Description
Hearty and comforting Stuffed Pepper Soup featuring lean ground beef, bell peppers, tomatoes, and savory seasonings, served with cooked rice and optional cheese for a filling 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 ground beef while breaking up any clumps. Drain any grease and season the beef with salt and pepper to taste. Remove beef from the pot and set aside.
- Sauté Vegetables: In the same Dutch oven, add 1 tablespoon of olive oil and sauté diced onions and bell peppers until soft, about 5 minutes. Add minced garlic and cook for an additional 30 seconds, stirring frequently.
- Combine Ingredients: Stir the cooked beef back into the pot along with diced tomatoes, tomato sauce, and beef broth. Season the soup with Worcestershire sauce, sugar (if using), and Italian seasoning. Taste and add more salt and pepper as needed.
- Simmer the Soup: Bring the mixture to a gentle boil. Reduce the heat to medium-low and let it simmer for 20 minutes, stirring occasionally to meld the flavors.
- Finish with Rice and Parsley: If serving immediately, stir in cooked rice and chopped parsley, and simmer until heated through, about 2 minutes. If planning for leftovers, stir in parsley only and keep rice separate to mix in when reheating individual portions.
- Serve: Ladle the soup into bowls and garnish with shredded cheddar or mozzarella cheese if desired. Serve hot and enjoy!
Notes
- Use cooked rice to prevent the rice from absorbing too much broth during cooking.
- Store rice separately from the soup when refrigerating leftovers to maintain broth consistency.
- Add extra beef broth to create a soupier consistency if preferred.
- Enhance flavor by adding smoked paprika or cumin.
- Incorporate additional vegetables like celery, carrots, mushrooms, spinach, or potatoes for variety.
- Boost protein by adding Italian sausage, Andouille, or cooked chorizo.
- Add heat with red pepper flakes, diced green chiles, or jalapenos.
- For a Mexican twist, use taco seasoning with the beef and garnish with Mexican shredded cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 55 mg
