Thirty Minute Stuffed Pepper Soup

To make Thirty Minute Stuffed Pepper Soup, start by heating 1 tablespoon of olive oil in a pot over medium heat. Add 1 pound of your choice of ground meat and cook until browned. Then, add 1 chopped onion, 2 chopped carrots, and 2 minced garlic cloves, stirring to combine. Next, mix in your choice of spices, 2 tablespoons of tomato paste, 1 cup of tomato sauce, and 1 cup of rinsed rice. Stir everything well and let it simmer until the rice is cooked through.

Yes, Thirty Minute Stuffed Pepper Soup can be made gluten-free by ensuring that the tomato sauce and any spices you use are gluten-free. Additionally, you can substitute the rice with quinoa or cauliflower rice for a gluten-free alternative.

If you're looking for a meat substitute in Thirty Minute Stuffed Pepper Soup, you can use lentils, chickpeas, or a plant-based ground meat alternative. These options will provide a similar texture and flavor while making the soup vegetarian or vegan-friendly.

To store leftover Thirty Minute Stuffed Pepper Soup, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing the soup in freezer-safe containers for up to 3 months. Just be sure to thaw it in the refrigerator before reheating.

Thirty Minute Stuffed Pepper Soup pairs well with a variety of side dishes. Consider serving it with crusty bread or garlic bread for dipping. A simple green salad or a side of roasted vegetables can also complement the flavors of the soup nicely.