Description
Stuffed Pepper Soup with Ground Beef and Rice is a cozy, one-pot dish that combines the flavors of stuffed peppers into a hearty and easy-to-make soup. With ground beef, rice, bell peppers, tomatoes, and savory seasonings, this soup is perfect for a filling dinner. It’s an ideal comfort food that’s both nutritious and satisfying.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 pound ground beef (or turkey for a leaner option)
- 2 bell peppers (red, yellow, or green), chopped
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 4 cups beef broth (or vegetable broth for a lighter version)
- 1 cup cooked rice (white, brown, or wild rice)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- Salt and black pepper, to taste
- 1 tablespoon Worcestershire sauce (optional, for added depth of flavor)
- Fresh parsley or basil (for garnish, optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened and translucent.
- Add the minced garlic and ground beef (or turkey) to the pot. Cook, breaking up the meat with a spoon, for 5-6 minutes, until browned and cooked through.
- Stir in the chopped bell peppers, diced tomatoes, tomato sauce, and beef broth. Bring the mixture to a simmer over medium heat.
- Add the cooked rice, basil, oregano, red pepper flakes (if using), Worcestershire sauce, salt, and black pepper. Stir to combine.
- Reduce the heat to low and let the soup simmer for 20-25 minutes, allowing the flavors to meld together. Stir occasionally.
- Taste and adjust seasoning as needed with additional salt, pepper, or Worcestershire sauce if desired.
- Serve the soup hot, garnished with fresh parsley or basil, if desired. Enjoy with a slice of crusty bread or a simple salad!
Notes
- For a lighter version, you can substitute ground turkey or chicken for the beef, and use a low-sodium broth.
- If you want a thicker soup, you can add a bit more rice or reduce the amount of broth.
- This soup stores well in the fridge for up to 3 days and freezes beautifully for later meals. Just be sure to store the rice separately if you’re freezing the soup to prevent it from becoming too soft.
- Feel free to add other veggies such as zucchini or mushrooms for added nutrition and texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 900mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 55mg