Stuffed Pepper Soup

Are you craving a hearty and flavorful meal that will warm you up from the inside out? Look no further than this delicious Stuffed Pepper Soup recipe! Packed with savory ground beef, tender bell peppers, and aromatic spices, this soup is sure to become a new favorite in your kitchen. Let's dive into how to make this comforting dish step by step. Table of Contents Sr#Headings1Ingredients2Prep Work3Cooking the Base4Browning the Beef5Adding the Veggies6Simmering the Soup7Stuffing the Peppers8Serving Suggestions9Storage Tips10Frequently Asked Questions 1. Ingredients For the Soup Base: 1 tablespoon olive oil 1 onion, diced 3 cloves garlic, minced 2 bell peppers, diced 1 can (14 oz) diced tomatoes 4 cups beef broth 1 teaspoon dried oregano 1 teaspoon dried basil Salt and pepper to taste For the Stuffed Peppers: 1 pound ground beef 2 cups cooked rice 2 bell peppers, halved and seeded Shredded cheese for topping Fresh parsley for garnish (optional) 2. Prep Work Before starting, ensure all your ingredients are prepared and ready to go. Chop the onions, garlic, and bell peppers. Cook the rice according to package instructions if you haven't already done so. 3. Cooking the Base Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. 4. Browning the Beef Push the onions and garlic to the side of the pot and add the ground beef. Cook, breaking it apart with a spoon, until browned and no longer pink. 5. Adding the Veggies Once the beef is browned, add the diced bell peppers to the pot. Cook for another 3-4 minutes until the peppers start to soften. 6. Simmering the Soup Stir in the diced tomatoes, beef broth, dried oregano, and dried basil. Season with salt and pepper to taste. Bring the soup to a simmer and let it cook for 15-20 minutes to allow the flavors to meld together. 7. Stuffing the Peppers While the soup is simmering, preheat your oven to 375°F (190°C). Arrange the halved bell peppers in a baking dish. Spoon the cooked rice into each pepper half, followed by a generous amount of the soup mixture. Top with shredded cheese. 8. Serving Suggestions Bake the stuffed peppers in the preheated oven for 25-30 minutes until the peppers are tender and the cheese is melted and bubbly. Serve hot, garnished with fresh parsley if desired. 9. Storage Tips Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze individual portions for longer storage. Simply thaw in the refrigerator overnight and reheat on the stovetop or in the microwave. 10. Frequently Asked Questions Q: Can I use ground turkey instead of ground beef? A: Absolutely! Ground turkey is a great alternative if you prefer a lighter option. Q: Can I make this soup vegetarian? A: Yes, simply omit the ground beef and use vegetable broth instead of beef broth for a vegetarian version. Q: Can I add other vegetables to the soup? A: Of course! Feel free to customize the recipe with your favorite vegetables like carrots, celery, or zucchini. Q: Can I use quinoa instead of rice? A: Yes, quinoa makes a nutritious substitute for rice in this recipe. Q: Can I make this soup in a slow cooker? A: Certainly! You can easily adapt this recipe for a slow cooker by browning the beef and sautéing the vegetables before transferring everything to the slow cooker to simmer on low for 6-8 hours. With this simple and satisfying Stuffed Pepper Soup recipe, you can enjoy all the flavors of classic stuffed peppers in a comforting, easy-to-make soup. Give it a try for your next family dinner or cozy night in!