Make-ahead & storage
- Refrigerator: Keeps 3–4 days in an airtight container. Rice absorbs liquid over time; add a splash of broth when reheating.
- Freezer: Freeze in portions for up to 3 months. Cool completely, then freeze. Thaw overnight in fridge and reheat gently on stovetop (add extra liquid as needed).
- Reheating: Gently simmer on stovetop; avoid boiling vigorously (rice can break down). Microwave in short bursts, stirring between intervals.
Tips for success
- Rice texture: Rinse rice and keep an eye on simmer time. For perfectly separate grains, do not over-stir while it’s cooking.
- Flavor depth: Browning the meat well and sautéing the tomato paste briefly both add rich, savory (umami) notes.
- Bright finish: A squeeze of lemon juice or a splash of vinegar at the end lifts the whole pot and balances the tomatoes.
- Salt carefully: Broths vary in saltiness. Start with less and adjust at the end.
- Chunk size: Dice your peppers and onion uniformly so everything cooks evenly and looks pretty in bowls.
Approximate nutrition (per serving, 1 of 8, using ground beef)
- Calories: ~320–380 kcal
- Protein: ~18–22 g
- Fat: ~12–18 g
- Carbs: ~30–35 g
(These are rough estimates and vary with ingredient choices and portion sizes.)
Serving ideas
- Top with shredded cheddar or Parmesan and chopped fresh herbs.
- Serve with garlic bread, a simple green salad, or warm corn muffins.
- A dollop of Greek yogurt or sour cream adds creaminess and cool contrast.
Quick summary (one-pot checklist)
- Brown meat → sauté onions & peppers → stir in tomato paste & rice → add tomatoes & broth → simmer until rice & flavors meld → finish with herbs & toppings.
This Stuffed Pepper Soup is a cozy, flexible shortcut to the classic stuffed-pepper flavor that’s forgiving for substitutions and perfect for meal prep. Want a printable recipe card or a vegetarian-adjusted version tailored to your pantry? I can format that next—no extra oven required.
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