This stuffed pepper soup recipe is a one-pot dish that’s super easy to make. It’s add-and-wait— which means you add the ingredients to a pot, allow it to simmer and finally, serve.
What is Stuffed Pepper Soup?
We bet you’ve heard of stuffed pepper— bell peppers stuffed with a filling of choice. Stuffed pepper soup, on the other hand, does not involve any stuffing. To make the soup, we simply chop everything and cook. It’s an easier way (and maybe a better way!) to enjoy this Mexican exquisite.
In terms of flavors, it has all of the familiar Mexican ingredients— fragrant herbs, lots of meat, tomatoes, bell peppers and of course, mildly hot jalapeños. Often, we serve the soup with a bowl of steaming hot rice or a slice of toasted bread.
I 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, we readjust the recipe like so:
- Skip the rice. The main dish you’re serving it with may have enough carbs, and lots of 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 having a freshly cooked bowl of soup is always better, freezing it for future meals is also a convenient option. 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 distribute my soup into Ziploc bags if I intend to freeze it. When I feel like eating, I take one out, run it under tap water to release the soup block, 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.
However, if that’s not something that appeals to you, a beautiful 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.