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To make stuffed pepper soup, you need key ingredients that create rich flavors. Here’s what you will need: - 4 large bell peppers (any color), chopped - 1 medium onion, diced - 3 cloves garlic, minced - 1 pound ground turkey or chicken - 1 can (14.5 oz) diced tomatoes, undrained - 4 cups low-sodium chicken broth - 1 cup cooked brown rice - 1 tablespoon Italian seasoning - 1 teaspoon paprika - 1 teaspoon cumin - Salt and pepper to taste - 1 cup shredded cheese (cheddar or mozzarella) for topping - Fresh parsley for garnish You can easily adjust this soup to match your taste. Here are some optional ingredients to try: - Other types of meat like beef or sausage - Quinoa instead of brown rice for a different grain - Extra vegetables such as zucchini or corn - Spicy peppers for heat - Different cheese varieties like pepper jack or feta Choosing the right produce makes a big difference. Here are some tips for picking fresh ingredients: - For bell peppers, look for firm skin and bright color. - Choose onions that feel heavy and have dry, papery skin. - Garlic should be tight and not sprouting. - When buying canned tomatoes, check for no dents or bulges in the can. - Fresh herbs like parsley should be vibrant and not wilted. By using fresh produce, you ensure that your soup tastes great and looks colorful. {{ingredient_image_1}} Start by heating a drizzle of olive oil in a large pot or Dutch oven over medium heat. I like to add the diced onion first. Sauté it for about 3-4 minutes until it turns translucent. This step builds a great flavor base. Next, add minced garlic. It adds a lovely aroma. Sauté for about 1 minute. Now, it's time for the meat. Add 1 pound of ground turkey or chicken to the pot. Cook until the meat is no longer pink, about 5-7 minutes. Break it apart with a spoon as it cooks. This helps it mix well with the onions and garlic. Once the meat is cooked, add the chopped bell peppers. Cook for another 3-5 minutes until they begin to soften. After the veggies are soft, it's time to combine everything. Add the can of diced tomatoes (with juice), 4 cups of low-sodium chicken broth, and 1 cup of cooked brown rice. Sprinkle in 1 tablespoon of Italian seasoning, 1 teaspoon of paprika, and 1 teaspoon of cumin. Stir everything well to mix the flavors. Bring the soup to a gentle boil. Then, reduce the heat and let it simmer for 20-25 minutes. This allows the flavors to meld together nicely. Before serving, season with salt and pepper to taste. To boost the taste, use fresh herbs. Fresh parsley adds brightness. You can also use basil or oregano. Adding a splash of lemon juice lifts flavors, too. If you want heat, try red pepper flakes. For depth, add a tablespoon of soy sauce or Worcestershire sauce. Mix well before serving to blend these flavors. One mistake is overcooking the vegetables. They should stay a bit crisp. Avoid using too much salt early on. You can always add more later. Another common error is not letting the soup simmer. This step helps the flavors meld. Lastly, don’t skip the cheese topping. It adds creaminess and richness. Always serve the soup hot. This keeps the flavors vibrant. Use thick bowls to hold the heat. Top each bowl with a generous amount of shredded cheese. The cheese will melt nicely into the warm soup. Garnish with fresh parsley right before serving. This adds color and freshness. Pair your soup with crusty bread for a hearty meal. Pro Tips Choose Your Peppers: For a more colorful and flavor-packed soup, mix different colored bell peppers. Each color brings a unique sweetness. Meal Prep Friendly: This soup freezes well! Make a double batch and store leftovers in airtight containers for up to 3 months. Spice It Up: For a kick of heat, add diced jalapeños or crushed red pepper flakes to the soup while it simmers. Garnish for Flavor: Enhance presentation and flavor by adding a dollop of sour cream or Greek yogurt alongside the shredded cheese when serving. {{image_2}} If you want a vegetarian twist, skip the meat. Use more beans and lentils instead. Black beans, kidney beans, or chickpeas add great protein. You can also add extra veggies like zucchini or corn. These add texture and flavor. Use vegetable broth instead of chicken broth. This keeps the soup hearty and filling. You can switch up the protein easily. Ground beef, pork, or even tofu work well. For grains, try quinoa or farro. These grains add a nice nutty flavor and increase fiber. Just remember to cook the grains first if they need longer cooking times. This makes sure everything blends well. Adjusting the spice level is simple. Add red pepper flakes for heat. If you prefer a milder soup, skip the heat. You can also add fresh herbs like basil or cilantro. These add flavor without heat. Taste as you go and find what works best for you. This way, you create a soup everyone can enjoy. To keep your soup fresh, let it cool first. Then, pour the soup into an airtight container. Seal it well and store it in the fridge. It will stay good for about 3 to 4 days. Label your container with the date, so you know when to eat it! If you want to save some for later, freezing works great. Use freezer-safe bags or containers. Make sure to leave some space at the top, as liquids expand when frozen. Your soup can last for up to 3 months in the freezer. When you are ready to eat, just move it to the fridge to thaw overnight. Reheating is easy! For the best taste, warm your soup on the stove over medium heat. Stir it often to help it heat evenly. If you use a microwave, place it in a microwave-safe bowl. Heat it in short bursts, stirring in between. Add a little water or broth if it seems too thick. Enjoy your warm, hearty soup! You can use ground beef or pork instead of turkey or chicken. You can also try plant-based meat for a vegetarian option. Lentils or beans can work well, too. They add protein and flavor. Just make sure to adjust the cooking time based on what you choose. Each option brings a unique taste to your soup. Yes, you can easily make this soup in a slow cooker. Start by browning the meat in a pan. Then, add it to the slow cooker with all other ingredients. Set your slow cooker on low for 6-8 hours or high for 3-4 hours. This method lets the flavors blend well. Stuffed pepper soup will last up to 4 days in the fridge. Make sure to store it in an airtight container. If you want to keep it longer, freeze it. It can last for 3 months in the freezer. Just thaw it overnight in the fridge before reheating. Enjoy your soup warm for the best taste! In this blog post, we explored how to make delicious stuffed pepper soup. We covered essential and optional ingredients, cooking tips, and step-by-step instructions. Enhancing flavor and avoiding common mistakes is key. We also looked at variations for different diets and how to store leftovers effectively. In closing, enjoy making this soup your own. Experiment with flavors and share it warm with others. You’ll love the results. Happy cooking!

Hearty Stuffed Pepper Soup

A comforting and flavorful soup filled with bell peppers, ground turkey, and spices, perfect for a hearty meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 300 kcal

Ingredients
  

  • 4 large bell peppers (any color), chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 pound ground turkey or chicken
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 4 cups low-sodium chicken broth
  • 1 cup cooked brown rice
  • 1 tablespoon Italian seasoning
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • to taste salt and pepper
  • 1 cup shredded cheese (cheddar or mozzarella) for topping
  • as needed fresh parsley for garnish

Instructions
 

  • In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
  • Add the minced garlic and ground turkey (or chicken) to the pot. Cook until the meat is no longer pink, breaking it apart with a spoon as it cooks, about 5-7 minutes.
  • Stir in the chopped bell peppers and cook for another 3-5 minutes until they begin to soften.
  • Add the canned diced tomatoes (with juice), chicken broth, cooked brown rice, Italian seasoning, paprika, and cumin. Stir well to combine.
  • Bring the soup to a gentle boil, then reduce the heat and let it simmer for 20-25 minutes, allowing the flavors to meld together.
  • Season with salt and pepper to taste, adjusting to your preference.
  • Serve the soup hot, topped with shredded cheese and a sprinkle of fresh parsley for garnish.

Notes

Ladle the soup into hearty bowls, add a handful of shredded cheese on top, and garnish with a sprig of parsley for a fresh touch. Consider serving with crusty bread on the side for a complete meal.
Keyword hearty, soup, stuffed peppers