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
- 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 cooked
- 2 tablespoons chopped parsley
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. It has a lot of flavor without excessive amounts of grease. If you use beef with a higher fat content, you may need to drain any excess grease from the pot before continuing with the recipe. This recipe calls for cooked rice. It’s important to use cooked rice because if you use raw rice, it will soak up all the broth from the soup.
Nutrition
Serving: 1servingCalories: 286kcalCarbohydrates: 28gProtein: 20gFat: 10gSaturated Fat: 3gCholesterol: 49mgSodium: 769mgPotassium: 847mgFiber: 3gSugar: 8gVitamin A: 1160IUVitamin C: 54.3mgCalcium: 68mgIron: 4mg
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