This stuffed pepper soup recipeis comfortable, tasty, and prepared with common ingredients. It has theclassic stuffed pepperspices – peppers, ground beef, rice, and a flavorful tomato broth – served as a convenient soup. Ideal for a satisfying family meal with little work required!
Do you often use one-pot meals? They’re my favorite for delicious recipes that require little cleanup likecreamy tuscan sausage pasta, pineapple teriyaki chicken, lemon garlic salmon on a baking sheet, creamy sausage tortellini soup, and skillet apple cider chicken. After a bit of cutting, let the reliable Dutch oven handle the remaining tasks.
Additionally, this soup creates a large portion that reheats nicely, offering a convenient and comforting dish. It’s no wonder it was added to my list of tasty recipes.fall dinner recipes ideas.
Ingredients You Need
- Ground Beef: As written, this is a very filling chili made with ground beef. Instead of beef, you can use ground turkey or chicken—your preference! Or you’re welcome to skip the meat and replace it with sweet potato and beans.
- Bell Pepper & Onion: These components form the base of most chili recipes, including this oneclassic homemade chili.
- Tomatoes:I use and suggest canned small diced tomatoes. If you are able to locate fire-roasted ones, I strongly recommend them for added taste.
- Tomato Paste:Incorporating tomato paste adds a richer and more complex flavor, which tomatoes by themselves cannot achieve.
- Rice: Either long or short grain rice is suitable—I frequently choose basmati rice.
- Chicken Broth: Add sufficient chicken broth to cook the rice
- Jalapeño:For a bit more flavor. You’re welcome to omit this if you prefer.
- Spices: Collect basic pantry items such as fresh garlic (not shown), salt, pepper, chili powder, cumin, and dried parsley.
Overview: How to Prepare Stuffed Pepper Soup
The process is extremely easy and a great method to utilize leftover rice.
Begin by searing the beef along with the bell pepper, onion, and jalapeño. Mix in the spices—fresh garlic, salt, pepper, chili powder, dried parsley, and cumin—until the aroma becomes noticeable. After that, stir in the tomato paste.
Mix in the chopped tomatoes and chicken broth. Bring to a rolling boil, then lower the heat to medium-low and let it simmer until the soup starts to thicken. Add the rice. Taste it and adjust the seasoning with extra spices if necessary.
FAQ
Certainly! Soup that has been cooked and fully cooled can be stored in the freezer for up to three months. Allow it to thaw overnight in the refrigerator and then reheat as needed. Alternatively, frozen soup can be placed on a low setting in the slow cooker for 5 to 6 hours.
Favorite Dinner Recipes
Hearty Minestrone Soup
Quinoa and Sausage Filled Peppers
Homemade Alphabet Vegetable Soup
Slow Cooker Rich Chicken and Rice Broth
Stuffed Pepper Soup
Ingredients
- 1 Tablespoon olive oil
- 1 pound ground beef 87-93% lean
- ½ cup diced sweet onion
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 jalapeño seeded and minced
- 1 clove garlic minced
- 1 ½ teaspoons salt
- ½ teaspopon black pepper
- 2 teaspoons chili powder
- 2 teaspoons dried parsley
- 3 teaspoons cumin
- ¼ cup tomato paste
- 2 (14.5 ounce) diced tomatoes
- 2 cups al dente cooked rice
Instructions
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Pour the olive oil into a 5-quart or bigger pot over medium-high heat. Add the ground beef, bell pepper, onion, and jalapeño. Cook, using a spatula or spoon to break up the meat, until the beef is fully cooked—approximately 7-8 minutes.
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Mix in the spices—fresh garlic, salt, pepper, chili powder, dried parsley, and cumin—sauté for 2-3 minutes until the aroma is released. After that, stir in the tomato paste and cook for one minute.
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Increase the heat to high. Add the chopped tomatoes and chicken broth. Bring to a boil, then lower the heat to medium-low and let it simmer for 10-12 minutes until the soup starts to thicken. Mix in the rice. Cook for 5 minutes, stirring now and then. Taste it and add more spices if desired (occasionally I include a little extra chili powder).
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Offer with your preferred toppings like sour cream, grated cheese, avocado, cilantro, and more. Extra portions remain fresh in the fridge for up to 5 days.
Notes
- Freezing Instructions:Soup that has been cooked and fully cooled can be stored in the freezer for up to three months. Allow it to thaw overnight in the refrigerator, then reheat as needed. Alternatively, frozen soup can be placed on a low setting in a slow cooker for 5 to 6 hours.
- Beef:You have the option to replace the beef with turkey, chicken, or omit it entirely and use diced sweet potatoes instead for a vegetarian version.
- Rice:It’s preferable to use cooked rice that has a little firmness. You can also use microwave rice (without heating it in the microwave).
Nutrition
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