Hi everyone! If you’re anything like me, you live for a good soup, especially when the weather starts to get chilly. Seriously, there’s just something about a warm bowl of deliciousness that makes everything feel right, you know? And if you’re a fan of stuffed peppers, get ready, because I’m about to share my absolute favorite way to get those amazing flavors in a quick and easy soup – my Easy Stuffed Pepper Soup!
I swear, this soup is perfect for those busy weeknights when you want something comforting but don’t have all day. It’s also a total winner for a lazy weekend lunch. This recipe is a real crowd-pleaser and has been a staple in my kitchen for years. I first got the recipe from a friend’s mom and have tweaked it to my own taste over the years. Trust me, once you try it, you’ll be hooked! It’s the perfect blend of savory and hearty, and it’s always a hit with my family.
Why You’ll Love This *Easy Stuffed Pepper Soup* Recipe
Okay, so why is this soup so darn good? Let me count the ways! First off, it’s super easy – like, seriously, even if you’re a beginner cook, you got this. The flavor is absolutely amazing, a total stuffed pepper explosion in every spoonful! Plus, it’s totally versatile – you can play around with the veggies and make it your own. And hey, it’s gluten-free! More yum, less worry, right?
Ingredients for Your Delicious *Easy Stuffed Pepper Soup*
Alright, let’s talk ingredients because the best soups start with the best stuff! You’re gonna need one pound of ground beef – I usually go with lean, but hey, you do you! Then, get yourself one large onion, chopped nice and small, and two cloves of garlic, minced. Don’t skimp on the garlic, trust me! You’ll also need one green bell pepper and one red bell pepper, both chopped. Then, grab a 28-ounce can of crushed tomatoes, four cups of beef broth, a teaspoon of dried oregano, half a teaspoon of dried basil, and, of course, salt and pepper to taste. Oh, and don’t forget one cup of cooked rice – it really makes the soup sing!
Step-by-Step Instructions: How to Make *Easy Stuffed Pepper Soup*
Okay friends, let’s get cooking! This *Easy Stuffed Pepper Soup* is so simple, you’ll be making it on repeat. I learned this technique a while back, just like they do in this Creamy Vegetable Soup recipe, and now it’s my go-to. Follow along, and you’ll have a pot of deliciousness in no time!
- First things first: Grab a big pot and brown your ground beef. Make sure to break it up with a spoon as it cooks. Drain off any of that extra grease – nobody wants a greasy soup!
- Next up, add in that chopped onion and minced garlic. Cook ’em until they’re soft and fragrant, like, about 5 minutes or so!
- Then, toss in your chopped bell peppers (both colors!). Cook them for a few minutes until they start to soften a bit.
- Now, pour in those crushed tomatoes and beef broth. Add the oregano, basil, salt, and pepper. Give it a good stir.
- Bring the whole shebang to a boil, then turn the heat down and let it simmer for about 20 minutes. This lets all those amazing flavors really meld together.
- Finally, stir in that cooked rice. Cook until heated through.
- And that’s it! Serve it up hot and enjoy!
See? Told you it was easy! And honestly, the hardest part is probably waiting for it to simmer while your kitchen smells amazing.
Tips for Success: Perfecting Your *Easy Stuffed Pepper Soup*
Want to make sure your *Easy Stuffed Pepper Soup* is the absolute best? Here are a few things I’ve learned over the years! First off, definitely brown that ground beef well. Don’t be shy; get some nice color on it! It adds so much flavor to the whole soup. Also, don’t rush the simmering time. That 20 minutes is crucial for all the flavors to really get acquainted and become friends. I learned this trick from a recipe blog, and it really kicks the flavor up a notch! Did you know, you can also consider different ground meat or even beans! Check out these high-protein slow cooker beef bites for some inspiration!
Ingredient Notes and Possible Substitutions
Okay, let’s break down these ingredients real quick, because sometimes you gotta improvise! The ground beef, well, that’s your protein and your base of yummy, savory goodness. You can totally swap it for ground turkey or chicken if you’re not a beef fan – or even use Italian sausage for some extra pizzazz! Just remember to drain off any extra grease after browning. And the bell peppers? They’re the heart of the stuffed pepper flavor, so use any colors you like – they all taste delicious. I often add in a little bit of celery to the sauté for even more flavor, too.
Serving Suggestions to Complement Your *Easy Stuffed Pepper Soup*
Okay, so your *Easy Stuffed Pepper Soup* is simmering away, and you’re wondering what to serve with it, right? Well, let me give you a few ideas! Honestly, a big dollop of sour cream or a sprinkle of shredded cheddar cheese on top is always a winner. You could also serve it with some crusty bread for dipping – yum! Or, for a super satisfying meal, pair it with some creamy mashed potatoes, like this recipe I found. Seriously, comfort food heaven!
Make-Ahead & Storage Tips for *Easy Stuffed Pepper Soup*
You know what’s even better than a big pot of *Easy Stuffed Pepper Soup*? Having that pot of soup *already made*! I’m all about making life easier, so here’s the lowdown on making this soup ahead of time. You can totally make the entire soup a day or two in advance. Just let it cool completely, then pop it in the fridge in an airtight container.
When you’re ready to eat, you can reheat it on the stovetop over medium heat, or even in the microwave, stirring occasionally until heated through. The flavors actually get even *better* the next day! And if you want to make a HUGE batch and stash some in the freezer, go right ahead! This soup freezes beautifully. Just let it cool completely, then freeze it in freezer-safe bags or containers. It should be good for about 2-3 months. Just thaw it in the fridge overnight before reheating. Easy peasy!
Estimated Nutritional Information for *Easy Stuffed Pepper Soup*
Alright, so, because I know you’re curious (I am too!), here’s a rough estimate of the nutritional info for a one-cup serving of this *Easy Stuffed Pepper Soup*. Keep in mind this is just an estimate, and it can vary depending on the ingredients you use – but it’ll give you a good idea. You’re looking at around 250 calories, 12g of fat, 15g of protein, and 25g of carbs. Enjoy!
Frequently Asked Questions About *Easy Stuffed Pepper Soup*
Okay, so you’ve got questions? I got answers! Here are some of the most common things people ask me about this *Easy Stuffed Pepper Soup* – and trust me, I’ve heard ’em all! Plus, I’ll sneak in some more helpful tips for ya. If you still have questions, feel free to drop a comment below!
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Can I use different vegetables in this soup?
Absolutely! Feel free to toss in some extra veggies. This soup is super adaptable! I like adding in some chopped zucchini or even corn for extra texture and flavor. And don’t be afraid to experiment with different colors and varieties of bell peppers!
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Can I make this soup vegetarian?
You bet! Just swap out the ground beef for plant-based crumbles, lentils, or even some extra beans like kidney beans or black beans. You’ll still get that hearty, satisfying feel. Trust me, it’s still delicious! Also, you can find inspiration in a similar soup, like our easy vegetable noodle soup!
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How do I store and reheat this soup?
Leftover *Easy Stuffed Pepper Soup* is the best! Just let it cool completely, then store it in an airtight container in the fridge for up to 3-4 days. You can reheat it on the stovetop or in the microwave. It’s even better the next day!
Easy Stuffed Pepper Soup
- Total Time: 45 min
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A simple soup with the flavors of stuffed peppers.
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 28 ounces crushed tomatoes
- 4 cups beef broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 1 cup cooked rice
Instructions
- Brown ground beef in a large pot. Drain any fat.
- Add onion and garlic; cook until softened.
- Stir in bell peppers; cook for a few minutes.
- Add crushed tomatoes, beef broth, oregano, and basil. Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in cooked rice.
- Serve hot.
Notes
- You can add a dollop of sour cream or a sprinkle of cheese.
- Use any color bell peppers you like.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg
Keywords: stuffed pepper soup, easy soup recipe, gluten free soup, ground beef soup