Cozy Stuffed Pepper Soup

Y’all know those nights when the Texas wind is howlin’ and you just crave somethin’ warm and comforting? That’s when my family begs for my Stuffed Pepper Soup. I swear, the aroma alone chases away the chill! I’ve made this recipe at least a dozen times in my own kitchen, tweaking it until it was just right. And believe me, it’s a lifesaver on busy weeknights when you need something quick, easy, and packed with flavor. This recipe gives you all the delicious flavors of stuffed peppers without all the fuss. You’ll get a hearty, satisfying meal the whole family will love.

Why This Recipe Works

As a busy momma, I understand the struggle of trying to get a nutritious meal on the table without spending hours in the kitchen. That’s why I love this Stuffed Pepper Soup! It’s a winner because:

• It’s Quick: This soup comes together in under an hour, making it perfect for those hectic weeknights.
• It’s Kid-Approved: Even my pickiest eaters gobble this up. The slight sweetness of the peppers and the savory ground beef are a winning combination.
• It’s Make-Ahead Friendly: You can easily make this soup a day or two in advance, and the flavors actually get even better as they meld together.
• It’s Budget-Friendly: Using simple ingredients you likely already have on hand, this soup is a great way to stretch your grocery budget.

Ingredients

• 1 pound ground beef
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 4 cups beef broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cooked rice (white or brown)
• Optional: shredded cheddar cheese, sour cream, or chopped fresh parsley for garnish

Ingredient Notes

Let’s talk about these ingredients. A few simple swaps can really customize this soup to your liking:

• Ground Beef: I usually use 80/20 ground beef for flavor, but you can use leaner ground beef or even ground turkey if you prefer.
• Bell Peppers: I like the combination of green and red bell peppers for both flavor and color, but feel free to use any color you like – yellow or orange would also be delicious!
• Crushed Tomatoes: Crushed tomatoes add a great texture to the soup, but you can substitute diced tomatoes if that’s what you have on hand.
• Rice: Cooked rice helps to thicken the soup and adds a comforting touch. I typically use white rice, but brown rice or even quinoa would work just as well. Just make sure it’s cooked before adding it to the soup!
• Beef Broth: You can substitute chicken broth or vegetable broth if you don’t have beef broth on hand.

Step-by-Step Instructions

Alright, let’s get cookin’! Here’s how to make this comforting Stuffed Pepper Soup:

1. Step 1: Brown the Beef. In a large pot or Dutch oven over medium-high heat, brown the ground beef. Be sure to break it up with a spoon as it cooks. Drain off any excess grease. Trust me, draining the grease makes a big difference in the final flavor!
2. Step 2: Sauté the Vegetables. Add the chopped onion and bell peppers to the pot with the browned beef. Cook until the vegetables are softened, about 5-7 minutes. As they cook, you’ll notice they become fragrant and slightly translucent. Don’t rush this step – letting the veggies soften brings out their sweetness.
3. Step 3: Add the Garlic and Spices. Stir in the minced garlic, dried oregano, dried basil, salt, and pepper. Cook for another minute until fragrant. That aroma is a signal of all the delicious flavors coming together!
4. Step 4: Add the Tomatoes and Broth. Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir well to combine. Bring the soup to a simmer.
5. Step 5: Simmer the Soup. Reduce the heat to low, cover the pot, and simmer for at least 20 minutes, or up to 30 minutes. The longer it simmers, the more the flavors will meld together. I often let it simmer while I help the kids with homework, and it makes the house smell amazing!
6. Step 6: Add the Rice. Stir in the cooked rice and heat through. I always wait until the end to add the rice so it doesn’t get mushy.
7. Step 7: Serve and Garnish. Ladle the soup into bowls and garnish with shredded cheddar cheese, sour cream, or chopped fresh parsley, if desired. I love adding a dollop of sour cream – it adds a lovely tanginess and creaminess to the soup.

Expert Tips from My Kitchen

Here are a few extra tips and tricks I’ve learned from making this recipe countless times:

• Don’t Overcook the Rice: To prevent mushy rice, make sure your rice is fully cooked before adding it to the soup. Overcooked rice will turn to mush in the soup.
• Adjust the Seasoning: Taste the soup before serving and adjust the seasoning as needed. A little extra salt and pepper can make a big difference.
• Spice It Up: For a little kick, add a pinch of red pepper flakes to the soup. My husband loves it with a bit of heat!
• Kid-Friendly Tip: If your kids are sensitive to textures, you can use an immersion blender to partially blend the soup. This will make it smoother and more appealing to picky eaters.
• Add a Bay Leaf: For a deeper, more complex flavor, add a bay leaf to the soup while it simmers. Just be sure to remove it before serving!
• Fresh Herbs: Adding fresh herbs like parsley or cilantro really brightens up the flavor of the soup. Stir them in right before serving.

Storage & Meal Prep

This Stuffed Pepper Soup is fantastic for meal prepping and leftovers! Here’s what you need to know:

• Storage: Store the soup in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: You can also freeze the soup for up to 2-3 months. Let it cool completely before transferring it to a freezer-safe container or freezer bag. When ready to eat, thaw it overnight in the refrigerator.
• Reheating: Reheat the soup on the stovetop over medium heat, or in the microwave. If the soup seems too thick after reheating, add a splash of beef broth or water to thin it out.
• Make-Ahead: You can easily make this soup a day or two in advance. The flavors actually get even better as they meld together in the refrigerator. This is a great option for busy weeknights!
• Batch Prep: Double or triple the recipe and freeze individual portions for easy lunches or dinners. It’s so convenient to have a healthy, homemade meal ready to go!

Substitutions & Variations

Want to tweak this recipe to fit your dietary needs or preferences? Here are a few ideas:

• Gluten-Free: Make sure to use gluten-free beef broth. Most other ingredients are naturally gluten-free.
• Dairy-Free: Omit the cheese and sour cream garnish.
• Vegetarian: Substitute the ground beef with a plant-based ground meat alternative or use lentils or beans for added protein.
• Low-Carb: Use cauliflower rice instead of regular rice to reduce the carb count.
• Spicy Version: Add a chopped jalapeño pepper or a dash of hot sauce to the soup for a spicy kick.
• Italian Sausage: Instead of ground beef, use Italian sausage. Be sure to remove the casings. I haven’t tried this personally, but I know many folks love the flavor!

Frequently Asked Questions

Can I make this ahead?

Yes, absolutely! In fact, I often find that the flavors meld together even better when the soup sits overnight in the fridge. Just store it in an airtight container and reheat it on the stovetop or in the microwave when you’re ready to eat.

How do I know when the soup is done?

The soup is ready when the vegetables are tender and the flavors have had a chance to meld together. I usually let it simmer for at least 20 minutes, but longer is fine too. Just give it a taste and adjust the seasoning as needed!

Can I use frozen vegetables?

Yes, you can use frozen vegetables in this soup. Just add them to the pot along with the crushed tomatoes and beef broth. You may need to adjust the cooking time slightly, as frozen vegetables can take a bit longer to cook.

What can I substitute for the rice?

If you don’t have rice on hand, you can use quinoa or even pasta. Just make sure to cook the quinoa or pasta separately before adding it to the soup, so it doesn’t get mushy.

Is this soup kid-friendly?

Yes, this soup is generally kid-friendly, but every child is different. You can adjust the seasoning to suit your child’s taste, and you can also use an immersion blender to partially blend the soup for a smoother texture.

How long does the soup last in the fridge?

This soup will last for up to 3-4 days in the fridge, stored in an airtight container. It’s a great option for meal prepping!

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Can I freeze this soup?

Absolutely! Let the soup cool completely before transferring it to a freezer-safe container or freezer bag. It will last for up to 2-3 months in the freezer. When ready to eat, thaw it overnight in the fridge and reheat on the stovetop or in the microwave.

Serving Suggestions

This Stuffed Pepper Soup is a meal in itself, but here are a few ideas for what to serve with it:

• Crusty Bread: A slice of crusty bread is perfect for dipping into the soup and soaking up all those delicious flavors.
• Side Salad: A simple green salad with a light vinaigrette adds a refreshing contrast to the richness of the soup.
• Grilled Cheese Sandwich: A classic grilled cheese sandwich is always a hit with kids (and adults!).

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