Deconstructed Stuffed Pepper Soup Onepot Comfort
Table of Contents
Recipe Introduction
Quick Hook
Fancy a bowl of pure comfort? Ever crave that classic stuffed pepper flavour without all the fuss? This stuffed pepper soup recipe is your answer! It's packed with flavour, super easy, and feels like a warm hug on a chilly evening.
Brief Overview
Nana's stuffed pepper soup recipe hails from kitchens where love is the main ingredient. It's a deconstructed version of the classic dish.
This easy stuffed pepper soup recipe is perfect for a weeknight meal, taking only an hour and five minutes from start to finish.
This recipe makes enough for 6-8 servings.
Main Benefits
This ground beef stuffed pepper soup is not only delicious but also packed with goodness. Hello Vitamin C from all those bell peppers ! This recipe uses a tomato based soup .
It is the perfect comfort food soup on a cold day. This recipe is special because it brings the comforting flavours of home without all the effort.
Think weeknight dinner ideas sorted.
Alright, mate, let's get these sorted. Okay, mate, let's get these sorted. This recipe sounds like a proper bit of comfort food , and we need that reflect that.
Time to round up the ingredients for our amazing stuffed pepper soup .
What You'll Need
For the Soup Base:
- 1 tbsp (15 ml) olive oil
- 1 large yellow onion, chopped (approx. 1 cup)
- 2 cloves garlic, minced
- 1 large green bell pepper, chopped (approx. 1 cup)
- 1 large red bell pepper, chopped (approx. 1 cup)
- 1 lb (450g) ground beef (or ground turkey/chicken/plant based alternative)
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes (optional, for a kick)
- 1 (28 oz / 794g) can crushed tomatoes
- 1 (14.5 oz / 411g) can diced tomatoes, undrained
- 4 cups (950 ml) beef broth (or chicken broth/vegetable broth)
- 1 cup (200g) cooked long grain rice
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Okay, mate, let's get these sorted.
Ingredients & Equipment
Alright, let's get these ingredients sorted for our stuffed pepper soup . Seriously, this is like Nana's stuffed pepper soup , but way easier.
We're making deconstructed stuffed pepper soup , baby! It is easy stuffed pepper soup recipe time.
Main Ingredients: Let's Get Real
- Olive Oil: 1 tbsp (15 ml) . Go for extra virgin, you know, the good stuff.
- Yellow Onion: 1 large , chopped. About a cup, roughly. Size matters a little bit here.
- Garlic: 2 cloves , minced. Fresh is always best, honestly.
- Bell Peppers: 1 large green, 1 large red , chopped. Aim for shiny, firm peppers.
- Ground Beef: 1 lb (450g) . Ground beef stuffed pepper soup isn't the same without beef.
- Dried Oregano: 1 tsp .
- Dried Basil: 1 tsp .
- Smoked Paprika: ½ tsp .
- Red Pepper Flakes: ¼ tsp (optional). Only if you're feeling brave.
- Crushed Tomatoes: 1 (28 oz / 794g) can .
- Diced Tomatoes: 1 (14.5 oz / 411g) can , undrained.
- Beef Broth: 4 cups (950 ml) . A good broth makes all the difference.
- Cooked Rice: 1 cup (200g) . Long grain works best.
- Salt & Pepper: To taste. Don't be shy!
- Fresh Parsley: Chopped, for garnish.
We're keeping it simple here. Using good quality ingredients is key! The better the ingredients, the better the bell pepper soup will taste.
Seasoning Notes: The Secret Sauce
Essential Spice Combinations : Oregano, basil, and smoked paprika. Trust me, this trio makes magic happen. Flavor Enhancers and Aromatics : Garlic is the MVP here.
Sauté it well for that beautiful aroma. Quick Substitution Options : If you don't have smoked paprika, regular paprika will do.
These spices elevate the tomato based soup and make it irresistible. This is proper comfort food soup , especially as weeknight dinner ideas go.
Equipment Needed: Keep It Simple
- Large Dutch oven or stockpot.
- Cutting board.
- Chef's knife.
- Wooden spoon or spatula.
Don't stress if you don't have a Dutch oven. A regular large pot will do just fine. We are making stuffed pepper soup and not building a rocket ship.
Cooking Method: Unlock the Secrets to a Perfect Stuffed Pepper Soup
Stuffed pepper soup . Oh my gosh, where do I even begin? This isn't just soup; it's a comforting hug in a bowl, like Nana's stuffed pepper soup but easier.
It’s a proper bit of comfort food soup that’s perfect for those chilly evenings when you need something hearty and satisfying.
Let's dive into how to make this deconstructed stuffed pepper soup a total win.
Prep Like a Pro: Your Mise en Place Mission
Okay, mate, let's get these sorted. The secret to any cracking dish is getting your ducks in a row.
Chop your 1 large yellow onion (about 1 cup ), mince 2 cloves garlic , and dice 1 large green and red bell pepper (about 1 cup each).
Measure out your spices: 1 tsp dried oregano , 1 tsp dried basil , ½ tsp smoked paprika , and a pinch of red pepper flakes if you're feeling cheeky.
This easy stuffed pepper soup recipe benefits from having everything ready to go! Trust me, it saves time and keeps you sane.
step-by-step: From Chaos to Comfort
- Sauté the Goodness: Heat 1 tbsp (15 ml) olive oil in your trusty Dutch oven over medium heat. Add the onions and soften them for about 5 minutes . Toss in the garlic for another minute until it's fragrant.
- Brown That Beef (or Not): Add 1 lb (450g) ground beef to the pot, breaking it up as you go. Cook until browned, then drain off any excess grease. No one likes a greasy soup.
- Spice It Up: Chuck in those diced bell peppers, oregano, basil, smoked paprika, and red pepper flakes (if using). Cook for 3- 5 minutes until the peppers soften a bit.
- Simmer Time: Pour in 1 (28 oz / 794g) can crushed tomatoes , 1 (14.5 oz / 411g) can diced tomatoes , and 4 cups (950 ml) beef broth . Bring it to a simmer, then reduce the heat, cover, and let it cook for at least 30 minutes , or even an hour.
- Rice to the Occasion: Stir in 1 cup (200g) cooked long grain rice . Season generously with salt and pepper. Taste, and adjust if needed.
- Serve and Devour: Ladle that beautiful tomato based soup into bowls and garnish with fresh parsley. Ta-da!
Pro Tips for Ground Beef Stuffed Pepper Soup Glory
- Don’t skip the sauté! Really, caramelizing those onions and peppers is worth it.
- Avoid mushy bell pepper soup by not overcooking the peppers.
- This comfort food soup tastes even better the next day, so feel free to make it ahead. This makes a great weeknight dinner ideas when you are busy!
Honestly, this one-pot stuffed pepper soup is a winner. It’s easy, flavourful, and hits the spot every time. I think you can agree!. So grab your pot, and let's get cooking.
Recipe Notes: Your Path to Stuffed Pepper Soup Perfection
Alright, let’s get nitty gritty with some recipe notes. This deconstructed stuffed pepper soup is pretty straightforward, but a few tips can really elevate it.
You know? It's all about those small tweaks that make a big difference.
Serving Suggestions: Making it Look & Taste Amazing
Okay, so picture this. You've got this amazing ground beef stuffed pepper soup . How do you make it even better? Plating can be simple, but effective.
Ladle the soup into bowls and garnish with a generous sprinkle of fresh parsley. Oh my gosh! A dollop of sour cream or plain Greek yogurt adds a lovely tang.
It also makes the soup look extra inviting. For sides, a slice of crusty bread is perfect for dipping. Alternatively, a light side salad cuts through the richness.
Don't forget a glass of chilled white wine or even a simple iced tea!
Storage Tips: Keeping it Fresh
Honestly, leftovers are the best. Especially with Nana's stuffed pepper soup . For refrigeration, store the soup in an airtight container for up to 3-4 days.
It’s safe for that long, so don't stress. For freezing, let the soup cool completely before transferring it to freezer safe containers or bags.
It can be frozen for up to 2-3 months. Reheating is a breeze. Thaw it overnight in the fridge or use the defrost setting on your microwave.
Then, reheat on the stovetop over medium heat. Make sure you are stirring occasionally, until heated through.
Variations: Switching it Up
Fancy a change? Try swapping the ground beef for Italian sausage. Sweet or hot, it doesn't matter, it just adds a different flavour.
For a bell pepper soup dietary adaptation, use plant based ground beef and vegetable broth to make it vegetarian or vegan.
Seasonally, you could add some butternut squash in the autumn for a sweeter taste. Honestly, the possibilities are endless.
Nutrition Basics: What’s Good for You?
This tomato based soup is packed with goodness. It offers a good source of protein from the meat, fibre from the vegetables, and vitamins from the tomatoes.
A serving typically contains a balanced mix of macronutrients. This makes it a hearty and nutritious meal. This comfort food soup is surprisingly good for you!
So there you have it! All the tips and tricks to make the best easy stuffed pepper soup recipe . Okay, mate, let's get these sorted.
Get in the kitchen and get cooking! You've got this!
Frequently Asked Questions
Is this stuffed pepper soup recipe difficult to make? I'm not exactly a whiz in the kitchen!
Not at all! This stuffed pepper soup is designed to be super easy, even if you're a beginner. It's basically a "chop, drop, and simmer" kind of recipe, so the most challenging part is just chopping the veggies. Think of it as comfort food without all the fuss, a bit like a Sunday roast, only way simpler to pull off!
Can I freeze leftover stuffed pepper soup? I always make too much!
Absolutely! Stuffed pepper soup freezes brilliantly. Let the soup cool completely, then transfer it to freezer safe containers or resealable bags. It'll keep well in the freezer for up to 2-3 months. Just thaw it overnight in the fridge and reheat on the stovetop or in the microwave when you're ready to tuck in.
Freezing is a cracking way to save time and reduce food waste!
I'm trying to eat healthier. Are there any substitutions I can make in this stuffed pepper soup recipe to lower the calories or fat?
Definitely! You can easily lighten this stuffed pepper soup recipe. Try using ground turkey or chicken instead of ground beef, or even a plant based ground meat alternative for a vegetarian version. Opt for low-sodium broth to control the salt content, and consider using brown rice instead of white for added fiber.
You can even add extra vegetables like zucchini or spinach to bulk up the soup without adding a load of calories.
What kind of rice works best in stuffed pepper soup? And when do I add it?
Long grain rice is generally the best choice for stuffed pepper soup as it holds its shape well during cooking. You want to stir the cooked rice into the soup towards the end of the cooking time, after the soup has simmered and the flavors have melded together. This prevents the rice from becoming mushy.
Consider using brown rice for a nuttier taste and a bit more fiber just be sure to adjust cooking times if using uncooked brown rice, so it's fully cooked before adding it.
Can I make stuffed pepper soup in a slow cooker or Instant Pot?
You bet! For a slow cooker, brown the meat and sauté the onions and peppers in a skillet first, then transfer everything to your slow cooker. Add the remaining ingredients (except the cooked rice), and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cooked rice during the last 30 minutes.
For an Instant Pot, use the sauté function to brown the meat and soften the vegetables. Then, add the remaining ingredients (except the rice), seal the lid, and cook on high pressure for 10 minutes, followed by a natural pressure release. Stir in the cooked rice before serving.
Deconstructed Stuffed Pepper Soup Onepot Comfort
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 250-350 |
|---|---|
| Fat | 10-15g |
| Fiber | 3-5g |