Description
A hearty and flavorful Stuffed Pepper Soup that captures all the delicious elements of classic stuffed peppers in a comforting bowl. Made with lean ground beef, bell peppers, tomatoes, and fragrant seasonings, this soup is perfect for a satisfying meal any day of the week.
Ingredients
Scale
Meat and Vegetables
- 1 lb. lean ground beef
- 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
Liquids and Seasonings
- 1 tablespoon olive oil, divided
- 2 (14.5 oz.) cans diced tomatoes
- 1 (15 oz.) can tomato sauce
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sugar (optional)
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Additional Ingredients
- 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, breaking up any clumps as it cooks. Drain any excess grease and season with salt and pepper to taste. Remove the beef from the pot and set aside.
- Sauté Vegetables: In the same pot, heat 1 tablespoon olive oil over medium heat. Add diced onions and chopped red and green bell peppers, sautéing until they become soft, about 5 minutes. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
- Combine Ingredients: Return the cooked beef to the pot and stir in diced tomatoes, tomato sauce, and beef broth. Add Worcestershire sauce, sugar (if using), Italian seasoning, and additional salt and pepper to taste. Mix well and adjust seasoning if necessary.
- Simmer the Soup: Bring the mixture to a gentle boil, then reduce the heat to medium-low and let it simmer uncovered for 20 minutes, stirring occasionally to prevent sticking.
- Add Rice and Parsley: If serving immediately without leftovers, stir in the cooked rice and chopped parsley. Simmer for another 1 to 2 minutes until heated through. If preparing for leftovers, stir in parsley only and add rice individually to each bowl when serving.
- Serve: Ladle soup into bowls and garnish with shredded cheddar or mozzarella cheese, if desired. Serve hot and enjoy!
Notes
- This recipe uses cooked rice to prevent it from absorbing all the soup broth. Add the rice right before serving or store it separately for leftovers.
- To keep leftovers from becoming too thick, store rice separately and add it to individual bowls when reheating.
- For a soupier consistency, add extra beef broth while cooking or when reheating the soup.
- Enhance flavor by adding smoked paprika or cumin.
- Include extra vegetables such as celery, carrots, mushrooms, spinach, or potatoes for more nutrition and texture.
- Boost protein by adding different meats like Andouille sausage, Italian sausage rounds, or cooked crumbled chorizo.
- Add heat with red pepper flakes, diced green chiles, or sliced jalapenos to your preference.
- Try a Mexican-inspired variation by seasoning the beef with taco seasoning and topping the soup with Mexican shredded cheese.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 290 kcal
- Sugar: 8 g
- Sodium: 580 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 65 mg
