Description
Discover the heartwarming delight of Stuffed Pepper Soup—a comforting dish that brings together the rich flavors of classic stuffed peppers in a quick and easy format. This soup features savory ground beef, vibrant bell peppers, and hearty rice simmered in a luscious tomato broth, making it an ideal choice for busy weeknights or cozy gatherings. In just 40 minutes, you can create a satisfying meal that warms both your soul and your belly.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef (90% lean)
- 3/4 cup chopped onion
- 1 1/2 teaspoons minced garlic
- Salt and pepper to taste
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 1 (14.5 ounce) can petite diced tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (14.5 ounce) can beef broth
- 2 teaspoons Italian seasoning
- 2 cups cooked white rice
- 2 tablespoons chopped parsley
Instructions
- In a large pot over medium-high heat, heat olive oil. Brown the ground beef for about 5–6 minutes, breaking it into smaller pieces.
- Add chopped onion and sauté for about 4–5 minutes until softened; stir in garlic and cook for another 30 seconds.
- Season with salt and pepper to enhance flavors.
- Stir in diced red and green bell peppers; cook for an additional 2–3 minutes.
- Pour in diced tomatoes, tomato sauce, beef broth, and Italian seasoning; mix well and bring to a simmer.
- Allow the soup to cook for 15–20 minutes until the peppers are tender.
- Stir in cooked rice, adjust seasoning if needed, and serve garnished with parsley.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: For added nutrition, consider incorporating more vegetables like corn or zucchini. Swap out rice for quinoa or barley for a different texture. If you prefer a lighter dish, substitute ground beef with ground turkey or plant-based alternatives.