Stuffed Pepper Soup

Stuffed Pepper Soup is a hearty and comforting dish that encapsulates the flavors of classic stuffed peppers in a warming soup form. Imagine a large pot simmering on the stove, filled with a rich and aromatic broth. The base of the soup is typically a combination of beef and chicken stock, which provides a deep, savory flavor. Into this broth, ground beef is added, browned to perfection, adding a robust meaty texture.

The soup gets its characteristic flavor from a generous mix of bell peppers, usually a combination of green, red, and yellow peppers, chopped into bite-sized pieces. These peppers not only add a burst of color but also a sweet and slightly tangy flavor that is essential to the dish. Onions and garlic are sautéed until fragrant, mingling with the peppers to create a foundation of flavors.

Tomatoes are another key ingredient, with diced tomatoes and tomato sauce often used to give the soup a rich, umami quality. This tomato base is seasoned with a blend of herbs and spices – think of a mix of paprika, oregano, and basil, with a pinch of red pepper flakes for a subtle heat. Some versions of the soup might also include a hint of Worcestershire sauce for added depth.

Rice is an integral component, traditionally cooked within the soup so it absorbs the flavors of the broth and spices. The rice adds a delightful chewiness and helps to thicken the soup, making it more substantial. Alternatively, for a low-carb version, rice can be substituted with cauliflower rice or left out entirely.

As the soup cooks, the flavors meld together, creating a harmonious blend that is reminiscent of stuffed bell peppers but in a more spoonable form. The soup is often garnished with shredded cheese, such as cheddar or mozzarella, which melts into the hot soup, adding a creamy and indulgent element.

Stuffed Pepper Soup is typically served hot, often accompanied by a slice of crusty bread or a simple green salad. It’s a versatile dish that can be adjusted to personal taste preferences, whether it’s making it spicier, more herbaceous, or even vegetarian by swapping out the ground beef for a plant-based alternative. This soup is not only a delight for the taste buds but also a comforting and satisfying meal, perfect for chilly evenings or as a wholesome family dinner.

Ingredients:

1/2 lb. Italian sausage
1/2 lb. lean ground beef
1 small onion finely chopped
1 green pepper finely chopped
1 red pepper finely chopped
3 cloves garlic minced
4 cups low sodium beef broth
2 cups low sodium chicken broth or vegetable broth
1 can (14.5 ounce) salsa style tomatoes
3/4 cup uncooked quick cooking rice (I use the jasmine)
kosher salt and fresh ground black pepper

PREPARATION:

In heavy stock pot or Dutch oven over medium heat brown the Italian sausage and ground beef; breaking up as you go. 
About halfway through the browning process add the onions and bell peppers; stirring several times. In the last minute of browning time reduce heat to medium low and add minced garlic; stirring constantly. Drain any excess grease.
Add beef broth, chicken broth and salsa style tomatoes and bring to a simmer. Simmer for 15 minutes or until the peppers just begin to soften.
Add the rice and stir to coat. Cover and cook for 5-7 minutes or until rice is tender. For best results serve promptly. Season with kosher salt and fresh ground black pepper to taste. 

Enjoy !

Print Friendly, PDF & Email

3 thoughts on “Stuffed Pepper Soup”

Leave a Comment