Description
A comforting and hearty stuffed pepper soup featuring lean ground beef, fresh bell peppers, tomatoes, and herbs, simmered to perfection and optionally topped with cheese. This soup combines the classic flavors of stuffed peppers into a warm, bowl-ready meal perfect for cozy dinners.
Ingredients
Scale
Meat
- 1 lb lean ground beef
Vegetables & Aromatics
- 1 small yellow onion, chopped (1 cup)
- 1 cup chopped red bell pepper (a little over 1/2 of a medium)
- 1 cup chopped green bell pepper
- 2 cloves garlic, minced
Liquids & Canned Goods
- 2 (14.5 oz) cans petite diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can low-sodium beef broth
Grains
- 1 cup uncooked long grain white or brown rice
Herbs & Spices
- 2 Tbsp olive oil, divided
- Salt and freshly ground black pepper, to taste
- 2 1/2 Tbsp chopped fresh parsley, plus more for garnish
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
Optional
- Cheddar or mozzarella cheese, for serving
Instructions
- Brown the Beef: In a large pot, heat 1 Tbsp olive oil over medium heat. Once the oil is hot, add the ground beef, seasoning it with salt and freshly ground black pepper. Cook the beef, stirring occasionally and breaking it apart, until browned and fully cooked through. Drain any excess fat, then transfer the beef to a plate lined with paper towels to absorb additional grease, and set aside.
- Sauté Vegetables: Using the same pot, heat the remaining 1 Tbsp of olive oil. Add the chopped yellow onion, red bell pepper, and green bell pepper. Sauté for about 3 minutes until the vegetables are softened. Add the minced garlic and continue to sauté for another 30 seconds until fragrant.
- Add Liquids and Seasonings: Pour in the petite diced tomatoes, tomato sauce, and low-sodium beef broth. Stir in the chopped fresh parsley, dried basil, dried oregano, and the cooked browned beef. Season again with salt and pepper according to taste. Bring the mixture to a light boil over medium heat.
- Simmer the Soup: Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 30 minutes. Stir occasionally to prevent sticking and to combine flavors well.
- Prepare the Rice: While the soup simmers, cook the rice separately according to the package instructions until tender. This prevents the rice from becoming overly mushy in the soup.
- Combine Soup and Rice: After the soup has finished simmering, stir in the desired amount of cooked rice into the soup. Adjust the amount of rice depending on whether you want a thicker, heartier soup or a thinner consistency.
- Serve: Ladle the soup into bowls and top with optional shredded cheddar or mozzarella cheese. Garnish each serving with additional fresh parsley for a pop of color and freshness. Serve warm.
Notes
- For a deeper herb flavor, double the amount of basil and oregano or substitute with 2 tsp Italian seasoning.
- Adjust the amount of rice added to the soup based on desired thickness: add all for a heartier soup or less for a thinner broth.
- To maintain rice texture for leftovers, keep rice separate and only add to individual servings. Store the rice separately in the refrigerator to prevent it from becoming mushy.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 310 kcal
- Sugar: 6 g
- Sodium: 370 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 65 mg
