Description
Stuffed Pepper Soup is a warm and comforting dish that captures the classic flavors of stuffed peppers in a hearty, one-pot meal. This delightful soup features lean ground beef, vibrant bell peppers, and wholesome rice simmered in a savory tomato broth, making it perfect for busy weeknights or cozy gatherings. With its rich taste and satisfying texture, everyone at the table will love this easy-to-make recipe. Customize it to your liking by adding more vegetables or swapping the meat for a vegetarian option. Plus, it’s great for leftovers, as the flavors deepen with time!
Ingredients
Scale
- 1 lb. lean ground beef
- 1 tablespoon olive oil
- 1/2 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cans diced tomatoes
- 1 can tomato sauce
- 2 cups beef broth
- 2 cups cooked long grain white rice
Instructions
- In a Dutch oven over medium heat, brown the ground beef until fully cooked. Drain excess fat and season with salt and pepper.
- Add olive oil and sauté onions and bell peppers until soft (about 5 minutes). Stir in minced garlic and cook for another 30 seconds.
- Return the ground beef to the pot; add diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, optional sugar, Italian seasoning, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for about 15-20 minutes.
- If not saving leftovers, stir in cooked rice and parsley; if saving rice for later use, serve rice separately.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg