Easy Stuffed Pepper Soup With Quinoa Recipe
Fall is the perfect time to make this easy stuffed pepper soup! The flavors in this simple soup pair perfectly with a crisp breeze in the fall. The warmth that fills your belly with each bite is just what you need when the weather turns cold!
Stuffed Pepper Soup Ingredients
The Main Ingredients
This delicious soup primarily consists of ground beef, diced tomatoes and peppers. The ground beef provides some body and structure as well as a large amount of protein. The tomatoes and peppers also provide a lot of structure to the soup as well as delicious base flavor.
Broth, Seasonings and Other Additions
This recipe wouldn’t be a soup if there wasn’t broth! Although this recipe calls for beef broth, you can use whichever broth you like or have on hand. Beef bone broth adds to the overall flavor and nutrition with the amazing collagen and minerals.
The other ingredients in this recipe include some onions and herbs like oregano, basil and fresh garlic. The other “flavor enhancers” that I use are just simple sea salt and black pepper. Although they may be small, they are definitely mighty! Especially in recipes that are all from scratch!!
The last addition to this soup is quinoa. Traditional stuffed peppers include some kind of white rice. However, in this recipe, quinoa takes the place of rice. Using quinoa in this soup instead of rice reduces the carbohydrates a little and adds a bit more protein, fiber and essential amino acids.
Whether you choose to use rice, quinoa or even noodles, some kind of carbohydrate addition helps to stretch this soup just a bit further. This is important especially when you plan on making this recipe to feed a crowd!
Looking for other recipe inspiration? You might also enjoy this Easy Beef Stroganoff with Ground Beef or this Quesadilla Recipe that uses leftover shredded beef!
Substitutions In Stuffed Pepper Soup
As with any soup recipe, there are a few substitutions that can be made to this stuffed pepper soup in the event you don’t have all the exact ingredients listed.
The first ingredient is the broth. Although this recipe calls for beef broth, you can use whichever broth you like or have on hand. Chicken broth or vegetable broth will work just as well in this recipe!
The second ingredient is the protein. This recipe calls to use ground beef because it’s generally a cheaper cut of meat. If you don’t have ground beef or like to use a different ground meat, you can definitely use a different ground meat. As an alternative, you can use ground Italian sausage or ground chicken!
The last ingredient is the onion. This recipe calls to use a yellow onion. If you like to use another style of onion, you can use that here. A red or white onion will work just as well in this recipe. Just use the kind of onion you like to keep on hand.
Storing Stuffed Pepper Soup
There are two main ways you can store this stuffed pepper soup. The first way is for the short term and includes putting the soup in an air tight container (or a covered cooking pot) into the fridge. I recommend storing your soup in the fridge for 3-5 days.
If you know you’re not going to eat all of this soup within 3-5 days, I recommend freezing it. To freeze, you can use any freezer safe air tight container like a freezer ziploc bag, straight walled glass jars, or thick plastic deli containers. If kept in a deep freezer, this soup can store for 6-12 months.
Ingredients & Tools
1 Medium Yellow Onion, diced
1 lb Ground Beef
(1) 14.5 oz can of diced tomatoes
1 Green Bell Pepper, chopped
4 cups Broth (chicken, veggie or beef)
½ cup Uncooked Quinoa
1 TBSP freshly minced Garlic
2 tsp each Basil & Oregano
Salt & Pepper to taste (I use ~1 tsp salt & at least ½ tsp pepper)
1-2 TBSP high heat cooking oil (lard, tallow or coconut oil)
A large stockpot
A large wooden or metal spoon
Directions
Place your large stock pot on medium heat and saute the ground beef. Season the ground beef with salt and pepper.
When the beef is about halfway cooked, add the chopped onion and bell pepper.
Cook until the onions become translucent. Add the garlic, oregano and basil. Stir well and cook until fragrant.
Once the garlic is fragrant add the canned diced tomatoes and broth. Stir well and bring to a boil.
Reduce the heat to medium low, add the quinoa, stir to incorporate all the quinoa and simmer for 15 minutes.
Test the soup for flavor. Add any salt or pepper as needed.
Your soup is now ready to enjoy! Serve as desired.
FAQ:
What Are the Ingredients in Stuffed Pepper Soup?
This delicious soup primarily consists of ground beef, diced tomatoes, peppers and broth. The ground beef provides some body and structure as well as a large amount of protein. The tomatoes and peppers also provide a lot of structure to the soup as well as delicious base flavor.
The other ingredients in this recipe include some onions and herbs like oregano, basil and fresh garlic. The other “flavor enhancers” that I use are just simple sea salt and black pepper. Although they may be small, they are definitely mighty! Especially in recipes that are all from scratch!!
The last addition to this soup is quinoa. Traditional stuffed peppers include some kind of white rice. However, in this recipe, quinoa takes the place of rice. Using quinoa in this soup instead of rice reduces the carbohydrates a little and adds a bit more protein, fiber and essential amino acids.
Can I Use A Different Broth for Stuffed Pepper Soup ?
Although this recipe calls for beef broth, you can use whichever broth you like or have on hand. Chicken broth or vegetable broth will work just as well in this recipe!
What Other Protein Can I Use for Stuffed Pepper Soup ?
This recipe calls to use ground beef because it’s generally a cheaper cut of meat. If you don’t have ground beef or like to use a different ground meat, you can definitely use a different ground meat. As an alternative, you can use ground Italian sausage or ground chicken!
Can I Use A Different Kind Of Onion?
This recipe calls to use a yellow onion. If you like to use another style of onion, you can use that here. A red or white onion will work just as well in this recipe. Just use the kind of onion you like to keep on hand.
How Do I Store Stuffed Pepper Soup?
There are two main ways you can store this stuffed pepper soup. The first way is for the short term and includes putting the soup in an air tight container (or a covered cooking pot) into the fridge. I recommend storing your soup in the fridge for 3-5 days.
If you know you’re not going to eat all of this soup within 3-5 days, I recommend freezing it. To freeze, you can use any freezer safe air tight container like a freezer ziploc bag, straight walled glass jars, or thick plastic deli containers. If kept in a deep freezer, this soup can store for 6-12 months.
Did you try this? Share your creations in the comments or by tagging @MissysHomestead on Instagram.
Stuffed Pepper Soup
Equipment
- A large stockpot
- A large wooden or metal spoon
Ingredients
- 1 Medium Yellow Onion (about 1-1 1/2 cups) diced
- 1 lb Ground Beef
- 1 (14.5 oz) Can of diced tomatoes
- 1 Green Bell Pepper chopped
- 4 cups Broth chicken, veggie or beef
- ½ cup Uncooked Quinoa
- 1 TBSP freshly minced Garlic
- 2 tsp each Basil & Oregano
- Salt & Pepper to taste I use ~1 tsp salt & at least ½ tsp pepper
- 1-2 TBSP high heat cooking oil lard, tallow or coconut oil
Instructions
- Place your large stock pot on medium heat and saute the ground beef. Season the ground beef with salt and pepper.
- When the beef is about halfway cooked, add the chopped onion and bell pepper.
- Cook until the onions become translucent. Add the garlic, oregano and basil. Stir well and cook until fragrant.
- Once the garlic is fragrant add the canned diced tomatoes and broth. Stir well and bring to a boil.
- Reduce the heat to medium low, add the quinoa, stir to incorporate all the quinoa and simmer for 15 minutes.
- Test the soup for flavor. Add any salt or pepper as needed.
- Your soup is now ready to enjoy! Serve as desired.
