How to Make Stuffed Pepper Soup
Follow these simple steps to create a delicious pot of Stuffed Pepper Soup:
- Cook the Rice: Begin by cooking the white rice according to the package instructions. Once cooked, set it aside.
- Brown the Beef: Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up into small pieces with a wooden spoon. Drain any excess grease and set the beef aside.
- Sauté the Veggies: In the same pot, heat the olive oil. Add the diced bell peppers, onion, and garlic. Cook for 5-7 minutes, or until the vegetables soften and the onion turns translucent.
- Combine the Ingredients: Return the browned beef to the pot. Stir in the diced tomatoes, tomato sauce, beef broth, and Italian seasoning. Season with salt and pepper to taste.
- Simmer: Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes to allow the flavors to meld together.
- Add the Rice: Stir in the cooked rice and let the soup simmer for an additional 5 minutes to warm through.
- Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve it with crusty bread or a side salad for a complete meal.
Tips for the Best Stuffed Pepper Soup
- Adjust the Consistency: If you prefer a thinner soup, add more beef broth. For a heartier version, use less broth.
- Make It Ahead: This soup tastes even better the next day as the flavors continue to develop. Store it in an airtight container in the refrigerator for up to 4 days.
- Freeze It: Stuffed Pepper Soup freezes beautifully. Let it cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.
- Customize the Protein: Swap out the ground beef for ground turkey, chicken, or a plant-based alternative to suit your dietary preferences.
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