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To make stuffed bell pepper soup, gather these simple ingredients: - 4 large bell peppers (any color), diced - 1 cup cooked rice (white or brown) - 1 pound ground turkey or beef - 1 medium onion, diced - 2 cloves garlic, minced - 1 can (15 oz) diced tomatoes - 4 cups vegetable or chicken broth - 1 teaspoon dried Italian seasoning - 1 teaspoon paprika - Salt and pepper to taste - 1 cup shredded cheese (cheddar or mozzarella) - Fresh parsley for garnish You can easily swap some ingredients if needed: - Use quinoa or cauliflower rice instead of regular rice for a low-carb option. - Ground chicken or pork can replace turkey or beef for a different flavor. - If you don’t have fresh garlic, garlic powder works well too. - For a vegetarian option, skip the meat and add more beans or lentils. Toppings can make your soup even better. Try these: - A sprinkle of shredded cheese adds creaminess. - Fresh parsley gives a nice color and fresh taste. - Sour cream or Greek yogurt can add a tangy flavor. - Crushed red pepper flakes for heat if you like spice. {{ingredient_image_1}} First, take a large pot and set it on medium heat. Add 1 pound of ground turkey or beef. Cook it for about 5 to 7 minutes. Use a wooden spoon to break the meat into small pieces. Keep stirring until it turns brown. This step adds a lot of flavor. Next, add 1 medium diced onion and 2 minced garlic cloves to the pot. Stir these in and cook for 3 to 4 minutes. You want the onion to turn soft and clear. Then, add 4 large diced bell peppers. Cook them for another 5 minutes. They will soften and mix well with the meat. Now, pour in 1 can of diced tomatoes and 4 cups of vegetable or chicken broth. Stir everything together. Add 1 cup of cooked rice, 1 teaspoon of dried Italian seasoning, and 1 teaspoon of paprika. Season with salt and pepper to taste. Bring the soup to a gentle simmer. Let it cook for about 20 minutes. This helps all the flavors blend together. If the soup is too thick, add more broth to reach your preferred consistency. To make your stuffed bell pepper soup sing, use fresh herbs. Try adding basil or oregano. These herbs give a fresh taste. You can also add a splash of hot sauce for heat. A squeeze of lemon juice adds brightness too. Always taste as you go, adjusting seasonings to your liking. A pinch of sugar can balance the acidity of tomatoes. For a great texture, cut your bell peppers into even pieces. This helps them cook evenly. Sauté them until they soften, but keep some crunch. If the soup is too thick, add extra broth. If it’s too thin, let it simmer longer to thicken. Use cooked rice for a nice bite. A common mistake is overcooking the meat. Cook it just until brown, then move on. Don’t skip sautéing the onion and garlic; they add depth. Avoid using old spices; fresh herbs and spices make a big difference. Lastly, don’t forget to adjust the seasoning after simmering. Taste the soup before serving! Pro Tips Choose Your Peppers: For a sweeter flavor, opt for red, yellow, or orange bell peppers. Green peppers will add a more bitter taste. Enhance the Flavor: Incorporate a splash of balsamic vinegar or a teaspoon of sugar to balance the acidity of the tomatoes. Make It Vegetarian: Substitute the ground turkey or beef with lentils or a meat alternative to create a delicious vegetarian version. Garnish for Freshness: Top the soup with a dollop of sour cream or Greek yogurt alongside the cheese for added creaminess and flavor. {{image_2}} You can make a tasty vegetarian version of this soup. Start by skipping the ground meat. Use 1 can of black beans instead. Add more diced bell peppers for a fresh taste. Include some corn for sweetness. You can use vegetable broth to keep it plant-based. Don't forget to add your favorite spices. This soup stays hearty, filling, and flavorful without meat. If you like heat, spice it up! Add a diced jalapeño or two when cooking the meat. You can also include some crushed red pepper flakes. This will give your soup a nice kick. A dash of hot sauce can also work wonders. Just remember to adjust the other spices. Balance is key for a delicious spicy soup. For a low-carb version, skip the rice. You can use riced cauliflower instead. It adds texture without the carbs. Feel free to add more veggies like zucchini or mushrooms. They enhance flavor and nutrition. Use low-sodium broth if you want to cut back on salt. This option stays satisfying while keeping carbs low. To store leftovers, let the soup cool first. Then, scoop it into an airtight container. Make sure to cover it well. Place the container in the fridge. It will stay fresh for about 3 to 4 days. If you want to keep it longer, consider freezing it. Always label the container with the date. This will help you track how long it’s been stored. When you are ready to enjoy the soup again, take it out of the fridge. Pour the soup into a pot. Heat it over medium heat. Stir it often, so it warms evenly. If the soup is too thick, add a splash of broth or water. You can also reheat it in the microwave. Just cover it with a microwave-safe lid. Heat in short bursts, stirring in between, until hot. To freeze the soup, use freezer-safe containers or bags. Leave some space at the top of the container for expansion. This helps prevent the container from cracking. It’s best to freeze the soup without cheese. When you reheat it later, you can add fresh cheese. The soup can last in the freezer for up to 3 months. Always remember to label the bags with the date. This way, you know what’s inside and when you put it there. Yes, you can use different types of meat. Ground turkey or beef works well. You can also try ground chicken or pork. If you prefer, you can make it meatless. Just add more veggies or use beans for protein. To store the soup, wait for it to cool. Pour it into an airtight container. It can stay in the fridge for up to five days. If you want to keep it longer, freeze it. In the freezer, it lasts for three months. Just thaw it overnight in the fridge before reheating. To add spice, include hot sauce or crushed red pepper. You can also use spicy sausage instead of ground meat. Adding diced jalapeños or chili powder will boost the heat too. Just adjust the amount to match your taste. In this blog post, I covered key ingredients for stuffed bell pepper soup. We explored substitutes, toppings, and step-by-step cooking instructions. You learned tips to boost flavor and find the best texture. I also shared variations and storage info to keep your soup fresh. Now, you're ready to make a tasty soup your way. Enjoy experimenting with flavors and find your perfect recipe!

Stuffed Bell Pepper Soup

A hearty and flavorful soup featuring bell peppers, ground meat, and rice, topped with cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6
Calories 300 kcal

Ingredients
  

  • 4 large bell peppers (any color), diced
  • 1 cup cooked rice (white or brown)
  • 1 pound ground turkey or beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 oz) diced tomatoes
  • 4 cups vegetable or chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 1 cup shredded cheese (cheddar or mozzarella)
  • for garnish fresh parsley

Instructions
 

  • In a large pot over medium heat, add the ground turkey or beef, cooking until browned. Use a wooden spoon to break it into small pieces.
  • Once the meat is cooked, add the diced onion and minced garlic to the pot. Sauté for about 3-4 minutes until the onion becomes translucent.
  • Stir in the diced bell peppers and cook for an additional 5 minutes, allowing them to soften.
  • Pour in the can of diced tomatoes (with juices) and the broth. Stir to combine.
  • Add in the cooked rice, Italian seasoning, paprika, salt, and pepper. Bring the mixture to a gentle simmer and let it cook for about 20 minutes to meld the flavors.
  • After 20 minutes, adjust seasoning as necessary. If the soup is too thick, add a little more broth to reach your desired consistency.
  • Serve the soup hot, topped with a generous sprinkle of shredded cheese and fresh parsley for garnish.

Notes

Adjust the consistency with more broth if needed.
Keyword bell pepper, comfort food, ground meat, soup