This stuffed pepper soup is a hearty, flavorful twist on classic stuffed peppers. Packed with bell peppers, rice, and seasoned ground lamb, it’s a perfect option for a comforting meal. The soup is simple to prepare, making it ideal for weeknights when you’re craving a satisfying dish with minimal effort.
Why You’ll Love This Recipe:
- Quick and easy preparation.
- A warming, cozy meal that’s budget-friendly.
- Family-friendly and can be customized to your preferences.
Ingredients You’ll Need:
- Rice: Jasmine or basmati are great choices for this recipe.
- Olive Oil: For sautéing the vegetables.
- Onion: Choose a sweet variety like Vidalia.
- Ground Lamb: Provides a rich flavor; adjust the quantity as needed.
- Garlic: Freshly minced for savory depth.
- Bell Peppers: A mix of red and green peppers adds color and flavor.
- Tomato Sauce: A base for the soup’s broth.
- Diced Tomatoes: Use fire-roasted for an extra smoky flavor.
- Chicken Broth: Provides a hearty base, but vegetable broth works well too.
- Italian Seasoning: A blend of dried herbs.
- Mild Paprika: Adds warmth and richness to the soup.
How to Make Stuffed Pepper Soup:
- Cook the Rice: Prepare the rice according to package instructions.
- Sauté Onions and Garlic: Heat olive oil in a large pot, add onions, and sauté until softened. Add minced garlic and cook for another minute.
- Brown the Lamb: Add ground lamb to the pot and cook until browned, breaking it up as it cooks.
- Add Peppers and Liquids: Stir in chopped bell peppers, tomato sauce, diced tomatoes, and chicken broth. Bring to a boil, then reduce heat to simmer.
- Simmer the Soup: Let the soup simmer for about 15 minutes to blend flavors.
- Combine with Rice: Once the rice is cooked, add it to the soup and simmer for another 10 minutes.
- Season and Serve: Season with salt, pepper, and additional Italian seasoning if needed.
Helpful Tips:
- Rice Storage: If planning for leftovers, store rice separately to prevent it from soaking up too much broth.
- Fire-Roasted Tomatoes: Use these for a smokier flavor, or substitute with regular diced tomatoes.
- Season Adjustments: Add red pepper flakes or cayenne if you prefer a spicy kick.
Details:
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Notes:
- This recipe can be adapted for slow cookers or Instant Pots.
- Add extra broth when reheating leftovers as rice tends to absorb liquid over time.
Frequently Asked Questions:
- Can I freeze this soup? Yes, but store the rice separately for best results.
- What can I substitute for lamb? Ground turkey or chicken are excellent alternatives.
- Can I make this spicy? Yes, add cayenne pepper or hot paprika for a spicier version.
Storage Instructions:
Refrigerate leftovers in an airtight container for up to 3 days. For freezing, omit the rice and freeze the soup for up to 3 months. Add cooked rice when reheating.
Related Recipes:
Conclusion:
This stuffed pepper soup is a delicious, versatile dish that delivers all the flavors of stuffed peppers in a comforting, easy-to-make format. Perfect for busy weeknights or meal prepping for later!
Print
Easy Stuffed Pepper Soup
Description
This stuffed pepper soup is a hearty, flavorful twist on classic stuffed peppers. Packed with bell peppers, rice, and seasoned ground lamb, it’s a perfect option for a comforting meal. The soup is simple to prepare, making it ideal for weeknights when you’re craving a satisfying dish with minimal effort.
Ingredients
- Rice: Jasmine or basmati are great choices for this recipe.
- Olive Oil: For sautéing the vegetables.
- Onion: Choose a sweet variety like Vidalia.
- Ground Lamb: Provides a rich flavor; adjust the quantity as needed.
- Garlic: Freshly minced for savory depth.
- Bell Peppers: A mix of red and green peppers adds color and flavor.
- Tomato Sauce: A base for the soup’s broth.
- Diced Tomatoes: Use fire-roasted for an extra smoky flavor.
- Chicken Broth: Provides a hearty base, but vegetable broth works well too.
- Italian Seasoning: A blend of dried herbs.
- Mild Paprika: Adds warmth and richness to the soup.
Instructions
- Cook the Rice: Prepare the rice according to package instructions.
- Sauté Onions and Garlic: Heat olive oil in a large pot, add onions, and sauté until softened. Add minced garlic and cook for another minute.
- Brown the Lamb: Add ground lamb to the pot and cook until browned, breaking it up as it cooks.
- Add Peppers and Liquids: Stir in chopped bell peppers, tomato sauce, diced tomatoes, and chicken broth. Bring to a boil, then reduce heat to simmer.
- Simmer the Soup: Let the soup simmer for about 15 minutes to blend flavors.
- Combine with Rice: Once the rice is cooked, add it to the soup and simmer for another 10 minutes.
- Season and Serve: Season with salt, pepper, and additional Italian seasoning if needed.
Notes
- This recipe can be adapted for slow cookers or Instant Pots.
- Add extra broth when reheating leftovers as rice tends to absorb liquid over time.