Description
A hearty and comforting stuffed pepper soup featuring ground meat, rice, and bell peppers simmered in a rich tomato broth. It delivers all the flavors of classic stuffed peppers in an easy one-pot meal.
Ingredients
- 1 lb ground beef
- 1 tbsp olive oil
- 1 small onion, diced
- 3 bell peppers, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups beef broth
- 1 cup cooked rice
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks.
- Add diced onion and chopped bell peppers to the pot and sauté until softened, about 5 minutes.
- Stir in minced garlic and cook for another 1 minute until fragrant.
- Pour in crushed tomatoes and beef broth, stirring to combine.
- Add Italian seasoning, salt, pepper, and paprika. Bring to a simmer.
- Reduce heat and let the soup simmer for 20–25 minutes to allow flavors to develop.
- Stir in the cooked rice and cook for an additional 5 minutes.
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.
Notes
- You can substitute ground turkey for a lighter version.
- Use brown rice instead of white rice for added fiber.
- This soup stores well in the refrigerator for up to 4 days.
- Freeze in airtight containers for up to 3 months.
- Add a pinch of red pepper flakes for a bit of heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 55 mg
