Amazing Stuffed Pepper Soup 1 Dish

Cześć, jestem Anna! Gotowanie to moja pasja, a na blogu Kuchnia Mamy dzielę się prostymi i smacznymi przepisami, które wniosą radość i ciepło do Twojego stołu. Dzisiaj mam dla Was coś naprawdę pocieszającego – Stuffed Pepper Soup! To taki sposób, żeby poczuć smak klasycznych faszerowanych papryk, ale w wersji super łatwej zupy. Idealna na chłodniejsze dni, kiedy potrzebujemy czegoś rozgrzewającego i sycącego. Niezależnie od tego, czy kochasz gotować, czy po prostu szukasz łatwych pomysłów na codzienne posiłki — cieszę się, że mogę inspirować Cię w kuchni. Ta zupa jest tego dowodem – prosta, pyszna i pełna smaku!

Why You’ll Love This Stuffed Pepper Soup

This Stuffed Pepper Soup is seriously a winner! It’s so easy to throw together, even on a crazy weeknight. You get all that amazing, flavorful stuffed pepper taste in a cozy bowl of soup. It’s pure comfort food, perfect for warming you up. Plus, it’s super adaptable – you can even make it in your Instant Pot or slow cooker!

Gathering Your Ingredients for Stuffed Pepper Soup

Okay, so getting this soup ready is super simple, and you probably have most of what you need right in your pantry! For the star of the show, we need 1 pound of ground beef. Then, for that classic stuffed pepper vibe, grab about 2 cups of diced bell peppers – I like a mix of red, orange or yellow for pretty color. You’ll also need 1 cup of diced onion and just a little bit of minced garlic, about half a tablespoon. Don’t forget a 14.5 oz can of petite diced tomatoes and a 15 oz can of tomato sauce. For the liquid base, we’ll use 3 cups of water and 2 cups of low sodium beef broth. Everything else is just for that extra flavor boost!

Core Components for Stuffed Pepper Soup

The heart of this soup is all about bringing that stuffed pepper taste into a bowl. The ground beef gives it that hearty, savory base we all love. Then the diced bell peppers and tomatoes are key – they give us that signature sweet and tangy flavor that just screams “stuffed peppers!”

Flavor Enhancers for Stuffed Pepper Soup

To really make this soup sing, we’ve got some fantastic flavor builders. The onion and garlic are the aromatic foundation, giving everything a delicious depth. Then we sprinkle in dried parsley, basil, and oregano, plus a little black pepper and red pepper flakes for a tiny bit of warmth. Oh, and don’t forget that essential bay leaf!

Liquid Base and Thickener for Stuffed Pepper Soup

For the broth, we’re using a mix of water and beef broth to make sure it’s rich and flavorful without being too heavy. The petite diced tomatoes also add their own juicy goodness to the liquid. And the magic thickener? That’s our long grain white rice! It cooks right in the soup, soaking up all those yummy flavors and making it perfectly hearty.

How to Prepare This Delicious Stuffed Pepper Soup

Alright, let’s make this amazing soup! It’s really not complicated at all. First things first, grab a nice big pot – the bigger, the better so you can stir easily. We’re going to start by heating up a tablespoon of extra virgin olive oil over medium heat. Once it’s shimmering, toss in your pound of ground beef. You’ll want to break it up with your spoon and let it brown up nicely, which usually takes about 10 minutes. Don’t rush this part; getting that good browning is key for flavor!

Browning the Beef and Aromatics

So, after the beef is all browned and delicious, we’re going to add the good stuff that makes it smell amazing. Toss in your cup of diced onion and your half tablespoon of minced garlic. Just stir them around with the beef for about 2 minutes until they get nice and soft and fragrant. This step really builds the flavor foundation for our soup, so don’t skip it!

Simmering the Stuffed Pepper Soup Base

Now for the fun part! Add in your diced bell peppers, the petite diced tomatoes (juice and all!), your water, and that lovely beef broth. Then, sprinkle in all those dried herbs: parsley, basil, oregano, plus that black pepper and the red pepper flakes if you like a little kick. Pop in that bay leaf too – it’s like a little flavor secret weapon! Finally, stir in that ⅔ cup of long grain white rice. Give it all a good stir to make sure nothing’s sticking to the bottom. Turn the heat up high and bring it all to a rolling boil. Keep an eye on it and stir occasionally so that rice doesn’t decide to stick!

Finishing and Serving Your Stuffed Pepper Soup

Once it’s boiling, turn the heat down to medium, pop a lid on, and let it simmer for just 2 minutes. Then, the magic happens! Take the pot completely off the heat and let it sit there, uncovered, for about 10 minutes. The rice will finish cooking in that residual heat. Before you serve it up, make sure to fish out that bay leaf – nobody wants to bite into that! Ladle this hearty soup into bowls and top it off with a sprinkle of Parmesan cheese and some fresh parsley. It’s just perfect!

Stuffed Pepper Soup: Instant Pot and Slow Cooker Variations

Now, I know not everyone loves spending time at the stove, and that’s totally okay! This stuffed pepper soup is actually super adaptable. If you’re an Instant Pot fan, you can get this going really fast. And if you prefer the slow and steady approach of a slow cooker, this soup is perfect for that too. It’s all about making delicious food fit into *your* life, right?

Instant Pot Stuffed Pepper Soup Method

Using your Instant Pot is a breeze! First, use the sauté function to brown your ground beef, then add the onion and garlic and cook for a couple more minutes. Add all the other ingredients – the peppers, tomatoes, liquids, seasonings, and the rice. Give it a good stir and scrape the bottom to make sure nothing’s stuck. Then, just seal it up and cook on High Pressure for 2 minutes. When it’s done, do a quick release, remove the bay leaf, and you’re ready to serve!

Slow Cooker Stuffed Pepper Soup Method

For the slow cooker, it’s just as easy. Brown your ground beef, onion, and garlic in a separate pan first, then toss that glorious mixture into your slow cooker. Add all the other ingredients – peppers, tomatoes, liquids, herbs, and spices. Give it a stir, and then let it cook on low for about 6 hours or on high for 4 hours. Honestly, for the best texture, I sometimes cook the rice separately and stir it in right at the end, just so it doesn’t get too mushy. Remember to fish out that bay leaf before serving!

Tips for Perfect Stuffed Pepper Soup Every Time

Want to make sure your stuffed pepper soup is absolutely perfect? I’ve got a few little tricks up my sleeve! First off, if you find the soup gets a bit too thick after sitting (the rice keeps soaking up liquid, which is normal!), just stir in a little extra beef broth or water when you reheat it. Easy peasy!

• Preventing rice sticking: Make sure you give everything a good stir before you bring it to a boil, and stir occasionally while it’s simmering. That helps keep the rice from grabbing onto the bottom of the pot.
• Tender peppers: We want those peppers to be tender, not mushy! The simmering time is usually just right, but if you like them a little softer, just let it simmer for a few extra minutes. If you like them with a bit more bite, you can shorten the simmering time slightly.

Frequently Asked Questions About Stuffed Pepper Soup

Got questions about this delish soup? I’ve got you covered!

Can I make Stuffed Pepper Soup vegetarian?

Absolutely! To make this vegetarian, just swap the ground beef for a plant-based ground alternative or even some cooked lentils. And make sure you use vegetable broth instead of beef broth. It’ll still be packed with flavor!

How long does Stuffed Pepper Soup last?

This soup is great for leftovers! You can store it in an airtight container in the refrigerator for about 3 to 4 days. Just remember, the rice will keep soaking up liquid, so you might want to add a splash more broth when you reheat it.

Estimated Nutritional Information for Stuffed Pepper Soup

This soup is a hearty meal! Per serving (about 2.5 cups), you’re looking at roughly 327 calories, 14g of fat (with 5g saturated), 20g of protein, and 31g of carbohydrates. It also has about 4g of fiber and 633mg of sodium. Of course, these are just estimates, and the exact numbers can change a bit depending on the brands you use and any little tweaks you make!

Share Your Stuffed Pepper Soup Experience!

I just love hearing from you! If you make this Stuffed Pepper Soup, please let me know what you think in the comments below. Did you try it in the Instant Pot or slow cooker? How did it turn out? I’d be so happy if you shared your thoughts or even rated the recipe! And if you share photos on social media, tag me – I love seeing your kitchen creations!

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