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To make Cheesy Stuffed Pepper Soup, you need these ingredients: - 2 large bell peppers (any color), diced - 1 cup onion, chopped - 3 cloves garlic, minced - 1 pound ground beef or turkey - 1 (15 oz) can diced tomatoes - 4 cups beef or vegetable broth - 1 cup uncooked rice (white or brown) - 1 teaspoon Italian seasoning - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup corn kernels (frozen or fresh) - 1 ½ cups shredded cheese (cheddar or mozzarella) - Fresh parsley or cilantro for garnish You can change some of the ingredients to fit your taste. Try these ideas: - Use different colors of bell peppers for a vibrant look. - Swap ground beef for ground chicken or pork for a lighter option. - Instead of rice, use quinoa for a protein boost. - Add other vegetables like zucchini or carrots for more nutrients. - Change the cheese to pepper jack for a spicy kick. If you’re missing an ingredient, don’t worry! Here are some swaps: - Use vegetable broth instead of beef broth for a vegetarian option. - Replace rice with cooked pasta if you prefer. - If you don’t have fresh corn, canned corn works fine. - Use onion powder if you lack fresh onions. - If you need a dairy-free option, try a plant-based cheese. These swaps and variations make this soup flexible and fun. Enjoy making it your own! Start by gathering your ingredients. You need: - 2 large bell peppers (any color), diced - 1 cup onion, chopped - 3 cloves garlic, minced - 1 pound ground beef or turkey - 1 (15 oz) can diced tomatoes - 4 cups beef or vegetable broth - 1 cup uncooked rice (white or brown) - 1 teaspoon Italian seasoning - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup corn kernels (frozen or fresh) - 1 ½ cups shredded cheese (cheddar or mozzarella) - Fresh parsley or cilantro for garnish Chop the onion, garlic, and bell peppers first. This makes cooking easier. Heat a tablespoon of oil in a large pot over medium heat. Add the chopped onion. Sauté it until it looks clear, which takes about 5 minutes. Next, add the minced garlic and diced bell peppers. Cook these for another 3-4 minutes until they soften a bit. Now, raise the heat to medium-high. Add the ground beef or turkey. Cook this until it browns, which takes about 5-7 minutes. Break it apart with a spatula as it cooks. After that, stir in the diced tomatoes, broth, uncooked rice, Italian seasoning, smoked paprika, salt, and pepper. Bring this mix to a boil. Once it boils, lower the heat to low. Cover the pot and let it simmer for about 20 minutes. This allows the rice to cook fully. Finally, add the corn kernels and shredded cheese. Stir this until the cheese melts and blends well. Taste it and adjust the seasoning if needed. Serve it hot, garnished with fresh parsley or cilantro for a nice touch. Keep an eye on the heat. Too high, and the soup can burn. Stir often to prevent sticking. If you want a thicker soup, let it simmer longer. For a thinner soup, add more broth. You can also switch up the cheese. Try mozzarella for a creamier texture or cheddar for a sharper taste. Don't forget to taste and adjust your seasoning. This ensures every bite is full of flavor. To make the best Cheesy Stuffed Pepper Soup, start with fresh ingredients. Use ripe bell peppers for a sweet taste. When cooking the onions, let them become soft and clear. This step adds great flavor. Also, don't rush the browning of the meat. A good browning gives your soup depth. For extra flavor, add a splash of hot sauce or a pinch of red pepper flakes. These give a nice kick. You can also try different spices like cumin or oregano. A squeeze of fresh lemon juice brightens the dish. Fresh herbs like parsley or cilantro make it fresh and tasty. Serve the soup hot in bowls, topped with extra cheese. You can also add a dollop of sour cream for creaminess. Pair your soup with crusty bread or a fresh side salad. This makes a cozy meal for any day. Don't forget to share with family or friends! {{image_2}} You can make this soup vegetarian or vegan. Start by skipping the meat. Use a mix of beans, like black beans or chickpeas, instead. This adds protein and texture. Use vegetable broth for the base. You can also use extra veggies, like zucchini or mushrooms, for flavor. Choose plant-based cheese or skip it for a lighter soup. Fresh herbs like basil or parsley will make it taste great. If you want a different protein, try ground chicken or pork. You can also use lentils for a fun twist. Cook the lentils separately and add them in later. This keeps their texture nice. If you are short on time, grab pre-cooked rotisserie chicken. This adds flavor and cuts cooking time. To add heat, toss in some chili powder or cayenne pepper. Start with a little and taste as you go. You can also add diced jalapeños for more kick. If you like a smoky flavor, use smoked paprika. Top your soup with sliced fresh peppers for a spicy crunch. This version will warm you up on chilly days. To keep your cheesy stuffed pepper soup fresh, let it cool first. Use an airtight container to store leftovers. This helps keep the soup from drying out. You can store it in the fridge for up to three days. If you notice any changes in smell or color, throw it away. You can freeze cheesy stuffed pepper soup for later. Use freezer-safe containers or bags. Make sure to leave some space for expansion. Label each container with the date. The soup can last up to three months in the freezer. When ready to use, thaw it overnight in the fridge before reheating. Reheat the soup on the stove for the best flavor. Use medium heat and stir often. This helps prevent sticking or burning. You can also use the microwave. Pour the soup into a microwave-safe bowl. Cover it, leaving a small gap for steam. Heat in short bursts, stirring in between, until hot. Adjust seasoning if needed before serving again. You can make Cheesy Stuffed Pepper Soup ahead of time. First, cook the soup as usual. Let it cool completely. Then, store it in an airtight container in the fridge. It stays fresh for about three days. To reheat, warm it on the stove or in the microwave. If you want to make it even tastier, add cheese right before serving. Yes, you can use different types of cheese. Cheddar and mozzarella work well, but feel free to experiment. Try pepper jack for a spicy kick or cream cheese for extra creaminess. Each cheese will change the flavor a bit, so pick what you love. Just remember to adjust the amount if you choose a stronger cheese. You can serve this soup with many tasty sides. A simple green salad pairs well and adds freshness. Crusty bread or garlic bread is great for dipping. You might even consider serving it over cooked pasta or quinoa for a heartier meal. Each option brings its own twist, making your meal even more enjoyable. In this blog post, I covered the key parts of making Cheesy Stuffed Pepper Soup. We talked about ingredients, the cooking process, and tips to improve flavor. I shared ways to store leftovers and answered common questions. Remember, you can easily swap ingredients for your taste. Don’t hesitate to get creative. Enjoy your cooking journey and the warmth this soup brings to your table.

Cheesy Stuffed Pepper Soup

Warm up with this cheesy stuffed pepper soup that’s perfect for chilly evenings. Packed with wholesome ingredients like bell peppers, ground beef or turkey, and melty cheese, this hearty dish is sure to please everyone at your table. In just 45 minutes, you can whip up a comforting bowl of goodness that’s both delicious and satisfying. Click to explore the full recipe and enjoy a cozy meal tonight!
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Ingredients
  

2 large bell peppers (any color), diced

1 cup onion, chopped

3 cloves garlic, minced

1 pound ground beef or turkey

1 (15 oz) can diced tomatoes

4 cups beef or vegetable broth

1 cup uncooked rice (white or brown)

1 teaspoon Italian seasoning

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup corn kernels (frozen or fresh)

1 ½ cups shredded cheese (cheddar or mozzarella)

Fresh parsley or cilantro for garnish

Instructions
 

In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté until it becomes translucent (about 5 minutes).

    Add the minced garlic and diced bell peppers, cooking for another 3-4 minutes until they soften.

      Increase the heat to medium-high and add the ground beef or turkey. Cook until browned, breaking it apart with a spatula (about 5-7 minutes).

        Stir in the diced tomatoes, broth, uncooked rice, Italian seasoning, smoked paprika, salt, and pepper. Bring the mixture to a boil.

          Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the rice is fully cooked and tender.

            Add the corn kernels and shredded cheese, stirring until the cheese is melted and everything is well combined. Adjust seasoning to taste.

              Serve hot, garnished with fresh parsley or cilantro for an added flavor boost.

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