Stuffed Bell Pepper Soup: The Ultimate Comfort Food Recipe
Introduction to Stuffed Bell Pepper Soup
Stuffed Bell Pepper Soup is a warm, hearty dish that captures the vibrant flavors of stuffed peppers without all the fuss. It’s a delightful blend of ground beef, fresh vegetables, and aromatic herbs, making it the perfect meal for any day of the week. This soup is not only comforting but also easy to prepare, making it an excellent choice for families and individuals alike.
A Personal Story Behind My Stuffed Bell Pepper Soup Journey
Growing up, my grandmother made the most amazing stuffed peppers. I remember the aroma filling the house and how everyone gathered around the table to enjoy her cooking. As I got older, I wanted to recreate that warmth and nostalgia, but with a twist. Thus, the idea of turning my beloved stuffed peppers into a soup was born, and it has since become a family favorite.
What Makes This Stuffed Bell Pepper Soup Recipe Special?
This recipe stands out because it combines the traditional flavors of stuffed peppers into a comforting soup. It’s easy to make, using simple ingredients that are often found in your kitchen. The addition of rice adds heartiness, while the combination of spices enhances the overall flavor. Whether you’re looking for a quick weeknight dinner or a dish to impress your guests, this soup delivers on taste and satisfaction.
The Full Stuffed Bell Pepper Soup Recipe
Ingredients
- 1/2 pound ground sirloin
- 1/2 green bell pepper, chopped
- 1/2 cup finely diced onion
- 1 (14.5 ounce) can diced tomatoes
- 1 (8 ounce) can tomato sauce
- 1 (7 ounce) can chicken broth
- 1/8 teaspoon dried thyme
- 1/8 teaspoon dried sage
- Salt and pepper to taste
- 1 cup water
- 1/2 cup white rice
Instructions
- In a large skillet over medium-high heat, cook and stir the ground beef until browned and crumbly, about 5 to 7 minutes. Be sure to drain excess grease for a leaner soup.
- Add the chopped green pepper and diced onion to the skillet. Cook and stir until the onion is soft and translucent, which should take around 5 minutes.
- Mix in the diced tomatoes, tomato sauce, chicken broth, dried thyme, and sage. Season with salt and pepper. Cover and simmer until the peppers are tender, which will take about 30 to 45 minutes. Stir occasionally to keep the flavors well blended.
- In a separate saucepan, bring 1 cup of water and the white rice to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender and the water is absorbed, approximately 20 to 25 minutes.
- Once the rice is cooked, stir it into the soup, heat through, and then serve hot. Enjoy the comforting flavors!
Serving Suggestions and Variations for Stuffed Bell Pepper Soup
This soup can be served with a sprinkle of shredded cheese on top or a dollop of sour cream for added creaminess. For a heartier version, consider adding cooked beans or corn to the soup. You can also pair it with crusty bread or a fresh garden salad to round out the meal. Each variation offers a new twist on this classic comfort food, keeping it exciting for every family gathering!
Frequently Asked Questions About Stuffed Bell Pepper Soup
- Can I use other types of meat? Yes! Feel free to substitute ground turkey or chicken for a lighter option.
- How can I make this soup vegetarian? Simply replace the ground beef with a meat alternative and use vegetable broth instead of chicken broth.
- Can I freeze this soup? Absolutely! Store it in an airtight container for up to 3 months. Just reheat on the stove when you’re ready to enjoy it again.
No alcoholic drinks allowed, please substitute with a non-alcoholic option.
Recipe Stats
Prep Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour 15 minutes
Calories per Serving: 250
Servings: 6
Stuffed Bell Pepper Soup
Ingredients
Main Ingredients
- 0.5 pound ground sirloin
- 0.5 cup green bell pepper, chopped
- 0.5 cup finely diced onion
- 14.5 ounce canned diced tomatoes
- 8 ounce canned tomato sauce
- 7 ounce canned chicken broth
- 0.125 teaspoon dried thyme
- 0.125 teaspoon dried sage
- 1 cup water
- 0.5 cup white rice
Instructions
- In a large skillet over medium-high heat, cook and stir the ground beef until browned and crumbly, about 5 to 7 minutes. Drain excess grease.
- Add the green pepper and onion to the skillet; cook and stir until the onion is soft and translucent, around 5 minutes.
- Mix in the diced tomatoes, tomato sauce, chicken broth, thyme, and sage. Season with salt and pepper. Cover and simmer until the peppers are tender, for about 30 to 45 minutes.
- In a separate saucepan, bring water and rice to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender and the water is absorbed, approximately 20 to 25 minutes.
- Stir the cooked rice into the soup, heat through, and serve.