Easy Stuffed Pepper Soup Recipe – Learn like a Pro :-Simple, everyday foods are all you need to make this stuffed pepper soup recipe, which can be done on the stove or in the slow cooker. You can get all the flavors of your favorite stuffed peppers in a rich, warm soup with little work.
Easy Stuffed Pepper Soup Recipe – Learn like a Pro
Ingredients :
- 3/4 cup uncooked rice
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 1.5 pounds lean ground beef
- 3 cloves garlic minced
- 1 red bell pepper chopped finely
- 1 green bell pepper chopped finely
- 1 (13.5 fluid ounce) can tomato sauce
- 1 (28 fluid ounce) can fire-roasted diced tomatoes (with juices)
- 4 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 1 teaspoon paprika
- Salt & pepper to taste
Instructions :
Start by making the rice the way it says on the package. Let the rice sit for a while if you already have it cooked.
Add the oil and onion to a big soup pot and sauté for 5 to 7 minutes. It’s okay if the onion turns a little brown; that will make the soup taste better. I cut up the peppers while the onions are cooking to save time.
To cook the ground beef for 5 minutes, add it to the pot and break it up with a spoon as it cooks. If the beef is very fatty (it shouldn’t be if you bought lean), drain off most of the extra fat before moving on to the next step.
Add the garlic and cook for one minute.
Paprika, tomato sauce, diced tomatoes, chicken broth, and Italian spice should all be added now.
Turn up the heat to high and give it a little stir. Turn down the heat and let the soup cook for 15 minutes after it starts to boil.
Put the cooked rice back into the pot and cook the soup for about 10 minutes more. This will help the broth get a little thicker and give the soup more flavor. Add more salt and pepper if you want.
Notes :
You can use regular diced tomatoes instead of fire-roasted ones, but the burnt ones make it taste better.
In this dish, I used jasmine rice. Not sure what kind of rice to use? You can use brown rice or any kind of long grain white rice instead.
Adding the rice at the end of the cooking process is not recommended if you plan to freeze the soup or eat most of it later as leftovers. Either it will get soft or soak up a lot of the broth.
Version for a slow cooker: This stuffed pepper soup can definitely be made in a slow cooker. To start, brown the beef. Then, add everything else to the crockpot except the rice and salt and pepper.
Set the timer to low and leave it on for 6 to 8 hours. Add the cooked rice about 20 to 30 minutes before serving.
Nutrition :
Since nutrition facts are determined automatically, they should only be used as a rough guide.
