Stuffed Pepper Soup
User Reviews
5
Stuffed Pepper Soup
Description
This soup starts by sautéing 90% lean ground beef until browned, which minimizes excess grease while maintaining flavor. Onion and garlic add aromatic depth. After seasoning with salt and pepper, chopped red and green bell peppers are cooked briefly to retain some texture. The base is built with petite diced tomatoes, tomato sauce, beef broth, and Italian seasoning, simmered to tenderize the peppers and meld flavors.
Cooked white rice is incorporated near the end to give the soup a filling quality reminiscent of stuffed peppers without the effort of assembling individual peppers. Parsley adds a fresh herbal element before serving. This soup offers a savory, slightly tomato-rich flavor profile with tender vegetables and beef in each spoonful.
Using pre-cooked rice prevents it from absorbing all the broth and becoming mushy, preserving soup consistency. Lean ground beef reduces grease and keeps the soup balanced. Adjust seasoning with salt and pepper as desired.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef I use 90% lean
- 3/4 cup onion chopped
- 1 1/2 teaspoons garlic minced
- salt to taste
- black pepper to taste
- 1 red bell pepper cut into 1/2 inch pieces
- 1 green bell pepper cut into 1/2 inch pieces
- 1 .5 ounce can diced tomatoes petite
- 1 ounce can tomato sauce
- 1 .5 ounce can beef broth
- 2 teaspoons Italian seasoning
- 2 cups white rice cooked
- 2 tablespoons parsley chopped
Instructions
- Heat the olive oil in a large pot over medium high heat. Add the ground beef and cook until browned, breaking up into smaller pieces with a spatula (approximately 5-6 minutes).
- Add the onion to the pot and cook for 4-5 minutes or until softened. Add the garlic and cook for 30 seconds.
- Season the beef and onion mixture with salt and pepper.
- Add the bell peppers to the pot and cook for 2-3 minutes.
- Add the tomatoes, tomato sauce, beef broth and Italian seasoning to the pot; bring to a simmer.
- Cook for 15-20 minutes or until peppers are tender.
- Stir in the rice and season the soup with salt and pepper to taste as desired. Sprinkle with parsley and serve.
Notes
- Use 90% lean ground beef for flavor with less grease; drain excess if using fattier beef.
- Cook rice separately; raw rice can absorb too much liquid and dry out the soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 28g | 9% |
| Protein | 20g | 40% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 49mg | 16% |
| Sodium | 769mg | 32% |
| Potassium | 847mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1160IU | 23% |
| Vitamin C | 54.3mg | 60% |
| Calcium | 68mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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