Description
A comforting and hearty soup that combines the flavors of stuffed peppers with ground beef, rice, and a rich tomato base. This Stuffed Pepper Soup is easy to make and perfect for a cozy meal on a cold day.
Ingredients
Scale
For the soup:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, chopped
- 3 bell peppers (red, green, or yellow), chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 4 cups beef broth
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cooked white rice (or brown rice)
- 2 tablespoons fresh parsley, chopped
- Optional: shredded cheddar or Parmesan for topping
Instructions
- Heat olive oil and cook beef: Heat olive oil in a large pot over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
- Cook veggies: Add the onion and bell peppers, cooking until softened, about 5 minutes. Stir in the garlic and cook for 1 minute until fragrant.
- Add remaining ingredients: Add the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, paprika, salt, and black pepper. Bring to a boil, then reduce heat and let simmer for 25–30 minutes.
- Finish the soup: Stir in the cooked rice and simmer for another 5 minutes. Remove from heat, adjust seasoning, and sprinkle with fresh parsley.
- Serve: Serve hot with optional shredded cheese on top.
Notes
- For a lower-carb option, substitute cauliflower rice.
- This soup tastes even better the next day and can be refrigerated for up to 4 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 10 g
- Sodium: 880 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 55 mg
