Stuffed Pepper Soup is a reasonable and scrumptious soup that may heat your stomach from the within out.
A enjoyable twist on a conventional stuffed peppers, this soup has sausage and floor beef simmered in a zesty broth with peppers and tomatoes. Add in rice and serve it scorching!
A Household Favourite Soup!
This recipe turns our favourite stuffed peppers recipe into a comfy bowl of soup.
- This straightforward Stuffed Pepper Soup is fast to make and desires much less prep work than conventional stuffed peppers.
- It’s taste packed, hearty and budge pleasant!
- This versatile recipe can use a variation of veggies and any form of floor meat.
Components for Stuffed Pepper Soup
- Meat: I exploit each beef and Italian sausage for excellent taste. Be at liberty to make use of turkey sausage, all beef, and even floor turkey or pork. If skipping the sausage, add further seasonings.
- Onion and Garlic: These add taste to the soup; contemporary garlic is finest, however garlic powder works in a pinch.
- Tomatoes: A mixture of crushed and diced tomatoes offers the soup physique. No want to empty. Crushed tomatoes might be changed with tomato sauce.
- Beef Broth: Use both beef broth or beef inventory on this recipe. Substitute beef with rooster broth if desired.
- Bell Peppers: I exploit purple and inexperienced peppers, however you should use no matter you may have readily available. Crimson, yellow, and orange peppers are sweeter, whereas inexperienced peppers are a bit extra zesty.
- Rice: Use cooked white or brown rice – cooking it individually ensures it doesn’t get mushy within the soup. Leftover lengthy grain rice works nice right here. Maintain it low-carb with cauliflower rice should you’d like!
How To Make Stuffed Pepper Soup
Stuffed pepper soup solely takes about 35 minutes and might be made in only one pot with only some minutes of prep!
- Brown beef, onions, and garlic in a big pot. Drain.
- Add remaining substances (per recipe under) besides rice and simmer for 25 to half-hour.
- Lastly, stir within the cooked rice and parsley and warmth for about 5 minutes.
The rice is cooked individually, that means this soup reheats and freezes fantastically. In case you’re planning for leftovers, add scorching rice to every bowl and prime with the soup. In case you’re planning to serve the entire batch, stir the rice into the pot!
Acquired Leftovers?
Fridge: This recipe might be saved within the fridge for as much as 4 days and reheated on the stovetop or within the microwave.
Freezer: Stuffed pepper soup might be made in batches and frozen, it reheats effectively. Thaw within the fridge in a single day and reheat. Tip: Freeze in particular person servings and luxuriate in a fast lunch for one!
Extra Beefy Soups
This stuffed pepper soup recipe is a favourite all yr lengthy – listed below are some extra scrumptious soup recipes you a lot strive!
Serve this stuffed pepper soup with homemade biscuits or 30-minute dinner rolls for dipping and a facet salad.
Stuffed Pepper Soup
Stuffed pepper soup has sausage and floor beef, a lot of tender candy bell peppers, and tomatoes. Add in rice and serve it scorching!
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In a big pot or Dutch oven, cook dinner the meat, sausage, onion, and garlic over medium-high warmth till no pink stays. Drain any fats.
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Stir within the broth, Italian seasoning, bell peppers, crushed and diced tomatoes, Worcestershire sauce, and pepper.
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Carry to a boil, cut back the warmth to medium-low, and let simmer uncovered for 25 to half-hour or till peppers are tender and the soup has barely thickened.
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Stir the rice* and parsley and simmer a further 5 minutes or till heated by means of. Style and season with salt and extra pepper if desired.
This recipe makes use of 2 cups of cooked rice which is roughly ⅔ cup of uncooked lengthy grain white rice.
Non-obligatory garnishes: Attempt a sprinkle of shredded cheddar cheese, contemporary herbs like basil, or a dollop of bitter cream.
Retailer leftovers in an hermetic container within the fridge for as much as 3-4 days.
Energy: 248 | Carbohydrates: 17g | Protein: 23g | Fats: 10g | Saturated Fats: 4g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 4g | Trans Fats: 0.3g | Ldl cholesterol: 59mg | Sodium: 591mg | Potassium: 897mg | Fiber: 2g | Sugar: 5g | Vitamin A: 688IU | Vitamin C: 44mg | Calcium: 52mg | Iron: 3mg
Vitamin info offered is an estimate and can differ primarily based on cooking strategies and types of substances used.
Course Beef, Soup
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