Have you ever had one of those days where you just want something warm and comforting but also hearty and filling? That’s exactly how I felt the first time I whipped up this Stuffed Bell Peppers Soup. It’s the kind of recipe that wraps you in a cozy blanket, even if you’re just in your kitchen with a pot bubbling away.
This soup was born from a love of stuffed peppers but in a much easier, eat-with-a-spoon kind of version. I remember the chilly evening when I decided to transform my favorite dish into a soup. As the aroma of bell peppers, garlic, and spices filled my home, the whole family gathered around, eager to dive into what quickly became a weekly staple. This recipe is versatile and forgiving, so let’s dive in!
What’s in Stuffed Bell Peppers Soup?
Ground Beef (or Turkey): I usually go for ground beef for that rich flavor, but turkey works just as beautifully, making it a bit lighter. Feel free to choose what you like best!
Onion: A staple in many soups, the onion adds depth and sweetness. I prefer yellow onions, but any variety will do.
Garlic: Oh, garlic, my beloved! It adds that fantastic aroma and flavor that makes this soup irresistible.
Green Bell Pepper: The slightly bitter taste of green bell pepper adds great contrast, plus it gives this soup that signature stuffed pepper flavor.
Red Bell Pepper: For sweetness and color, red bell peppers are the way to go. They add a lovely pop to your soup, both visually and in taste!
Diced Tomatoes: Canned diced tomatoes (with juice) bring a juicy element and acidity, which balances out the richness of the meat.
Beef Broth (or Chicken Broth): Homemade or store-bought, this ingredient creates the soup base. I usually go with low-sodium broth so I can control the seasoning.
Long-Grain White Rice: This fluffy rice adds heartiness to your soup. It absorbs the delicious flavors while cooking.
Tomato Paste: This thickens the soup and intensifies the tomato flavor. A little goes a long way and adds a beautiful richness.
Italian Seasoning and Paprika: These spices bring warmth and depth, making your taste buds dance with excitement!
Salt and Pepper: Always essential to pull all the flavors together. Adjust to your taste!
Olive Oil: For sautéing and adding a healthy fat that enhances all those flavors.
Fresh parsley or cilantro: A sprinkle of fresh herbs at the end brings brightness and freshness to the hearty soup.
Is Stuffed Bell Peppers Soup Good for You?
Now, let’s chat about the health side of things. This soup is hearty enough to fill you up without weighing you down.
Ground Beef/Turkey: Packed with protein, this is great for muscle repair and keeping you energized.
Bell Peppers: They are loaded with vitamins A and C—so you’re getting a nutrient boost along with all that flavor!
Rice: While it provides carbs for energy, remember portion control is important if you’re watching your carbs.
Tomatoes: These are full of antioxidants, particularly lycopene, which is great for heart health.
Of course, like with any dish, moderation is key—this is not a calorie-free dish, and if you’re looking to lower the fat content, lean turkey and less oil work wonders!
Ingredients
– 1 pound ground beef (or turkey)
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup green bell pepper, diced
– 1 cup red bell pepper, diced
– 1 can (15 oz) diced tomatoes (with juice)
– 4 cups beef broth (or chicken broth)
– 1 cup long-grain white rice
– 1 tablespoon tomato paste
– 1 teaspoon Italian seasoning
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
– Fresh parsley or cilantro, for garnish
Serves: Approximately 6 hearty bowls of soup!
How to Make Stuffed Bell Peppers Soup?
1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
2. Add the minced garlic and cook for an additional minute until fragrant.
3. Stir in the ground beef (or turkey) and cook until browned, breaking it up with a spoon as it cooks, about 5-7 minutes. Drain excess fat if necessary.
4. Add the diced green and red bell peppers to the pot and cook for about 5 minutes until they start to soften.
5. Stir in the diced tomatoes (with their juice), beef broth, rice, tomato paste, Italian seasoning, paprika, salt, and pepper. Bring the mixture to a boil.
6. Once boiling, reduce the heat to low, cover, and simmer for about 20-25 minutes or until the rice is cooked and has absorbed most of the liquid.
7. Taste and adjust seasoning if needed.
8. Serve hot, garnished with fresh parsley or cilantro. Enjoy your hearty stuffed bell peppers soup!
Soup-er Tips for a Delicious Bow
– If you’re in a hurry, using pre-cooked rice can save time! Just add it during the last 5 minutes of cooking.
– Swap in different proteins like sausage or a meat alternative if you want to switch things up!
– Want it spicier? Add a pinch of red pepper flakes for some heat!
– This soup freezes beautifully, so make a big batch! Just be sure to store it in an airtight container—great for meal prep!
And there you have it! A delicious, comforting bowl of Stuffed Bell Peppers Soup that soothes the soul and fills the belly. I hope you give it a try and experience the warmth and joy it brings to the table. What are you waiting for? Go grab those ingredients and let the simmering begin! I can’t wait to hear how much you love this recipe!
