This stuffed pepper soup recipe is a one-pot dish that’s super easy to make. It’s basically add-and-wait— which means you add the ingredients to a pot, allow it to simmer and finally, serve.
What is Stuffed Pepper Soup?
Stuffed peppers are made by stuffing bell peppers with a filling of choice. Stuffed pepper soup recipe, on the other hand, does not involve any stuffing. The peppers are cubed and cooked until soft along with other ingredients.
In terms of flavors, it has all of the familiar Italian ingredients— fragrant herbs, lots of meat, tomatoes, bell peppers and of course, mildly hot jalapeños. Often, the soup is poured into a bowl of steaming hot rice, or simply served in a deep dish with a slice of toasted bread on the side.
I personally prefer rice, but I have to admit that soup and bread too, make a beautiful couple. There’s nothing quite like dunking your bread into the warm, delicious soup and having it just melt away on your tastebuds.
Is Stuffed Pepper Soup an Appetizer?
Stuffed pepper soup can be served as either an appetizer, a main dish, or a side dish.
Here, our stuffed pepper soup recipe is a main dish recipe, so it’s packed with a lot of nutrients. To turn it into either an appetizer or a side dish, the recipe should be adjusted, so it fits our healthy eating guideline:
- Skip the rice. The main dish you’re serving it with probably has enough carbs, and too much carbs can be overwhelming.
- Reduce the ingredients for the broth: 1/4 teaspoon of salt, 2 teaspoons of brown sugar, 1 1/2 tbsp of gravy mix, 1 cup of Hunt’s tomato sauce, 2 cups of chicken broth.
- Use only 1/2 tbsp of butter. We need to keep the saturated fats within the set limit.
- Use only 8 oz of beef instead of 12. Save the protein for your main dish.
Each serving then yields 178 calories, 3.6 grams of saturated fat and less than 300 milligrams of sodium. Make yourself a glass of watermelon smoothie, and you’ve got yourself a complete dinner/lunch with stuffed pepper soup on the side, with a refreshing drink to “seal the deal”, or in this case, meal.
Can You Freeze Stuffed Pepper Soup?
Although it’s always better to eat a freshly cooked soup, it’s still an option to freeze it for future meals. Watery dishes like soups tend to freeze really well, because it’s easy to reheat them and they won’t turn out dry like pizzas, pies, pasta, etc.
If you have some leftover soup and you haven’t put anything but clean utensils in it, you can simply refrigerate it and it’ll be just as good the next day. But if you’re planning to freeze a large batch, it’s better to divide it into individual servings and freeze them separately.
I always divide my soup into Ziploc bags. When I feel like eating, I take one out, run it under water, dump the soup block in a pot to reheat and clean the bag. It’s easy to do, and it helps to protect the environment by reusing plastic!
What to Serve with Stuffed Pepper Soup
If you fancy fresh flavor and crispy texture, you could always have a side of green salad. In this recipe, we recommend broccoli salad. We enjoyed the soft texture of blanched broccoli soaked in the sweet, mildly sour dressing, along with the nuts and dried berries.
|Recipes||Course||Calories (kcal)||Saturated Fat (g)||Sodium (mg)|
|Stuffed Pepper Soup||Main Course||509||8||527|
|Broccoli Salad||Side Dish||243||3||254|
However, if that’s not something that appeals to you, a nice Greek salad would do. Something refreshing and delicious is always a winner!
Stuffed Pepper Soup Recipe
- 1 cup uncooked medium-grain rice
- 12 oz 85% lean ground beef
- 5 oz green bell peppers cut into chunks
- 5 oz yellow bell peppers cut into chunks
- 1 oz jalapenos sliced
- 6 oz onions chopped
- 1 tbsp unsalted butter
- 3 tsp brown sugar
- 1/4 tsp thyme dried
- 1/2 tsp basil dried
- 2 cups Hunt’s unsalted tomato sauce
- 4 cups unsalted chicken broth
- 1/2 tsp salt
- 1 tsp ground black pepper
- 1 tbsp brown gravy mix
- 2 bay leaves
- Cook 1 cup of rice with 1 cup of water.
- In a pot, melt butter on medium-high heat. Add onions and cook for 3 minutes.
- Add beef and stir occasionally for 7 minutes (or until the beef is just cooked). Add seasonings (except for the bay leaf) and stir to combine.
- Pour tomato sauce and chicken broth in. Cook for 15 minutes on medium-high heat, uncover.
- Add bell peppers and jalapeño and cook for another 10 minutes. This is to prevent the peppers from discoloring.
- When it’s done, turn off the stove and serve the soup with cooked rice.