Description
This hearty Stuffed Pepper Soup combines the flavors of classic stuffed peppers into a comforting and easy-to-make soup. Featuring ground beef, bell peppers, tomatoes, and rice simmered in a savory broth, this recipe is perfect for a cozy dinner that’s both filling and full of flavor.
Ingredients
Scale
Meat and Seasoning
- 1 pound lean ground beef
- kosher salt and freshly ground black pepper, to taste
- 1 tablespoon extra virgin olive oil
Vegetables and Herbs
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
Liquids and Canned Goods
- 2 (14.5-ounce) cans fire-roasted diced tomatoes
- 1 (15-ounce) can tomato sauce
- 2 cups low-sodium beef broth
Other Ingredients
- 2 cups cooked white or brown rice
- Optional: shaved parmesan and roughly chopped fresh parsley for garnish
Instructions
- Brown the Ground Beef: Heat a large pot over medium-high heat. Add the ground beef and use a spatula to break it up. Season generously with kosher salt and freshly ground black pepper. Cook the beef until fully browned, stirring occasionally to ensure even cooking. Once done, drain excess fat and transfer the beef to a paper towel-lined plate; set aside.
- Sauté Vegetables and Herbs: In the same pot, heat the extra virgin olive oil over medium heat. Add the diced yellow onion and the red and green bell peppers, sautéing for 3 to 4 minutes until the vegetables are softened but not browned. Stir in the minced garlic, dried basil, oregano, and thyme, cooking for an additional 30 seconds until fragrant.
- Simmer the Soup: Return the browned ground beef to the pot. Add the fire-roasted diced tomatoes with their juices, tomato sauce, and low-sodium beef broth. Stir to combine, then cover the pot and bring the mixture to a gentle simmer. Reduce heat to low and let it simmer uncovered, stirring occasionally, for 20 minutes to develop flavors. If the rice is not yet cooked, prepare it during this simmering time.
- Add Rice and Adjust Consistency: Stir in the cooked white or brown rice until well incorporated. If you prefer a thinner soup, add additional beef broth to reach desired consistency. Heat through briefly to marry the flavors.
- Serve and Garnish: Ladle the soup into bowls. For an extra touch of flavor and freshness, garnish with shaved parmesan and roughly chopped fresh parsley. Serve hot and enjoy this cozy, flavorful meal.
Notes
- This easy stuffed pepper soup transforms a classic dinner favorite into an effortlessly cozy and healthy meal.
- The recipe is flexible; you can use white or brown rice based on preference or dietary needs.
- If you want a vegetarian version, substitute ground beef with plant-based crumbles and use vegetable broth instead of beef broth.
- Adding shaved parmesan and fresh parsley at the end adds a bright, savory finish but can be omitted for a dairy-free dish.
- Cooking the rice separately while the soup simmers saves time and ensures the rice texture is perfect.
Nutrition
- Serving Size: 1 serving
- Calories: 541 kcal
- Sugar: 6 g
- Sodium: 647 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 69 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 62 mg
