Let’s be honest, who has the time for meticulously stuffing peppers on a Tuesday night? I love Stuffed Green Peppers as much as the next person, but the whole process can feel a bit… extra. You know, like assembling IKEA furniture with confusing instructions. But what if I told you that you could have all that classic, comforting flavor without the tedious prep work? Enter the glorious, life-changing Unstuffed Pepper Soup.
This soup is everything you love about the original dish, deconstructed into a simple, one-pot wonder. It’s one of those perfect Weeknight Meals that feels like a warm hug in a bowl, making it a staple in my rotation of Fall Soups. It’s hearty, flavorful, and, dare I say, even better than its stuffed counterpart. IMO, it’s the culinary equivalent of taking your hair down after a long day.
So, What’s the Big Deal About Unstuffed Pepper Soup?
Ever had one of those moments where you crave a specific meal but just can’t be bothered with the effort? That’s where this soup swoops in to save the day. It captures the savory essence of ground beef, sweet bell peppers, and rich tomato broth, all simmered together to perfection. You get all the goodness without the hassle of parboiling and stuffing peppers. It’s a genius shortcut, and frankly, I’m a little mad I didn’t think of it myself.
This soup is incredibly versatile. You can whip it up on the stovetop, let it simmer all day in a slow cooker, or have it ready in a flash with an Instant Pot. It’s the kind of recipe that’s forgiving and easily adaptable to what you have on hand. Don’t have ground beef? Use turkey or sausage. Want to make it healthier? Opt for brown rice or even cauliflower rice. The possibilities are endless.
Crafting the Perfect Pot of Unstuffed Pepper Soup
Ready to dive in? Here’s my take on creating a truly memorable Unstuffed Pepper Soup. I’ve made this countless times, and I’ve picked up a few tricks along the way that I’m happy to share.
The Building Blocks: What You’ll Need
- Ground Meat: I typically go for lean ground beef, around 90% lean, to avoid a greasy soup. Ground turkey, chicken, or even a mix of beef and pork also work wonderfully.
- Bell Peppers: A mix of colors not only looks pretty but also adds a range of flavors. Red and yellow peppers bring a touch of sweetness, while green peppers offer a more earthy taste.
- Aromatics: Diced onion and minced garlic are non-negotiable for building a flavorful base.
- Tomatoes: A combination of crushed tomatoes, tomato sauce, and beef broth creates a rich and savory liquid base.
- Rice: Long-grain white rice is a classic choice, but feel free to experiment with brown rice or quinoa. I’ll get into the great rice debate in a moment.
- Seasoning: Italian seasoning, oregano, salt, and pepper are my go-to spices.
The Stovetop Method: A Classic Approach
I have a soft spot for making this soup on the stovetop. There’s something therapeutic about sautéing the vegetables and watching the soup come together.
- Sauté the Veggies: In a large pot or Dutch oven, heat a tablespoon of Cooking With Olive Oil over medium heat. Add the chopped onions and bell peppers and cook until they start to soften.
- Brown the Meat: Add the ground beef to the pot, breaking it apart with a spoon as it cooks. Once it’s browned, drain off any excess fat.
- Bring it all Together: Stir in the garlic, tomatoes, beef broth, and seasonings. Bring the soup to a boil, then reduce the heat and let it simmer.
- The Rice Conundrum: Now for the rice. You can either cook it separately and add it at the end, or cook it directly in the soup. Cooking it in the soup will require adding extra broth, as the rice will absorb a lot of liquid.
To Cook or Not to Cook the Rice in the Soup?
This is a hot topic in the soup world, believe it or not. Some recipes call for adding uncooked rice directly to the pot, while others insist on cooking it separately. So, what’s the right answer?
Honestly, it depends on your preference. Cooking the rice in the soup allows it to soak up all those delicious flavors, but it can also lead to a thicker, more stew-like consistency. If you go this route, be prepared to add more broth. Also, keep in mind that the rice will continue to absorb liquid as it sits, so leftovers might be less soupy.
My personal preference? I cook the rice separately. This gives me more control over the final texture of both the soup and the rice. No mushy grains here! It also means the leftovers are just as good, if not better, the next day. A great tip is to store the leftover soup and rice in separate containers.
Let’s Talk Slow Cookers and Instant Pots
For those days when you want a delicious meal with minimal effort, the slow cooker or Instant Pot is your best friend.
Slow Cooker Simplicity
The Crock-Pot method is perfect for busy days. Simply brown the beef, then toss it into the slow cooker with all the other ingredients except the rice. Let it cook on low for 6-8 hours or on high for 4-6 hours. About 30 minutes before serving, stir in your cooked rice. You’ll come home to a house that smells amazing and a dinner that’s ready to go.
Instant Pot Magic
Need dinner on the table, like, yesterday? The Instant Pot has your back. You can sauté the veggies and brown the meat directly in the pot. Then, add the remaining ingredients, including uncooked rice, and pressure cook for a fraction of the time it would take on the stovetop. It’s a game-changer for those hectic Weeknight Meals.
Making It Your Own: Fun Variations
One of the best things about this soup is how easy it is to customize. Here are a few ideas to get you started:
- Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce for a little kick.
- Get Cheesy: Top your bowl of soup with a generous sprinkle of shredded cheddar or mozzarella cheese.
- Veggie Overload: Feel free to add other vegetables like mushrooms, carrots, or celery.
- Low-Carb Love: Swap the rice for cauliflower rice for a healthier, low-carb option.
What to Serve with Your Masterpiece
While this soup is a meal in itself, a little something on the side never hurts. A crusty piece of garlic bread is perfect for sopping up every last drop of the delicious broth. A simple green salad, perhaps a Pizza Salad or a Greek salad, adds a fresh, crisp contrast. If you’re feeling extra cozy, a side of cornbread is another fantastic option.
A Soup for All Seasons (But Especially Fall)
There’s no denying that Unstuffed Pepper Soup is the epitome of Fall Comfort Food. It’s warm, hearty, and incredibly satisfying on a chilly evening. It’s the kind of meal that makes you want to curl up on the couch with a blanket and a good book. It’s right up there with classics like Chicken Pot Pie in the comfort food hall of fame.
So, the next time you’re craving stuffed peppers but are short on time (or just feeling a bit lazy, no judgment here), give this Unstuffed Pepper Soup a try. It’s a delicious and practical solution that I guarantee will become a regular in your meal rotation. Happy cooking
Unstuffed Pepper Soup
Ingredients
Method
- In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook for 5–7 minutes, breaking it up as it browns. Drain any excess grease.
- Add onion, bell peppers, and garlic to the pot. Sauté for 4–5 minutes until vegetables begin to soften.
- Stir in tomato sauce, diced tomatoes, broth, Italian seasoning, smoked paprika, salt, and black pepper. Mix well.
- Bring the soup to a boil, then reduce heat to medium-low and simmer uncovered for 15–20 minutes to allow flavors to meld.
- Stir in cauliflower rice and cook for an additional 5 minutes, or until tender. (If using frozen, cook a few extra minutes.)
- Taste and adjust seasoning if needed. For a thicker soup, simmer longer or stir in more cauliflower rice.
- Ladle into bowls, top with shredded cheese and fresh parsley, and serve hot.
