Description
Stuffed Pepper Soup is a cozy and hearty one-pot meal featuring lean ground beef, onions, bell peppers, and rice in a flavorful tomato-based broth. This comforting soup combines all the classic flavors of stuffed peppers with the ease of a soup, perfect for a satisfying dinner any day of the week.
Ingredients
Scale
Meat and Vegetables
- 1 lb. lean ground beef
- 1/2 medium yellow onion, diced (about 1/2 cup)
- 2 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
Liquids and Sauces
- 1 tablespoon olive oil, divided
- 2 (14.5 oz.) cans diced tomatoes
- 1 (15 oz.) can tomato sauce
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
Seasonings and Additions
- 1 tablespoon sugar, or to taste (optional)
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 2 cups cooked long grain white rice
- 2 tablespoons fresh Italian parsley, chopped
- Shredded cheddar or mozzarella cheese, for serving (optional)
Instructions
- Brown the Beef: In a Dutch oven over medium heat, brown the ground beef, breaking up any clumps as it cooks. Once cooked through, drain any grease, season with salt and pepper to taste, then remove from the pot and set aside.
- Sauté Vegetables: Add 1 tablespoon of olive oil to the same Dutch oven and sauté the diced onions and chopped bell peppers until soft, about 5 minutes. Add minced garlic and cook for another 30 seconds to release its aroma.
- Combine Ingredients: Return the cooked ground beef to the pot. Stir in diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, sugar (if using), and Italian seasoning. Taste and adjust seasoning with additional salt and pepper if necessary.
- Simmer the Soup: Bring the mixture to a gentle boil, then reduce the heat to medium-low and let it simmer for 20 minutes, stirring occasionally to blend the flavors.
- Add Rice and Parsley: If you are serving immediately without leftovers, stir in the cooked rice and chopped parsley and simmer for 1-2 minutes until heated through. For leftovers, stir in parsley and keep the rice separate; add rice to individual bowls before serving to retain texture.
- Serve: Ladle the soup into bowls and garnish with shredded cheddar or mozzarella cheese if desired. Serve hot and enjoy this comforting, hearty soup.
Notes
- Use lean ground beef to reduce excess fat but still keep the soup hearty.
- If you prefer a spicier soup, add a pinch of crushed red pepper flakes when simmering.
- For a lower carb option, substitute rice with cauliflower rice or omit it entirely.
- Leftover soup tastes great and rice should be added fresh to each serving to avoid mushiness.
- Use fresh parsley for the best flavor, but dried parsley can be used in a pinch—add it earlier in cooking.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 55 mg
