Deconstructed Delight: The Ultimate Stuffed Pepper Soup Recipe
Stuffed peppers are a classic comfort food, but sometimes you crave those familiar flavors without all the fuss of stuffing and baking. That’s where stuffed pepper soup comes in! This recipe captures all the deliciousness of stuffed peppers in a hearty, easy-to-make soup that’s perfect for a weeknight dinner. It’s packed with ground meat, bell peppers, tomatoes, rice, and savory seasonings, all simmered in a flavorful broth. Get ready to experience the deconstructed deliciousness of stuffed peppers in a warm and comforting bowl.
## Why You’ll Love This Stuffed Pepper Soup
* **Easy and Convenient:** Skip the stuffing and baking! This soup comes together quickly and easily in one pot.
* **Flavorful and Hearty:** All the flavors of stuffed peppers in a comforting soup that’s perfect for chilly evenings.
* **Customizable:** Easily adapt the recipe to your liking by using different types of meat, vegetables, or seasonings.
* **Budget-Friendly:** Uses simple, affordable ingredients that you likely already have on hand.
* **Make-Ahead Friendly:** The soup tastes even better the next day, making it perfect for meal prepping.
* **Freezable:** Easily freeze leftovers for a quick and easy meal later.
## Ingredients You’ll Need
Here’s what you’ll need to create this flavorful stuffed pepper soup:
* **Ground Meat:** 1 pound of ground beef, ground turkey, or ground sausage. Ground beef is the most traditional choice, but ground turkey or sausage adds a unique flavor dimension. For a leaner option, use ground chicken or a plant-based ground meat alternative. Experiment to find your favorite!
* **Bell Peppers:** 2-3 bell peppers, any color, diced. A mix of colors (red, yellow, orange, and green) adds visual appeal and a variety of flavors. Green peppers have a slightly more bitter taste, while red, yellow, and orange peppers are sweeter.
* **Onion:** 1 medium onion, diced. Yellow or white onions work well as a base for the soup. Diced onion adds a savory depth and aroma.
* **Garlic:** 2-3 cloves garlic, minced. Freshly minced garlic provides the best flavor. Garlic powder can be used in a pinch, but fresh is highly recommended.
* **Canned Tomatoes:** 1 (28 ounce) can crushed tomatoes and 1 (15 ounce) can diced tomatoes, undrained. Crushed tomatoes provide a smooth, rich base for the soup, while diced tomatoes add texture. You can also use fire-roasted diced tomatoes for a smoky flavor.
* **Tomato Paste:** 2 tablespoons tomato paste. Tomato paste adds a concentrated tomato flavor and helps to thicken the soup.
* **Beef Broth:** 4-6 cups beef broth (or vegetable broth). Beef broth enhances the savory flavor of the soup. Vegetable broth can be used for a vegetarian version.
* **Cooked Rice:** 1 cup cooked rice (white, brown, or wild rice). Cooked rice adds substance and texture to the soup. You can use leftover rice or cook a fresh batch. White rice cooks the quickest and is the most common choice, but brown rice adds a nutty flavor and more fiber. Wild rice provides a chewy texture and a unique flavor profile. For a low-carb option, consider using cauliflower rice.
* **Italian Seasoning:** 1 tablespoon Italian seasoning. A blend of herbs that adds a classic Italian flavor.
* **Paprika:** 1 teaspoon paprika (sweet or smoked). Paprika adds a subtle warmth and color. Smoked paprika adds a smoky flavor dimension.
* **Salt and Pepper:** To taste. Adjust the amount of salt and pepper to your liking.
* **Optional Toppings:** Shredded cheese (cheddar, mozzarella, or Monterey Jack), sour cream, fresh parsley or cilantro, green onions.
## Step-by-Step Instructions
Follow these easy steps to create a delicious and satisfying stuffed pepper soup:
**Step 1: Brown the Meat**
* In a large pot or Dutch oven, brown the ground meat over medium-high heat. Break it up with a spoon as it cooks.
* Drain off any excess grease.
**Step 2: Sauté the Vegetables**
* Add the diced onion and bell peppers to the pot and cook until softened, about 5-7 minutes.
* Add the minced garlic and cook for another minute until fragrant.
**Step 3: Add the Tomatoes and Seasonings**
* Stir in the crushed tomatoes, diced tomatoes, tomato paste, Italian seasoning, paprika, salt, and pepper.
* Bring the mixture to a simmer.
**Step 4: Add the Broth and Rice**
* Pour in the beef broth (start with 4 cups and add more if needed to reach your desired consistency).
* Stir in the cooked rice.
**Step 5: Simmer the Soup**
* Reduce the heat to low, cover the pot, and simmer for at least 20-30 minutes, or longer for a more flavorful soup. The longer it simmers, the more the flavors will meld together.
* Stir occasionally to prevent sticking.
**Step 6: Adjust Seasoning and Serve**
* Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or Italian seasoning to your liking.
* Serve hot, garnished with your favorite toppings, such as shredded cheese, sour cream, fresh parsley or cilantro, or green onions.
## Tips and Variations
* **Use Different Meats:** Experiment with ground turkey, ground sausage, or even Italian sausage (remove the casings and crumble the sausage). Chorizo would also add a spicy kick.
* **Add More Vegetables:** Add other vegetables like diced carrots, celery, zucchini, or corn. Frozen vegetables work well in a pinch.
* **Spice It Up:** Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick. You could also use a spicier sausage.
* **Make it Vegetarian:** Use vegetable broth and a plant-based ground meat alternative, or omit the meat altogether and add more vegetables.
* **Add Beans:** Add a can of drained and rinsed kidney beans, pinto beans, or black beans for added protein and fiber.
* **Use Different Rice:** Experiment with different types of rice, such as brown rice, wild rice, or even quinoa. For a low-carb option, use cauliflower rice.
* **Slow Cooker Stuffed Pepper Soup:** Combine all ingredients (except the cooked rice) in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cooked rice during the last 30 minutes of cooking.
* **Instant Pot Stuffed Pepper Soup:** Use the sauté function to brown the meat and sauté the vegetables. Then, add the remaining ingredients (except the cooked rice) and cook on high pressure for 8-10 minutes, followed by a natural pressure release for 10 minutes. Stir in the cooked rice before serving.
* **Add a Touch of Sweetness:** A teaspoon of sugar or a drizzle of maple syrup can balance the acidity of the tomatoes.
* **Thicken the Soup:** If you prefer a thicker soup, mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the soup during the last few minutes of cooking.
## Serving Suggestions
* **With Crusty Bread:** Serve with a side of crusty bread for dipping.
* **With a Salad:** Pair it with a simple green salad for a complete meal.
* **As a Starter:** Serve a small bowl of soup as a starter before a larger meal.
* **As a Topping for Baked Potatoes:** Use the soup as a topping for baked potatoes.
## Storage and Reheating
* **Storage:** Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat the soup on the stovetop over medium heat or in the microwave until heated through.
* **Freezing:** Freeze the soup in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
## Nutritional Information (Approximate)
* Calories: 350-450 per serving (depending on ingredients and portion size)
* Protein: 25-35 grams
* Fat: 15-25 grams
* Carbohydrates: 20-30 grams
* Fiber: 5-7 grams
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes used.)
## Frequently Asked Questions (FAQ)
**Q: Can I use a different type of ground meat?**
A: Yes, you can use ground turkey, ground sausage, or even ground chicken. Adjust the seasoning accordingly.
**Q: Can I make this soup vegetarian?**
A: Yes, use vegetable broth and a plant-based ground meat alternative or omit the meat altogether and add more vegetables and beans.
**Q: Can I freeze stuffed pepper soup?**
A: Yes, stuffed pepper soup freezes well. Store it in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
**Q: How can I make the soup thicker?**
A: Mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the soup during the last few minutes of cooking. You can also add more tomato paste.
**Q: Can I add cheese to the soup?**
A: Yes, shredded cheese (cheddar, mozzarella, or Monterey Jack) is a great topping for stuffed pepper soup. You can also stir some shredded cheese into the soup during the last few minutes of cooking for a cheesier flavor.
**Q: How long does stuffed pepper soup last in the refrigerator?**
A: Stuffed pepper soup will last for 3-4 days in the refrigerator when stored in an airtight container.
**Q: What kind of rice is best for stuffed pepper soup?**
A: White rice is the most common choice, but brown rice, wild rice, or even quinoa can be used. For a low-carb option, use cauliflower rice.
**Q: Can I make this soup in a slow cooker?**
A: Yes, combine all ingredients (except the cooked rice) in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cooked rice during the last 30 minutes of cooking.
**Q: Is stuffed pepper soup healthy?**
A: Stuffed pepper soup can be a healthy and nutritious meal. It’s packed with vegetables, protein, and fiber. However, the nutritional content can vary depending on the ingredients used. Using leaner ground meat, whole-grain rice, and plenty of vegetables will make it even healthier.
## The Perfect Comfort Food
Stuffed pepper soup is a delicious and comforting dish that’s perfect for any occasion. It’s easy to make, customizable, and packed with flavor. So, gather your ingredients, follow the simple steps, and get ready to enjoy a warm and satisfying bowl of deconstructed stuffed pepper goodness! Whether you’re looking for a quick weeknight dinner, a hearty lunch, or a freezer-friendly meal, this recipe is sure to become a new favorite. Enjoy!