Stuffed pepper soup is a delightful dish that combines the vibrant flavors of bell peppers with the comforting warmth of a hearty soup. It’s a versatile recipe that can be customized to suit your taste preferences and dietary needs. Whether you prefer a creamy tomato-based soup or a lighter broth-based option, stuffed pepper soup is sure to satisfy your cravings.
Stuffed pepper soup is a good source of protein, fiber, and vitamins. It is also a relatively low-fat and low-calorie meal.
Stuffed pepper soup is a delicious and nutritious meal that is perfect for a busy weeknight or a weekend family dinner. With its easy-to-follow instructions and customizable ingredients, this recipe is sure to become a favorite in your kitchen. So gather your ingredients, preheat your oven, and get ready to enjoy a hearty and flavorful bowl of stuffed pepper soup!
Stuffed Pepper Soup Recipe
Ingredients
For the Stuffed Peppers
- 4 bell peppers halved and seeds removed
- 1 pound ground beef or turkey
- 1 onion chopped
- 2 cloves garlic minced
- 1 cup cooked rice
- 1 15-ounce can diced tomatoes, undrained
- 1/2 cup tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Soup
- 4 cups beef or vegetable broth
- 1 14.5-ounce can diced tomatoes, undrained
- 1 15-ounce can kidney beans, drained and rinsed
- 1 15-ounce can corn, drained
- 1 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Preheat oven to 375 degrees F (190 degrees C)
Prepare the Stuffed Peppers
- In a large skillet, cook ground beef or turkey over medium heat until browned. Drain off any excess grease.
- Add onion and garlic to the skillet and cook until softened, about 5 minutes.
- Stir in cooked rice, diced tomatoes, tomato sauce, chili powder, cumin, salt, and pepper. Bring to a simmer and cook for 5 minutes, or until heated through.
- Divide the beef mixture evenly among the prepared bell pepper halves.
Prepare the Soup
- In a large pot, combine beef or vegetable broth, diced tomatoes, kidney beans, corn, and cilantro.
- Bring to a boil, then reduce heat and simmer for 10 minutes, or until heated through.
- Season with salt and pepper to taste.
Assemble the Soup
- Place the stuffed peppers in a large baking dish.
- Pour the soup around the peppers, making sure they are at least partially submerged.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Uncover and bake for an additional 10 minutes, or until the peppers are tender and the soup is heated through.
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medium difficulty