Description
Delicious and hearty Stuffed Pepper Soup featuring ground beef, bell peppers, onions, and rice in a flavorful tomato broth, perfect for a cozy one-pot meal.
Ingredients
Scale
Meat and Vegetables
- 1 lb. lean ground beef
- 1/2 medium yellow onion, diced (about 1/2 cup)
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 2 cloves garlic, minced
Liquids and Sauces
- 1 tablespoon olive oil, divided
- 2 (14.5 oz.) cans diced tomatoes
- 1 (15 oz.) can tomato sauce
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
Seasonings and Extras
- 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 beef: In a Dutch oven over medium heat, brown ground beef and break up any clumps. Drain grease if any, then season beef with salt and pepper to taste. Remove and set aside.
- Sauté vegetables: In the same pot, heat 1 tablespoon olive oil and sauté the diced onions and finely chopped bell peppers until soft, about 5 minutes. Add minced garlic and sauté for another 30 seconds.
- Add liquids and seasonings: Stir in the cooked ground beef, diced tomatoes, tomato sauce, and beef broth. Add Worcestershire sauce, sugar (if using), and Italian seasoning. Taste and season further with salt and pepper if needed.
- Simmer: Bring the soup to a gentle boil, then reduce heat to medium-low and simmer uncovered for 20 minutes, stirring occasionally to blend flavors.
- Add rice and parsley: If serving immediately without leftovers, stir in the cooked rice and chopped parsley, simmer until heated through, about 2 minutes. For leftovers, stir in parsley and heat the rice separately to add into individual bowls later.
- Serve: Dish the soup hot and garnish with shredded cheddar or mozzarella cheese if desired. Enjoy your cozy stuffed pepper soup!
Notes
- For leftovers, add cooked rice just before serving to prevent it from becoming mushy.
- Use lean ground beef to keep the soup less greasy.
- Substitute ground turkey for beef if preferred.
- Adjust sugar to balance acidity of tomatoes according to taste.
- Feel free to add other herbs like basil or oregano for extra flavor.
- Optionally top with sour cream or fresh grated Parmesan cheese instead of shredded cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 55 mg
