Description
This Stuffed Pepper Soup is a comforting and hearty one-pot meal combining ground beef, bell peppers, onions, and rice in a flavorful tomato-based broth. It’s perfect for a satisfying dinner and can be easily adjusted to include cheese toppings for extra richness.
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, see notes)
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 2 cups cooked long grain white rice
- 2 tablespoons fresh Italian parsley, chopped
For Serving
- 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 any grease if present and season with salt and pepper to taste. Remove the beef and set aside.
- Sauté vegetables: In the same pot, add 1 tablespoon of olive oil and sauté the diced onions and bell peppers until soft, about 5 minutes. Add minced garlic and sauté for an additional 30 seconds.
- Add liquids and seasoning: Stir in the cooked beef, diced tomatoes, tomato sauce, and beef broth. Season with Worcestershire sauce, sugar (optional), and Italian seasoning. Taste and add more salt and pepper as needed.
- Simmer the soup: Bring the mixture to a gentle boil. Reduce heat to medium-low and let it simmer for 20 minutes, stirring occasionally, to meld flavors.
- Finish with rice and parsley: If serving immediately, stir in cooked rice and parsley, then simmer for 1-2 minutes until heated through. For leftovers, stir in parsley and heat the rice separately, adding rice individually when serving.
- Serve: Dish the soup into bowls, garnish with shredded cheddar or mozzarella cheese if desired, and serve hot.
Notes
- For a vegetarian version, substitute ground beef with plant-based crumbles or lentils and use vegetable broth instead of beef broth.
- The sugar is optional and can be adjusted to balance the acidity of the tomatoes.
- If you prefer a smoother soup, use an immersion blender to puree part of the soup before adding rice.
- Leftovers taste great reheated; keep rice separate to avoid it becoming mushy.
- Adding shredded cheese on top is optional but adds extra creaminess and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 65 mg
