Description
A hearty and comforting soup that combines the flavors of stuffed peppers with the simplicity of a one-pot meal. This Stuffed Pepper Soup with Ground Beef and Rice is easy to make and perfect for a cozy night in.
Ingredients
Scale
For the soup:
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes (with juice)
- 3 cups beef broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked white rice
- Chopped fresh parsley for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if necessary.
- Add diced onion and chopped bell peppers, and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Add tomato sauce, diced tomatoes with juice, beef broth, oregano, basil, salt, and black pepper. Stir well to combine.
- Bring the soup to a boil, then reduce the heat and simmer uncovered for 25–30 minutes.
- Stir in the cooked rice and simmer for another 5 minutes to heat through.
- Taste and adjust seasoning if needed. Ladle into bowls and garnish with fresh parsley if desired.
Notes
- You can substitute brown rice or cauliflower rice for a healthier option.
- For a spicier kick, add a pinch of red pepper flakes.
- This soup also freezes well; just leave out the rice and add it fresh when reheating.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 6g
- Sodium: 780mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg
