Imagine the vibrant colors of diced bell peppers and onions dancing in a pot, their aromas mingling with the savory scent of ground pork browning to perfection.
The hearty texture of cooked rice adds a comforting depth, transforming this dish into a warm, inviting hug in a bowl. This Pork Stuffed Pepper Soup holds a special place in my heart, as it once turned a hectic weeknight into a cherished family meal, bringing us together over its delightful flavors.
Whether you’re battling a busy workweek or looking for a cozy Sunday supper to savor, this soup is your go-to comfort food, offering both ease and satisfaction.
I remember a particularly chilly evening when this soup came to the rescue, warming us up and filling our home with its enticing fragrance.
Ready to experience this heartwarming dish yourself? Let’s cook and create more delicious memories together!
Why You’ll Love It
- Delivers bold flavor with savory pork and aromatic herbs and spices.
- Freezes beautifully for convenient meal prep and future meals.
- Uses pantry staples like canned tomatoes and chicken broth.
- Provides a hearty and comforting meal that’s quick to prepare.
- Adaptable with optional toppings like shredded cheese or fresh parsley.
Ingredients
- 1 pound ground pork — choose lean pork for a healthier option.
- 2 tablespoons olive oil — opt for extra virgin for more flavor.
- 1 cup onion, diced — use a sweet onion for a milder taste.
- 2 cloves garlic, minced — fresh garlic adds more aroma.
- 1 cup bell pepper, diced — any color pepper will work, but red is sweeter.
- 1 can (14.5 ounces) diced tomatoes — choose low-sodium if preferred.
- 4 cups chicken broth — homemade or low-sodium for better control of saltiness.
- 1 cup cooked rice — use white or brown rice according to preference.
- 1 teaspoon dried oregano — crush for more intense flavor.
- 1 teaspoon dried basil — fresh basil can be used if available.
- 1/2 teaspoon black pepper — freshly ground for enhanced taste.
- 1/2 teaspoon salt — adjust to taste based on dietary needs.
Step-by-Step Method
Start by heating the olive oil in a large pot over medium heat.
Verify the oil is evenly distributed by swirling the pot gently. This will prevent sticking and guarantee an even cook for all ingredients. The oil should be hot enough that it shimmers but not so hot that it smokes.
Brown the Pork
Add the ground pork to the hot oil.
Use a wooden spoon to break the pork into smaller pieces. Cook the pork until it’s browned and fully cooked through. Stir occasionally to guarantee even browning and prevent sticking to the pot. This step will infuse the soup with rich flavors from the pork.
Sauté the Aromatics
Stir in the diced onion and minced garlic.
Cook the mixture until the onions are translucent and the garlic is fragrant. This typically takes about 3-5 minutes. The aromas of onion and garlic will deepen the flavor profile of the soup, making it more robust.
Cook the Peppers
Add the diced bell pepper to the pot.
Stir frequently and cook for an additional 3 minutes. This step will soften the peppers and allow them to release their sweetness. The peppers should still retain some of their texture and color.
Combine the Base Ingredients
Pour in the diced tomatoes and chicken broth.
Stir to combine all the ingredients in the pot. This will create the base of your soup. Verify that all the bits at the bottom of the pot are scraped up and incorporated into the soup for added flavor.
Add Rice and Seasonings
Introduce the cooked rice, oregano, basil, black pepper, and salt to the pot.
Stir well to verify the seasonings are evenly distributed. The rice will absorb some of the broth, thickening the soup slightly and adding a hearty texture.
Simmer Gently
Bring the entire mixture to a gentle boil.
Once boiling, reduce the heat to a simmer. Allow the soup to simmer for about 20 minutes. This will meld the flavors together, creating a cohesive and delicious dish. Stir occasionally to prevent sticking.
Rest Before Serving
Remove the pot from the heat and let the soup rest for 5 minutes.
This resting period allows the flavors to settle and intensify. Before serving, consider adding a splash of Worcestershire sauce or a pinch of red pepper flakes for extra flavor. Optionally, top with shredded cheese or fresh parsley.
Ingredient Swaps
- For a leaner option, swap ground pork with ground turkey or chicken.
- Use quinoa or cauliflower rice instead of cooked rice for a low-carb alternative.
- Substitute vegetable broth for chicken broth to make the soup vegetarian-friendly (when using a plant-based ground meat substitute).
- Replace canned diced tomatoes with fresh tomatoes if they’re in season and available locally.
You Must Know
- Cook Pork Thoroughly: Verify the ground pork is fully cooked and browned in the pot before adding any other ingredients to enhance the flavor of the soup.
- Use Fresh Vegetables: Opt for fresh onion, garlic, and bell pepper to maximize the aromatic and flavorful profile of the soup.
- Let Soup Simmer: Allow the soup to simmer for 20 minutes after bringing it to a boil, which helps meld all the flavors together.
- Adjust Seasonings: Taste the soup before serving and adjust the salt, pepper, and herbs to suit your personal preference.
- Enhance with Toppings: For an extra burst of flavor, consider topping the soup with shredded cheese, or fresh parsley, or adding a splash of Worcestershire sauce for depth.
Serving Tips
- Serve with a side of crusty bread or garlic toast for dipping.
- Top with shredded cheddar cheese and chopped fresh parsley for added flavor and color.
- Pair with a light green salad dressed with vinaigrette for a balanced meal.
- Serve in a large bowl with a sprinkle of red pepper flakes for an extra kick.
- Garnish with a dollop of sour cream for a creamy texture contrast.
Storage & Make-Ahead
Pork Stuffed Pepper Soup can be stored in the refrigerator for up to 3 days.
To make ahead, prepare the soup and refrigerate or freeze it for up to 3 months.
For freezing, let the soup cool completely before transferring it to airtight containers, leaving space for expansion.
Reheating
To gently reheat Pork Stuffed Pepper Soup, use a microwave on medium power.
An oven set to 325°F, or a stovetop over low heat, stirring occasionally to maintain even warmth.
Culinary Traditions Across America
As I journey through the diverse landscapes of America, I’m continually amazed by the rich tapestry of culinary traditions that define each region.
From the spicy gumbo of the South to the clam chowder of New England, each dish tells a story. I remember tasting a smoky barbecue in Texas, the aroma of mesquite wood lingering in the air.
In the Midwest, I savored a comforting bowl of pork stuffed pepper soup, its warmth enveloping me like a cozy quilt on a chilly day. The sweet corn and vibrant peppers mirrored the fields stretching endlessly outside.
Each bite, a reminder of the people and places that color our nation’s table. Have you ever experienced a dish that transported you to another place?
Final Thoughts
Give this delicious Pork Stuffed Pepper Soup a try for a cozy and satisfying meal! Feel free to tweak the recipe to your liking by adding your favorite spices or toppings. Enjoy!
Frequently Asked Questions
Can I Use Another Type of Ground Meat Instead of Pork?
Absolutely, I’ve swapped ground pork for beef before, and the aroma alone was mouthwatering. The beef added a rich depth, making every spoonful comforting. Try turkey for a lighter touch; it subtly changes the texture beautifully.
Is This Soup Suitable for Freezing and How Should I Do It?
I’ve found freezing this soup works wonderfully. Let it cool completely, then pour into airtight containers. The aroma when reheating transports me back to cozy evenings, savoring each spoonful as the flavors meld perfectly once again. Enjoy!
What Can I Substitute for Chicken Broth in This Recipe?
I’ve swapped chicken broth for vegetable broth before, and it worked wonders. The flavors danced in my mouth, earthy and rich. Once, I even used beef broth for a heartier taste, and it was divine!
How Can I Make This Recipe Vegetarian?
I’d swap ground pork for hearty mushrooms and use vegetable broth instead of chicken. Once, I added chickpeas for extra protein, and the aroma of oregano and basil mingling with peppers was simply divine. Give it a try!
Can I Make This Soup in a Slow Cooker?
Absolutely, I’ve made it in a slow cooker, and it turns out beautifully. Just brown the pork first, then toss everything in. The aroma fills the kitchen, and the flavors meld perfectly over several hours. It’s delightful!
Pork Stuffed Pepper Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Cutting board
- 1 sharp knife
- 1 measuring cup
Ingredients
- 1 pound ground pork
- 2 tablespoon olive oil
- 1 cup onion diced
- 2 clove garlic minced
- 1 cup bell pepper diced
- 1 can diced tomatoes 14.5 ounces
- 4 cup chicken broth
- 1 cup cooked rice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the ground pork and cook until browned.
- Stir in the diced onion and minced garlic, and cook until softened.
- Add the diced bell pepper and cook for an additional 3 minutes.
- Pour in the diced tomatoes and chicken broth, stirring to combine.
- Add the cooked rice, oregano, basil, black pepper, and salt.
- Bring the mixture to a boil, then reduce heat and let simmer for 20 minutes.
- Remove from heat and let the soup rest for 5 minutes before serving.
Notes
