Description
Stuffed Pepper Soup is a comforting, hearty dish made with ground beef, bell peppers, rice, and tomatoes, all simmered in a savory broth with Italian seasonings. It’s a flavorful, one-pot meal that’s perfect for busy weeknights or cozy weekends.
Ingredients
1 tablespoon canola oil
1 pound lean ground beef
1 medium sweet onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
4 cloves garlic, minced
1 ½ teaspoons Italian seasoning
¼ teaspoon crushed red pepper flakes
2 (14.5-ounce) cans diced tomatoes
1 (8-ounce) can tomato sauce
3 cups beef broth
Kosher salt and freshly ground black pepper, to taste
2 cups cooked white rice
2 tablespoons chopped fresh parsley leaves
Instructions
- Heat canola oil in a large stockpot or Dutch oven over medium heat. Add ground beef and cook until browned, crumbling as it cooks. Drain any excess fat and set beef aside.
- Add the diced onion and bell peppers to the pot. Cook until tender, about 3–4 minutes.
- Stir in minced garlic, Italian seasoning, and crushed red pepper flakes. Cook for 1 minute until fragrant.
- Stir in diced tomatoes, tomato sauce, beef broth, and browned beef. Season with salt and pepper to taste. Bring to a boil, then reduce to a simmer for 15–20 minutes.
- Stir in cooked rice and chopped parsley. Cook for an additional 1–2 minutes until heated through.
- Ladle soup into bowls and serve immediately.
Notes
For a spicy version, add more crushed red pepper flakes or a diced jalapeño.
For a vegetarian version, omit the ground beef and use plant-based meat or add more beans and vegetables.
Substitute white rice with brown rice or quinoa for different textures and flavors.
Top with shredded cheese for extra flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 50mg
