Stuffed Pepper Soup Recipe
User Reviews
5
Stuffed Pepper Soup Recipe
Description
This soup begins by browning ground beef and breaking it into fine crumbles. Sautéed onions and diced bell peppers add sweetness and texture, enhanced with minced garlic. The mixture is combined with beef broth, tomato sauce, fire-roasted tomatoes, Worcestershire sauce, sugar, and a blend of dried oregano, thyme, rosemary, nutmeg, bay leaves, salt, and pepper. Uncooked white rice is added to the pot, and the soup simmers until the rice is tender, about 25-30 minutes.
The resulting soup has a rich, slightly tangy tomato base with savory undertones from the herbs and Worcestershire sauce. The rice absorbs flavors and gives body, while bell peppers provide bursts of freshness. Simmering melds the ingredients into a cohesive dish reminiscent of traditional stuffed peppers but in liquid form.
Traditionally enjoyed with fresh parsley and toasted baguette, this soup makes a filling lunch or dinner. The recipe allows preparing vegetables and seasoning in advance for convenience. It stores well in the refrigerator for 3-4 days and freezes for up to 3 months, with recommended reheating on the stove or microwave.
Cauliflower rice may substitute regular rice for a lower-carb option without drastically changing texture.
Ingredients
- 1 pound ground beef 90/10, or turkey
- 2 tablespoons neutral cooking oil avocado or olive oil, generic cooking oil
- 1 small sweet onion finely diced
- 2 bell pepper red and green, cut into bite-sized pieces
- 3 cloves garlic finely minced
- 4 cups beef broth
- 1-15 ounce tomato sauce canned
- 1-15 ounce fire-roasted tomato canned
- 3 tablespoons Worcestershire sauce
- 2 teaspoons sugar
- 1 teaspoon oregano dry
- ½ teaspoon thyme dried
- ½ teaspoon rosemary dried
- Pinch nutmeg optional
- 2 bay leaf
- 1 ½ teaspoons salt to taste
- ½ teaspoon black pepper
- ½ cup white rice uncooked
Instructions
- Cook beef in a large Dutch oven over medium heat for 7-8 minutes, or until browned and cooked through. Break apart meat with a potato masher to get fine crumbles. Remove beef from the skillet and let drain on a paper towel lined plate.
- Add oil and diced onion. Saute for 2-3 minutes or until onions start to become translucent. Stir in bell peppers and continue sauteing for 3-4 minutes. Add in minced garlic, stirring constantly for 1 minute.
- Add beef back into the pot along with the broth, tomato sauce, tomatoes, Worcestershire sauce, sugar, dried herbs, nutmeg, bay leaves, salt, pepper, and rice.
- Bring to a boil and then reduce heat to low. Cover and let simmer for 25-30 minutes, or until the rice is tender.
- Remove bay leaves and stir immediately with fresh parsley and a toasted baguette. Enjoy!
Notes
- Vegetables can be chopped and refrigerated 2-3 days ahead for faster prep.
- The herb and spice mixture can be mixed in advance and kept at room temperature until use.
- The soup can be assembled fully in advance and heated when ready to serve.
- Store leftovers sealed airtight in the refrigerator for 3-4 days or freeze up to 3 months.
- Reheat gently on the stove or in the microwave until warmed through.
- Substitute cauliflower rice for regular rice to reduce carbohydrates while maintaining texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 24g | 8% |
| Protein | 18g | 36% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 930mg | 39% |
| Potassium | 746mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 1338IU | 27% |
| Vitamin C | 54mg | 60% |
| Calcium | 59mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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