4.6 from 486 votes
Stuffed Pepper Soup
Stuffed Pepper Soup is a hearty dish featuring browned ground beef, sautéed onions, and chopped green and red bell peppers simmered in a tomato-based broth with herbs. Cooked rice is stirred in before serving with shredded cheese and optional parsley garnish. The soup offers the familiar flavor of stuffed peppers in an easy, spoonable form.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
6
Calories:
241 kcal
Course:
Soup
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 241
% 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.