Description
A comforting one-pot stuffed pepper soup featuring a unique Smoky Roasted Red Pepper Swirl. This recipe transforms classic stuffed peppers into a high-protein dinner ready in under an hour, perfect for busy weeknights.
Ingredients
- 30 mL (2 tablespoons) extra virgin olive oil, divided
- 2 large red bell peppers (approx. 400g total), halved and seeded
- 500 g (1.1 lb) lean ground beef (90/10 lean ratio)
- 1 large onion (approx. 200g), finely chopped
- 4 cloves garlic, minced
- 300 g mixed bell peppers (2–3 medium), diced
- 15 mL (3 teaspoons) smoked paprika, divided
- 5 mL (1 teaspoon) dried oregano
- 794 g (28 oz) can crushed tomatoes
- 1 L (4 cups) beef broth
- 120 g (2/3 cup) uncooked long-grain white rice
- 5 mL (1 teaspoon) salt, plus 1.25 mL (1/4 teaspoon) for swirl
- 2.5 mL (1/2 teaspoon) black pepper
- 1 bay leaf
- 60 mL (1/4 cup) heavy cream
- 15 mL (1 tablespoon) fresh parsley, chopped, for garnish
Instructions
- Roast Red Peppers: Preheat oven to 400°F (200°C). Halve and seed two large red bell peppers. Place cut-side down on a baking sheet, drizzle with 1 tablespoon olive oil, and sprinkle lightly with salt. Roast for 20-25 minutes, or until the skins are blistered and the flesh is tender. Transfer peppers to a bowl, cover tightly with plastic wrap for 10 minutes to loosen skins, then peel and discard skins.
- Blend Smoky Swirl: In a blender, combine the peeled roasted red pepper flesh, 1 teaspoon smoked paprika, 1/4 cup heavy cream (or beef broth), and 1/4 teaspoon salt. Blend until very smooth and creamy; set aside for garnish.
- Brown Beef and Sauté Aromatics: Heat the remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up, until browned (5-7 minutes). Drain any excess fat. Add chopped onion and cook for 5 minutes until soft. Stir in minced garlic, diced mixed bell peppers, 2 teaspoons smoked paprika, and dried oregano; cook for another 2 minutes until fragrant.
- Simmer Soup: Pour in crushed tomatoes and beef broth. Add uncooked rice, bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender. Stir occasionally to prevent sticking.
- Finish and Serve: Remove the bay leaf from the soup and adjust seasonings to taste. Ladle the hot soup into bowls. Spoon 2-3 tablespoons of the prepared Smoky Roasted Red Pepper Swirl onto the center of each serving and gently swirl. Garnish generously with chopped fresh parsley before serving.
Notes
For make-ahead convenience, prepare the soup base (everything except the rice) and store in the refrigerator for up to three days. Add rice and simmer just before serving. The soup also freezes well for up to three months; thaw overnight and reheat gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Simmer
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 8 g
- Sodium: 660 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 50 mg