Description
Stuffed pepper soup is a hearty and comforting meal loaded with ground beef, bell peppers, rice, and a tomato-based broth. This easy-to-make recipe captures the flavors of stuffed peppers without all the work, perfect for busy weeknights or chilly evenings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef (90% lean)
- 3/4 cup chopped onion
- 1 1/2 teaspoons garlic, minced
- Salt and pepper to taste
- 1 red bell pepper, cut into 1/2 inch pieces
- 1 green bell pepper, cut into 1/2 inch pieces
- 1 can (14.5 oz) petite diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) beef broth
- 2 teaspoons Italian seasoning
- 2 cups cooked white rice
- 2 tablespoons chopped parsley
Instructions
- Heat olive oil in a large pot over medium-high heat. Add ground beef and cook, breaking it up into small pieces, until browned (about 5-6 minutes).
- Add chopped onion and cook for 4-5 minutes until softened.
- Add minced garlic and cook for 30 seconds.
- Season with salt and pepper.
- Add red and green bell peppers. Cook for 2-3 minutes until peppers start to soften.
- Stir in diced tomatoes, tomato sauce, beef broth, and Italian seasoning. Bring to a simmer.
- Simmer for 15-20 minutes, or until peppers are tender.
- Stir in cooked rice and season with additional salt and pepper to taste.
- Garnish with chopped parsley and serve.
Notes
- Use 90% lean ground beef for less grease.
- Be sure to use cooked rice to prevent it from soaking up all the broth.
- This soup can be stored in the refrigerator for up to 4 days. If freezing, store rice separately to maintain texture.
- Customize with additional veggies like carrots, mushrooms, or spinach.
- For a vegetarian version, replace beef broth with vegetable broth and omit the meat.
Nutrition
- Serving Size: 1 bowl
- Calories: 286 kcal
- Sugar: 8g
- Sodium: 769mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 49mg