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–+ servings
Stuffed Peppers Soup

Stuffed Peppers Soup

An easy, hearty and comforting stuffed pepper soup the whole family will love.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 350 kcal

Equipment

  • large pot

Ingredients
  

  • 1 lb lean ground beef
  • 2 tablespoon olive oil divided
  • Salt to taste
  • freshly ground black pepper to taste
  • 1 small yellow onion chopped
  • 1 cup chopped red bell pepper (a little over ½ of a medium)
  • 1 cup chopped green bell pepper
  • 2 cloves garlic minced
  • 2 cans petite diced tomatoes (14.5 oz each)
  • 1 can tomato sauce (15 oz)
  • 1 can low-sodium beef broth (14.5 oz)
  • 2.5 tablespoon fresh parsley chopped, plus more for garnish
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1 cup uncooked long grain white or brown rice
  • Cheddar or mozzarella cheese for serving (optional)

Instructions
 

  • In a large pot heat 1 tablespoon olive oil over medium heat, once hot add beef to pot and season with salt and pepper. Cook, stirring occasionally while breaking up beef, until browned. Drain beef and pour onto a plate lined with paper towels, set aside.
  • Heat remaining 1 tablespoon olive oil in pot then add onions, red bell pepper, green bell pepper and saute 3 minutes, then add garlic and saute 30 seconds longer.
  • Pour in diced tomatoes, tomato sauce, beef broth and add parsley, basil, oregano and cooked beef, then season with salt and pepper to taste. Bring just to a light boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes.
  • While soup simmers, prepare rice according to directions listed on package, then once soup is done simmering stir in desired amount of cooked rice into soup.
  • Serve warm topped with optional cheese and garnish with fresh parsley.

Notes

For more flavor double up on the herbs. For a thinner soup, don't add all of the rice; for a thicker heartier soup, add it all. If you plan on having it for leftovers the next day, don't add the rice to the pot of soup, just add it to each individual bowl, then reserve the rice in a separate container in refrigerator to add to the soup the next day (otherwise it would turn into mush).

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 39gProtein: 25gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 4gVitamin A: 800IUVitamin C: 80mgCalcium: 60mgIron: 3mg
Keyword Comfort Food, Easy Recipe, family meal, Hearty Soup, quick soup, Stuffed Peppers Soup
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