Description
Hearty and comforting Stuffed Pepper Soup that combines the flavors of classic stuffed peppers into a warming, easy-to-make soup. Packed with ground beef, bell peppers, tomatoes, and seasoned with Italian herbs, this soup is perfect for a satisfying meal any day of the week.
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. Drain any grease and season with salt and pepper. Remove the beef and set aside.
- Sauté the vegetables: In the same Dutch oven, heat 1 tablespoon of olive oil and sauté the diced onion and chopped red and green bell peppers until soft, about 5 minutes. Add the minced garlic and cook for an additional 30 seconds.
- Add liquids and seasonings: Stir in the cooked beef, diced tomatoes, tomato sauce, and beef broth. Season the soup with Worcestershire sauce, sugar if using, Italian seasoning, salt, and pepper. Taste and adjust seasoning as needed.
- Simmer the soup: Bring the mixture to a gentle boil, then reduce heat to medium-low and let it simmer for 20 minutes, stirring occasionally to blend the flavors.
- Add rice and parsley: If serving immediately, stir in the cooked rice and chopped parsley and simmer for another 1-2 minutes until heated through. If planning leftovers, stir in the parsley and keep the cooked rice separate to add when serving.
- Serve: Dish the soup hot, garnished with shredded cheddar or mozzarella cheese if desired. Enjoy your comforting stuffed pepper soup!
Notes
- Use cooked rice to prevent it from soaking up too much broth during cooking.
- Store leftover rice separately to keep the soup from becoming too thick; stir rice into individual bowls when serving leftovers.
- Add extra beef broth to make the soup soupier if preferred.
- Boost flavor with smoked paprika or cumin for a smoky twist.
- Add more vegetables like celery, carrots, mushrooms, spinach, or potatoes for extra nutrition and texture.
- Include extra meats such as Andouille or Italian sausage rounds, or cooked crumbled chorizo for varied taste.
- Spice it up with red pepper flakes, diced green chiles, or sliced jalapeños for heat.
- For a Mexican-inspired version, season the ground beef with taco seasoning and garnish with Mexican shredded cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 55 mg
