Stuffed Pepper Soup
This Stuffed Pepper Soup is a hearty meal loaded with ground beef, onions, rice, and bell peppers in a tomato-based broth.
Equipment
- large pot
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef I use 90% lean
- ¾ cup chopped onion
- 1 ½ teaspoons garlic minced
- salt to taste
- pepper to taste
- 1 red bell pepper cut into ½ inch pieces
- 1 green bell pepper cut into ½ inch pieces
- 1 14.5 ounce can petite diced tomatoes
- 1 15 ounce can tomato sauce
- 1 14.5 ounce can beef broth
- 2 teaspoons Italian seasoning
- 2 cups cooked white rice important to use cooked rice
- 2 tablespoons chopped parsley
Instructions
Cooking Instructions
- Heat the olive oil in a large pot over medium high heat. Add the ground beef and cook until browned, breaking up into smaller pieces with a spatula (approximately 5-6 minutes).
- Add the onion to the pot and cook for 4-5 minutes or until softened. Add the garlic and cook for 30 seconds.
- Season the beef and onion mixture with salt and pepper.
- Add the bell peppers to the pot and cook for 2-3 minutes.
- Add the tomatoes, tomato sauce, beef broth and Italian seasoning to the pot; bring to a simmer.
- Cook for 15-20 minutes or until peppers are tender.
- Stir in the rice and season the soup with salt and pepper to taste as desired. Sprinkle with parsley and serve.
Notes
I recommend using 90% lean ground beef. If you use beef with a higher fat content, you may need to drain any excess grease. This recipe calls for cooked rice.
Nutrition
Serving: 1bowlCalories: 286kcalCarbohydrates: 28gProtein: 20gFat: 10gSaturated Fat: 3gCholesterol: 49mgSodium: 769mgPotassium: 847mgFiber: 3gSugar: 8gVitamin A: 1160IUVitamin C: 54.3mgCalcium: 68mgIron: 4mg
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