Description
A hearty, one-pot Stuffed Pepper Soup that brings all the classic flavors of stuffed peppers into an easy, comforting soup perfect for weeknight meals.
Ingredients
1 lb lean ground beef
2 Tbsp olive oil, divided
Salt and freshly ground black pepper
1 small yellow onion, chopped (1 cup)
1 cup chopped red bell pepper
1 cup chopped green bell pepper
2 cloves garlic, minced
2 (14.5 oz) cans petite diced tomatoes
1 (15 oz) can tomato sauce
1 (14.5 oz) can low-sodium beef broth
2½ Tbsp chopped fresh parsley
½ tsp dried basil
½ tsp dried oregano
1 cup uncooked long grain white or brown rice
Cheddar or mozzarella cheese (optional)
Instructions
- Brown the beef.
In a large pot over medium heat, warm 1 Tbsp olive oil. Add the ground beef, season with salt and pepper, and cook, stirring occasionally and breaking it up, until browned. Drain off excess fat and transfer beef to a plate lined with paper towels. Set it aside. - Sauté the aromatics and peppers.
In the same pot, add the remaining 1 Tbsp olive oil. Add the chopped onion, red bell pepper, and green bell pepper. Sauté for about 3 minutes until softened. Add the minced garlic and cook an additional 30 seconds, stirring. - Add the tomatoes, broth, herbs, and beef.
Pour in the petite diced tomatoes (with their juices), tomato sauce, and the beef broth. Stir in the chopped fresh parsley, dried basil, and dried oregano. Return the cooked beef to the pot. Season with salt and pepper to taste. - Simmer.
Bring the mixture to a light boil, then reduce heat to low, cover the pot, and let it simmer for about 30 minutes. Stir occasionally to prevent sticking. - Prepare the rice.
While the soup simmers, cook the rice separately according to package directions (white or brown). Don’t add uncooked rice directly to the soup — it will absorb too much liquid or become mushy. - Combine or serve.
Once the soup has simmered, stir in your desired amount of the cooked rice into the soup to reach your preferred thickness. Alternatively (especially for leftovers), serve the soup in bowls and add rice individually, storing extra rice separately. - Garnish and serve.
Top bowls with shredded Cheddar or mozzarella, if desired, and garnish with fresh parsley. Serve warm and enjoy.
Notes
Double herbs or use 2 tsp Italian seasoning for stronger flavor.
Store soup and rice separately to avoid mushy texture.
Use turkey or veggie crumbles to make it lighter or vegetarian.
Add more broth for a thinner soup.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
Nutrition
- Serving Size: 1.5 cups
- Calories: ~330
- Sugar: ~7g
- Carbohydrates: ~32g
- Protein: ~21g