Stuffed Pepper Soup Recipe
When it comes to soup, you can find so many different options out there. Some of the most popular types of soup include chicken noodle, broccoli cheddar, and French onion, and they are all delicious in their own right. But sometimes it's nice to think outside of the box and try something new. If you are a fan of stuffed peppers, but want to tweak the recipe a little and transform it into a soup, then this recipe is perfect for you. This soup is filled with peppers, onions, and ground beef in addition to a melody of spices that will explode in your mouth.
We can't think of anything better than sitting by the fireplace with a cup of warm soup on a cold day. It gives us all the feels. Recipe developer Kate Shungu came up with this amazing soup that will undoubtedly hit the spot. "This recipe is serious comfort food! I like how this recipe is a one-pot meal," Shungu says. "You can save time by purchasing ready-made pico de gallo from your local grocery store for the top." Keep reading to find out how to make this cozy soup.
Gather the ingredients for stuffed pepper soup
Once you are ready to get the cooking party started, head to the store. Be sure to grab all of the items on your list, starting with ground beef. In addition, you will need some bell peppers and yellow onion. To add a little bit of flavor to the soup, make a pit stop in the spice aisle, and get cumin, chili powder, and oregano. You will also need a dash of salt, which you may already have at home.
Next, be sure to get the low-sodium chicken broth. Last but not least, you will need long-grain white rice. While you're there, you should also pick up pico de gallo, shredded cheese, cilantro, and crushed tortilla chips for toppings.
Cook the beef
Now that you have all of the items in front of you, it's time to get cooking. Grab a large pot, and put it on your stove over medium heat. Place the beef in the pot, and start to cook it. As you cook the meat, break it up with a spatula or a wooden spoon. Continue cooking the meat until it's browned and cooked all the way through.
"The meat doesn't need to be completely cooked, since it'll be cooked again along with the rice," Shungu notes. "The goal is to get most of the fat rendered and the meat crumbled into bite-size pieces." You'll then drain the beef through a colander, and reserve 2 tablespoons of the drippings before moving on to the next step.
Cook the veggies
Now, return 2 tablespoons of the drippings to the pot. Then, toss in the bell peppers and onions. (As a reminder, you should have chopped these ahead of time.) "The onions should be in a fine dice, but the peppers can be half-inch to one-inch big. Bite-size is the perfect size," Shungu says.
Continue cooking the veggies until they begin to get soft. Remember to stir the mixture occasionally to prevent anything from sticking to the bottom of the pan, as this may cause it to burn. This should only take about six to seven minutes.
Add the beef and the spices
Go ahead and toss the beef back into the pan. Then, it's time to kick things up a notch, and add all the spices to the meat. Start with the cumin, and then add the chili powder. Next, toss in the last two spices — the oregano and salt. Now, add in the chicken broth and rice, and then stir all of the ingredients together to combine. Bring the soup to a boil first, and then reduce it to a simmer. Let the mixture simmer for about 20 minutes, or until the rice is cooked through.
Serve, and enjoy
Once you simmer for 20 minutes, or the rice is cooked through, you can take the soup off of the heat. Feel free to serve as you wish, and get creative with your toppings. Shungu recommends topping your bowl with pico de gallo, cheese, cilantro, and tortilla chips. We also think it would be great with some avocado and a little bit of hot sauce, if that's your thing.
Transfer the soup to bowls, and top with pico de gallo, cheese, cilantro, and tortilla chips. "My favorite part is adding all the toppings — they really do make the soup extra delicious," Shungu notes. Anything left? According to Shungu, "Leftovers can be stored for three to four days in a covered dish in the refrigerator."
We hope you love this recipe as much as we do! It's such a perfect meal to prepare this time of year and all winter long.
- 1 ¼ pounds ground beef
- 3 bell peppers, chopped
- 1 yellow onion, chopped
- 2 ½ teaspoons cumin
- 1 teaspoon chili powder
- ½ teaspoon oregano
- 1 teaspoon salt
- 4 cups low-sodium chicken broth
- ⅔ cup long-grain white rice
- pico de gallo
- shredded cheese
- cilantro
- crushed tortilla chips
- Place the ground beef into a large pot over medium heat. Cook, breaking up the beef, until the beef is browned and cooked through.
- Drain the beef, and reserve 2 tablespoons of drippings.
- Return the 2 tablespoons of drippings to the pot. Add the bell peppers and onion. Cook, stirring occasionally, until soft, about 6 to 7 minutes.
- Return the beef to the saucepan, and add the cumin, chili powder, oregano, salt, chicken broth, and rice. Stir to combine.
- Bring to a boil, then reduce to a simmer. Cook for 20 minutes at a gentle simmer, or until the rice is cooked through.
- Transfer the soup to bowls, and top with pico de gallo, cheese, cilantro, and crushed tortilla chips.
| Calories per Serving | 563 |
| Total Fat | 30.7 g |
| Saturated Fat | 11.3 g |
| Trans Fat | 1.7 g |
| Cholesterol | 100.6 mg |
| Total Carbohydrates | 38.0 g |
| Dietary Fiber | 2.8 g |
| Total Sugars | 5.5 g |
| Sodium | 773.7 mg |
| Protein | 32.8 g |
