Stuffed Pepper Soup
Stuffed Pepper Soup - A Comforting Delight
Who doesn't know the classic recipe for stuffed peppers, with tomato sauce, that brings back memories of warm, love-filled meals from childhood? Today, I present to you an innovative and comforting version: stuffed pepper soup. This recipe combines the rich and familiar flavors of stuffed peppers with the smooth and comforting texture of a soup. I assure you that once you try it, it will quickly become your favorite!
Preparation time: 30 minutes
Cooking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 4-6
Necessary ingredients:
*For the filling*:
- 300 g pork (preferably with a little fat for juiciness)
- 1 large onion
- 1 carrot
- 2 tablespoons of rice (preferably long grain for better texture)
- ½ bell pepper (red or green, according to preference)
- 1 small tomato
- Salt, to taste
- Pepper, to taste
- A few sprigs of fresh parsley
*For the soup*:
- 1 onion
- 1 carrot
- 3 tablespoons of flour
- 5 tablespoons of tomato juice
- Salt, to taste
- 1 teaspoon of sugar (to balance the acidity of the tomatoes)
- Fresh parsley, chopped
- Water, enough to cover the peppers
Preparing the stuffed pepper soup:
1. Preparing the peppers:
Start by cleaning the peppers of stems, veins, and seeds. Wash them well and let them drain upside down to avoid excess water.
2. Preparing the filling:
Use a food processor to finely chop the pork. Then, using a knife, finely chop the onion and carrot for the filling. If you want a more intense flavor, you can sauté them a little in a pan with a bit of oil before adding them to the filling.
3. Adding the ingredients:
Add the minced meat, onion, carrot, rice, diced bell pepper, and chopped tomato to the bowl. Season with salt and pepper to taste. Finely chop a few sprigs of parsley and add them to the mixture for a fresh note.
4. Stuffing the peppers:
Fill each pepper with the mixture obtained, being careful not to pack them too tightly, so the rice has room to swell during boiling. Cut caps from the tomatoes, which you will place on top of the peppers to protect them.
5. Preparing the soup:
In a large pot, sauté an onion and a grated carrot over medium heat until they become translucent. Add the flour and mix well to obtain a light golden roux. Deglaze with a large glass of water, stirring continuously to avoid lumps.
6. Adding the peppers:
Carefully place the stuffed peppers in the pot and add enough water to completely cover them. Add salt and a teaspoon of sugar to balance the taste. Cover the pot and let it simmer on low heat for about 30-40 minutes, until the peppers become soft and the aroma develops.
7. Finalizing the soup:
With 10 minutes before turning off the heat, add the tomato juice and simmer a bit longer. Finally, sprinkle with chopped fresh parsley, remove from heat, and let it rest covered for a few minutes.
Helpful tip: If you prefer a creamier soup, add a tablespoon of sour cream before serving. This will add a smooth texture and rich flavor.
Serving:
Serve the stuffed pepper soup warm, with a spoonful of sour cream on top and a slice of fresh bread on the side. It is a perfect meal for cool days, bringing warmth and comfort.
Nutritional benefits:
This soup is rich in protein due to the pork, but also in vitamins and minerals from the fresh vegetables used. A serving provides a considerable amount of fiber, aiding in healthy digestion, and has a low calorie content, making it an excellent choice for a balanced meal.
Frequently asked questions:
- Can I use chicken or beef? Of course! This recipe is versatile, and chicken or beef can be used without problems.
- Can I add other vegetables? Certainly! You can experiment with zucchini or mushrooms to diversify the flavor.
- Are there vegan versions of this recipe? Yes, you can replace the meat with a combination of vegetables and tofu or seitan, and the soup can be made without animal products.
Possible variations:
- Stuffed pepper soup with cheese: Add feta or telemea cheese to the filling for an intense and rich flavor.
- Stuffed pepper soup with herbs: Experiment with various herbs like oregano, basil, or thyme to add extra flavor.
This stuffed pepper soup recipe is not only a delicious alternative to the classic recipe but also an excellent way to bring a touch of joy and comfort to every day. I invite you to try it and enjoy every bite!
Ingredients: For the filling, I used: 300 g of pork, one larger onion, one carrot, 2 tablespoons of rice, half a bell pepper, one small tomato, salt, pepper, and a few sprigs of parsley. For the soup, I used: one onion, one carrot, 3 tablespoons of flour, 5 tablespoons of tomato juice, salt, sugar, parsley, and enough water to cover the peppers.
