Stuffed Pepper Soup is an affordable 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 sizzling!
A Household Favourite Soup!
This recipe turns our favourite stuffed peppers recipe into a comfortable bowl of soup.
- This simple 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 type of floor meat.
Substances for Stuffed Pepper Soup
- Meat: I take advantage of each beef and Italian sausage for nice 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 greatest, however garlic powder works in a pinch.
- Tomatoes: A mixture of crushed and diced tomatoes provides the soup physique. No want to empty. Crushed tomatoes will be changed with tomato sauce.
- Beef Broth: Use both beef broth or beef inventory on this recipe. Exchange beef with hen broth if desired.
- Bell Peppers: I take advantage of crimson and inexperienced peppers, however you should utilize no matter you will have 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. Hold it low-carb with cauliflower rice in the event you’d like!
How To Make Stuffed Pepper Soup
Stuffed pepper soup solely takes about 35 minutes and will 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, which means this soup reheats and freezes superbly. When you’re planning for leftovers, add sizzling rice to every bowl and high with the soup. When you’re planning to serve the entire batch, stir the rice into the pot!
Acquired Leftovers?
Fridge: This recipe will be saved within the fridge for as much as 4 days and reheated on the stovetop or within the microwave.
Freezer: Stuffed pepper soup will 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 here are some extra scrumptious soup recipes you a lot strive!
Serve this stuffed pepper soup with do-it-yourself biscuits or 30-minute dinner rolls for dipping and a facet salad.
Stuffed Pepper Soup
Stuffed pepper soup has sausage and floor beef, plenty of tender candy bell peppers, and tomatoes. Add in rice and serve it sizzling!
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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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Deliver to a boil, scale 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 via. 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.
Elective garnishes: Strive 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
Diet info supplied is an estimate and can fluctuate based mostly on cooking strategies and types of substances used.
Course Beef, Soup
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