Easy Stuffed Pepper Soup Recipe

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Stuffed pepper soup is a tasty twist on classic stuffed peppers. This recipe takes all the flavors of stuffed peppers and turns them into a warm, comforting soup. It’s quick and easy to make, with only 15 minutes of prep time and 30 minutes of cooking time.

The soup is packed with ground beef, bell peppers, rice, and a flavorful tomato broth. It’s perfect for a chilly day or when you’re craving the taste of stuffed peppers without the fuss. Top it with cheese, sour cream, or parsley for extra flavor and enjoy a bowl of hearty goodness.

Exact Ingredients List

Here’s what you’ll need to make this yummy stuffed pepper soup:

• Olive oil or butter (for sautéing)
• 1 pound ground beef
• 1 yellow onion, diced
• 2 bell peppers (any color), seeded and chopped
• 2 garlic cloves, minced
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (15-ounce) can tomato sauce
• 2 cups beef or chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• 1/2 cup white or brown rice, uncooked

Optional toppings to make the soup extra tasty:

• Shredded cheese
• Chopped fresh parsley
• Sour cream

This recipe serves 6 people and takes about 45 minutes to make. It’s perfect for a cozy family dinner!

Instructions

Heat olive oil or butter in a large pot over medium heat. Cook the ground beef until brown and crumbly. Drain extra fat and set the meat aside.

In the same pot, cook onion and bell peppers for 4-5 minutes until soft. Add garlic and cook for 1 more minute.

Put the beef back in the pot. Add tomatoes, tomato sauce, broth, and spices. Mix well.

Bring the soup to a boil. Then lower the heat, cover the pot, and let it simmer for 25-30 minutes.

While the soup cooks, make the rice following the package directions.

When the soup is done, stir in the cooked rice.

Serve the soup in bowls. Top with cheese, parsley, or sour cream if you like.

Enjoy your tasty stuffed pepper soup!

Possible Substitutes List

This stuffed pepper soup recipe is flexible. Here are some easy swaps:

• Ground turkey or chicken instead of beef
• Vegetable broth for beef broth
• Quinoa or cauliflower rice in place of white rice
• Fire-roasted diced tomatoes for regular diced tomatoes
• Add extra veggies like carrots or celery
• Use different colored bell peppers
• Swap Italian seasoning for taco seasoning

For a vegetarian version:

• Replace meat with beans or lentils
• Use vegetable broth

To make it spicier:

• Add red pepper flakes or hot sauce
• Use spicy diced tomatoes with chilies

For a creamier soup:

• Stir in a splash of heavy cream at the end
• Top with Greek yogurt instead of sour cream

These swaps let cooks customize the soup to their tastes or use what’s in the pantry. The recipe stays yummy with most changes.

How To Make It Diabetes-Friendly

To make this stuffed pepper soup more diabetes-friendly, a few simple changes can help. Here are some tips:

Use lean ground turkey or chicken instead of beef. This swap cuts down on saturated fat and calories.

Replace white rice with cauliflower rice or quinoa. These options have fewer carbs and more fiber.

Cut back on the salt. Try using herbs and spices for flavor instead.

Add more non-starchy veggies like zucchini or spinach. This boosts nutrition without adding many carbs.

Skip the optional cheese and sour cream toppings. If desired, use a small amount of low-fat Greek yogurt instead.

When cooking, measure ingredients carefully. This helps control portion sizes and carb intake. It’s also a good idea to check blood sugar before and after eating this meal.

Remember, everyone’s needs are different. People with diabetes should talk to their doctor or dietitian about the best food choices for them.

Tips, Tricks & Storing

For extra flavor, try using Italian sausage instead of ground beef. It adds a nice kick to the soup.

To save time, use pre-cooked rice. Just stir it in at the end of cooking.

Don’t overcook the peppers. They should still have a bit of crunch for the best texture.

Make a double batch and freeze half for later. This soup freezes really well.

Here are some storage tips:

• Refrigerate: Keep in an airtight container for 3-4 days
• Freeze: Store in freezer bags for up to 3 months
• Reheat: Warm on the stove or in the microwave

For a vegetarian version, swap the meat for beans or lentils. It’s just as tasty and filling.

Add a splash of red wine vinegar right before serving. It brightens up all the flavors.

Try different toppings like crushed tortilla chips, avocado, or a dollop of Greek yogurt.