Cozy Stuffed Pepper Soup

Why This Recipe Works

I know what it’s like, juggling work, school runs, and everything else life throws at you. That’s why this stuffed pepper soup is a winner in my book. After eight-plus years of experimenting in the kitchen, I’ve perfected a method that’s both delicious and practical for busy families.

• Straightforward Method: It’s a one-pot wonder! Minimal washing up is always a bonus, isn’t it?
• Child-Approved: My two are my toughest critics, and they genuinely love this soup. That’s a win in my book!
• Budget-Friendly: It uses readily available ingredients, and you can easily adapt it based on what’s on offer at your local supermarket.

Ingredients

• 1 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 500g beef mince
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp smoked paprika
• Pinch of red pepper flakes (optional)
• 400g tin chopped tomatoes
• 1 litre beef stock
• 200g cooked rice (I usually use long grain)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Ingredient Notes

Beef Mince: I usually use beef mince with around 15-20% fat. It adds a lovely richness to the soup. You can use leaner mince, but you might want to add a little extra olive oil to compensate. A good quality pork mince also works really well.

Bell Peppers: Red and yellow bell peppers add the best flavour and colour, but you can use any colour you have to hand. Green peppers have a slightly more bitter taste.

Beef Stock: A good quality beef stock is essential for a rich flavour. I often use stock cubes, but if you have homemade or a really good quality ready-made stock, even better!

Cooked Rice: Day-old rice is perfect for this. It gives the soup a lovely, hearty texture. I often cook extra rice with dinner one night just so I can have it ready for this soup the next day.

Step-by-Step Instructions

Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Don’t rush this step; softened onions are the base of great flavour.

Step 2: Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, or it will turn bitter. The aroma at this point is just heavenly!

Step 3: Add the chopped bell peppers and cook for about 5 minutes, until they begin to soften. I like to give them a little stir every now and again to make sure they cook evenly. The vibrant colours are so appealing.

Step 4: Add the beef mince and cook, breaking it up with a spoon, until browned. Make sure there are no large clumps of mince; you want it to be evenly distributed throughout the soup.

Step 5: Stir in the dried oregano, dried basil, smoked paprika, and red pepper flakes (if using). Cook for another minute, allowing the spices to bloom and release their flavours. The kitchen will smell amazing at this point!

Step 6: Pour in the chopped tomatoes and beef stock. Bring to a simmer, then reduce the heat and cover. Let it simmer for at least 30 minutes, or even longer for a richer flavour. I find the longer it simmers, the better it tastes. This is the perfect time to get on with other things whilst dinner almost cooks itself!

Step 7: Stir in the cooked rice and simmer for another 10 minutes, until heated through. This allows the rice to absorb some of the flavours from the soup. I usually give it a little taste at this point and adjust the seasoning if needed.

Step 8: Season with salt and pepper to taste. Don’t be afraid to be generous with the seasoning; it really brings out the flavours.

Step 9: Ladle the soup into bowls and garnish with fresh parsley. Serve hot and enjoy! A swirl of cream or a dollop of Greek yogurt is also delicious.

My Kitchen Tips & Tricks

• Spice it up: If you like a bit more heat, add an extra pinch of red pepper flakes or a dash of hot sauce. My two prefer it mild, but I sometimes add a little extra kick to mine.
• Make it ahead: This soup is even better the next day, as the flavours have had time to meld together. I often make a big batch on Sunday and enjoy it throughout the week.
• Freezing for later: This soup freezes beautifully. Simply cool it completely, then transfer it to freezer-safe containers. It’s a lifesaver on busy weeknights.
• Texture trick: For a thicker soup, mash some of the cooked rice with a fork before adding it to the pot.
• Veggie boost: Feel free to add other vegetables, such as carrots, celery, or courgette. The more veggies, the better, I say!
• Herb Garden: If you have fresh herbs to hand, add these for a fresher, brighter taste.
• Child-friendly hack: If your little ones are sensitive to chunks of vegetables, you can blend a portion of the soup before adding the rice.

Storage & Meal Prep

This stuffed pepper soup is fantastic for meal prepping. It stores beautifully and actually tastes better the next day as the flavours meld together. Here’s how I handle storage and meal prep:

Storage:

• Fridge: Allow the soup to cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: For longer storage, transfer the cooled soup to freezer-safe containers or zip-top bags. It can be frozen for up to 2-3 months. Make sure to leave some space in the container as the liquid expands when frozen.

Reheating:

• Stovetop: Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
• Microwave: Reheat individual portions in the microwave for 2-3 minutes, stirring halfway through.

Meal Prep:

• This soup is perfect for batch cooking on the weekend and enjoying throughout the week. I often double or triple the recipe and freeze individual portions for quick and easy lunches or dinners.
• You can also prepare the ingredients ahead of time by chopping the vegetables and browning the mince. Store them separately in the fridge and assemble the soup when you’re ready to cook.

Substitutions & Variations

This recipe is very adaptable to what you have in your fridge and pantry. Here are a few substitutions and variations I’ve tried over the years:

Dietary Modifications:

• Gluten-Free: This soup is naturally gluten-free if you use gluten-free rice. Always double-check your stock cubes and any added spices to ensure they are gluten-free.
• Dairy-Free: Simply omit any dairy garnishes, like cream or yogurt. The soup is delicious without them!
• Vegetarian: Substitute the beef mince with a plant-based mince alternative or use lentils. I’ve used both, and they work really well. You could add a can of drained and rinsed beans for extra protein and fibre.

Ingredient Swaps:

• Different Protein: As mentioned before, you can use plant-based mince or lentils instead of beef. Chicken or turkey mince would also work well.
• Different Vegetables: Feel free to add or substitute vegetables based on what you have on hand. Carrots, celery, courgette, mushrooms, or even spinach would be great additions.
• Different Rice: I prefer long-grain rice, but you can use brown rice, basmati rice, or even quinoa. Keep in mind that brown rice and quinoa will take longer to cook, so you may need to adjust the cooking time.

Seasonal Variations:

• Autumn/Winter: Add a pinch of ground nutmeg or cinnamon for a warm, comforting flavour.
• Spring/Summer: Garnish with fresh basil or chives for a brighter, more vibrant flavour.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely! In fact, I often do this on Sunday evenings before the busy school week. Simply prepare everything up to the rice stage, cool, and refrigerate. Add the rice when you reheat it for the best texture.

How do I know when the soup is done?

The soup is done when the vegetables are tender and the mince is cooked through. The longer it simmers, the richer the flavour will be.

Can I use different types of peppers?

Of course! Red and yellow bell peppers are my favourite because of their sweetness, but you can use any colour you like. Green peppers have a slightly more bitter taste, so you might want to use them in combination with sweeter peppers.

How should I store leftovers?

Let the soup cool completely, then store it in an airtight container in the fridge for up to 3-4 days. You can also freeze it for up to 2-3 months.

Will my children enjoy this soup?

My two absolutely love it! It’s a great way to sneak in some extra vegetables. If your children are fussy, you can blend a portion of the soup to make it smoother. You can also let them help with chopping the vegetables – they’re more likely to eat something they’ve helped to prepare.

Can I double the recipe?

Yes, absolutely! This soup is perfect for batch cooking. Just make sure you have a large enough pot. You might also need to adjust the cooking time slightly.

Is this soup spicy?

The recipe as written is quite mild, but you can easily add more red pepper flakes or a dash of hot sauce if you like it spicier. I like to let everyone add their own to their bowl so I can control the level for the children.

Serving Suggestions

This stuffed pepper soup is a complete meal in itself, but here are a few serving suggestions to make it even more enjoyable:

• Crusty Bread: Serve with a side of crusty bread for dipping. Sourdough is a particular favourite in our house.
• Garnishes: Top with a dollop of sour cream or Greek yogurt, chopped fresh parsley, or a sprinkle of grated cheese.
• Side Salad: A simple green salad adds a refreshing contrast to the rich soup.

Portion Guidance:

A generous bowl (about 2 cups) is usually enough for adults. For children, adjust the portion size accordingly. I usually serve mine with a small piece of bread and some carrot sticks.

Family Favourites:

My family loves this soup served with a side of grilled cheese sandwiches. It’s the ultimate comfort food combination!

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