Hearty Stuffed Pepper Soup – Page 2

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Part II: Step-by-Step Cooking Instructions

This recipe uses a single large pot (a Dutch oven or a large soup pot) to maximize the melding of flavors and make cleanup a breeze.

Heat the Oil & Brown the Meat: In a large Dutch oven or soup pot, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef, breaking it up with a wooden spoon.
Season the Meat: Season the beef generously with salt and pepper as it cooks. Cook until it is thoroughly browned, approximately 5-7 minutes.
Drain Excess Fat: If you are using ground beef with a higher fat content (like 80/20), carefully drain off any excess grease. This prevents the finished soup from being oily.

Soften the Vegetables: Return the pot to medium heat. Add the diced onion and bell peppers to the browned meat. Cook, stirring occasionally, for 5-7 minutes until the onions are translucent and the peppers have started to soften but still have a slight bite (you want them to hold their shape in the final soup).
Add the Garlic: Stir in the minced garlic and cook for just 1 minute more, until fragrant. Be careful not to burn the garlic, as this can make the soup bitter.

Incorporate Tomato Products: Pour in the tomato sauce and the can of diced tomatoes (undrained). Stir to combine and scrape up any browned bits on the bottom of the pot—this is where flavor lives!
Add the Liquids and Seasonings: Pour in the 6 cups of beef broth. Next, add the Italian seasoning, dried thyme, Worcestershire sauce, and brown sugar (if using).
Initial Taste Test: Give the soup a good stir. Bring the mixture to a boil over high heat, then immediately reduce the heat to low to maintain a gentle simmer. Taste the broth and adjust the salt and pepper if necessary.

Add the Rice: Stir in the 1 cup of uncooked white rice.
The Simmer: Cover the pot partially (leaving a small crack allows steam to escape) and let the soup simmer gently for 20-30 minutes, or until the rice is tender and fully cooked. The rice will absorb the liquid and thicken the soup significantly.
Check Consistency: Stir the soup every 5-10 minutes to prevent the rice from sticking to the bottom of the pot. If the soup becomes too thick for your preference, simply add a bit more beef broth or water until the desired consistency is reached.

Once the rice is tender, the soup is ready to serve. Ladle the hot, hearty soup into bowls or large mugs, just like the image depicts.

Recommended Garnishes:

A sprinkle of freshly chopped parsley for color.
A dollop of sour cream or creme fraiche for richness.
A dusting of grated Parmesan or a small amount of shredded Cheddar cheese.
A dash of hot sauce for a little heat (a common addition to this type of soup).

This recipe is incredibly versatile and can be tailored to suit any taste or dietary need.

Protein Swap: For a lighter option, use ground turkey stuffed pepper soup or ground chicken. For a vegetarian take, use lentils or plant-based ground beef substitute.
Spice It Up: Add a $1/2$ teaspoon of red pepper flakes along with the other seasonings for a little kick, or include a finely chopped jalapeño pepper with the bell peppers.
Vegetable Boost: Feel free to add other hearty vegetables like chopped carrots, zucchini, or mushrooms. Add them at the same time as the bell peppers and onions.
Slow Cooker/Crock-Pot Stuffed Pepper Soup: Brown the meat and sauté the aromatics as described. Transfer everything to the slow cooker (except the rice) and cook on low for 6-8 hours or on high for 3-4 hours. Stir in cooked rice 20 minutes before serving. This is a highly searchable variation!
The Broth: While beef broth provides the richest flavor, you can substitute it with chicken or vegetable broth.

Stuffed Pepper Soup is a fantastic meal prep option, but you need to manage the rice.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: The rice will continue to absorb liquid as the soup sits. When reheating (on the stovetop or in the microwave), the soup will likely be very thick. Add a splash of water or beef broth to restore it to the perfect consistency.
Freezing: This soup freezes very well! If you plan to freeze a batch, it’s best to cook and store the rice separately and add it upon reheating. Freeze the soup base (broth, meat, and vegetables) for up to 3 months. Thaw overnight, reheat, and stir in freshly cooked or leftover rice.

Enjoy this truly easy stuffed pepper soup recipe—it’s a healthy, flavorful, and satisfying way to bring comfort to your kitchen.

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