Description
This easy, one-pot Stuffed Pepper Soup captures the familiar, comforting taste of classic stuffed peppers without the fuss. You get savory ground beef, tender rice, and plenty of colorful peppers swimming in a rich tomato broth. It’s a hearty meal ready quickly.
Ingredients
Scale
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (28 ounce) can crushed tomatoes
- 4 cups beef broth
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup uncooked white rice
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Brown the ground beef in a large pot over medium heat. Drain excess fat.
- Add olive oil, onion, and bell peppers to the pot. Cook until vegetables soften, about 5 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Pour in crushed tomatoes and beef broth. Add Italian seasoning, salt, and pepper. Bring the mixture to a boil.
- Stir in the uncooked rice. Reduce heat to low, cover, and simmer for 15 to 20 minutes, or until the rice is tender.
- Taste and adjust seasoning as needed.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
- You can substitute ground turkey or Italian sausage for the ground beef.
- For a thicker soup, add 1/2 cup of tomato sauce along with the crushed tomatoes.
- If you prefer softer peppers, add them earlier with the onions.
- This soup tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: One-Pot Stovetop
- Cuisine: American/Italian Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg