Description
Stuffed Pepper Soup is a cozy and hearty one-pot meal combining lean ground beef, onions, bell peppers, and rice in a savory tomato-based broth, perfect for a comforting dinner.
Ingredients
Scale
Main Ingredients
- 1 lb. lean ground beef
- 1 tablespoon olive oil, divided
- 1/2 medium yellow onion, diced (about 1/2 cup)
- 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 tablespoon sugar, or to taste (optional)
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 2 cups cooked long grain white rice
- 2 tablespoons fresh Italian parsley, chopped
- Shredded cheddar or mozzarella cheese, for serving (optional)
Instructions
- Brown the ground beef: In a Dutch oven over medium heat, brown 1 lb. lean ground beef while breaking up any clumps. Drain excess grease and season with salt and pepper to taste. Remove and set aside.
- Sauté vegetables: In the same Dutch oven, heat 1 tablespoon olive oil and sauté 1/2 medium diced yellow onion along with 1 red and 1 green bell pepper, both finely chopped, until soft, about 5 minutes. Add 2 cloves minced garlic and sauté for another 30 seconds.
- Add liquids and seasoning: Stir in the cooked beef, 2 cans (14.5 oz. each) diced tomatoes, 1 (15 oz.) can tomato sauce, and 2 cups beef broth. Season with 1 tablespoon Worcestershire sauce, 1 tablespoon sugar (optional), 1 teaspoon Italian seasoning, and additional salt and pepper to taste. Taste and adjust seasoning accordingly.
- Simmer soup: Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer uncovered for 20 minutes, stirring occasionally to blend the flavors.
- Add rice and parsley: If planning to serve immediately without leftovers, stir in 2 cups cooked long grain white rice and 2 tablespoons chopped fresh Italian parsley. Simmer for 1-2 minutes until heated through. For leftovers, stir in parsley now but add rice individually when serving.
- Serve and garnish: Dish the soup hot, garnished with shredded cheddar or mozzarella cheese if desired. Enjoy your warm and hearty stuffed pepper soup!
Notes
- This stuffed pepper soup is a perfect one-pot meal for cozy dinners packed with nutritious vegetables and protein.
- Adjust sugar to balance acidity from tomatoes, add gradually to taste.
- Use cooked rice added at serving if making leftovers to prevent sogginess.
- Ground turkey or chicken can be substituted for beef for a leaner version.
- Fresh herbs can be swapped for dried with adjusted quantities if needed.
- Garnish with cheese or a dollop of sour cream for extra richness.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 55 mg
