Description
This Simple and Delicious Stuffed Pepper Soup is a hearty, comforting dish that takes the flavors of traditional stuffed peppers and turns them into a flavorful, easy-to-make soup. With tender bell peppers, ground beef, tomatoes, rice, and a variety of seasonings, this soup is a filling meal perfect for chilly days. It’s a one-pot wonder that’s simple to prepare and loved by the whole family.
Ingredients
Units
Scale
- 1 lb ground beef (or ground turkey for a lighter version)
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 large bell peppers, chopped (any color)
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 4 cups beef broth (or vegetable broth for a vegetarian version)
- 1 cup cooked rice (white, brown, or cauliflower rice)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 tablespoon olive oil (for sautéing)
- 1 tablespoon Worcestershire sauce (optional, for extra depth of flavor)
- 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
- Fresh parsley or basil, chopped (for garnish)
Instructions
- Brown the beef: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and fully cooked. Drain any excess fat if needed.
- Sauté the vegetables: Add the chopped onion and garlic to the pot with the beef and cook for 2-3 minutes, until softened. Add the chopped bell peppers and cook for an additional 3-4 minutes until they begin to soften.
- Add liquids and seasonings: Stir in the diced tomatoes (with juices), tomato sauce, beef broth, Worcestershire sauce (if using), oregano, basil, salt, pepper, and red pepper flakes (if using). Bring the soup to a boil.
- Simmer: Reduce the heat to low and let the soup simmer, uncovered, for 20-25 minutes, allowing the flavors to meld together and the vegetables to become tender.
- Add rice: Stir in the cooked rice and continue to simmer for an additional 5-10 minutes, until the rice is heated through.
- Serve: Taste and adjust seasoning if needed. Ladle the soup into bowls and garnish with fresh parsley or basil. Serve hot.
Notes
- For a lighter version, substitute ground turkey or chicken for the beef.
- You can use any type of rice, or even quinoa or couscous, to make this soup gluten-free.
- For a vegetarian version, omit the meat and use a plant-based ground meat substitute or increase the vegetables.
- If you prefer a thicker soup, reduce the amount of broth or add more rice.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 7g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 55mg