Hearty Pepper Soup

Transform bell peppers into a cozy, filling soup. You'll find all the good stuff from traditional stuffed peppers - savory beef, juicy tomatoes, and fluffy rice - but now in a simple soup that makes your home smell wonderful.

Benefits of This Hearty Soup

You can whip up this soup in under 60 minutes and it tastes just like the real deal. It's ideal for chilly evenings when you need something substantial. Leave out the rice for fewer carbs, or keep it in for a more filling dish. You can bring it to gatherings or enjoy it the day after. Grab some bread on the side and dinner's all set.

Required Ingredients

• Lean Ground Beef: Pick the lower fat version
• Olive Oil: To sauté your vegetables
• Pepper and Salt: Basic table salt is totally fine
• Small Yellow Onion: Just one, diced up
• Green and Red Bell Peppers: Cut into bite-sized pieces
• Fresh Garlic: Minced into tiny bits
• Small-Cut Diced Tomatoes: Two cans will do
• Regular Tomato Sauce: Nothing fancy needed
• Low-Salt Beef Broth: Works better than regular
• Parsley: Dried works fine but fresh adds more flavor
• Dried Basil: From your kitchen spices
• Dried Oregano: Adds that Italian touch
• Your Choice of Rice: Brown or white both work
• Shredded Cheese: Try mozzarella or cheddar for topping

Cooking Instructions

Brown your beef:

Warm oil in a large soup pot. Toss in beef with a bit of salt and pepper. Keep breaking it apart as it browns until fully cooked. Pour off fat. Move meat to paper towels.

Prepare vegetables:

Add a touch more oil to your pot. Drop in diced onions and peppers. Cook them about 3 minutes until they soften. Toss in garlic and cook just half a minute more.

Create soup mixture:

Add your tomatoes, sauce, and broth to the pot. Mix in spices and return the cooked beef. Adjust salt and pepper if needed. Bring everything to a gentle bubble, then lower heat. Cover and simmer for 30 minutes, giving it an occasional stir.

Prepare rice separately:

While your soup simmers, cook rice according to package. When soup finishes, stir in as much or little rice as you want.

Finish before serving:

Ladle hot soup into bowls. Sprinkle cheese on top if desired. Add fresh parsley as garnish.

Taste test:

Sample the soup. Feel free to add more seasoning if it needs it.

Time to eat:

Serve alongside bread if you want. Make sure soup is steaming hot.

Fan Favorite Qualities

This soup gives you all the flavors of stuffed peppers without the extra work. It's packed with protein, veggies, and grains that'll keep you satisfied. Skip the rice if you're counting carbs. The best thing? It cooks up quickly and fills your home with delicious aromas.

Ideal Cold Weather Meal

This thick soup really does the trick when temperatures drop. It's got a hearty texture similar to chili that'll warm you from inside out. Unlike traditional winter soups, it doesn't need hours on the stove. Just dunk some crusty bread in and you've got the ultimate comfort food.

Family-Friendly Option

Something about this soup gets folks talking around the table. Cook up a batch for family night or take some to someone who's under the weather. It stays warm nicely in containers and travels well. You'll find people coming back for more and asking how you made it.

Customization Options

Don't be afraid to switch things up each time. Swap in chicken broth for a lighter flavor. Mix in some hot Italian sausage. Toss in carrots for extra vegetables. Use quinoa as a rice alternative. Adjust it to match what your family enjoys most.

Serving Suggestions

No need to go overboard with sides - this soup stands on its own. Pair with some crusty garlic bread or soft dinner rolls. If you want more, toss a quick green salad. Remember that a handful of melted cheese on top takes it to another level.

Storing Extra Portions

This soup actually gets better after sitting overnight. Store in your fridge for up to 4 days. If it thickens too much, just add a splash of broth when reheating. It freezes wonderfully too - just store without rice and add freshly cooked rice when you reheat it.

Frequently Asked Questions

→ Can I prep it early?

Make the soup ahead but hold off on the rice. Mixing them early means mushy rice later. Cook fresh rice when you're reheating the soup. Super easy for busy nights!

→ What kind of rice works best?

Regular white or brown rice holds up well and soaks up the flavors. Minute rice can work but softens quickly. Wild rice is a fun option for a nutty twist.

→ How do I store leftovers?

Keep the soup and rice in separate containers in the fridge, good for up to 3 days. Reheat the soup first, then stir in the cold rice for the best texture.

→ Is it freezer-friendly?

Freeze just the soup (skip the rice) for up to 3 months. Using freezer bags will save space. Make fresh rice later when you're heating it up to keep that taste just right.

→ What cheese should I use?

Sharp cheddar gives a nice tang, mozzarella adds a fun stretchy layer, and even parmesan works great. Sprinkle it on right before you eat for the best meltiness.

Conclusion

Enjoy this soup? Check out these dishes:

1. Rice with Peppers: A quick, flavorful side dish
2. Light Beef Soup: Clear broth loaded with veggies
3. Classic Stuffed Peppers: Stick to the original
4. Quick Pepper Stir-Fry: Bell peppers with seared beef
5. Chunky Beef Stew: Hearty and packed with veggies