Stuffed Pepper Soup

One taste of this Healthy Stuffed Pepper Soup and you’ll find yourself transported to cozy evenings, where the aroma of simmering vegetables and spices wafts through your kitchen. This one-pan wonder is a delightful twist on traditional stuffed peppers, boasting all the familiar flavors but in a warm, hearty soup form. It’s everything you love about stuffed peppers, minus the hassle of the oven, perfect for those nights when comfort food is a must.

When I first whipped up this cozy concoction, I could hardly believe how simple it was to prepare. With just a handful of ingredients and a single pot, you’d think I had slaved away in the kitchen for hours! Not only is it easy on the budget, but it’s also a family-favorite that pleases even the pickiest eaters. Let’s dig into the specifics of how to bring this vibrant bowl of goodness to your table.

How to Make Stuffed Pepper Soup

1. Cook the Meat: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add 1 lb ground beef and use a wooden spoon to break it up. Once browned (about 5-7 minutes), drain excess fat and set the meat aside.

2. Sauté the Vegetables: In the same pot, add the remaining tablespoon of olive oil. Sauté 1 diced onion, 1 diced red pepper, and 1 diced green pepper until they soften, about 5 minutes. It’s all about building that flavor base!

3. Add Garlic: Stir in 2 minced garlic cloves and cook for about 1 minute, until fragrant. This step really enhances the depth of flavor.

4. Combine Ingredients: Stir in the 2 cans of fire-roasted diced tomatoes, 1 can of tomato sauce, and 1/4 cup of chopped parsley. Add the cooked beef back into the pot and stir until combined.

5. Add Spices and Broth: Season with 1 tsp dried basil, 1 tsp dried oregano, 1 tsp salt, and 1 tsp pepper. Pour in 2-3 cups of beef broth, depending on your thickness preference. You’ll want it to simmer for about 20 minutes on low heat, stirring occasionally.

6. Add Cauliflower Rice: In the last 5 minutes of cooking, stir in 3 cups of frozen cauliflower rice. The heat will cook it right through!

7. Serve: Ladle the soup into bowls, and for an extra touch, sprinkle with cheese and remaining parsley.

Storing & Reheating

To store your soup, let it cool completely at room temperature, then transfer to an airtight container. It will keep well in the refrigerator for about 3-4 days. If you want to savor it later, freeze portions in freezer-safe containers or bags for up to 3 months. For reheating, simply warm it on the stove over medium heat until thoroughly heated, or microwave in 1-2 minute intervals. Just remember that the texture might change slightly after freezing, but a splash of broth when reheating can help refresh it.

There’s a unique joy in serving this Healthy Stuffed Pepper Soup on chilly evenings. It’s totally comforting, satisfies your hunger, and is packed with nutrients! Moreover, don’t hesitate to experiment—add your choice of beans or rice if you’re feeling adventurous. Enjoy every savory spoonful as you cozy up with loved ones around the table.

Recipe FAQs

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Stuffed Pepper Soup

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• Author: Danae
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

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Description

This Stuffed Pepper Soup is a flavorful blend of ground beef, vibrant peppers, and tomatoes, making it a comforting and healthy choice for dinner. Enjoy easy preparation and delicious results that will satisfy your family and friends.

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Ingredients

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• 1 lb ground beef (can use turkey or chicken)
• 2 tbsp olive oil, divided
• 1 small yellow onion, diced
• 1 small red pepper, deseeded + diced
• 1 small green pepper, deseeded + diced
• 2 cloves garlic, minced
• 2 14.5oz cans fire roasted diced tomatoes
• 1 15oz can tomato sauce
• 1/4 cup chopped parsley
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp pepper
• 2-3 cups beef broth, depending on how thick you want it to be
• 3 cups frozen cauliflower rice

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Instructions

1. In a large pot or dutch oven, heat 1 tbsp olive oil over medium-high heat. Add the ground meat and break it up with a wooden spoon. Once cooked, drain the meat.
2. In the same pot (without the meat), heat the remaining olive oil over medium-high heat. Add the diced onion and peppers, cooking until soft, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the fire roasted diced tomatoes, tomato sauce, and parsley, then mix the meat back in.
5. Add the spices and beef broth, letting the mixture simmer over low heat for 20 minutes, stirring occasionally.
6. In the last five minutes of cooking, stir in the frozen cauliflower rice. The heat will cook the rice quickly.
7. Serve the soup hot with optional cheese and parsley on top.

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Notes

You can substitute the ground beef with turkey or chicken for a lighter version.
Adjust the thickness by varying the amount of beef broth to your preference.
Feel free to customize the spices to suit your taste.

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Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 5g
• Sodium: 800mg
• Fat: 16g
• Saturated Fat: 5g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 5g
• Protein: 25g
• Cholesterol: 70mg

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