Stuffed Pepper Soup

Cozy soup lovers, get ready for the most comforting bowl that tastes just like stuffed peppers but comes together in half the time! This hearty soup will warm up your whole family on chilly nights while giving you all those amazing stuffed pepper flavors without all the fussy prep work.

Recipe Details

Timing & Servings: Active Time: 25 minutes, Total Time: 50 minutes, Serves: 4 people.

Nutrition Profile: Nut-Free, Dairy-Free, Soy-Free, High-Fiber, High-Protein, Egg-Free, Gluten-Free, Low-Calorie.

Nutrition Facts (per serving): 570 Calories, 28g Fat, 51g Carbs, 26g Protein.

Ingredients You’ll Need

Extra-virgin olive oil: Just 1 tablespoon to get everything started. This helps build that amazing flavor base we’re going for.

Bell peppers: You’ll need 3 large ones, chopped up nice and chunky. Any color works great – red, yellow, or green all taste wonderful here.

Poblano pepper: One poblano pepper chopped up adds just the right amount of mild heat. Don’t worry, it’s not spicy at all!

Onion: One medium onion chopped, plus you’ll want extra for serving on top. Yellow or white onions both work perfectly.

Lean ground beef: A full pound gives this soup its hearty, filling protein. Go for 90/10 or 93/7 if you can find it.

Garlic: Two cloves minced up will make your kitchen smell absolutely amazing. Fresh garlic is always best here.

Spices: You’ll need 2 teaspoons ground cumin, 1 teaspoon ground coriander, ½ teaspoon ground pepper, and ¼ teaspoon salt. These create that perfect warm flavor.

Low-sodium chicken broth: 4 cups of good broth makes the soup base. You can use vegetable broth too if you prefer.

Quick-cooking brown rice: 1 cup cooks right in the soup and makes it super filling. Regular brown rice works too, just takes longer.

Fresh cilantro: ¼ cup chopped, plus more for serving. This brightens up the whole bowl beautifully.

Toppings: Shredded Cheddar cheese and crushed tortilla chips make this soup extra special and fun to eat!

How to Make Stuffed Pepper Soup

Step 1: Heat your olive oil in a large pot over medium-high heat. Add the chopped bell peppers, poblano, and onion. Cook them for about 10 minutes, stirring often until they start getting soft and smell amazing.

Step 2: Push all those beautiful vegetables to the edges of your pot. Add the ground beef right to the middle along with the minced garlic and all your spices. Use a wooden spoon to crumble up the beef as it cooks for 3 to 5 minutes until it’s no longer pink.

Step 3: Pour in the chicken broth and add your rice. Bring everything to a nice boil, then turn the heat down to keep it at a gentle simmer. Cover the pot and let it cook for 15 to 20 minutes until the rice gets perfectly tender.

Step 4: Take the pot off the heat and stir in that fresh cilantro. Now comes the fun part – serve it up in bowls and let everyone add their favorite toppings!

Easy and Quick Stuffed Pepper Soup Version

Want to make this even faster? You can totally use pre-cooked rice instead! Just add 2 cups of leftover rice in the last 5 minutes of cooking. You can also buy pre-chopped peppers and onions from the store to save tons of prep time. The soup will be ready in just 30 minutes this way!

Serving Ideas

This soup is pretty much a complete meal all by itself! Serve it with some warm crusty bread or cornbread on the side. A simple green salad with lime dressing also pairs beautifully with all these warm, cozy flavors.

Storage

You can keep this soup in the fridge for up to 3 days in a covered container. To reheat, just warm it up on the stove over medium heat, stirring occasionally. You might need to add a splash of broth if it gets too thick.

Substitutions

No ground beef? Ground turkey or chicken work great too! Want to make it vegetarian? Try using lentils or black beans instead. You can swap the brown rice for white rice, quinoa, or even cauliflower rice if you’re watching carbs.

Pro Tips

• Don’t skip the poblano: It adds such amazing flavor without being spicy at all.
• Let the veggies soften: That 10-minute cook time really builds the flavor base.
• Taste and adjust: Add more salt, pepper, or cumin to make it perfect for your family.
• Make it your own: Try salsa, sour cream, or corn as toppings too!

FAQs

Can I make this soup ahead of time?

You bet! This soup actually tastes even better the next day. Just make it completely, let it cool, and store it in the fridge. The flavors have time to get even more amazing together.

What if I can’t find poblano peppers?

No worries at all! You can use another bell pepper instead, or try a mild green chile. The soup will still taste wonderful.

Can I freeze this soup?

Sure! It freezes great for up to 3 months. Just know that the rice might get a little softer when you reheat it, but it still tastes delicious.

How spicy is this soup?

It’s really mild! The poblano pepper adds flavor but almost no heat. Even kids usually love this soup.

I hope your family loves this cozy soup as much as mine does! Let me know how it turns out for you and what toppings become your favorites. There’s nothing better than sharing a warm bowl of comfort food with the people you love!