Description
This hearty Stuffed Pepper Soup combines the classic stuffed pepper flavors into a warm, comforting bowl of soup. Made with lean ground beef, bell peppers, fire-roasted tomatoes, aromatic herbs, and rice, this recipe is perfect for a cozy dinner that is both filling and flavorful.
Ingredients
Scale
Meat and Seasoning
- 1 pound lean ground beef
- Kosher salt and freshly ground black pepper (to taste)
- 1 tablespoon extra virgin olive oil
Vegetables and Aromatics
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
Herbs and Liquids
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 2 (14.5-ounce) cans fire-roasted diced tomatoes
- 1 (15-ounce) can tomato sauce
- 2 cups low-sodium beef broth
Additional Ingredients
- 2 cups cooked white or brown rice
- Optional: shaved parmesan and roughly chopped fresh parsley for garnish
Instructions
- Brown the ground beef: Heat a large pot over medium-high heat and add the ground beef. Season with kosher salt and freshly ground black pepper to taste. Use a spatula to break the meat up and cook until fully browned, stirring occasionally. Drain excess fat and transfer the beef to a paper towel-lined plate. Set aside.
- Sauté the vegetables and herbs: In the same pot, heat the extra virgin olive oil over medium heat. Add the diced onion and both diced bell peppers, sautéing for 3 to 4 minutes until softened. Add the minced garlic, dried basil, oregano, and thyme, and sauté for an additional 30 seconds to release their aromas.
- Simmer the soup: Return the cooked ground beef to the pot. Add the fire-roasted diced tomatoes, tomato sauce, and low-sodium beef broth. Stir to combine and bring the mixture to a simmer over medium heat. Cover the pot, reduce heat to low, and allow the soup to simmer for 20 minutes, stirring occasionally. (If rice is not pre-cooked, cook it during this simmering time.)
- Add cooked rice and finish: Stir in the cooked white or brown rice. If you prefer a thinner consistency, add additional beef broth as needed. Serve hot, ladled into bowls, and garnish with shaved parmesan and fresh chopped parsley if desired.
Notes
- This recipe transforms the flavors of classic stuffed peppers into a cozy and comforting soup perfect for any day.
- Using lean ground beef helps keep the soup hearty but not overly fatty.
- Cooking the rice separately or during simmering adds convenience.
- Feel free to customize with garnishes like parmesan cheese or fresh herbs for extra flavor.
- For a vegetarian version, substitute ground beef with plant-based protein and use vegetable broth.
Nutrition
- Serving Size: 1 serving
- Calories: 541 kcal
- Sugar: 6 g
- Sodium: 647 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 69 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 62 mg
