Description
Stuffed Pepper Soup is a cozy and hearty one-pot dinner loaded with ground beef, onions, bell peppers, and rice in a rustic tomato-based broth. This comforting soup captures the flavors of stuffed peppers in an easy-to-make, warm, and satisfying dish perfect for any night.
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
- 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 excess grease and season the beef with salt and pepper to taste. Remove from the pot and set aside.
- Sauté vegetables: Add 1 tablespoon of olive oil to the pot and sauté the diced onions, red bell pepper, and green bell pepper until soft, about 5 minutes. Add minced garlic and sauté for another 30 seconds until fragrant.
- Combine ingredients: Stir the cooked ground beef back into the pot along with the diced tomatoes, tomato sauce, and beef broth. Season the mixture with Worcestershire sauce, optional sugar, Italian seasoning, and additional salt and pepper to taste. Stir well and taste to adjust seasoning.
- Simmer the soup: Bring the mixture to a gentle boil, then reduce heat to medium-low and let it simmer for 20 minutes, stirring occasionally to blend the flavors.
- Add rice and parsley: If serving immediately, stir in the cooked rice and chopped parsley, then simmer until heated through, about 2 minutes. For leftovers, stir in the parsley only, and add rice individually to each bowl when serving to prevent the rice from soaking too much.
- Serve and garnish: Ladle the soup into bowls and garnish with shredded cheddar or mozzarella cheese if desired. Serve hot and enjoy your comforting soup.
Notes
- The optional sugar helps balance the acidity of the tomatoes but can be omitted if preferred.
- Cooking the rice separately and adding it to individual servings helps preserve its texture when storing leftovers.
- This soup can be made with ground turkey or chicken for a leaner option.
- For a vegetarian version, substitute beef broth and ground beef with vegetable broth and a plant-based protein or beans.
- If fresh parsley is unavailable, dried Italian seasoning or parsley flakes can be used but add at the start of cooking for more flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 50 mg
