Stuffed Pepper Soup
User Reviews
4.9
Stuffed Pepper Soup
Description
This soup starts by browning lean ground beef seasoned with salt and pepper, then briefly sautéing onion and diced red and green bell peppers for sweetness and texture. Garlic and dried herbs — basil, oregano, and thyme — introduce aromatic complexity. The mixture is combined with fire-roasted diced tomatoes, tomato sauce, and beef broth, then simmered to blend flavors and soften the vegetables.
Cooked rice is added toward the end to create a substantial, stew-like consistency reflecting the stuffed pepper filling classic. The simmering allows ingredients to marry, producing savory warmth with fresh vegetables and tender beef pieces.
Serve this soup hot, garnished with shaved Parmesan and freshly chopped parsley if desired, to add a layer of brightness and umami. It works well as a satisfying lunch or dinner with simple sides or bread.
Using 90% lean ground beef reduces excess fat and keeps the soup lighter, though substitutions like ground turkey or chicken are possible. Italian seasoning can replace individual herbs for convenience.
Ingredients
- 1 pound ground beef lean
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 tablespoon extra virgin olive oil
- 1 yellow onion diced, small
- 1 red bell pepper diced
- 1 green bell pepper diced
- 4 garlic minced, cloves
- ½ teaspoon basil dried
- ½ teaspoon oregano dried
- ½ teaspoon thyme dried
- 2 (14.5-ounce) cans diced tomatoes fire-roasted
- 1 (15-ounce) can tomato sauce
- 2 cups beef broth low-sodium
- 2 cups rice cooked white or brown
- Parmesan Cheese shaved parmesan, roughly chopped fresh parsley, for garnish, optional
- parsley shaved parmesan, roughly chopped fresh parsley, for garnish, optional
Instructions
- Heat a large pot over medium-high heat. Add the ground beef and use a spatula to break it up. Season with salt and pepper. Cook the beef until browned, stirring occasionally. Once fully cooked, drain the beef and transfer to a paper towel-lined plate. Set aside.
- Heat the oil in the pot, then add the onion and bell pepper and saute for 3 to 4 minutes, until softened. Add the garlic, basil, oregano, and thyme and saute another 30 seconds.
- Add the ground beef back to the pot along with the diced tomatoes, tomato sauce and beef broth. Cover the pot, bring to a simmer, then reduce the heat to low, and stir occasionally for 20 minutes. Note: if you haven't yet pre-cooked your rice, you can cook it while the soup is simmering.
- Stir in the cooked rice. If you'd like a slightly thinner soup, feel free to add more broth. To serve, ladle into bowls and top with freshly chopped parsley.
Notes
- Each serving is approximately 2 cups.
- Using 90% lean ground beef limits grease; if using 80%, drain excess fat before adding vegetables.
- Ground turkey or chicken can be substituted for the beef.
- Italian seasoning may be used in place of individual dried herbs for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 541 kcal
% Daily Value*
| Calories | 541kcal | 27% |
| Carbohydrates | 69g | 23% |
| Protein | 26g | 52% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 647mg | 27% |
| Potassium | 937mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1212IU | 24% |
| Vitamin C | 58mg | 64% |
| Calcium | 67mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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