Stuffed Pepper Soup: Fix cravings with 1 delicious recipe

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Stuffed pepper soup has been a lifesaver on chilly evenings, bringing all the comforting flavors of classic stuffed peppers right into a bowl. I remember my mom making stuffed peppers every Sunday, and the aroma of bell peppers, savory ground beef, and tomato sauce filling the house was pure magic. Now, I’ve found a way to capture that same deliciousness in this incredibly easy soup, perfect for when you’re craving that homemade taste without all the fuss. It’s so simple, you can even whip up a quick batch of homemade Cowboy Cream Cheese to serve alongside it for a truly unforgettable meal. Let’s get cooking!

Why You’ll Love This Stuffed Pepper Soup

This soup is a weeknight winner for so many reasons:

Incredible Flavor: It tastes just like your favorite stuffed peppers, but in a comforting, easy-to-eat soup format.
Quick Prep Time: With just 10 minutes of prep, you can have this on the table in under an hour, making it perfect for busy schedules.
Hearty & Healthy: Packed with lean ground beef, tender bell peppers, and rice, it’s a satisfying meal that feels good to eat.
Budget-Friendly: Uses common pantry staples and affordable ingredients, making it a delicious meal that won’t break the bank.
Family Favorite: Even picky eaters love this soup, especially when served with a side of creamy Cowboy Cream Cheese dip.
Versatile: Easily customizable to suit your tastes, from adding more spice to making it vegetarian.
Perfect Appetizer Pairing: Serve it with a dollop of spicy jalapeno Cowboy Cream Cheese for an extra kick.

Ingredients for Stuffed Pepper Soup

Gather these simple ingredients for a hearty bowl of Stuffed Pepper Soup. This recipe is wonderfully flexible, and you can even serve it with a side of easy Cowboy Cream Cheese for dipping!

1 pound ground beef – I prefer 85/15 for a good balance of flavor and leanness.
4 cups water – The base for our flavorful broth.
15 ounces tomato sauce – Provides a rich, tomatoey foundation.
14.5 ounces diced tomatoes, undrained – Adds texture and extra tomato goodness.
2 cups chopped green bell peppers – About 2 medium peppers, for that classic stuffed pepper taste.
1 tablespoon brown sugar – Balances the acidity of the tomatoes and enhances the pepper flavor.
1 teaspoon salt – Essential for bringing out all the flavors.
1 teaspoon pepper – Freshly ground is always best!
1 tablespoon beef bouillon granules – Boosts the savory depth of the soup.
1 cup cooked long grain rice – Adds body and makes the soup more filling.
1/4 cup fresh parsley, chopped (optional) – For a fresh, herbaceous finish.

How to Make Stuffed Pepper Soup

This recipe is so straightforward, you’ll be enjoying a bowl of comforting stuffed pepper goodness in no time. It’s perfect for a chilly evening, and the aroma alone will make your mouth water. Don’t forget to have some easy Cowboy Cream Cheese ready for dipping!

Step 1: Grab a large Dutch oven or heavy-bottomed pot. Add the 1 pound of ground beef to the pot and place it over medium heat. Cook the beef, breaking it up into small crumbles with a spoon, until it’s no longer pink. This usually takes about 5-7 minutes. Once cooked, carefully drain off any excess grease.
Step 2: Now, it’s time to build the soup base. Stir in the 4 cups of water, the 15 ounces of tomato sauce, and the 14.5 ounces of diced tomatoes (don’t drain them – that liquid is flavor!). Add the 2 cups of chopped green bell peppers, 1 tablespoon of brown sugar to balance the acidity, 1 teaspoon of salt, 1 teaspoon of pepper, and the 1 tablespoon of beef bouillon granules. Give everything a good stir to combine all those wonderful flavors.
Step 3: Bring the entire mixture to a boil over medium-high heat. Once it reaches a rolling boil, reduce the heat to low, cover the pot partially, and let it simmer gently for about 30 minutes. You want to simmer it uncovered so the flavors can really concentrate and the peppers become nice and tender. The kitchen will start smelling amazing!
Step 4: After the peppers have softened, stir in the 1 cup of cooked long grain rice. Let the soup simmer uncovered for another 10 minutes. This allows the rice to absorb some of the delicious broth and thicken the soup just a bit more.
Step 5: Ladle the hot soup into bowls. If you’re using fresh parsley, sprinkle about 1/4 cup over the top for a pop of color and freshness. Serve immediately, perhaps with a side of homemade Cowboy Cream Cheese for dipping those hearty spoonfuls!

Stuffed Pepper Soup: Fix cravings with 1 delicious recipe - Stuffed Pepper Soup - main visual representation

Pro Tips for the Best Stuffed Pepper Soup

I’ve learned a few tricks over the years to make this soup truly shine. Follow these tips, and you’ll be serving up bowls of pure comfort!

Cook the rice separately: This is my go-to tip! Cooking the rice separately prevents it from absorbing too much broth and turning mushy in the soup. Add it at the end for perfect texture.
Don’t skimp on the seasoning: Taste and adjust the salt and pepper before serving. A pinch of sugar balances the acidity, but feel free to add more if your tomatoes are tart.
Spice it up: If you love a little heat, add some sliced jalapeños or a dash of hot sauce to the soup while it simmers. It adds a wonderful depth of flavor.
Serve with a creamy side: This soup is fantastic on its own, but it’s even better with a side of spicy Cowboy Cream Cheese for dipping!

What’s the secret to perfect Stuffed Pepper Soup?

The real secret is balancing the flavors. Using a touch of brown sugar cuts the acidity of the tomatoes and really brings out the sweetness of the peppers. And don’t forget to simmer it uncovered so the flavors can concentrate beautifully. For more on balancing flavors, check out this guide on flavor profiles.

Can I make Stuffed Pepper Soup ahead of time?

Absolutely! You can make the soup up to the point of adding the rice, let it cool completely, and store it in the refrigerator for up to 3 days. Reheat gently on the stove, then add the cooked rice and simmer for the final 10 minutes.

How do I avoid common mistakes with Stuffed Pepper Soup?

The biggest pitfall is overcooking the peppers, making them too soft. Cook them until just tender. Also, avoid adding undercooked rice, as it won’t absorb the broth properly. Ensure you drain the grease from the beef to avoid a greasy soup. For more on healthy eating, consider learning about fiber intake.

Best Ways to Serve Stuffed Pepper Soup

This hearty soup is a meal in itself, but a few simple additions can elevate it even further. It’s incredibly comforting and pairs wonderfully with a variety of sides. For a truly special treat, consider serving it with a side of creamy Cowboy Cream Cheese dip. The coolness and tang of the cream cheese offer a delightful contrast to the warm, savory soup.

Another fantastic serving suggestion is to pair it with crusty bread for dipping. Imagine soaking up every last drop of that rich broth! If you’re feeling adventurous, a small dollop of homemade Cowboy Cream Cheese right on top of the soup adds a decadent, spicy element that takes it to the next level. It’s a simple way to turn a comforting soup into a memorable meal. You might also enjoy a deliciously simple multigrain bread on the side.

Nutrition Facts for Stuffed Pepper Soup

This comforting Stuffed Pepper Soup is surprisingly wholesome. Here’s a breakdown of the estimated nutritional information per serving (about 1.5 cups):

Calories: 350 kcal
Fat: 10 g
Saturated Fat: 4 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Protein: 20 g
Carbohydrates: 40 g
Fiber: 4 g
Sugar: 5 g
Sodium: 800 mg
Cholesterol: 50 mg

Nutritional values are estimates and may vary based on specific ingredients used, especially if you add things like Cowboy Cream Cheese for dipping. For more insights into healthy eating, explore hibiscus water benefits.

How to Store and Reheat Stuffed Pepper Soup

One of the best things about this Stuffed Pepper Soup is how well it stores, making it perfect for meal prep. Once it has cooled down completely (this is important to prevent bacteria growth!), ladle it into airtight containers. You can keep it in the refrigerator for about 3 to 4 days. It’s a fantastic way to have a delicious, comforting meal ready to go on busy weeknights.

If you want to store it for longer, freezing is a great option. Ensure it’s completely cooled, then transfer it to freezer-safe containers or heavy-duty freezer bags. This soup freezes beautifully for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the refrigerator. Reheat gently on the stovetop over low heat, stirring occasionally, until heated through. You might need to add a splash of water or broth if it seems a bit thick after thawing. It’s almost as good as the first time, especially if you serve it with some Cowboy Cream Cheese for dipping!

Frequently Asked Questions About Stuffed Pepper Soup

Can I use different types of peppers in this soup?

Absolutely! While green bell peppers are traditional, feel free to experiment. Red, yellow, or orange bell peppers offer a sweeter flavor and vibrant color. You can even mix and match them! Some people love adding a poblano pepper for a mild kick or even a spicy pepper like a serrano if you’re feeling brave. Just chop them finely, and they’ll cook down beautifully in the soup.

What’s the best way to make this soup vegetarian or vegan?

To make this a vegetarian delight, simply swap out the ground beef. I’ve found that using a can of drained and rinsed chickpeas or a cup of cooked brown or green lentils works wonderfully. They add a hearty texture and protein. For a fully vegan version, ensure your beef bouillon is vegetable-based, and consider serving it without any cheese or with a dairy-free alternative like a vegan Cowboy Cream Cheese spread.

How can I thicken my Stuffed Pepper Soup if it’s too thin?

If you prefer a thicker soup, there are a few easy tricks. You can mash some of the cooked rice against the side of the pot before adding the rest, which releases its starch. Another option is to mix a tablespoon of cornstarch or flour with a few tablespoons of cold water to make a slurry, then stir it into the simmering soup and cook for a few minutes until thickened. Some folks even love to stir in a bit of Cowboy Cream Cheese at the end, which adds creaminess and body!

Variations of Stuffed Pepper Soup You Can Try

This Stuffed Pepper Soup is wonderfully adaptable! Whether you have dietary needs or just want to switch things up, there are plenty of delicious ways to make it your own. Here are a few ideas to get you started:

Vegetarian/Vegan Delight: Skip the ground beef and opt for hearty lentils or chickpeas. For a creamy, dairy-free finish, instead of traditional toppings, try a dollop of vegan Cowboy Cream Cheese spread made with cashews or tofu.
Slow Cooker Simplicity: For a hands-off approach, brown the beef separately and drain. Then, combine all ingredients (except the rice and parsley) in your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cooked rice and parsley during the last 30 minutes.
Smoky & Spicy Kick: Add a teaspoon of smoked paprika or a pinch of chipotle powder along with the other seasonings for a deep, smoky flavor. For extra heat, incorporate sliced jalapeños or a dash of your favorite hot sauce. This pairs wonderfully with a spicy jalapeno Cowboy Cream Cheese.
Cheesy Goodness: While the soup is great on its own, you can stir in some shredded cheddar or Monterey Jack cheese during the last few minutes of simmering. Or, for an ultimate treat, serve it with a side of easy Cowboy Cream Cheese for dipping!