Stuffed Pepper Soup
User Reviews
5
Stuffed Pepper Soup
Description
The soup begins by browning lean ground beef and Italian sausage with diced onion and minced garlic until fully cooked, then draining fat. Broth is added along with chopped green and red bell peppers, canned diced and crushed tomatoes, Worcestershire sauce, Italian seasoning, and black pepper. The mixture simmers uncovered until the peppers soften and the broth thickens slightly.
Cooked rice and chopped fresh parsley are stirred in last to warm through. The rice gives density without becoming mushy, while parsley provides a fresh herbal note that balances the richness of the meat and tomato base.
This soup captures the essence of classic stuffed peppers in an easy-to-serve one-pot format. It is suitable for lunch or dinner, with optional garnishes such as shredded cheddar cheese, basil, or sour cream to customize each serving. Rice should be stored separately if making leftovers to maintain texture, and the soup itself keeps well refrigerated for several days.
Ingredients
- 1 ½ pounds ground beef lean
- 8 ounces Italian sausage or ground pork sausage
- 1 yellow onion diced
- 2 cloves garlic minced
- 6 cups beef broth reduced sodium
- 28 ounces diced tomatoes with juices, 1 can, canned
- 15 ounces crushed tomatoes 1 can
- 2 green bell pepper chopped
- 1 red bell pepper chopped
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon black pepper
- 2 cups rice white or brown, cooked
- 2 tablespoons parsley chopped, fresh
Instructions
- In a large pot or Dutch oven, cook the meat with onion and garlic over medium-high heat until no pink remains. Drain fat.
- Stir in the broth, bell peppers, crushed and diced tomatoes, Worcestershire sauce, Italian seasoning, and pepper.
- Bring to a boil, reduce the heat to medium-low, and let simmer uncovered for 25 to 30 minutes or until peppers are tender and the soup has slightly thickened.
- Stir in the rice* and parsley and simmer an additional 5 minutes or until heated through. Taste and season with salt and additional pepper if desired.
Notes
- Optional garnishes include shredded cheddar cheese, fresh basil, or a dollop of sour cream to enhance flavor.
- If serving leftovers, keep rice separate and add hot cooked rice to each bowl before topping with soup to avoid soggy grains.
- The recipe uses 2 cups of cooked rice, approximately ⅔ cup dry long grain white rice before cooking.
- Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340 | 17% |
| Carbohydrates | 18g | 6% |
| Protein | 20g | 40% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 66mg | 22% |
| Sodium | 669mg | 28% |
| Potassium | 906mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 718IU | 14% |
| Vitamin C | 48mg | 53% |
| Calcium | 70mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
