Soups

Easy Stuffed Pepper Soup

By Martha

Everyday Kitchen Bliss!

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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:

  1. Cook the Rice: Prepare the rice according to package instructions.
  2. 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.
  3. Brown the Lamb: Add ground lamb to the pot and cook until browned, breaking it up as it cooks.
  4. 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.
  5. Simmer the Soup: Let the soup simmer for about 15 minutes to blend flavors.
  6. Combine with Rice: Once the rice is cooked, add it to the soup and simmer for another 10 minutes.
  7. 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:

  1. Can I freeze this soup? Yes, but store the rice separately for best results.
  2. What can I substitute for lamb? Ground turkey or chicken are excellent alternatives.
  3. 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!

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Easy Stuffed Pepper Soup


  • Author: Martha

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.

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