0 from 15 votes
Stuffed Pepper Soup Recipe
Stuffed Pepper Soup is the perfect fall and winter recipe if you're looking for a quick and hearty dish. Simply combine ground beef, red and green bell peppers, rice, tomatoes, and spices to create a tasty soup the whole family will enjoy.
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6 servings
Calories: 353 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1 pound ground beef 90/10, or turkey
- 2 tablespoons oil avocado or olive oil
- 1 small sweet onion finely diced
- 2 bell peppers red and green, cut into bite-sized pieces
- 3 cloves garlic finely minced
- 4 cups beef broth
- 1-15 ounce can tomato sauce
- 1-15 ounce can fire roasted tomatoes
- 3 tablespoons Worcestershire sauce
- 2 teaspoons sugar
- 1 teaspoon oregano dry
- ½ teaspoon thyme dried
- ½ teaspoon rosemary dried
- Pinch of nutmeg optional
- 2 bay leaves
- 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!
Cup of Yum
Notes
- Rice: Sub with cauliflower rice if necessary.
- Prep-Ahead: Chop the vegetables and refrigerate for up to 2-3 days in advance. Also, mix up the herbs and spices and keep at room temperature until ready to use. Additionally, you can make up this recipe completely for a simple heat and serve meal.
- Storage: Seal leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Place in a freezer-safe airtight container and freeze for up to 3 months.
- Reheating: Return to a pot over medium-low heat, or microwave until heated through.
Nutrition Information
Calories
353kcal
(18%)
Carbohydrates
24g
(8%)
Protein
18g
(36%)
Fat
20g
(31%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
54mg
(18%)
Sodium
930mg
(39%)
Potassium
746mg
(21%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
1338IU
(27%)
Vitamin C
54mg
(60%)
Calcium
59mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 353
% 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.