Description
Stuffed Pepper Soup is a delightful twist on the classic stuffed peppers, delivering all the flavors you love in a cozy, hearty bowl. This easy-to-make one-pot meal combines lean ground beef, vibrant bell peppers, and tender rice simmered in a rich tomato broth. Perfect for family dinners or gatherings with friends, this soup is both comforting and versatile, allowing you to customize it with your favorite vegetables or proteins. In just 40 minutes, you can create a satisfying dish that warms the heart and soul.
Ingredients
Scale
- 1 lb lean ground beef
- 1 tablespoon olive oil
- 1/2 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cans diced tomatoes (14.5 oz each)
- 1 can tomato sauce (15 oz)
- 2 cups beef broth
- 2 cups cooked long-grain white rice
Instructions
- In a Dutch oven over medium heat, brown the ground beef until fully cooked. Drain excess grease and season with salt and pepper.
- Add olive oil to the pot, then sauté onion and bell peppers for about 5 minutes until softened. Stir in garlic and cook for an additional 30 seconds.
- Return the beef to the pot and mix in diced tomatoes, tomato sauce, and beef broth. Add Worcestershire sauce, sugar (if using), Italian seasoning, salt, and pepper.
- Bring to a gentle boil; reduce heat and simmer for 15–20 minutes.
- Stir in cooked rice and parsley if serving immediately; otherwise, reserve parsley for later.
- Serve hot with optional cheese on top.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 6g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg