Why I Adore This Soup
Okay, let me tell you why this stuffed pepper soup is a big deal in my kitchen! I first made it on a whim during a rainy day (you know those days when you just need something warm and comforting?), and it was an instant hit. My family practically licked their bowls clean! It’s become my go-to when I want to make something that feels like a hug in a bowl. Plus, it’s a great way to sneak in some veggies without anyone complaining. Not that I’m sneaky, but you get the idea.
What You’ll Need (and Maybe Substitute)
- 1 pound of ground beef (or turkey, if you’re feeling adventurous)
- 1 onion, chopped – but I’ve used shallots in a pinch when I’m out of onions
- 2 cloves of garlic, minced
- 3 bell peppers, any colors you like, diced
- 1 can (14.5 oz) of diced tomatoes – my grandmother swore by brand X, but honestly, any will do
- 4 cups of beef broth (or chicken, if that’s what you have handy)
- 1 teaspoon of Italian seasoning – if you’re fancy, mix your own
- 1/2 cup of rice (I’ve used quinoa before; it was interesting!)
- Salt and pepper to taste
Here’s How You Do It
- In a large pot, brown the ground beef over medium heat. Make sure to drain off any excess fat; nobody wants greasy soup!
- Add the chopped onions and minced garlic. Stir them around until the onions are translucent and your kitchen smells like a dream.
- Toss in the diced bell peppers. This is when I usually sneak a taste, just to check if everything’s on track.
- Pour in the diced tomatoes and beef broth. Bring it to a simmer, and don’t worry if it looks a bit weird at this stage – it always does!
- Stir in the Italian seasoning and rice. Then, cover the pot and let it simmer until the rice is cooked, about 20 minutes (give or take).
- Finally, season with salt and pepper. Taste and adjust as needed. I sometimes add a splash of vinegar for a bit of tang.
Some Notes From My Kitchen
I’ve found that if you let the soup sit for a bit before serving, the flavors really meld together nicely. Oh, and if you accidentally add too much rice, it can turn into more of a stew, which is still yummy!
Variations I’ve Tried (and Some I Haven’t)
I’ve experimented by adding corn or beans for extra texture. Once, I tried using cauliflower rice; let’s just say it wasn’t my best idea. But hey, you live and learn!
What If I Lack Some Gear?
Don’t have a large pot? No worries! Use a deep skillet or whatever you have. I’ve even cooked this in a slow cooker when I knew I’d be busy – it works like a charm.
How to Store It (If There’s Anything Left)
Honestly, I’ve never seen it last more than a day in my house, but if you happen to have leftovers, it keeps well in the fridge for a couple of days. Just reheat gently on the stove.
Serving Suggestions and Family Traditions
We usually serve this with some crusty bread or over a bed of fluffy rice. Once, I even added a dollop of sour cream on top – divine! And every now and then, a sprinkle of cheese because, well, cheese makes everything better.
Lessons I’ve Learned (the Hard Way)
Don’t rush the simmering step. I once tried to speed things up, and the rice was still crunchy. Not ideal!
FAQs From My Inbox
Can I make this vegetarian? Sure thing! Just ditch the meat and maybe add some mushrooms or extra beans for protein.
What if I don’t have Italian seasoning? No worries – just mix some oregano, basil, and thyme. It’ll do the trick!
Can I freeze this? Yep! It freezes well, but just know that the rice might get a bit mushy when reheated.