Stuffed Bell Pepper Soup
Introduction
Stuffed Bell Pepper Soup is a warm and comforting dish that takes the classic flavors of stuffed bell peppers and turns them into a hearty soup. It’s perfect for a cold day or when you’re simply craving something delicious. This soup is packed with ground beef, fresh vegetables, and rice, all simmered together in a flavorful broth that will make your kitchen smell amazing!
Why Make This Recipe
If you love the taste of stuffed bell peppers but want a quicker and easier option, this soup is for you! It’s a one-pot meal that saves on dishes and is great for feeding a family. The combination of ingredients creates a rich and satisfying dish that can be enjoyed on its own or paired with crusty bread. Plus, leftovers are just as tasty, making it a perfect meal prep option.
How to Make Stuffed Bell Pepper Soup
Making Stuffed Bell Pepper Soup is simple and straightforward. Follow these steps to create a delicious bowl of comfort.
Ingredients:
- 2 pounds ground beef
- 2 bell peppers, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 tablespoon Worcestershire sauce
- 14.5 ounces diced tomatoes (canned)
- 14.5 ounces crushed tomatoes (canned)
- 32 ounces beef broth
- 1 cup rice
Directions:
- In a large pot, brown the ground beef over medium heat until fully cooked. Drain excess fat.
- Add the diced bell peppers, chopped onion, and minced garlic to the pot and sauté until the vegetables are tender.
- Stir in Slap Ya Mama seasoning, black pepper, red pepper flakes, and Worcestershire sauce.
- Add the diced tomatoes, crushed tomatoes, beef broth, and rice. Bring to a boil, then reduce heat and let simmer for about 25-30 minutes, or until the rice is cooked and the soup has thickened.
- Serve hot and enjoy!
How to Serve Stuffed Bell Pepper Soup
Serve Stuffed Bell Pepper Soup hot in bowls. You can top it with shredded cheese, sour cream, or fresh herbs for added flavor. It pairs wonderfully with crusty bread or a simple salad on the side.
How to Store Stuffed Bell Pepper Soup
Allow any leftover soup to cool before storing. Place it in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, transfer it to a freezer-safe container and freeze for up to 3 months. Reheat on the stove or in the microwave before serving.
Tips to Make Stuffed Bell Pepper Soup
- For extra flavor, you can add chopped carrots or celery to the mix.
- If you want a spicier kick, increase the red pepper flakes or add a dash of hot sauce.
- Make it healthier by using lean ground turkey instead of beef.
Variation
You can easily switch up this recipe by using different proteins, like ground turkey or chicken. If you’re looking for a vegetarian option, use lentils or beans instead of meat.
FAQs
1. Can I use brown rice instead of white rice?
Yes, you can use brown rice, but keep in mind that it will take longer to cook. Adjust the cooking time accordingly.
2. Is this soup gluten-free?
Yes, this soup is gluten-free as long as you use gluten-free Worcestershire sauce.
3. Can I make this soup in a slow cooker?
Absolutely! After browning the beef, transfer all ingredients to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Adjust the rice according to your preferred texture.
Enjoy your warm and flavorful bowl of Stuffed Bell Pepper Soup!
