Description

Stuffed Pepper Soup is a delightful one-pot meal that captures the comforting flavors of traditional stuffed peppers in a hearty, tomato-based broth. This easy recipe combines lean ground beef, vibrant bell peppers, and wholesome rice into a satisfying dish perfect for busy weeknights or chilly weekends. With its rich taste and nutritious ingredients, it’s not just a meal; it’s a warm hug in a bowl that everyone in the family will love. Plus, it’s quick to prepare, making it an ideal option for lunch leftovers or dinner while you unwind.

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, finely chopped
1 green bell pepper, finely chopped
2 (14.5 oz.) cans diced tomatoes
1 (15 oz.) can tomato sauce
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
2 cups cooked long grain white rice

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Instructions

In a Dutch oven over medium heat, brown the ground beef, breaking it up as it cooks. Drain any excess grease and set aside.
In the same pot, sauté diced onion and chopped bell peppers in olive oil until softened (about 5 minutes). Add minced garlic and sauté for another 30 seconds.
Stir in browned beef along with diced tomatoes, tomato sauce, and beef broth. Season with Worcestershire sauce and Italian seasoning. Adjust salt and pepper to taste.
Bring to a gentle boil; then reduce heat to medium-low and simmer for 15-20 minutes.
If using immediately, stir in cooked rice and parsley; simmer for an additional minute or two until heated through.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup (245g)
Calories: 360
Sugar: 6g
Sodium: 870mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 3g
Protein: 24g
Cholesterol: 75mg