Hello, food enthusiasts! Winter is creeping in, and what’s better than a warm, comforting bowl of soup to cozy up with? While some of you may be into prolon soup cleanse for detoxifying benefits, today we’re delving into something that’s more in the comfort food territory—Stuffed Pepper Soup!
I cannot begin to describe how this dish encapsulates the essence of comfort food. It takes me back to childhood, to simpler times when the most complex question was what game to play next. It’s a burst of flavors and textures, much like a traditional stuffed pepper, but without the fuss of the stuffing.
Flavor Profile: More Than Just a Pepper Home
This isn’t just a pepper home where bell peppers are the star of the show. No, no! This is a hearty, well-rounded meal in a bowl. The richness of lean ground beef combined with the sweetness of bell peppers and onions create a base that’s further enriched with the umami of diced tomatoes and tomato sauce.
Speaking of tomatoes, if you’ve ever wondered what is pepper jam, imagine the tangy-sweetness of peppers and the rich, acidic taste of tomatoes combined into a delightful spread. It’s like the bridge between a jam and a chutney, and this soup has a similar diversity in flavors.
Ingredients: What You’ll Need
Here’s a quick run-down of ingredients you’ll need for this comfort soup. Some are common; others might surprise you:
- Lean ground beef
- Bell peppers
- Diced tomatoes
- Tomato sauce
- Beef broth
- White or brown rice
- Cheese (cheddar or mozzarella)
How to Prepare: Stovetop Versus Crockpot
On the Stovetop
- Heat oil in a pot and brown the beef. Drain and transfer.
- Saute veggies.
- Add in diced tomatoes, tomato sauce, beef broth, and herbs. Season with salt and pepper.
- Bring to a boil then reduce heat, cover, and simmer for 30 minutes.
- Prepare rice while the soup simmers.
- Add rice into soup or individual servings. Serve with cheese if desired.
In the Crockpot
Crockpot cooking is perfect for those busy weekdays. Just follow these steps:
- Brown the beef and transfer to the slow cooker.
- Saute onion for 2 minutes and garlic for 1 minute. Transfer to slow cooker.
- Add bell pepper, tomatoes, tomato sauce, beef broth, and seasonings.
- Cook on low heat for 6 hours.
- Cook rice separately and stir into servings.
Tips and Variations
You know how Pacific Foods Red Pepper Tomato Soup offers that velvety texture? Well, the rice in this recipe does something similar, adding body to make it filling. If you like your soup thicker, feel free to add more rice.
- For a thinner soup, don’t add all the rice.
- Keep leftover rice separate to prevent it from turning into mush in the soup.
- Possible Variations:
- Use chicken broth in place of beef broth.
- Add extra herbs or even red pepper flakes for a kick.
- Substitute rice with barley, freekah, or quinoa.
What to Serve With It
Stuffed Pepper Soup is already a hearty meal by itself. However, a side of fresh bread is a perfect addition. Think of it as the bread you’d dip into your Pacific Foods Red Pepper Tomato Soup, but this time into a more robust and filling bowl of goodness. Side salads and roasted veggies also pair wonderfully.
Whether you’re on a prolon soup cleanse or simply wondering what is pepper jam, there’s no denying the universal comfort that a bowl of Stuffed Pepper Soup offers. It’s a tribute to the essence of home, a pepper home if you will, filled with rich, comforting flavors.
So why not try it out today? Trust me; you won’t regret it!
Delicious Stuffed Pepper Soup
- 1 pound of lean ground beef
- 2 tablespoons of olive oil
- Salt and pepper
- 1 yellow onion chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 2 cloves of garlic minced
- 2 cans of diced tomatoes 14.5 oz each
- 1 can of tomato sauce 15 oz
- 1 can of low-sodium beef broth 14.5 oz
- A handful of fresh parsley chopped
- A little dried basil and oregano
- 1 cup of white or brown rice
- Cheese like cheddar or mozzarella, if you like
Step 1: Cook the Beef
- Heat up a tablespoon of olive oil in a big pot.
- Throw in the beef and sprinkle some salt and pepper on it.
- Keep stirring until the beef turns brown. Take it out of the pot and put it aside.
Step 2: Time for Veggies
- Add another tablespoon of oil to the pot.
- Toss in the onion and peppers and cook ’em for a bit.
- Add the garlic last, cook for a little longer.
Step 3: Mix It All Together
- Dump in the tomatoes, sauce, and beef broth.
- Add the cooked beef and those yummy herbs.
- Turn up the heat until it starts to boil, then turn it down low. Let it simmer for about 30 minutes.
Step 4: What About Rice?
- While the soup is doing its thing, cook the rice like it says on the package. When everything’s ready, mix the rice into the soup. Or, you can just add rice to each bowl if you want.
Step 5: Serve It Up
- Spoon the soup into bowls. If you want, add some cheese and a bit more parsley on top.
- If you like your soup to be more “soupy,” don’t put too much rice in.
- If you’re going to have leftovers, keep the rice separate so it doesn’t get all mushy.
What to Eat With It
This soup is already pretty hearty, but it’s extra good with a slice of fresh bread. Or, if you’re a fan of Pacific Foods Red Pepper Tomato Soup, you might like a side salad with this.
Wrapping It Up
There you go! This isn’t just an answer to ‘what is pepper jam.’ It’s a whole meal that’s perfect for anyone who wants something tasty and comforting. Enjoy!