Tired of the same old dinner routine? Craving a delicious, healthy, and satisfying meal that’s also surprisingly easy to make? Then look no further! This Stuffed Peppers Recipe with Creamy Tomato Soup is the perfect solution for busy weeknights or a relaxed weekend supper. It's a vibrant, flavourful dish that's packed with goodness, and it's surprisingly simple to prepare, making it ideal for both beginner cooks and seasoned chefs seeking easy recipes and quick dinner ideas. Get ready to elevate your homemade cooking game!
Ingredients:
For the Stuffed Peppers:
- 4 large bell peppers (any color you like!)
- 1 lb ground beef (or turkey, for a leaner option)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup uncooked long-grain rice
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
For the Creamy Tomato Soup:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 28 ounces canned crushed tomatoes
- 1 cup vegetable broth
- 1/2 cup heavy cream or coconut cream (for a vegan option)
- 1 teaspoon sugar
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Instructions:
Get Started:
- Preheat your oven to 375°F (190°C).
- Cut the bell peppers in half lengthwise and remove the seeds and membranes.
Prepare the Stuffed Peppers Filling:
- In a large skillet, brown the ground beef over medium-high heat. Drain off any excess fat.
- Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
- Stir in the uncooked rice, diced tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer, reduce heat, and cook for about 10 minutes, or until the rice is almost cooked through.
Assemble and Bake:
- Fill each pepper half with the meat and rice mixture.
- Place the stuffed peppers in a baking dish and pour about 1/2 cup of water into the bottom of the dish. This helps keep them moist.
- Sprinkle the mozzarella cheese over the peppers.
- Bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Prepare the Creamy Tomato Soup:
- While the peppers are baking, prepare the soup. Heat the olive oil in a medium saucepan over medium heat.
- Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
- Stir in the crushed tomatoes, vegetable broth, heavy cream (or coconut cream), sugar, thyme, salt, and pepper.
- Bring to a simmer, then reduce heat and cook for 15-20 minutes, stirring occasionally, to allow the flavors to meld.
Serve and Enjoy:
Ladle the creamy tomato soup into bowls and serve alongside the baked stuffed peppers. This combination of delicious flavors and textures makes for a truly satisfying and healthy meal.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes to the stuffed pepper filling for a little heat.
- Add vegetables: Incorporate other vegetables like chopped zucchini, mushrooms, or carrots into the filling for added nutrients.
- Vegetarian option: Replace the ground beef with 1 cup of cooked lentils or quinoa for a hearty vegetarian version.
- Cheese variations: Experiment with different cheeses like cheddar, parmesan, or Monterey Jack.
- Make it ahead: The stuffed peppers can be assembled ahead of time and baked later. The soup can also be made a day in advance and reheated.
Nutritional Information (per serving, approximate):
This will vary depending on the ingredients used. For a general estimate, expect around 400-500 calories, 25-30g of protein, and 40-50g of carbohydrates. Use a nutrition calculator for a more precise analysis based on your specific ingredients. This recipe offers a good source of protein, fiber, and vitamins. It's a hearty and healthy meal option for a delicious and satisfying dinner.