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- 2 large bell peppers, diced into bite-sized pieces - 1 cup onion, finely chopped - 3 cloves garlic, minced - 1 pound ground beef or turkey - 1 (15 oz) can of diced tomatoes, with juices - 4 cups beef or vegetable broth - 1 cup uncooked rice - Salt and freshly ground black pepper to taste The main ingredients are key to a tasty Cheesy Stuffed Pepper Soup. Bell peppers add color and crunch. Ground meat gives it a hearty base. Rice makes the soup filling and comforting. Using broth instead of water adds deep flavor. - 1 cup corn kernels - 1 ½ cups shredded cheese (cheddar or mozzarella) You can add corn for sweetness and texture. The cheese is the star of the soup! It melts into a creamy goodness that makes each spoonful rich and satisfying. You can mix different cheeses for a fun twist. - 1 teaspoon Italian seasoning - 1 teaspoon smoked paprika - Fresh parsley or cilantro, finely chopped Seasoning makes the soup sing! Italian seasoning gives it warmth. Smoked paprika adds a hint of smokiness. For garnish, fresh herbs not only look pretty but also brighten up the dish. They add freshness that balances the cheese and meat. Sautéing Onions and Garlic Start by heating a tablespoon of oil in a large pot over medium heat. Add the finely chopped onion. Sauté it for about five minutes. You want the onion to turn translucent and fragrant. Next, add three cloves of minced garlic. Stir this for about one minute to bring out its flavor. Adding Bell Peppers Now, it’s time for the bell peppers. You can use any color you like. Dice two large bell peppers into bite-sized pieces. Add these to the pot with the onions and garlic. Cook for three to four minutes until the peppers soften a bit. Stir occasionally to make sure they cook evenly. Browning Ground Meat Raise the heat to medium-high. Add one pound of ground beef or turkey to the pot. Use a spatula to break it up as it cooks. Brown the meat for about five to seven minutes. Make sure it cooks all the way through and is no longer pink. Incorporating Tomatoes and Broth Once the meat is browned, it’s time to add more flavor. Stir in one can of diced tomatoes, including its juices. Next, add four cups of beef or vegetable broth. This will give the soup a nice base. Adding Rice and Seasonings Now, throw in one cup of uncooked rice. Also, add one teaspoon each of Italian seasoning and smoked paprika. Season with salt and freshly ground black pepper to taste. Increase the heat and bring the mixture to a boil. Stirring in Corn and Cheese After boiling, reduce the heat to low. Cover the pot and let it simmer for about 20 minutes. This will allow the rice to cook. After 20 minutes, stir in one cup of corn kernels and one and a half cups of shredded cheese. Mix until the cheese is melted and everything is well combined. Adjusting Seasoning and Serving Taste the soup and adjust the seasoning if needed. Serve the soup hot in bowls, and add a sprinkle of fresh parsley or cilantro on top for color and flavor. Enjoy your tasty cheesy stuffed pepper soup! When picking peppers, think about color and taste. - Green Peppers: These are less sweet and have a grassy flavor. - Red Peppers: They are ripe, sweet, and add a rich taste. - Yellow and Orange Peppers: These are also sweet and juicy. Choose any color you like; each will bring a unique flavor to your soup. Cooking rice well makes your soup even better. Use these tips: - Rinse the Rice: This removes excess starch, helping it cook evenly. - Water Ratio: Use a 2:1 ratio of water to rice. For brown rice, use 2.5:1. - Don’t Overcook: Keep an eye on the rice; it should be tender but not mushy. Perfect rice gives your soup a nice, hearty feel. Spices can elevate your soup's taste. Here are a few to try: - Cumin: Adds warmth and earthiness. - Chili Powder: Gives a nice kick and depth. - Oregano: Brightens the flavor with a hint of herbal zest. Feel free to mix and match spices to find your favorite blend! {{image_4}} If you want a meatless version of this soup, use beans. Black beans or kidney beans work well. You can use one can of beans, drained and rinsed. This will give you protein and a filling texture. Just add the beans when you add the corn. Mix well and let them heat through. Want to add some heat? Try adding jalapeños or hot sauce. Chopped jalapeños can spice up the soup nicely. Start with one pepper and add more if you like it hotter. If you prefer hot sauce, add a few dashes while cooking. This will make your cheesy stuffed pepper soup bold and exciting. Experiment with different cheese blends for unique flavors. Cheddar gives a sharp taste, while mozzarella adds creaminess. You can mix cheeses too! Try adding pepper jack for a kick. Just use 1½ cups of cheese in total. Stir it into the soup until it melts. The cheese makes it rich and delicious! To store leftovers of cheesy stuffed pepper soup, let it cool first. Transfer the soup to an airtight container. It will last in the fridge for about 3 to 4 days. When you want to enjoy it again, just take it out and prepare to reheat. If you want to freeze the soup, it's best to do this in single servings. Use freezer-safe containers or bags. Leave some space at the top for expansion. The soup can stay fresh in the freezer for up to 3 months. Label the containers with the date to keep track. When it’s time to reheat, there are a few options. You can use the stove or microwave. If using the stove, heat it on low and stir often to prevent sticking. If using the microwave, cover the bowl to keep moisture in. Heat in short bursts, stirring in between, until it’s hot all the way through. Ensure it’s steaming before you serve it. Yes, you can make this soup ahead. This soup tastes even better the next day. To prep, cook the soup fully and let it cool. Store it in an airtight container in your fridge. It will last for about three to four days. If you wish to keep it longer, you can freeze it. Just make sure to leave some space in the container for expansion. To thicken the soup, you have a few options. You can add more rice, which will soak up some liquid. Another way is to mix in a cornstarch slurry. For this, mix equal parts cornstarch and cold water. Stir it into the hot soup until it thickens. You could also let the soup simmer longer, allowing some liquid to evaporate. Yes, you can use cooked rice. If you choose this, add it at the end of cooking. This keeps the rice from getting mushy. Reduce the broth by about one cup since cooked rice won’t absorb as much liquid. Stir it in just before serving. This way, the flavors meld well without overcooking the rice. In this post, you learned how to make a tasty soup with simple ingredients. We covered the main components like bell peppers, ground meat, rice, and broth. You also discovered flavor-boosting tips and easy variations, like meatless and spicy options. With these steps, your soup will be delicious and satisfying. Enjoy experimenting in your kitchen and share this recipe with friends!

Cheesy Stuffed Pepper Soup

Warm up with this delicious Cheesy Stuffed Pepper Soup that's bursting with flavor! Packed with colorful bell peppers, ground meat, and plenty of cheesy goodness, this comforting soup is perfect for cozy nights in. In just 45 minutes, you can create a hearty meal that everyone will love. Check out the full recipe and get ready to enjoy a bowl of warmth and satisfaction. Click through to explore all the details!
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Ingredients
  

2 large bell peppers (any color), diced into bite-sized pieces

1 cup onion, finely chopped

3 cloves garlic, minced

1 pound ground beef or turkey (your choice of meat)

1 (15 oz) can of diced tomatoes, with juices

4 cups beef or vegetable broth (low sodium recommended)

1 cup uncooked rice (this can be white or brown, depending on preference)

1 teaspoon Italian seasoning blend

1 teaspoon smoked paprika for added depth

Salt and freshly ground black pepper to taste

1 cup corn kernels (can be frozen or fresh)

1 ½ cups shredded cheese (cheddar or mozzarella work wonderfully)

Fresh parsley or cilantro, finely chopped, for garnish

Instructions
 

In a large pot or Dutch oven, pour in a tablespoon of oil and heat it over medium heat. Add the finely chopped onion and sauté for about 5 minutes, or until it turns translucent and fragrant.

    Next, incorporate the minced garlic and diced bell peppers into the pot. Continue cooking for an additional 3-4 minutes, stirring occasionally, until the peppers have softened slightly.

      Raise the heat to medium-high and add your choice of ground beef or turkey. Break it up with a spatula as it cooks, allowing it to brown evenly, which should take about 5-7 minutes.

        Once the meat is browned, stir in the diced tomatoes (including their juices), the broth, the uncooked rice, Italian seasoning, smoked paprika, and salt and pepper. Increase the heat and bring the entire mixture to a rolling boil.

          After reaching a boil, immediately reduce the heat to low. Cover the pot and let it simmer gently for approximately 20 minutes, or until the rice is fully cooked and tender.

            Add the corn kernels and stir in the shredded cheese. Keep stirring until the cheese is completely melted and all the ingredients are beautifully combined. Taste the soup and adjust seasoning as necessary.

              Serve the soup hot in bowls, finished with a sprinkle of fresh parsley or cilantro on top, adding a burst of color and flavor.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

                  - Presentation Tips: For an inviting look, consider serving the soup in rustic bowls, accompanied by crusty bread or garlic toast for a complete meal experience.