Why You’ll Love This Recipe
- Easy to make: Comes together in just under an hour, perfect for busy weeknights.
- Versatile: Use ground beef, turkey, or even plant-based alternatives.
- Nutritious: Packed with protein, veggies, and wholesome ingredients.
- Make-ahead friendly: Tastes even better the next day, making it great for meal prep.
- Family-approved: Comforting flavors that both kids and adults will love.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 pound ground beef or turkey
- 1 large onion, chopped
- 2 bell peppers, chopped (any color)
- 2 garlic cloves, minced
- 1 (14 oz) can diced tomatoes
- 1 (14 oz) can tomato sauce
- 4 cups beef or vegetable broth
- 1 cup cooked rice (white or brown)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Shredded cheese for garnish (optional)
Directions
- In a large saucepan or Dutch oven, cook the ground beef or turkey over medium heat until fully browned, breaking it into smaller pieces as it cooks. Drain any excess fat from the pan.
- Add the chopped onion, bell peppers, and minced garlic to the pan with the cooked meat. Sauté for a few minutes, until the vegetables are tender and fragrant.
- Stir in the diced tomatoes and tomato sauce, mixing well to combine all ingredients.
- Add the dried basil, oregano, and beef or vegetable broth. Bring the mixture to a boil over medium heat, then reduce the heat to low and let it simmer for 20-30 minutes to allow the flavors to meld together.
- Stir in the cooked rice. If you have leftover rice, this is a great way to use it up.
- Continue to cook on low for an additional 10-15 minutes to ensure the rice is heated through and the flavors are well blended.
- Taste the soup and adjust the seasoning with additional salt and pepper if needed. Note that some broths may already be salted.
- Serve the soup hot, garnished with shredded cheese if desired.
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes
- Calories: 320 kcal per serving
Variations
- Protein: Swap the ground beef or turkey with ground chicken, sausage, or a plant-based alternative.
- Grains: Substitute the rice with quinoa, farro, or cauliflower rice for a lower-carb option.
- Vegetarian/Vegan: Use vegetable broth and omit the meat, adding extra vegetables like zucchini, mushrooms, or chickpeas.
- Spicy: Add a pinch of red pepper flakes or diced jalapeños for a kick of heat.
- Herbs: Try fresh basil or parsley as a garnish for added brightness.
Storage/Reheating
- Storage: Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
- Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm the soup in a saucepan over medium heat, stirring occasionally, until heated through. You may need to add a splash of broth or water to adjust the consistency.
FAQs
1. Can I use uncooked rice in this recipe?
Yes, but you’ll need to add extra broth (about 1-2 cups) and cook the soup longer, allowing the rice to cook fully.
2. Can I make this in a slow cooker?
Absolutely! Brown the meat and sauté the vegetables first, then combine all ingredients (except the cooked rice) in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the rice during the last 30 minutes of cooking.
3. What are the best types of bell peppers to use?
You can use any color of bell peppers, but a mix of red, yellow, and green adds both flavor and visual appeal.
4. Can I make this soup dairy-free?
Yes, simply skip the shredded cheese garnish or use a dairy-free alternative.
5. How do I thicken the soup?
If you prefer a thicker soup, reduce the broth by 1 cup or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
6. Can I double the recipe?
Definitely! This recipe scales up easily and is great for feeding a crowd or freezing leftovers.
7. Is this soup gluten-free?
Yes, as long as you use gluten-free broth and verify that all canned ingredients are gluten-free.
8. What can I serve with this soup?
Crusty bread, a side salad, or even tortilla chips pair wonderfully with this hearty soup.
9. Can I add other vegetables?
Certainly! Try adding carrots, celery, or zucchini for extra nutrients and texture.
10. Can I use fresh tomatoes instead of canned?
Yes, substitute with about 3-4 cups of chopped fresh tomatoes, but you may need to cook the soup longer to break them down.
Conclusion
Comforting Stuffed Pepper Soup is a delicious and versatile meal that’s perfect for cozy nights at home. Packed with hearty ingredients and customizable to your taste, it’s a dish your whole family will enjoy. Whether you’re making it fresh or reheating leftovers, this soup is sure to become a regular in your recipe rotation.
Comforting Stuffed Pepper Soup
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Cozy up with this Comforting Stuffed Pepper Soup, a hearty one-pot meal inspired by the classic stuffed pepper dish. Packed with ground meat, tender bell peppers, rice, and aromatic herbs in a savory tomato broth, this easy and flavorful soup is perfect for busy weeknights or meal prep.
Ingredients
- 1 pound ground beef or turkey
- 1 large onion, chopped
- 2 bell peppers, chopped (any color)
- 2 garlic cloves, minced
- 1 (14 oz) can diced tomatoes
- 1 (14 oz) can tomato sauce
- 4 cups beef or vegetable broth
- 1 cup cooked rice (white or brown)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Shredded cheese for garnish (optional)
Instructions
- In a large saucepan or Dutch oven, brown the ground beef or turkey over medium heat, breaking it into smaller pieces. Drain any excess fat.
- Add chopped onion, bell peppers, and minced garlic to the pan. Sauté until vegetables are tender and fragrant.
- Stir in diced tomatoes and tomato sauce. Combine well.
- Add dried basil, oregano, and broth. Bring to a boil over medium heat, then reduce to low and simmer for 20-30 minutes.
- Stir in cooked rice and continue cooking for 10-15 minutes. Adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with shredded cheese if desired.
Notes
- Use any type of rice, or substitute with quinoa or cauliflower rice for a low-carb option.
- For a vegetarian version, use vegetable broth and skip the meat, adding more veggies like zucchini or mushrooms.
- This soup tastes even better the next day, making it ideal for meal prep or leftovers.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
