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Introduction
Stuffed Pepper Soup delivers all the cozy flavors of traditional stuffed peppers in a warm, hearty bowl. It combines tender meat, sweet bell peppers, rice, tomatoes, and comforting spices into a rich, satisfying soup perfect for any season.
Origin and Cultural Significance
Stuffed peppers have roots in many cultures—Eastern European, Mediterranean, and Latin cuisines all have versions of the dish. As a modern adaptation, Stuffed Pepper Soup emerged in American home kitchens as an easier, more comforting way to enjoy the classic flavors without the time-intensive preparation of whole stuffed peppers.
Description
This soup features browned ground beef simmered with onions, garlic, bell peppers, tomatoes, broth, and rice. The result is a savory, slightly sweet, tomato-rich bowl that tastes just like stuffed peppers but with the heart-warming appeal of a soup.
Ingredients and Quantities
Soup Base:
- 1 lb (450 g) ground beef
- 1 tbsp olive oil (if needed)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 bell peppers (any color), diced
- 1 can (14.5 oz/411 g) diced tomatoes
- 1 can (15 oz/425 g) tomato sauce
- 4 cups beef broth
- 1 cup cooked rice (or ½ cup uncooked if simmering in soup)
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
Optional Additions:
- 1 tbsp Worcestershire sauce for richer flavor
- ½ tsp crushed red pepper flakes for heat
- ½ cup tomato paste for thicker consistency
- Fresh parsley for garnish
- Substitute ground turkey or chicken for a lighter version
Tips for Success
- Brown the meat well to deepen flavor.
- Dice peppers uniformly so they cook evenly.
- Add cooked rice at the end to avoid mushiness, unless you prefer a thicker soup.
- Taste and adjust seasonings after simmering; flavors deepen as it cooks.
- Simmer uncovered if you want a thicker soup, covered for a thinner consistency.
Instructions
- In a large pot, brown the ground beef over medium heat. Drain excess fat if necessary.
- Add onion and garlic; cook until the onion softens.
- Stir in diced bell peppers and cook for 3–4 minutes.
- Add diced tomatoes, tomato sauce, beef broth, Italian seasoning, paprika, salt, and pepper. Stir well.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes.
- Add cooked rice and simmer an additional 5 minutes. (If using uncooked rice, add it earlier and simmer 15–20 minutes until tender.)
- Taste and adjust flavors. Serve hot and garnish with parsley if desired.
Nutritional Information (Approx. per serving, 6 servings)
- Calories: 320
- Protein: 20 g
- Carbohydrates: 28 g
- Fat: 14 g
- Fiber: 3 g
- Sodium: 780 mg
(Numbers vary by ingredients and rice used.)
Conclusion
Stuffed Pepper Soup serves as a warm, comforting, and easy version of a beloved classic. It offers homestyle flavor with minimal effort, making it a perfect weeknight meal or make-ahead comfort dish.
Recommendation
Serve with crusty bread, a light salad, or topped with a sprinkle of cheese. It stores and reheats beautifully, making it excellent for lunch prep or freezer meals.
Embracing Healthful Indulgence
This soup can be enjoyed fully while staying mindful of wellness. Choose lean meats, add extra vegetables, or use brown rice for more fiber. With small adjustments, Stuffed Pepper Soup becomes a nourishing, hearty bowl that balances indulgence with health-forward eating.
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