Stuffed Pepper Soup
Discover a traditional recipe that combines the rich flavors of stuffed peppers with a delicious tomato soup! This stuffed pepper soup is a comforting dish, perfect for chilly days or to bring warmth to the hearts of your loved ones. Plus, it’s a simple yet flavorful recipe that can quickly become one of your favorites. The total preparation time is about 1 hour and 30 minutes, and the recipe is sufficient for 4-6 servings.
Ingredients
- 1 kg of medium-sized peppers (about 10-12 peppers)
- 600 g of minced meat (a combination of pork and beef is ideal)
- 3 medium onions
- 150 g of rice (preferably long-grain)
- 1 kg of ripe tomatoes (or 400 g of canned tomatoes)
- 2 bunches of fresh dill
- 2 tablespoons of sunflower oil
- 4-5 tablespoons of tomato paste
- 1-2 tablespoons of vegeta (or a spice mix)
- Sugar, salt, and pepper (to taste)
Preparation Time
- Preparation time: 30 minutes
- Cooking time: 1 hour
- Total time: 1 hour and 30 minutes
Step-by-Step Instructions
1. Preparing the Peppers: Start by washing the peppers under cold water. Using a knife, cut off the stem and remove the seeds and inner membranes. It’s important to score the bottom of the peppers in a cross pattern to allow air to escape during boiling. This trick will prevent the peppers from bursting while cooking.
2. Preparing the Rice: Rinse the rice in cold water and let it soak in water for 15 minutes. This step helps improve the texture of the rice after boiling.
3. Preparing the Filling: Peel and finely chop the onions. In a pan, heat the 2 tablespoons of oil and add the onion. Sauté the onion over medium heat until it becomes translucent. Add the drained rice and 2 tablespoons of tomato paste, mixing well. Cook the mixture for 5 minutes. Season with vegeta, salt, and pepper, then let it cool.
4. Mixing the Ingredients: In a large bowl, combine the minced meat with the onion and rice mixture. Add the finely chopped dill, salt, and pepper to taste. Optionally, you can add 1-2 eggs to the mixture for a more cohesive texture, but I recommend not using them if you prefer a less dense filling. Let the mixture chill in the refrigerator for 30 minutes to meld the flavors.
5. Stuffing the Peppers: Fill the peppers with the meat and rice mixture, pressing down firmly to fill them completely. If desired, you can place tomato caps on top, but it’s not necessary. This is a matter of personal preference.
6. Preparing the Soup: In a large pot, add enough water to cover the peppers by about 2-3 cm. Bring to a boil over medium heat. When the water starts to boil, carefully add the stuffed peppers. Boil them for 30 minutes.
7. Adding the Tomatoes: Peel the tomatoes (I recommend blanching them for 1-2 minutes to make them easier to peel), then chop them finely. Add them to the pot along with the 3 tablespoons of tomato paste. Continue cooking for 20 minutes, stirring occasionally.
8. Finalizing the Soup: Adjust the taste with salt, pepper, and a teaspoon of sugar to balance the acidity of the tomatoes. Cook for another 5 minutes for the flavors to combine.
Serving
Serve the stuffed pepper soup hot, with a generous spoonful of sour cream on top. You can accompany it with a slice of fresh bread or polenta, which will make the meal even more satisfying. It’s a perfect dish for family gatherings or to impress guests.
Tips and Variations
- Vegetarian Option: Substitute the meat with chopped mushrooms or quinoa for a vegan version.
- Spices: You can experiment with herbs like basil or oregano to add extra flavor.
- Additions: You can add vegetables like carrots or celery to the soup to boost its nutritional value.
Nutritional Information
This stuffed pepper soup can have approximately 350-400 calories per serving, depending on the type of meat chosen and the amount of oil used. Tomatoes are rich in lycopene, a powerful antioxidant, and peppers are an excellent source of vitamin C.
Frequently Asked Questions
1. Can I use peppers of other colors?
Yes, red, yellow, or green peppers can be used, each bringing a different flavor note.
2. Can I prepare the soup a day in advance?
Absolutely! It can be stored in the refrigerator and reheated. The flavor gets even better after sitting.
3. What are the best side dishes?
Sour cream is classic, but a fresh summer salad or well-made polenta are also excellent options.
Now that you have all the necessary information, it’s time to put on your apron and try this delicious recipe. Enjoy your meal!
Discover a traditional recipe that combines the rich flavors of stuffed peppers with a delicious tomato soup! This stuffed pepper soup is a comforting dish, perfect for chilly days or to bring warmth to the hearts of your loved ones. Plus, it’s a simple yet flavorful recipe that can quickly become one of your favorites. The total preparation time is about 1 hour and 30 minutes, and the recipe is sufficient for 4-6 servings.
Ingredients
- 1 kg of medium-sized peppers (about 10-12 peppers)
- 600 g of minced meat (a combination of pork and beef is ideal)
- 3 medium onions
- 150 g of rice (preferably long-grain)
- 1 kg of ripe tomatoes (or 400 g of canned tomatoes)
- 2 bunches of fresh dill
- 2 tablespoons of sunflower oil
- 4-5 tablespoons of tomato paste
- 1-2 tablespoons of vegeta (or a spice mix)
- Sugar, salt, and pepper (to taste)
Preparation Time
- Preparation time: 30 minutes
- Cooking time: 1 hour
- Total time: 1 hour and 30 minutes
Step-by-Step Instructions
1. Preparing the Peppers: Start by washing the peppers under cold water. Using a knife, cut off the stem and remove the seeds and inner membranes. It’s important to score the bottom of the peppers in a cross pattern to allow air to escape during boiling. This trick will prevent the peppers from bursting while cooking.
2. Preparing the Rice: Rinse the rice in cold water and let it soak in water for 15 minutes. This step helps improve the texture of the rice after boiling.
3. Preparing the Filling: Peel and finely chop the onions. In a pan, heat the 2 tablespoons of oil and add the onion. Sauté the onion over medium heat until it becomes translucent. Add the drained rice and 2 tablespoons of tomato paste, mixing well. Cook the mixture for 5 minutes. Season with vegeta, salt, and pepper, then let it cool.
4. Mixing the Ingredients: In a large bowl, combine the minced meat with the onion and rice mixture. Add the finely chopped dill, salt, and pepper to taste. Optionally, you can add 1-2 eggs to the mixture for a more cohesive texture, but I recommend not using them if you prefer a less dense filling. Let the mixture chill in the refrigerator for 30 minutes to meld the flavors.
5. Stuffing the Peppers: Fill the peppers with the meat and rice mixture, pressing down firmly to fill them completely. If desired, you can place tomato caps on top, but it’s not necessary. This is a matter of personal preference.
6. Preparing the Soup: In a large pot, add enough water to cover the peppers by about 2-3 cm. Bring to a boil over medium heat. When the water starts to boil, carefully add the stuffed peppers. Boil them for 30 minutes.
7. Adding the Tomatoes: Peel the tomatoes (I recommend blanching them for 1-2 minutes to make them easier to peel), then chop them finely. Add them to the pot along with the 3 tablespoons of tomato paste. Continue cooking for 20 minutes, stirring occasionally.
8. Finalizing the Soup: Adjust the taste with salt, pepper, and a teaspoon of sugar to balance the acidity of the tomatoes. Cook for another 5 minutes for the flavors to combine.
Serving
Serve the stuffed pepper soup hot, with a generous spoonful of sour cream on top. You can accompany it with a slice of fresh bread or polenta, which will make the meal even more satisfying. It’s a perfect dish for family gatherings or to impress guests.
Tips and Variations
- Vegetarian Option: Substitute the meat with chopped mushrooms or quinoa for a vegan version.
- Spices: You can experiment with herbs like basil or oregano to add extra flavor.
- Additions: You can add vegetables like carrots or celery to the soup to boost its nutritional value.
Nutritional Information
This stuffed pepper soup can have approximately 350-400 calories per serving, depending on the type of meat chosen and the amount of oil used. Tomatoes are rich in lycopene, a powerful antioxidant, and peppers are an excellent source of vitamin C.
Frequently Asked Questions
1. Can I use peppers of other colors?
Yes, red, yellow, or green peppers can be used, each bringing a different flavor note.
2. Can I prepare the soup a day in advance?
Absolutely! It can be stored in the refrigerator and reheated. The flavor gets even better after sitting.
3. What are the best side dishes?
Sour cream is classic, but a fresh summer salad or well-made polenta are also excellent options.
Now that you have all the necessary information, it’s time to put on your apron and try this delicious recipe. Enjoy your meal!