Stuffed Pepper Soup
A cozy, hearty one-pot meal loaded with ground beef, tender rice, sweet bell peppers, and a rich tomato broth. This stuffed pepper soup delivers all the classic flavors of stuffed peppers in an easy, comforting soup form, perfect for weeknight dinners or meal prep.
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Knife
- Measuring cups and spoons
Ingredients
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 3 bell peppers red, green, yellow, diced
- 1 can 14.5 oz diced tomatoes
- 1 can 8 oz tomato sauce
- 4 cups beef broth
- 3/4 cup uncooked white rice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1 tablespoon fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat and cook the ground beef until browned, breaking it apart as it cooks.
- Add diced onion and cook until softened, then stir in minced garlic and cook for about 1 minute.
- Add diced bell peppers and cook for 3-4 minutes until slightly tender.
- Pour in diced tomatoes and tomato sauce, stirring to combine.
- Add beef broth and mix well.
- Stir in uncooked rice, and season with salt, black pepper, Italian seasoning, and paprika.
- Bring the soup to a boil, then reduce heat to low.
- Cover and simmer for 25-30 minutes, stirring occasionally, until the rice is tender.
- Taste and adjust seasoning if needed, garnish with fresh parsley, and serve hot.
Notes
Nutritional Information (Approximate per serving)
- Calories: 320 kcal
- Protein: 20 g
- Carbohydrates: 28 g
- Fat: 14 g
- Fiber: 3 g
- Sugar: 6 g
