Ah, the comforting embrace of a warm bowl of soup! Stuffed Bell Pepper Soup is not just a meal; it is an experience that brings together the hearty flavors of ground beef and vibrant bell peppers. Why, you may ask, should this dish be a staple in your kitchen? The answer lies in its cozy nature and ease of preparation. Nothing quite compares to the aroma that fills your home as this delectable soup simmers on the stove, beckoning the family to gather around the table.
Moreover, this soup is a clever way to enjoy the essence of stuffed bell peppers without the fuss of assembly. With the rich beef broth and complementing vegetables, each spoonful provides a burst of flavor that warms the soul. It’s simplicity in a bowl, perfect for those chilly evenings when you seek something comforting yet satisfying. Plus, it’s a brilliant way to sneak in some veggies for those picky eaters!
Finally, let us not overlook the versatility of this delightful soup. Whether you serve it as a main course or as a satisfying starter, it leaves room for creativity. Feel free to adjust the spices or add other vegetables you have on hand. It truly embodies the spirit of cooking—using what you have to create something wonderful.
How to Make Stuffed Bell Pepper Soup
Ingredients:
2 pounds ground beef
2 bell peppers, diced
1 onion, chopped
3 cloves garlic, minced
1 teaspoon Slap Ya Mama (or your favorite Cajun seasoning)
1 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 tablespoon Worcestershire sauce
1 can (14.5 ounces) diced tomatoes
1 can (14.5 ounces) crushed tomatoes
32 ounces beef broth
1 cup rice
Shredded cheese, for topping
Directions:
In a large pot or Dutch oven over medium heat, cook the ground beef, onions, diced bell peppers, Slap Ya Mama seasoning, black pepper, and red pepper flakes until the meat is no longer pink.
Add minced garlic and let it cook for an additional two minutes until it becomes fragrant.
Drain any excess fat from the pot and return the mixture to the heat.
Toss in diced tomatoes, crushed tomatoes, Worcestershire sauce, beef broth, and rice. Stir everything together until well combined.
Bring the soup to a delightful boil, then reduce the heat to low. Cover the pot and let it simmer for 25 to 30 minutes, or until the rice is tender.
Once the rice is perfectly cooked, ladle the soup into individual bowls and generously sprinkle shredded cheese on top.
Serve hot, and indulge in this tantalizing Stuffed Bell Pepper Soup!
How to Serve Stuffed Bell Pepper Soup
When it comes to serving this delightful soup, presentation can elevate the experience. Start with charming soup bowls, perhaps those vibrant ones you save for special occasions. Ladle the soup generously, allowing that rich, meaty broth to shine. A sprinkle of shredded cheese on top adds both flavor and a touch of visual appeal.
Accompany your soup with a warm, crusty baguette or some buttery biscuits. There is nothing like dipping a piece of bread into the savory broth! This simple addition transforms your meal into a true feast, inviting everyone to savor each bite along with the soup’s heartiness.
Lastly, consider placing a selection of condiments on the table, like hot sauce or additional shredded cheese. Let your guests personalize their bowls according to their taste. After all, the joy of cooking comes not only from the dish itself but from the shared experience of eating together and enjoying each other’s company.
Additional Tips:
For a little extra zing, add a splash of hot sauce to the pot while cooking!
If you want to lighten the dish, consider using lean ground turkey instead of beef.
This soup freezes wonderfully! Make a big batch and store leftovers for a future cozy night.
Nutrition Facts:
Serving Size: 1 bowl
Calories: Approximately 400
Total Fat: 20g
Saturated Fat: 8g
Cholesterol: 80mg
Sodium: 900mg
Total Carbohydrates: 30g
Dietary Fiber: 3g
Sugars: 5g
Protein: 25g
FAQ Section
Can I make this soup ahead of time?
Absolutely! The flavors develop beautifully when made in advance. Just reheat before serving.
Is it possible to add other vegetables?
Of course! Feel free to add vegetables like corn, carrots, or zucchini for an extra nutritional boost.
How do I store leftovers?
Place any leftovers in an airtight container and store them in the refrigerator for up to 3 days.
Enjoy your cooking journey with this charming and delightful Stuffed Bell Pepper Soup!
Print Stuffed Bell Pepper Soup
Ingredients
2 pounds ground beef
2 bell peppers, diced
1 onion, chopped
3 cloves garlic, minced
1 teaspoon Slap Ya Mama (or your favorite Cajun seasoning)
1 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 tablespoon Worcestershire sauce
1 can (14.5 ounces) diced tomatoes
1 can (14.5 ounces) crushed tomatoes
32 ounces beef broth
1 cup rice
Shredded cheese, for topping
Instructions
In a large pot or Dutch oven over medium heat, cook the ground beef, onions, diced bell peppers, Slap Ya Mama seasoning, black pepper, and red pepper flakes until the meat is no longer pink.
Add minced garlic and let it cook for an additional two minutes until it becomes fragrant.
Drain any excess fat from the pot and return the mixture to the heat.
Toss in diced tomatoes, crushed tomatoes, Worcestershire sauce, beef broth, and rice. Stir everything together until well combined.
Bring the soup to a delightful boil, then reduce the heat to low. Cover the pot and let it simmer for 25 to 30 minutes, or until the rice is tender.
Once the rice is perfectly cooked, ladle the soup into individual bowls and generously sprinkle shredded cheese on top.
Serve hot, and indulge in this tantalizing Stuffed Bell Pepper Soup!
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