Description
Stuffed Pepper Soup
Ingredients
1 lb ground beef or turkey
1 tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
2 bell peppers (any color), diced
1 zucchini, diced
1 can (14 oz) diced tomatoes
1 can (14 oz) tomato sauce
4 cups beef or chicken broth
1/2 cup uncooked rice
1 tsp dried oregano
1 tsp dried basil
1/2 tsp smoked paprika
Salt and black pepper to taste
Fresh thyme or parsley (for garnish)
Directions
Cook ground meat: Heat olive oil in a large pot over medium heat. Add ground beef or turkey and cook until browned. Drain excess fat if needed.
Sauté veggies: Add onion, garlic, bell peppers, and zucchini to the pot. Cook for 5 minutes, until slightly softened.
Build the soup base: Stir in diced tomatoes, tomato sauce, broth, oregano, basil, smoked paprika, salt, and black pepper. Bring to a boil.
Cook the rice: Stir in uncooked rice, reduce heat to a simmer, and cover. Let cook for 20 minutes, or until the rice is tender.
Adjust seasoning and serve: Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh thyme or parsley.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: 280 kcal per serving
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Step-by-Step Guide
Follow this detailed guide for perfect results every time. Start by prepping all vegetables (onion, garlic, peppers, zucchini) before you begin cooking. In your large pot, brown the ground meat thoroughly, breaking it into small crumbles. After draining fat, add the olive oil and all chopped veggies, sautéing until the onions are translucent. Next, pour in the diced tomatoes, tomato sauce, and broth, scraping the bottom of the pot to incorporate any flavorful bits. Add all dried seasonings. Once boiling, stir in the rice, ensuring it’s submerged. Cover tightly, reduce heat to low, and simmer without stirring for 20 minutes. Finally, turn off the heat, let it sit for 5 minutes, then garnish and serve.
Serving Suggestions
This hearty soup is a complete meal on its own, but a few additions can elevate it. Serve with a side of crusty garlic bread or warm dinner rolls for dipping. For a fresh contrast, top with a dollop of sour cream or a sprinkle of shredded cheddar cheese. A simple side salad with a light vinaigrette balances the richness perfectly. Leftovers taste even better the next day as the flavors continue to meld.
How-to Summary
Brown 1 lb of ground meat, then sauté diced onion, garlic, bell peppers, and zucchini. Add diced tomatoes, tomato sauce, 4 cups of broth, oregano, basil, paprika, salt, and pepper. Bring to a boil, stir in 1/2 cup of uncooked rice, then simmer covered for 20 minutes. Garnish with fresh herbs and serve.
Frequently Asked Questions
Can I make this soup in a slow cooker? Yes. Brown the meat and sauté veggies first for best flavor. Add everything except the rice to the slow cooker. Cook on low for 6-8 hours. Add rice in the last 30-60 minutes of cooking.
How can I make this soup lower in carbs? Omit the rice and add a can of drained, rinsed black beans or kidney beans instead. You could also use cauliflower rice, adding it in the last 5 minutes of cooking.
Why is my rice mushy or the soup too thick? This happens if the soup simmers too vigorously or for too long. Ensure a gentle simmer and check rice at the 20-minute mark. The soup will also thicken upon standing; add extra broth when reheating.
Can I freeze this soup? You can, but be cautious if it contains rice, as it can become very soft when thawed. For best freezing, slightly undercook the rice, or omit it and add fresh cooked rice when serving the thawed soup.
What’s the best way to store leftovers? Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or water to loosen the consistency if needed.
Common Mistakes to Avoid
- Adding uncooked rice directly to a slow cooker for all-day cooking: This will turn it to mush. Add it only at the end.
- Not browning the meat properly: Take time to get a good sear for deeper flavor.
- Overcrowding the pot when sautéing: This steams the vegetables instead of browning them. Cook in batches if necessary.
- Stirring the soup after adding the rice: This can break the rice grains and release too much starch, making the soup gummy. Stir once to incorporate, then leave it covered.
- Forgetting to adjust seasoning at the end: The flavors develop as it cooks. Always taste and add more salt, pepper, or herbs before serving.
Conclusion
This Stuffed Pepper Soup captures all the comforting, savory flavors of the classic baked dish in a fraction of the time. It’s incredibly versatile, allowing for easy ingredient swaps to suit dietary needs, and is guaranteed to become a family favorite. Simple to prepare, nourishing, and deeply satisfying, it’s the perfect one-pot meal for any busy weeknight or cozy weekend. Enjoy the taste of stuffed peppers with the comforting ease of a spoon.