion powder and garlic powder can be used as substitutes.
Rice: Long grain white rice is great, but brown rice, quinoa, or even cauliflower rice can be used for a healthier option. Just adjust cooking times as needed.
Broth: I prefer beef broth for heartiness, but vegetable broth works for a lighter soup. If you’re watching sodium, low-sodium options are available!
How Do I Make Sure My Soup Has Great Flavor?
To ensure your soup is full of flavor, layering ingredients is key. Start with sautéing onions and garlic, as they form the flavorful base. Here’s how you can enhance the taste:
- Allow your onions to cook until they’re nice and translucent before adding garlic. This develops their sweetness.
- Don’t skip the spices! They add depth; feel free to adjust amounts based on your taste.
- Mix in the tomato paste and cook for a minute. This helps to intensify the flavors.
- Always taste and adjust seasoning towards the end—every ingredient contributes differently!
These little steps will help your soup shine with wonderful, comforting flavors! Enjoy cooking!
Stuffed Bell Pepper Soup
Ingredients You’ll Need:
- 1 lb ground beef (or ground turkey/chicken)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 bell peppers (mixed colors: red, green, yellow), diced
- 2 ribs celery, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika (optional)
- Salt and pepper to taste
- 1 (14.5 oz) can diced tomatoes with juice
- 6 cups beef or vegetable broth
- 1/2 cup long grain white rice (uncooked)
- 2 tablespoons tomato paste
- Fresh parsley and chopped chives for garnish
How Much Time Will You Need?
This delightful soup takes about 15 minutes of prep time and 30 minutes of cooking time, making it a total of about 45 minutes from start to finish. It’s a quick and satisfying meal for any day of the week!
Step-by-Step Instructions:
1. Prepare the Base:
Start by heating the olive oil in a large pot over medium heat. Once it’s hot, add the diced onions. Cook them until they are translucent and soft, which should take about 3-4 minutes. This creates a wonderful base flavor for your soup!
2. Add Garlic and Meat:
Next, toss in the minced garlic and let it cook for about 30 seconds—just until it’s fragrant. Then, add your ground beef (or turkey/chicken). Break it apart with a wooden spoon and cook until it’s browned and no longer pink, about 6-8 minutes. If there’s extra fat, carefully drain it off.
3. Mix in the Veggies:
Stir in the diced bell peppers and celery. Cook these for another 4-5 minutes until they soften slightly. This step adds lots of color and flavor to your soup!
4. Season It Up:
Now it’s time to add the dried oregano, basil, smoked paprika (if using), and a sprinkle of salt and pepper. Stir everything together well so the spices coat the meat and veggies nicely.
5. Add the Rest:
Mix in the tomato paste and let it cook for about a minute to enhance the flavor. Then, pour in the diced tomatoes with their juice and the broth. Give it a good stir to combine.
6. Cook the Rice:
Bring the mixture to a boil. Once it’s boiling, add the uncooked rice and stir again. Reduce the heat to a simmer and leave the pot uncovered. Let it simmer for 20-25 minutes, or until the rice and vegetables are tender, stirring occasionally.
7. Final Touches:
After the cooking time, taste the soup and adjust the seasoning with more salt and pepper if needed. This step makes sure the flavors are just right!
8. Serve and Enjoy:
Serve the hot soup in bowls and garnish with fresh parsley and chopped chives for a bright pop of flavor. Enjoy this hearty, warming dish that captures all the goodness of stuffed bell peppers!
This hearty soup captures the essence of classic stuffed bell peppers but in a comforting, easy-to-make bowl. It’s perfect for meal prep or cozy family dinners. Happy cooking!
Can I Use Any Type of Meat for This Soup?
Absolutely! While ground beef is traditional, you can use ground turkey or chicken for a lighter option. For a vegetarian version, try using lentils, chickpeas, or a plant-based meat substitute.
What If I Don’t Have Diced Tomatoes?
No worries! If you don’t have diced tomatoes, you can use tomato sauce or crushed tomatoes instead. Just adjust the liquid slightly, as sauce may be thicker.
How Can I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze the soup in individual portions for up to 3 months. Just remember to cool it completely before freezing!
Can I Make This Soup Vegetarian?
Definitely! Skip the meat and use a combination of beans (like black beans or kidney beans) and additional vegetables. Just be sure to use vegetable broth for the base. This will give it delicious flavor without the meat!