Stuffed Pepper Soup

How to Make Stuffed Pepper Soup

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1. Heat the oil in a large, heavy pot over medium-high heat. Add the mince and cook for 6 minutes, breaking it up, until browned.

   Mark done Start 6 min timer

2. Add the onion and peppers and cook for 5 minutes, until softened. Stir in the garlic and tomato paste and cook for 1 minute.

   Mark done Start 5 min timer

3. Add the tomatoes, stock, paprika, oregano, basil, bay leaf, salt and pepper. Bring to the boil, then reduce the heat and simmer for 15 minutes.

   Mark done Start 15 min timer

4. Stir in the rice and simmer, partly covered, for 15 to 18 minutes, until the rice is tender and the soup is thick.

   Mark done Start 15 min timer

5. Remove the bay leaf. Taste and adjust the seasoning, then ladle into bowls and scatter with parsley.

   Mark done

Tips for Making Stuffed Pepper Soup

• Use lean mince or drain off excess fat after browning. Too much fat makes the soup greasy.
• Rice keeps absorbing liquid as the soup stands. Thin it with a splash of water or stock when you reheat it.
• Mix the colours of the peppers. Green ones give the classic flavour, and red and yellow ones add sweetness.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve with Stuffed Pepper Soup

• Crusty bread
• Green salad
• Grated cheddar

Storing & Reheating Stuffed Pepper Soup

Keeps in the fridge for up to 4 days. Freezes for up to 3 months, although the rice softens. Reheat gently with a splash of water or stock.

Stuffed Pepper Soup FAQ: Common Questions

Stuffed Pepper Soup Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.