Stuffed Pepper Soup
User Reviews
5
Stuffed Pepper Soup
Description
The recipe begins by browning lean ground beef with olive oil, salt, and pepper until nearly cooked, then adding diced onions and cooking until soft. Chopped green and red bell peppers are added and cooked until tender. Brown sugar, Italian seasoning, and minced garlic are added to deepen flavor layers, followed by tomato sauce, undrained diced tomatoes, and beef broth, which create a rich, tomato-based broth reminiscent of stuffed peppers.
The soup is brought to a boil, then reduced to a simmer and cooked covered for 45 to 60 minutes to blend flavors thoroughly. Before serving, cooked rice (white or brown) is stirred in to add body and texture comparable to the rice stuffing in traditional stuffed peppers. The rich broth combined with the beef and pepper pieces delivers a familiar, hearty taste with a comforting soup texture.
This soup serves as a warm, filling meal that captures the essence of stuffed peppers in an easier, spoonable form. It is suitable for meal prep and can be saved as leftovers.
For storage, add the rice only when ready to serve to avoid it absorbing too much broth. The soup freezes well without rice and can be reheated successfully. Variations include using different bell pepper colors for sweetness or choosing different rice varieties according to preference and cooking times.
Ingredients
- 1 Tbsp olive oil
- 2 lb ground beef lean
- salt to taste
- black pepper to taste
- 1 small diced - yellow or white, about 1 cup
- 1 large green bell pepper cleaned and chopped
- 1 large red bell pepper cleaned and chopped
- ¼ c. brown sugar
- 2 tsp Italian seasoning
- 2 cloves garlic minced
- 15 oz tomato sauce
- 28 oz diced tomatoes undrained
- 2 c. beef broth
- 2 c. rice white or brown, cooked
Instructions
- Heat oil in Dutch oven or large pot. Add ground beef, salt, and pepper and cooked until almost done.
- Add diced onion and cook until soft. Add peppers and cook over medium-high heat until soft, about 5-8 minutes.
- Add brown sugar, Italian seasoning, and garlic, continue stirring and cook 1 minute. Then add the tomato sauce, diced tomatoes, and beef broth, stir until well combined
- Bring mixture to a boil and then reduce to simmer and cover. Cook for 45-60 minutes or until heated through and flavors have had a chance to blend well.
- Stir in cooked rice and serve immediately.
Notes
- Hold adding the rice until serving to prevent it from absorbing too much broth during storage.
- This soup freezes well without the rice; cool before freezing in suitable containers.
- Mix different sweet and green peppers to adjust flavor complexity.
- You may substitute white, brown, jasmine, or basmati rice; wild rice is an option but requires longer cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Calories | 446kcal | 22% |
| Carbohydrates | 48g | 16% |
| Protein | 38g | 76% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 94mg | 31% |
| Sodium | 785mg | 33% |
| Potassium | 1260mg | 27% |
| Fiber | 5g | 20% |
| Sugar | 19g | 38% |
| Vitamin A | 1429IU | 29% |
| Vitamin C | 77mg | 86% |
| Calcium | 110mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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