Stuffed Pepper Soup

This Stuffed Pepper Soup embodies the deliciousness of stuffed peppers in a reimagined dish that is a soup lover’s dream. A delicious pairing with any main, this fragrant and healthy side can also be enjoyed as a snack or meal in itself. 

The vegetables are cut relatively large—no need for perfect brunoise cuts. Everything goes into one pot: a bit of ground beef, cooked rice, some seasonings, and it’s ready. It’s a comforting, flavorful soup that requires minimal effort.

Why should you try Stuffed Pepper Soup?

• Quick and easy: It’s fast to make with few ingredients and little effort, using just one pot. 
• Hearty and filling: The combination of beef and rice makes it hearty and filling, perfect for those cold winter days. 
• Great for meal prep: Additionally, you can make a large batch and freeze it, ensuring you have a delicious meal ready whenever you need it. 
• Healthy: This soup is ideal for those following Weight Watchers, offering a satisfying meal with minimal points.

Preparation Time: 15 minutes

Cooking Time: 40 minutes

Servings: 6

Serving Size: 1 bowl  (400 g.)

3 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.) (You can reduce the points further by substituting cauliflower rice, but I was just feeling like regular rice today)

Ingredients

• 1 red bell pepper, chopped (150 g)
• 1 green bell pepper, chopped (150 g)
• 1 can of diced tomatoes (14.5 oz / 411 g)
• 4 cups water or beef broth (960 ml)
• 1 medium onion, chopped (150 g)
• 2 cloves garlic, minced (10 g)
• 1 teaspoon olive oil (5 ml)
• 1 teaspoon salt (6 g)
• 1/2 teaspoon black pepper (1 g)
• 2 bay leaves
• ½ cup cooked white rice (90 g)
• ½ pound ground beef (97% fat-free) (225 g)

Instructions

1. Sauté the Vegetables: In a large pot or Dutch oven, heat 1 teaspoon of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and sauté for an additional minute until fragrant. Add the chopped red and green bell peppers and cook for about 5 minutes, stirring occasionally until the peppers begin to soften.
2. Cook the Ground Beef: Push the vegetables to the sides of the pot to create a well in the center. Add the ground beef to the center of the pot. Cook until the beef is browned, breaking it apart with a spoon as it cooks. This should take about 5-7 minutes. Mix the beef and vegetables together.
3. Add Tomatoes and Seasonings: Add the can of diced tomatoes (with juice) to the pot and stir to combine. Pour in 4 cups of water or beef broth. Add the salt, black pepper, and bay leaves. Stir well to combine all ingredients.
4. Simmer the Soup: Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes. This allows the flavors to meld together and the vegetables to become tender.

5. Add Cooked Rice: After the soup has simmered, add ½ cup of cooked white rice. Stir well and let the soup cook for an additional 5 minutes to ensure the rice is heated through.
6. Final Touches: Remove the bay leaves from the soup and discard them. Taste the soup and adjust the seasoning with additional salt and pepper if needed.

Serve the soup hot, garnished with a sprinkle of freshly chopped parsley if desired. This soup pairs well with a slice of crusty bread or a simple side salad.

Variations and Substitutions

• Meat Options: While the traditional version uses ground beef, you can experiment with ground turkey, which will significantly reduce the Weight Watchers points.
• Cheese Toppings: Different cheese toppings can add a new dimension to this soup. Try shredded mozzarella, cheddar, or even a sprinkle of parmesan.
• Herbs and Spices: Add herbs like oregano, thyme, marjoram, basil, or bay leaves to suit your taste. These herbs enhance the soup’s flavor, making it even more enjoyable.

Tips and Tricks for Making Soup

• Sauté Vegetables Well: Sautéing the vegetables until they are slightly caramelized enhances the soup’s flavors. 
• Freezing and Reheating: You can freeze this soup for up to 4 weeks. To freeze, let the soup cool completely, then transfer it to airtight containers or freezer bags. When ready to eat, thaw in the refrigerator overnight and reheat on the stove over medium heat until warmed through.
• Instant Pot Shortcut: For an even quicker meal, use the sauté function on your Instant Pot. After sautéing the vegetables, add all the ingredients and cook under pressure. This method delivers a healthy, fast meal in under 20 minutes. 

Soup is a delicious and convenient meal, perfect for any time of year. It’s easy to make, freezes well, and offers endless variations to keep your taste buds interested.