Maria
Delight in the savory goodness of Stuffed Pepper Soup, brimming with ground beef, bell peppers, and rice, all bathed in a flavorful tomato broth. Experience the rich and hearty flavors reminiscent of stuffed peppers in every comforting spoonful of this delicious soup.
The Story of Stuffed Pepper Soup:
Stuffed Pepper Soup unfolds a tale of classic comfort, where the familiar flavors of stuffed peppers come together in a soul-warming soup. This recipe embodies the essence of home, combining ground beef, vibrant bell peppers, and a savory broth to create a comforting and nourishing experience. It’s a story of simplicity and heartiness, inviting you to savor the richness of a beloved dish in a convenient and soul-soothing soup form.
Why You Should Make this Recipe:
- Comfort in a Bowl: Indulge in the heartwarming comfort of a classic dish, transformed into a soul-satisfying soup that’s perfect for chilly days or cozy evenings.
- Effortless Elegance: Enjoy the elegance of a stuffed pepper-inspired meal without the fuss of individual stuffing, as this soup simplifies the process while retaining the robust flavors.
- Bold and Flavorful: Delight in the bold flavors of ground beef, aromatic vegetables, and savory broth, creating a harmonious medley that captures the essence of stuffed peppers.
How to Serve:
Serving Stuffed Pepper Soup is a heartwarming experience:
- Simmer to Perfection: Allow the soup to simmer until the flavors meld together, ensuring a rich and savory broth.
- Garnish (Optional): Garnish each serving with a sprinkle of fresh parsley or a dollop of sour cream for a touch of freshness and creaminess.
- Serve Hot: Ladle the warm and comforting Stuffed Pepper Soup into bowls, inviting everyone to enjoy the hearty goodness of this nourishing dish.
What Goes Well With this Recipe:
Stuffed Pepper Soup pairs wonderfully with complementary sides and accompaniments:
- Crusty Bread: Serve with a slice of crusty bread or a warm baguette for dipping into the savory broth.
- Cheese Topping: Sprinkle shredded cheese, such as cheddar or Monterey Jack, on top of each serving for a melty and flavorful addition.
- Side Salad: Enjoy alongside a crisp side salad with a light vinaigrette to balance the richness of the soup.
Storage Info:
If there are any leftovers, here’s how to preserve the deliciousness of Stuffed Pepper Soup:
- Cool Down: Allow the soup to cool to room temperature before storing to prevent condensation.
- Refrigerate: Store any remaining portions in an airtight container in the refrigerator for up to a few days.
- Reheat: Reheat individual servings on the stovetop or in the microwave, adding a bit of broth if needed to maintain the desired consistency.
Tips and Notes:
- Adjust Seasonings: Taste and adjust the seasonings as needed, adding extra salt, pepper, or herbs to suit your palate.
- Variety of Bell Peppers: Use a mix of colorful bell peppers for both visual appeal and a diverse flavor profile.
- Freeze for Later: Consider freezing portions of Stuffed Pepper Soup in individual containers for convenient and quick future meals.
Stuffed Pepper Soup
Savor the warmth and flavor of Stuffed Pepper Soup—a comforting bowl that brings together the heartiness of ground beef, vibrant bell peppers, and a savory broth, creating a soul-soothing experience for any occasion.
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Servings: 8
Ingredients
- 1 16- ounce can crushed tomatoes
- 1 16- ounce can diced tomato
- 1/2 teaspoon dried oregano
- 3 bell peppers chopped into about 1-inch pieces (see notes)
- 6 cups beef broth
- 3 garlic cloves minced
- 1 pound lean ground beef
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- Salt and ground black pepper to taste
- 1 tablespoon Worcestershire sauce
- 1 small onion chopped
- 3/4 cup white rice
- Chopped parsley for garnish optional
Instructions
- Heat the olive oil in a large pot or Dutch oven. Cook the onions over medium heat for about 3 – 4 minutes until they become translucent. Add the garlic and cook for an additional minute.
- Add the ground beef to the pot and cook, breaking it up into smaller pieces with a wooden spoon, until it is browned. Season the meat with Italian seasoning, dried oregano, salt, and pepper to taste.
- Introduce the bell peppers to the pot and cook for approximately 3 minutes.
- Pour in the crushed and diced tomatoes along with the broth. Bring the mixture to a boil. Stir in the Worcestershire sauce and rice, ensuring everything is well combined.
- Reduce the heat to low, cover the pot, and let it simmer for 20 minutes or until the rice is tender. Season with salt and ground black pepper to taste.
Notes
Feel free to customize the size of the bell pepper pieces in this recipe according to your preference. Whether you choose 1-inch pieces, as I did, or opt for larger pieces, it's entirely a matter of personal taste.
Soup needs brown sugar. How much?