Description
Stuffed Pepper Soup is a cozy and hearty one-pot dinner packed with ground beef, onions, bell peppers, and rice in a rich tomato-based broth. This savory soup combines all the flavors of classic stuffed peppers into a comforting bowl, perfect for a family meal.
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)
- 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 the ground beef while breaking up any clumps. Once cooked, drain any excess grease, season with salt and pepper to taste, then remove and set aside.
- Sauté Vegetables: In the same pot, add 1 tablespoon of olive oil then sauté the diced onion and finely chopped red and green bell peppers until soft, about 5 minutes. Add minced garlic and sauté for an additional 30 seconds until fragrant.
- Add Liquids and Seasoning: Return the cooked beef to the pot. Stir in the diced tomatoes, tomato sauce, and beef broth. Add Worcestershire sauce, optional sugar, and Italian seasoning. Taste and adjust salt and pepper as needed.
- Simmer the Soup: Bring the mixture to a gentle boil. Reduce heat to medium-low and let it simmer for 20 minutes, stirring occasionally to allow flavors to meld.
- Add Rice and Parsley: If serving immediately, stir in cooked rice and chopped parsley, then continue simmering for 1-2 minutes until heated through. For leftovers, stir in parsley now and add rice to individual bowls when serving.
- Serve: Ladle the soup into bowls and garnish with shredded cheddar or mozzarella cheese if desired. Serve hot and enjoy.
Notes
- The optional sugar balances the acidity of the tomatoes but can be omitted or adjusted to taste.
- If making leftovers, add cooked rice individually when reheating to prevent it from getting mushy.
- Cheese topping adds a creamy texture and extra flavor but is optional.
- Use lean ground beef to reduce excess grease and keep the soup light.
- Fresh Italian parsley brightens the soup and adds a fresh herbal note.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 55 mg
