Imagine a comforting, hearty soup that captures all the delicious flavors of stuffed peppers without the complicated preparation! This Easy One Pot Stuffed Pepper Soup is about to become your new weeknight dinner hero, delivering maximum taste with minimal effort. Perfect for busy families and home cooks who want a satisfying meal that comes together in just 35 minutes, this recipe transforms the classic stuffed pepper into a soul-warming soup that will have everyone asking for seconds.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 pound ground beef or turkey
- 1 onion, chopped
- 3 bell peppers, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 4 cups beef or vegetable broth
- 1 cup uncooked rice
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Shredded cheese for topping
Instructions
- Place a large pot or Dutch oven over medium-high heat and add ground beef or turkey. Break the meat into small crumbles while cooking, stirring occasionally until the meat is completely browned and no pink remains, approximately 6-7 minutes.
- Add chopped onions and bell peppers to the pot. Sauté with the meat for 3-4 minutes until the vegetables begin to soften and become slightly translucent.
- Stir in minced garlic and cook for an additional 30-45 seconds, allowing the garlic to become fragrant without burning.
- Pour in diced tomatoes with their juice, beef or vegetable broth, uncooked rice, Italian seasoning, salt, and pepper. Stir all ingredients thoroughly to combine.
- Bring the mixture to a rolling boil, then reduce heat to low. Cover the pot with a tight-fitting lid and simmer for 18-20 minutes, or until rice is tender and has absorbed most of the liquid.
- Remove from heat and let the soup rest, covered, for 5 minutes to allow flavors to meld and rice to finish cooking.
- Serve hot in bowls, garnishing each serving with a generous sprinkle of shredded cheese on top.
Tips
- Meat Selection: Choose lean ground beef or turkey to keep the soup from becoming too greasy. Ensure you brown the meat completely to develop rich flavor.
- Rice Tip: Use long-grain white rice for best results. If using brown rice, you'll need to increase cooking time by about 10-15 minutes.
- Vegetable Prep: Chop bell peppers and onions into uniform, bite-sized pieces to ensure even cooking and a consistent texture.
- Seasoning Hack: For extra depth, consider adding a splash of Worcestershire sauce or a pinch of smoked paprika when sautéing the vegetables.
- Cheese Topping: Use freshly shredded cheese for the best melting quality. Cheddar, monterey jack, or a Mexican blend work wonderfully.
- Make-Ahead Friendly: This soup reheats beautifully. Store in an airtight container in the refrigerator for up to 3-4 days.
- Customization: Feel free to add additional vegetables like zucchini or spinach for extra nutrition and flavor variation.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 22g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 70mg
