Stuffed Pepper Soup
User Reviews
4.6
Stuffed Pepper Soup
Description
Stuffed Pepper Soup starts by browning and seasoning ground beef, which is then set aside to drain fat. The recipe uses sautéed yellow onion, red and green bell peppers, and garlic cooked briefly in olive oil to form the aromatic base. Fire-roasted tomatoes, tomato sauce, and beef broth combine with dried herbs like basil, oregano, thyme, and red pepper flakes to build a flavorful broth. Return the beef to the pot and simmer for 20 minutes to meld flavors. Finally, cooked rice steps in to add body and texture.
The soup features soft chunks of bell pepper and a tomato-rich broth seasoned with traditional Italian herbs. Topping the soup with shredded cheddar or mozzarella cheese adds creaminess and richness to each serving. Garnishing with parsley offers a fresh note.
This soup stores well in the refrigerator for up to four days; it thickens over time as the rice absorbs more liquid. When reheating, adding extra beef broth can help restore the desired consistency.
Ingredients
- 1 lb ground beef can use ground turkey or ground chicken, lean
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- 1 tablespoon olive oil
- 1 yellow onion chopped
- 1 red bell pepper seeded, stemmed, and chopped
- 1 green bell pepper seeded, stemmed, and chopped
- 4 cloves garlic minced
- 2 (14.5 oz) fire roasted tomatoes canned
- 15 oz tomato sauce
- 2 cups beef broth
- 1 teaspoon basil dried
- 1/2 teaspoon oregano dried
- 1/2 teaspoon thyme dried
- 1/4 teaspoon red pepper flakes crushed
- 2 cups rice cooked, brown or white
- cheddar cheese for serving, shredded, or mozzarella cheese
- parsley for garnish, optional, Italian, chopped
Instructions
- Heat a large pot over medium heat. Add the ground beef and season with salt and pepper. Break the beef up with a wooden spoon while cooking. Cook the ground beef, until browned and no longer pink.
- Drain the excess grease off the beef and transfer to a plate that has been lined with a paper towel. Set aside.
- Place the pot back on the stove and heat the olive oil over medium-high heat. Add the onions, and peppers and sauté until soft, about 3 to 5 minutes. Add the garlic and sauté for 30 seconds.
- Stir in the fire roasted tomatoes, tomato sauce, beef broth, basil, oregano, thyme, and red pepper flakes. Add the cooked beef to the pot and season with salt and pepper, to taste. Reduce the heat to low and simmer, stirring occasionally, for 20 minutes.
- Stir in the cooked rice. Ladle the soup into bowls and top with shredded cheese and garnish with parsley. Serve warm.
Notes
- Refrigerate leftovers for up to four days; the soup will thicken as rice absorbs liquid.
- Add extra beef broth when reheating to loosen the soup to your preferred consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 24g | 8% |
| Protein | 20g | 40% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 47mg | 16% |
| Sodium | 723mg | 30% |
| Potassium | 709mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1010IU | 20% |
| Vitamin C | 48mg | 53% |
| Calcium | 47mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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