Stuffed Pepper Soup

Stuffed Pepper Soup
  • PREP TIME
    15 mins
  • COOK TIME
    45 mins
  • TOTAL TIME
    1 hrs
  • SERVING
    6 People
  • VIEWS
    1.6K

A vibrant and comforting Stuffed Pepper Soup that captures the essence of classic stuffed peppers in a spoonable, soul-warming format. This recipe transforms simple ingredients into a deeply flavorful and satisfying meal, perfect for a cozy night in.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    36 g
  • Cholesterol
    52 mg
  • Fiber
    3 g
  • Protein
    19 g
  • Saturated Fat
    5 g
  • Sodium
    1041 mg
  • Fat
    12 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Prepare Ingredients: Gather and prepare all ingredients. Dice the bell pepper and onion finely. Rinse the white rice under cold water until the water runs clear. (5 minutes)

Image Step 02
02 Step

Recipe View Brown the Ground Sirloin: Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground sirloin and cook, breaking it up with a spoon, until browned and crumbly. Drain off any excess grease thoroughly. (5-7 minutes)

Image Step 03
03 Step

Recipe View Sauté Aromatics: Add the diced green bell pepper and onion to the pot with the browned sirloin. Cook, stirring occasionally, until the onion is softened and translucent. (5 minutes)

Image Step 04
04 Step

Recipe View Simmer the Soup: Stir in the diced tomatoes, tomato sauce, chicken broth, thyme, and sage. Season generously with sea salt and freshly ground black pepper to taste. Bring the mixture to a simmer, then reduce the heat to low, cover, and simmer gently until the peppers are tender and the flavors have melded together beautifully. (30-45 minutes)

Image Step 05
05 Step

Recipe View Cook the Rice: While the soup is simmering, bring the water and rinsed rice to a boil in a separate saucepan. Reduce the heat to low, cover, and simmer until the rice is tender and the water has been completely absorbed. (20-25 minutes)

Image Step 06
06 Step

Recipe View Combine and Serve: Once the rice is cooked, gently stir it into the soup. Heat through, allowing the flavors to meld for another few minutes. Serve hot, garnished with a swirl of crème fraîche or a sprinkle of fresh parsley, if desired. Enjoy! (5 minutes)

For a richer flavor, consider browning the ground sirloin in a tablespoon of olive oil. You can also add a clove or two of minced garlic along with the onion and bell pepper for extra aroma.
Feel free to use other types of ground meat, such as ground turkey or ground beef, based on your preference. For a vegetarian version, omit the meat and add a can of drained and rinsed cannellini beans or chickpeas.
Adjust the amount of chicken broth to achieve your desired soup consistency. If you prefer a thicker soup, use less broth or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) towards the end of the cooking time.
If you like a bit of heat, add a pinch of red pepper flakes to the soup while simmering.
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Destiny Murray

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 525 Ratings)
Total Reviews: (6)
  • Edgar Lueilwitz

    Freezes great! I always have some on hand for a quick and easy meal.

  • Erin Erdman

    I added some diced carrots and celery, and it was even better!

  • Judah Adamspagac

    A great way to use up leftover rice.

  • Diana Abshire

    I used Italian sausage instead of ground beef, and it was delicious!

  • Buford Graham

    This soup is so easy to make and tastes amazing! My whole family loved it.

  • Lucile Toy

    I love that it's a complete meal in one bowl!

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