It was a chilly autumn evening when I first stumbled upon the idea of turning stuffed peppers into a soup. Let’s just say, the warmth of the kitchen and the aroma of simmering spices made it a night to remember. Cooking has always been more than just about eating for me; it’s about creating memories, gathering loved ones, and sharing stories over a hearty meal. This One-Pot Stuffed Peppers Soup has become one of those cherished recipes we keep coming back to, especially when the leaves begin to turn.
I remember the first time I made this soup for my family. We’d just come back from apple picking, and we were all craving something warm and comforting. The simplicity of using just one pot was a blessing, especially when my kitchen was already cluttered with bags of apples and fall decorations. As a mom, finding recipes that are easy yet delicious, and which don’t leave me with a mountain of dishes, is a game-changer.
What I love most about this One-Pot Stuffed Peppers Soup is its versatility. It’s packed with wholesome ingredients like ground beef, vibrant bell peppers, and hearty rice, making it a fulfilling meal on its own. Plus, it’s an excellent way to sneak in veggies for the kids. I often find myself adding a little extra carrot or sneaking in some spinach, and nobody even notices!
The best part? This soup is perfect for leftovers. In fact, I’d argue it tastes even better the next day after the flavors have had time to meld together. I always make sure to have some crusty bread on hand for dipping, and it’s a hit every single time. So, whether you’re feeding a crowd or just meal-prepping for the week, this soup has got you covered.
I invite you to give this One-Pot Stuffed Peppers Soup a try in your own kitchen. It’s a recipe that hugs you from the inside out and brings a little piece of my family tradition into your home. Trust me; you’ll want to keep this one in your back pocket for those chilly nights when you need a little extra warmth.
How to Make One-Pot Stuffed Peppers Soup
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Ingredients:
- 1 lb ground beef
- 10 oz tomato sauce
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 large onion, diced
- 2 medium carrots, chopped
- 1/2 cup rice, uncooked
- 3 bay leaves
- 1 tbsp salt
- 1 tsp ground black pepper
- 6 cups beef broth
- 1/2 cup half and half
Directions:
- Place a large pot over medium heat and add the ground beef. Break it into smaller pieces as it cooks until browned.
- Once the beef is cooked, toss in the chopped carrots and diced onion. Continue to sauté until the veggies are tender. Add the bell peppers and cook for another 5 minutes.
- Combine the uncooked rice, salt, pepper, bay leaves, tomato sauce, and beef broth into the pot. Bring to a simmer and cover. Let it cook for about 20 minutes to allow the flavors to develop.
- Stir in the half and half, let it cook for another 5 minutes, then remove the pot from the heat. Serve hot, perhaps with a garnish of fresh herbs or a dollop of sour cream.
Ingredient Tweaks for Your Pantry
If you’re out of ground beef, try ground turkey or chicken for a leaner option. For a vegetarian twist, swap the meat for hearty mushrooms or lentils. Don’t have beef broth? Vegetable broth works just as well. Play around with different types of rice, like brown or wild rice, for added texture.
Best Ways to Store One-Pot Stuffed Peppers Soup Leftover
Store any leftover soup in airtight containers in the refrigerator for up to 3 days. For longer storage, freeze in individual portions for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm on the stovetop over low heat, stirring occasionally.
Perfect Pairings for One-Pot Stuffed Peppers Soup
This soup pairs wonderfully with a side of crusty bread or garlic toast for dipping. A fresh green salad with a tangy vinaigrette can add a refreshing contrast. For drinks, a chilled glass of white wine or a warm cup of apple cider complements the flavors beautifully.
Pro Tips for the Perfect One-Pot Stuffed Peppers Soup
Brown the beef fully to enhance flavor. For a creamier texture, consider blending half of the soup and mixing it back into the pot. Adjust the seasoning after the soup has simmered to ensure the flavors are balanced. Adding a pinch of sugar can help balance the acidity of the tomato sauce.
Adapting One-Pot Stuffed Peppers Soup for Any Time of Year
In summer, incorporate fresh tomatoes and corn to enhance the flavors. Fall calls for using butternut squash or sweet potatoes for a seasonal touch. During winter, add kale or spinach for extra nutrients. In spring, consider adding fresh herbs like basil or parsley to brighten up the soup.
FAQs:
Can I make this soup ahead of time?
Absolutely! This soup is ideal for making ahead. The flavors deepen as it sits, making it even tastier the next day. Prepare it a day in advance, store it in the refrigerator, and reheat it gently over the stove when you’re ready to serve. Just be sure to add the half and half closer to serving time for the best creamy texture.
What type of rice works best in this recipe?
White rice is traditionally used in this recipe for its quick cooking time, but you can experiment with brown rice or wild rice if you prefer a nuttier flavor and more texture. Keep in mind that different types of rice may require additional cooking time, so adjust as necessary.
Is this recipe freezer-friendly?
Yes, this soup freezes well, making it perfect for meal prep and batch cooking. Allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to three months. When you’re ready to enjoy, thaw the soup overnight in the fridge and reheat on the stovetop.
How can I make this soup spicier?
To add a little heat to the soup, consider incorporating red pepper flakes, chopped jalapeños, or a dash of hot sauce. Adjust the spice level to suit your taste. If you’re serving a mixed crowd, offer spicy toppings like sliced hot peppers or a hot sauce on the side.
What can I use instead of half and half?
If you don’t have half and half, you can substitute with equal parts of milk and heavy cream. For a dairy-free option, coconut milk or a non-dairy creamer would also work well, adding a subtle richness without altering the flavor too much.
Can I make this soup in a slow cooker?
Certainly! To adapt this recipe for a slow cooker, brown the ground beef and sauté the vegetables first. Then, combine all ingredients (except the half and half) in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the half and half shortly before serving.
One-Pot Stuffed Peppers Soup
Equipment
- large pot
Ingredients
- 1 lb ground beef
- 10 oz tomato sauce
- 1 large green bell pepper chopped
- 1 large red bell pepper chopped
- 1 large onion diced
- 2 medium carrots chopped
- 1/2 cup rice uncooked
- 3 leaves bay leaves
- 1 tbsp salt
- 1 tsp ground black pepper
- 6 cups beef broth
- 1/2 cup half and half
Instructions
- Begin by heating a large pot over medium heat. Add the ground beef, breaking it apart as it cooks until browned.
- Once the beef is browned, introduce the chopped carrots and diced onion. Sauté them until they're tender, then add the bell peppers and let them simmer for an additional five minutes.
- Incorporate the uncooked rice, salt, pepper, bay leaves, tomato sauce, and beef broth into the pot. Allow the mixture to reach a gentle simmer, then cover and cook for 20 minutes to blend the flavors.
- Lastly, stir in the half and half; cook for another five minutes before removing it from the heat. Serve hot, garnished with fresh herbs and a dollop of sour cream if desired.
