Imagine a cozy evening with the aroma of sizzling onions and garlic wafting through the air, as colorful bell peppers soften into a vibrant medley.
The rich, savory broth mingles with flavorful beef, creating a comforting hug in a bowl.
This Cottage Cheese Stuffed Pepper Soup is the epitome of warmth and nourishment, perfect for those busy weeknights or cherished Sunday suppers.
I vividly recall a hectic day when this hearty soup was my saving grace, effortlessly bringing everyone to the table with smiles and satisfied appetites.
Its simplicity and wholesomeness made it a staple in our household, offering both ease and delight.
Whether you’re looking to simplify dinner after a long day or add a touch of homemade comfort to a special meal, this dish fits the bill perfectly. Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a mix of herbs and spices.
- Uses pantry staples for a quick and easy meal solution.
- Offers a hearty and comforting dish perfect for cold days.
- Provides a protein-rich meal with cottage cheese and ground beef.
- Freezes beautifully, making it ideal for meal prepping.
Ingredients
- 2 tablespoons olive oil — opt for extra virgin for best flavor.
- 1 large onion, chopped — choose a sweet variety for a milder taste.
- 2 cloves garlic, minced — fresh garlic offers the best aroma.
- 1 pound ground beef — grass-fed beef provides a richer taste.
- 2 bell peppers, chopped — use a mix of colors for visual appeal.
- 1 can (14.5 ounces) diced tomatoes — look for ones with no added salt.
- 4 cups beef broth — homemade or low-sodium is preferable.
- 1 cup cottage cheese — full-fat for creamier texture.
- 1 teaspoon dried basil — rub between fingers to release oils.
- 1 teaspoon dried oregano — enhances the soup’s Italian flavor.
- 1/2 teaspoon salt — adjust to taste.
- 1/4 teaspoon black pepper — freshly ground offers better flavor.
- 1 cup cooked rice — jasmine or basmati for added aroma.
Step-by-Step Method
Begin by heating olive oil in a large pot over medium heat. This step guarantees that the pot is sufficiently hot for sautéing the vegetables.
Use a wooden spoon to distribute the oil evenly along the bottom of the pot to prevent sticking and promote even cooking.
Sauté Onion and Garlic
Add chopped onion and minced garlic to the heated oil. Sauté them until the onion becomes translucent, which usually takes about 3-4 minutes.
This process enhances the flavor base of the soup, making it aromatic and savory.
Brown the Beef
Introduce the ground beef to the pot. Cook it until it’s evenly browned, breaking it apart with a wooden spoon to prevent clumping.
Browning the beef imparts a rich, meaty flavor to the soup and forms the foundation of the dish’s depth.
Add Bell Peppers
Stir in the chopped bell peppers, cooking for an additional 5 minutes.
This allows the peppers to soften slightly, releasing their natural sweetness and adding a vibrant color and texture to the soup.
Combine Tomatoes and Broth
Pour in the diced tomatoes and beef broth, then bring the mixture to a boil.
This step melds flavors together and initiates the cooking process for the soup. Confirm the heat is adjusted to maintain a gentle boil.
Simmer the Soup
Reduce the heat to a simmer and let the soup cook for 15 minutes.
During this time, the ingredients marry together, infusing the broth with robust flavors. Stir occasionally to prevent the soup from sticking to the pot.
Incorporate Cottage Cheese and Herbs
Stir in the cottage cheese, dried basil, dried oregano, salt, and black pepper.
Mixing these ingredients enhances the soup’s creaminess and adds a layer of complexity to the flavor. Make sure everything is well incorporated.
Add Cooked Rice
Add the cooked rice to the pot and stir to combine.
This step adds heartiness and texture to the soup, making it more filling. Ensure the rice is evenly distributed throughout the soup.
Final Simmer
Allow the soup to simmer gently for another 5 minutes.
This final simmer guarantees that all flavors are well integrated and the soup reaches the perfect consistency. Stir occasionally to maintain an even texture.
Rest and Serve
Remove the pot from heat and let the soup rest for 5 minutes before serving.
This brief resting period allows flavors to settle and enhances the overall taste. Serve hot, optionally garnished with fresh parsley or basil for added freshness.
Ingredient Swaps
- For a vegetarian version, substitute the ground beef with plant-based ground meat or extra vegetables such as mushrooms or zucchini.
- To make it dairy-free, replace cottage cheese with a dairy-free alternative like silken tofu or a cashew cream.
- For a budget-friendly option, use canned lentils or beans instead of ground beef, and opt for water or vegetable broth in place of beef broth.
You Must Know
- Brown in Batches: To enhance the flavor of your soup, brown the ground beef in batches. This prevents steaming and allows for better caramelization, adding depth to the taste.
- Simmer for Flavor: Allow the soup to simmer for at least 15 minutes after adding the diced tomatoes and beef broth. This helps meld the flavors together for a richer taste.
- Add Cottage Cheese Carefully: Stir in the cottage cheese gently to avoid breaking down the texture too much. It adds a creamy element to the soup, balancing the acidity of the tomatoes.
- Thicken with Tomato Paste: If you prefer a thicker soup, consider adding a tablespoon of tomato paste when you add the diced tomatoes. This intensifies the tomato flavor and thickens the broth.
- Garnish for Freshness: Just before serving, garnish the soup with freshly chopped parsley or basil. This adds a pop of color and a fresh, herbaceous note that complements the warm, savory flavors of the soup.
Serving Tips
- Serve with a side of crusty bread or garlic bread for dipping.
- Garnish with freshly chopped parsley or basil for added color and freshness.
- Pair with a simple green salad to balance the hearty soup.
- Add a sprinkle of grated Parmesan cheese for extra flavor.
- Serve in a bread bowl for a fun and rustic presentation.
Storage & Make-Ahead
Cottage Cheese Stuffed Pepper Soup can be stored in the refrigerator for up to 3 days in an airtight container.
For make-ahead convenience, it can be frozen for up to 2 months.
Thaw in the refrigerator overnight before reheating on the stovetop for the best texture and flavor.
Reheating
To gently reheat Cottage Cheese Stuffed Pepper Soup, use the stovetop over low heat.
Stir occasionally.
Alternatively, microwave on medium power.
Use a covered dish in the oven at 300°F.
Culinary Traditions and Origins
As you savor the comforting warmth of this Cottage Cheese Stuffed Pepper Soup, let’s explore the rich tapestry of culinary traditions that inspire such a delightful dish.
This soup draws roots from the classic American stuffed pepper, a beloved comfort food that combines savory meats, vibrant peppers, and hearty grains.
While stuffed peppers often feature a baked element, this soup transforms those flavors into a cozy, simmering bowl that warms the soul.
Cottage cheese adds a rich, creamy twist, melding beautifully with the savory broth and tender beef.
The melding of Italian herbs like basil and oregano nods to Mediterranean influences, creating a harmonious blend that feels both familiar and unique.
It’s a comforting embrace of tradition in every spoonful.
Final Thoughts
Give this delightful Cottage Cheese Stuffed Pepper Soup a try for a comforting meal that’s both hearty and flavorful.
Feel free to tweak the recipe to suit your taste, perhaps by adding your favorite spices or garnishing with fresh herbs for an extra burst of freshness!
Frequently Asked Questions
Can I Use a Different Protein Instead of Ground Beef?
Absolutely, you can use a different protein! I love experimenting with turkey or chicken for a lighter touch. Even lentils or beans work beautifully for a vegetarian twist. Let your taste buds lead the way!
How Can I Make This Soup Vegetarian?
To make this soup vegetarian, I’d replace the ground beef with hearty lentils or chickpeas. They’ll provide a satisfying texture and earthy flavor. Also, swap the beef broth for vegetable broth to keep it truly veggie-friendly.
Is There a Way to Make This Soup Dairy-Free?
Absolutely, I’ve got a solution for you! Swap the cottage cheese with a dairy-free alternative like almond or soy-based ricotta. It’ll add that creamy texture you love, without the dairy. Give it a try!
Can I Freeze Leftover Cottage Cheese Stuffed Pepper Soup?
Sure, you can freeze this soup! Just let it cool completely before transferring it to airtight containers. I like dividing it into single servings for easy reheating. It’s a comforting meal ready whenever you need it!
What Side Dishes Pair Well With This Soup?
I’d suggest pairing this soup with a crusty garlic bread or a fresh garden salad. The bread’s warmth complements the soup’s savory flavors, while the salad adds a revitalizing crunch. You’ll absolutely love the combination!
Cottage Cheese Stuffed Pepper Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Cutting board
- 1 sharp knife
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 2 tablespoon olive oil
- 1 large onion chopped
- 2 clove garlic minced
- 1 pound ground beef
- 2 bell peppers chopped
- 1 can diced tomatoes 14.5 ounces
- 4 cup beef broth
- 1 cup cottage cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked rice
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic to the pot, sauté until the onion is translucent.
- Add the ground beef to the pot, cook until browned.
- Stir in the chopped bell peppers and cook for another 5 minutes.
- Add the diced tomatoes and beef broth, bring to a boil.
- Reduce to a simmer and cook for 15 minutes.
- Stir in the cottage cheese, dried basil, dried oregano, salt, and black pepper.
- Add the cooked rice to the pot, stir well to combine.
- Allow the soup to simmer for another 5 minutes.
- Remove from heat and let the soup rest for 5 minutes before serving.
Notes
