Stuffed Pepper Soup

Stuffed pepper soup is delicious, hearty, and full of flavor! Filled with so many different ingredients, it’s insanely good and will definitely fill your belly! As the weather turns colder, I love a good warm bowl of soup! Try out some of my other favorites like Creamy Zucchini Soup, Chicken Noodle Soup, and this Creamy…

Stuffed Pepper Soup

Stuffed pepper soup is delicious, hearty, and full of flavor! Filled with so many different ingredients, it’s insanely good and will definitely fill your belly!

As the weather turns colder, I love a good warm bowl of soup! Try out some of my other favorites like Creamy Zucchini Soup, Chicken Noodle Soup, and this Creamy Chicken Gnocchi Soup. They are all so delicious!

A bowl of stuffed pepper soup.

Stuffed Pepper Soup

This recipe has all of the same flavors as a stuffed pepper but this time they are packed into a delicious soup! This version of this yummy recipe is perfect for this time of year because it’s warm and cozy and makes me excited for the colder weather that’s coming! This soup has a delicious flavor to it. After you add in the beef and garlic and Italian seasonings then you put in some peppers and it really makes a unique and delicious taste!

This rich and homestyle flavor added with rice and beef has the perfect texture. In fact, this meal is a great option for those nights when you are super busy and on the go! Since it has rice, meat and veggies then you don’t even need to make any sides to go with it! But, if you decided that you did want to make it a meal with a few sides then try adding in these rolls and this salad. Either way, you can’t go wrong!

What’s in Stuffed Pepper Soup?

Using classic ingredients that you probably already have in your kitchen, this soup is SOO good. See the recipe card below for a list of exact ingredient measurements.

  • Olive oil: This is used to mix in with your vegetables as you cook them up and make them nice and soft!
  • Onion: I like to dice up my onion into small pieces.
  • Ground beef: I used lean ground beef in this recipe but you could use ground turkey instead!
  • Garlic cloves: Using fresh garlic cloves is what I did but if you don’t have any on hand then you can use minced garlic from your fridge. ½ tsp equals about 1 clove of garlic!
  • Red and green bell peppers: Depending on how much pepper you want in each bite, you could cute these up to be big or small.
  • Beef broth: I like to use this as the base of the soup instead of water so that it adds to the flavor!
  • Tomato sauce: I used one small can.
  • Diced tomatoes: Make sure that your diced tomatoes don’t have any extra flavoring to them and that they are just in tomato sauce.
  • Italian seasoning: You can use store bought italian seasoning. Or, if you really want to take this to the next level then take an extra 5 minutes to make this homemade Italian seasoning!
  • Salt and pepper: Use these to enhance all of the other flavors in the soup!
  • Rice: You will cook your rice before you put it in the soup in this recipe!

Let’s Make Some Soup!

This stuffed pepper soup only takes about 30 minutes from start to finish! It’s a simple and easy meal that gives a fantastic taste! It’s a win-win!

  1. Cook onion and ground beef and set aside: In a large pot over medium high heat add olive oil and onion. Saute for 2-3 minutes or until almost tender. Add in the ground beef and cook and crumble until to longer pink. Drain grease and set aside on a plate.
  2. Add in and cook peppers: Add the olive oil and peppers. Sauté for 3-4 minutes or until almost tender.
  3. Mix together meat and peppers, add other ingredients: Add the meat back into the peppers. Add in the beef broth, tomato sauce, diced tomatoes, Italian seasoning, salt and pepper.
  4. Add rice and simmer: Add in the rice and stir. Let simmer for about 3-4 minutes until heated throughout.
4 step by step pictures on how to mix ingredients into a pot to make soup.

Variations

There are a few things that you can do to change up this stuffed pepper soup! It’s so delicious as is or you can change it up to make it your own!

  • Meat: If you prefer ground turkey then go ahead and use that instead! Cook it up and use it just as the recipe calls for with the ground beef!
  • Add some heat: If you want to make this dish spicy, go ahead and add in some red pepper flakes!
  • Thicker or thinner: Depending on the consistency that you want, add in more rice or take some away.
A ladle in a pot of stuffed pepper soup.

How to Store Leftovers

This stuffed pepper soup tastes great the next day but here is a helpful hint for you! The rice will get mushy in the soup in the fridge. So if you know that you are cooking enough to have leftovers for lunch or dinner the next day then here is what you should do!

  1. Separate: Instead of putting all of the rice into the pot and mixing it together, I would add rice to each individual serving.
  2. Store seperately: Store the soup and the rice each in their own separate airtight containers in the fridge. It will last 2-3 days in the fridge!
  3. Mix together and reheat: When you go to eat your leftovers, add the rice into your bowl of soup. Reheat it on the stove or in the microwave until heated through
Zoomed in picture of a spoon scooping up some stuffed pepper soup.

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Stuffed Pepper Soup

Stuffed pepper soup is delicious, hearty, and full of flavor! Filled with so many different ingredients, it's insanely good and will definitely fill your belly! 
Course Dinner, Main Course, Soup
Cuisine American
Keyword stuffed pepper soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people
Calories 398kcal
Author Alyssa Rivers

Ingredients

  • 1 Tablespoon olive oil
  • 1 small onion diced
  • 1 pound lean ground beef
  • 3 cloves garlic minced
  • 1 Tablespoon olive oil
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 3 cups beef broth
  • 1 (15 ounce can) tomato sauce
  • 1 (15 ounce can) diced tomatoes
  • 1 Tablespoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups rice cooked

Instructions

  • In a large pot over medium-high heat add olive oil and onion. Saute for 2-3 minutes or until almost tender. Add in the ground beef and cook and crumble until to longer pink. Drain grease and set it aside on a plate.
  • Add the olive oil and peppers. Sauté for 3-4 minutes or until almost tender.
  • Add the meat back into the peppers. Add in the beef broth, tomato sauce, diced tomatoes, Italian seasoning, salt, and pepper.
  • Add in the rice and stir. Let simmer for about 3-4 minutes until heated throughout.

Nutrition

Calories: 398kcal | Carbohydrates: 54g | Protein: 23g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 696mg | Potassium: 509mg | Fiber: 2g | Sugar: 2g | Vitamin A: 710IU | Vitamin C: 43mg | Calcium: 54mg | Iron: 3mg
Source : The Recipe Critic More   

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Homemade Pumpkin Butter

Pumpkin butter is thick, creamy, and delicious! It’s super sweet with the perfect amount of pumpkin flavoring and can be put on basically anything! It’s so delicious, your family will go crazy over it! Pumpkin butter is a favorite around here, especially with my kids! If you like deliciously flavored butter spreads as much as…

Homemade Pumpkin Butter

Pumpkin butter is thick, creamy, and delicious! It’s super sweet with the perfect amount of pumpkin flavoring and can be put on basically anything! It’s so delicious, your family will go crazy over it!

Pumpkin butter is a favorite around here, especially with my kids! If you like deliciously flavored butter spreads as much as they do, go ahead and try this Honey Butter, Apple Butter, to this yummy Cinnamon Honey Butter. They go on so many things, you will love them all!

Pumpkin butter in a bowl.

What is Pumpkin Butter and What Do I Use it With??

Pumpkin butter is one of my favorite things to have on hand during the fall! You can use it so many ways and it is absolutely delicious. Some of us could even eat it by a spoonful… it’s THAT good. Pumpkin butter is made with all of the yummiest fall spices and of course, pumpkin puree. So it’s a great thing to make at the beginning of fall and use it throughout the month in different recipes. And when you run out, it’s super easy to make again!

There are so many things that you can use this on! One of my very favorite things is french toast! French toast is already so delicious but adds on a topping that is creamy, thick, and melts in your mouth? This will take it to the next level! You can also use this when you make pumpkin bread. Your pumpkin bread will already have pumpkin flavoring but substitute this butter for regular butter and you have double that yummy fall taste! The last thing that I love to put this in is yogurt. Add this on top of some vanilla yogurt and add in some granola. It’s the perfect snack or breakfast!

The Ingredients You Need to Make Pumpkin Butter

All of your standard fall spices and some pumpkin puree are your basic ingredients to this pumpkin butter! Stock up on these at the beginning of the season, you will use them over and over! See the recipe card below for a list of exact ingredient measurements.

Let’s Make Some Butter!

Stir up this pumpkin butter with just a few ingredients and a little bit of time and it couldn’t be easier! Put in on some toast or french bread and you will absolutely love it!!

  1. Combine and simmer: In a medium sauce pan combine the pumpkin puree, apple juice or cider, brown sugar, cinnamon, ginger, nutmeg, cloves and salt. Bring to a simmer over medium heat and then turn down to low.
  2. Stir: Stirring frequently, simmer for 30-45 minutes. The time will depend on how much water is in the pumpkin puree you’re using. You will want to cover the pot with a lid to minimize splatter.
  3. Add lemon juice and vanilla extract, cool: When the mixture has just about reached your desired consistency, remove from the heat and stir in the lemon juice and vanilla extract. Allow to cool completely.
  4. Chill in refrigerator: Store in an airtight container and chill in the fridge.
4 steps to mixing ingredients for pumpkin butter.

Tips for Pumpkin Butter

Pumpkin butter is so versatile! From spreading on toast to mixing with yogurt, the uses for pumpkin butter are virtually endless! Here are a few tips to making it the absolute best!

  • Homemade pumpkin puree: If you’re using homemade pumpkin puree, you will likely have to up the amount of time the pumpkin butter cooks. Homemade puree has a higher water content and thus will take longer for the excess water to evaporate and the butter to thicken.
  • Lemon juice: Adding the lemon juice at the end of this recipe helps brighten the flavor, since it can feel heavy with all the sugar. If you would like to leave it out, you can!
  • Pumpkin spice: If you want to add more spices or leave some spices out, go ahead and adjust the spices to taste.
Pumpkin butter being spread on toast with a butter knife.

How to Store It

Pumpkin butter keeps very well in the fridge and even better in the freezer! Make one big batch and have enough to last all fall season long.

  • Refrigerator: Store in an airtight container in the fridge for up to three weeks.
  • Freezer: Store in an airtight container in the freezer for 6 months to a year. Allow it to thaw in the fridge before using.
  • Can I can pumpkin butter? The FDA has said it is not safe to can pumpkin butter. Stick with keeping it in the fridge or freezer.

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Print

Homemade Pumpkin Butter

Pumpkin butter is thick, creamy, and delicious! It's super sweet with the perfect amount of pumpkin flavoring and can be put on basically anything! It's so delicious, your family will go crazy over it! 
Course Butter, Side Dish
Cuisine American
Keyword pumpkin butter
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 2.5 Cups
Calories 358kcal
Author Alyssa Rivers

Ingredients

  • 3 ½ Cup Pumpkin Puree homemade or canned
  • ½ Cup Unsweetened apple juice or cider
  • 2/3 Cup Brown sugar
  • 2 Teaspoons Ground Cinnamon
  • ½ Teaspoon Ground Ginger
  • ½ Teaspoon Ground Nutmeg
  • ¼ Teaspoon Ground Cloves
  • ¼ Teaspoon Salt
  • 2 Teaspoons Lemon Juice
  • 2 Teaspoons Vanilla extract

Instructions

  • In a medium saucepan combine the pumpkin puree, apple juice or cider, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Bring to a simmer over medium heat and then turn down to low.
  • Stirring frequently, simmer for 30-45 minutes. The time will depend on how much water is in the pumpkin puree you’re using. You will want to cover the pot with a lid to minimize splatter.
  • When the mixture has just about reached your desired consistency, remove from the heat and stir in the lemon juice and vanilla extract. Allow cooling completely.
  • Store in an airtight container and chill in the fridge.

Nutrition

Calories: 358kcal | Carbohydrates: 88g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 267mg | Potassium: 809mg | Fiber: 11g | Sugar: 69g | Vitamin A: 53387IU | Vitamin C: 16mg | Calcium: 157mg | Iron: 5mg
Source : The Recipe Critic More   

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