This warm and colorful stuffed bell pepper soup is like a hug in a bowl! It’s filled with tender peppers, hearty meat, and savory rice, making it a comforting meal for any day.
When I make this soup, my kitchen smells amazing, and I can’t wait to dig in! It’s so easy to make, perfect for chilly nights—just simmer and serve with some bread!
Key Ingredients & Substitutions
Ground Beef: I like to use ground beef for its rich flavor, but ground turkey works great too! It’s leaner and a bit healthier. If you’re vegetarian, you can try lentils or a mixture of beans instead.
Bell Peppers: This recipe needs red, yellow, and green peppers for color and taste. If you have only one type, that’s fine! You can also substitute them with other veggies like zucchini or mushrooms if you prefer.
Rice: I usually go for white rice, but brown rice adds a nutty flavor and more fiber. Just remember to cook it a bit longer! Quinoa or cauliflower rice can also be nice gluten-free options.
Broth: Beef broth adds deep flavor, but chicken or vegetable broth works as a lighter alternative. Keep it low-sodium if you want to control salt intake.
How Do I Ensure My Rice is Perfectly Cooked in the Soup?
Cooking rice in soup can be tricky! To get it right, keep a few tips in mind:
- Make sure to stir well after adding the uncooked rice. This helps it distribute evenly in the liquid.
- Keep an eye on the cooking time. Usually, rice takes about 25-30 minutes to cook in the broth.
- If your soup looks too thick, feel free to add more broth or water while it simmers. You want it hearty but not too dry.
- Finally, taste the rice towards the end. It should be tender but not mushy!
How to Make Stuffed Bell Pepper Soup
Ingredients You’ll Need:
- 1 lb ground beef (or ground turkey)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup uncooked white rice (or brown rice for a healthier option)
- 1 (14.5 oz) can diced tomatoes, with juice
- 4 cups beef broth (or chicken broth)
- 1 (8 oz) can tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious Stuffed Bell Pepper Soup takes about 10 minutes to prepare and around 30 minutes to cook, making it ready to enjoy in about 40 minutes total. It’s a quick and hearty meal perfect for busy weeknights!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion and sauté until it becomes soft and translucent, which takes about 4 minutes. Then, add the minced garlic, cooking for another 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 apart as it cooks. You’ll want to cook it until it’s browned and no longer pink, which usually takes about 6-8 minutes. If there’s any excess fat, make sure to drain it out so the soup isn’t greasy.
3. Add the Veggies:
Now it’s time to stir in those colorful chopped bell peppers (red, yellow, and green). Cook everything together for about 3-4 minutes, just until the peppers start to soften a bit.
4. Mix in the Rice:
Add the uncooked rice to the mixture, stirring well to combine all the ingredients. This will give the rice a little bit of flavor right from the start.
5. Pour in the Liquid:
Now, pour in the diced tomatoes with their juice, the tomato sauce, and the beef broth. Stir in all your herbs—oregano, basil, and paprika. Season with salt and black pepper to taste for that extra kick.
6. Simmer the Soup:
Bring your soup to a boil, then reduce the heat to low. Cover the pot, letting it simmer for about 25-30 minutes until the rice is cooked and tender. Make sure to check periodically to ensure it’s not sticking to the bottom.
7. Taste and Serve:
Before serving, taste the soup and adjust the seasonings if needed. Once perfect, ladle the soup into bowls and garnish with freshly chopped parsley for a lovely pop of color.
8. Enjoy!
Serve your Stuffed Bell Pepper Soup hot, alongside some crusty bread or a fresh side salad. Enjoy this warm, comforting dish that’s bursting with flavors of your favorite stuffed peppers!
This soup is not only a delicious meal but also an excellent way to warm up and nourish your body. Enjoy every spoonful!
Can I Substitute Different Meats in This Recipe?
Absolutely! If you prefer a leaner option, ground turkey is a great choice. You can also use plant-based ground meat for a vegetarian version. Just ensure you adjust the cooking time based on the type of meat you’re using.
How Can I Make This Soup Vegetarian?
To make this soup vegetarian, simply omit the meat and use an extra cup of chopped vegetables, like mushrooms or zucchini. Swap the beef broth for vegetable broth, and consider adding some canned beans (like black or kidney beans) for protein.
Can I Use Other Grains Instead of Rice?
Yes! If you want to try something different, quinoa works well as a substitute for rice and cooks faster. You could also use barley or farro, though you may need to adjust cooking times and liquid amounts accordingly.
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, add a splash of broth or water to help loosen the soup. You can heat it on the stove over low heat or in the microwave until warmed through.
