Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. This stuffed pepper soup recipe is a delightful twist on a classic favorite. Bursting with flavors of seasoned ground meat, rice, and fresh vegetables, it brings warmth and comfort to your table. Perfect for cozy family dinners or meal prep, this soup is both nutritious and satisfying, making it an ideal dish for any occasion. Dive into this heartwarming recipe that’s sure to become a new favorite!
Ingredients
– 4 large green bell peppers
– 1 lb ground beef or turkey
– 1 cup cooked rice
– 1 can diced tomatoes (14.5 oz)
– 4 cups beef or vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon Italian seasoning
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe makes about 6 servings. Preparation time is approximately 15 minutes, with a cooking time of 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately:
– Calories: 250
– Protein: 18g
– Carbohydrates: 30g
– Fat: 8g
– Fiber: 3g
This nutritional value is based on a standard serving size for one person.
Step-by-Step Cooking Process
1. Begin by washing and slicing the tops off the bell peppers, removing the seeds and membranes.
2. In a large pot, heat a drizzle of olive oil over medium heat.
3. Sauté the chopped onion and minced garlic until softened, about 3-4 minutes.
4. Add the ground meat to the pot, cooking until browned.
5. Stir in the cooked rice, diced tomatoes, and Italian seasoning.
6. Season with salt and pepper to taste.
7. Pour in the broth and bring the mixture to a simmer.
8. Carefully place the hollowed bell peppers into the pot, ensuring they stay upright.
9. Cover the pot and let simmer for 25-30 minutes until the peppers are tender.
10. Garnish with fresh parsley before serving.
Alternative Ingredients
Feel free to substitute ground beef with ground chicken or plant-based meat for a lighter option. You can also use brown rice or quinoa instead of white rice for added nutrition. For a vegetarian version, omit the meat entirely and add more vegetables like zucchini or mushrooms.
Serving and Pairings
This stuffed pepper soup pairs wonderfully with crusty bread or a fresh salad. Consider serving with a dollop of sour cream or a sprinkle of shredded cheese on top for extra flavor. A side of garlic bread complements the meal beautifully, enhancing the overall experience.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stove over medium heat or in the microwave until heated through. This soup can also be frozen for up to 3 months; just thaw overnight in the refrigerator before reheating.
Cooking Mistakes
– Avoid overcooking the peppers; they should be tender but not mushy.
– Don’t skimp on seasoning; a well-seasoned soup is key to great flavor.
– Ensure the rice is cooked before adding it to the soup for even texture.
– Avoid using too much broth; adjust as needed for desired thickness.
– Don’t forget to taste and adjust seasonings before serving.
Helpful Tips
– Use fresh herbs for better flavor.
– Experiment with different colored bell peppers for a vibrant dish.
– Consider adding beans for extra protein and fiber.
– Make it ahead of time; flavors develop beautifully as it sits.
FAQs
Can I make this soup in a slow cooker?
Yes, you can prepare this soup in a slow cooker. Simply brown the meat and sauté the vegetables first, then transfer everything to the slow cooker and cook on low for 4-6 hours.
What can I serve with stuffed pepper soup?
This soup goes well with garlic bread, a fresh salad, or even grilled cheese sandwiches. These sides enhance the meal and complement the flavors of the soup.
How do I adjust the spice level?
To adjust the spice level, you can add crushed red pepper flakes or use spicy sausage as the meat. Alternatively, omit spicy ingredients for a milder version.
Can I freeze stuffed pepper soup?
Yes, this soup freezes well. Allow it to cool completely, then store in airtight containers. It can be frozen for up to 3 months.
Is there a vegetarian version of this recipe?
Absolutely! You can make a vegetarian version by omitting the meat and adding more vegetables, beans, or lentils along with the other ingredients.
Conclusion
This stuffed pepper soup recipe is a hearty, comforting dish that’s perfect for any occasion. Easy to make and packed with flavor, it’s a great way to enjoy the classic flavors of stuffed peppers in a warm, delicious soup. Whether for family dinners or meal prep, this recipe will surely delight everyone at the table.
Stuffed Pepper Soup
Ingredients
- 4 large green bell peppers
- 1 lb ground beef or turkey
- 1 cup cooked rice
- 1 can diced tomatoes 14.5 oz
- 4 cups beef or vegetable broth
- 1 onion chopped
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Wash and slice the tops off the bell peppers, removing the seeds and membranes.
- In a large pot, heat a drizzle of olive oil over medium heat.
- Sauté the chopped onion and minced garlic until softened, about 3-4 minutes.
- Add the ground meat to the pot, cooking until browned.
- Stir in the cooked rice, diced tomatoes, and Italian seasoning.
- Season with salt and pepper to taste.
- Pour in the broth and bring the mixture to a simmer.
- Carefully place the hollowed bell peppers into the pot, ensuring they stay upright.
- Cover the pot and let simmer for 25-30 minutes until the peppers are tender.
- Garnish with fresh parsley before serving.