Facebook
Twitter
Pinterest
LinkedIn
RedditSoups are one of our favorite meals to make and eat. First, because we always have leftover soup for lunch or a second easy dinner. Second, soups are often dump and cook recipes, which means they are great for busy weeknights. This Stuffed Pepper Soup is one of our favorites to make all winter long.
We don’t often want actual stuffed peppers mainly because it’s a lot of prep work. This stuffed pepper soup though is one of my favorite ways to get my stuffed pepper craving fixed without needing to do a lot of work. It’s a dump and go do something else while it cooks, type of soup.
A lot of my recipes are dump and cook type of recipes because I don’t always have a lot of time to spend in the kitchen. Most busy moms understand this.
Additionally, as per usual most of the ingredients I use are likely already in your home. Also note that I season with the heart so I don’t have measurements for most seasonings. I simply season until it looks about right. If your food is too spicy add some sugar to neutralize the spice.
While this recipe will easily feed a family of four, adding an extra green pepper or an extra pound of meat can plump it up to feed more or if you wish to have additional leftovers. Cleaning up this dinner is pretty easy too.
To clean up, simply place both your instant pot and your dutch oven in the sink and soak with the hottest tap water and a squirt of soap for about 20 minutes. Everything should be easy to just wipe clean. If things are really stuck on super hot water and a shake of baking soda usually works to get burnt on food off of pans easily.
If you don’t have a Dutch Oven a large pot will work too. I just prefer to make soups in my dutch oven because after I turn off the heat the dutch oven typically keeps the soup warm for a while in case someone wants seconds.
Now that you know some of my favorite tips while cooking this soup let’s make my Easy Stuffed Pepper Soup.
Stuffed Pepper Soup
While I use bouillon in a lot of my soups because it takes up less space in my limited pantry space you can easily swap for beef broth, bone broth, or even vegetable broth. One day I will have enough space to make my own beef broth or even a freeze dryer to make my own bouillon.
Ingredients
- 1 lbs ground beef
- 2 cups of rice
- 7 beef bouillon cubes
- ½ diced onion
- 4 garlic cloves minced
- 1 green pepper diced
- 1 28 oz can crushed tomatoes
- Black Pepper
- Salt
- Oregano
- Parsley
- 5 cups of water
Directions
- Rinse and start your rice with 2 beef bouillon cubes in your rice cooker, instant pot, or on the stove and cook accordingly.
- Note: In the Instant Pot, long grain white rice is a 1:1 ratio with rice and water. In a rice cooker it’s a 1:1 ratio. However, on a stove top it’s typically a 1:2 ratio.
- In a large dutch oven, brown your meat with a glug of olive oil in the bottom. If you have a non-stick pan that you are using, you can probably avoid using the olive oil.
- Add your seasonings to taste. Once the meat is mostly brown add your onion, minced garlic, and diced pepper. Cook until just softened.
- Add the can of crushed tomatoes, 5 cups of water, and 5 bouillon cubes. Let cook over medium heat for 30-45 minutes. Check your seasoning and add more as needed.
- Add your rice and check your seasoning levels again as the rice might dull your flavors once it’s added.
- Serve on its own or with Parmesan cheese sprinkled on top.
Easy Stuffed Pepper Soup
Your rice will likely be done before your soup is done cooking. It’s ok to just let it sit in the instant pot, rice cooker, or in the pan until you’re ready to add it to your soup.
You can store leftovers in the fridge for a few days or freeze the remaining for an easy to heat and eat soup later in the month.
For our top 10 favorite and easy dinner recipes check out this post here.
If you’ve tried this soup please let me know how you changed it for your family in the comments below. Follow us on Pinterest for more like this and pin this to your favorite soup or dinner boards.
FacebookTwitterPinterestLinkedInReddit