Stuffed Pepper Soup with Ground Beef and Rice
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5.0
27 reviews
Excellent
Stuffed Pepper Soup with Ground Beef and Rice
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This easy stuffed pepper soup recipe features ground beef, rice, herbs, and tomatoes - it's a simple twist on Greek stuffed peppers in soup form!
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Ingredients
- 4 tablespoons extra-virgin olive oil divided
- 3 large bell peppers any color, diced
- 2 yellow onions diced
- 1 - 1½ lb. ground beef or other ground meat (see notes)
- ¼ cup chopped fresh parsley
- 1 teaspoon dried oregano
- 2 tablespoons chopped fresh mint or 2 teaspoons dried, optional
- ½ cup red wine optional
- 6 cups chicken broth or vegetable or beef broth, see notes
- 15 oz. canned crushed tomatoes or diced, see notes
- 1 cup rice any kind; I used converted, see notes
- ½ - 1 teaspoon kosher salt (see notes)
- ½ teaspoon black pepper
- Romano or parmesan cheese for serving, optional
Instructions
- In a large pot or Dutch oven, heat 2 tablespoons of the olive oil over medium-high. Add the diced onions (2) and diced bell peppers (3) and sauté until very and starting to brown, stirring occasionally, about 10-12 minutes.
- Add the ground beef (1 - 1½ lbs.), fresh chopped parsley (¼ cup), dried oregano (1 teaspoon), and fresh chopped mint (2 tablespoons), if using. Break beef apart with a wooden spoon and continue cooking until beef is fully cooked and browned.
- Pour in the wine (½ cup), if using, and scrape up any browned bits from the bottom of the pan (if not using, just skip it entirely). Pour in the chicken broth (6 cups) and crushed tomatoes (15 oz.). Bring to a boil. Turn heat down to low, stir in the rice (1 cup), cover, and cook until rice is done, about 20 minutes (depending on type of rice used, see notes).
- Turn off heat. Stir in remaining 2 tablespoons of olive oil. Season to taste and serve sprinkled with Romano or parmesan cheese, if desired.
Equipments used:
Notes
- I prefer lean ground beef for this recipe, since we're adding olive oil to the soup. But any kind will work (you may want to remove some of the fat after browning the beef with a spoon, if you can, if you use a fattier ground beef).
- Alternatives to ground beef: ground pork, turkey, chicken, lamb, or a combo will work in this soup. You can use ground sausage if you like; since it has salt in it, be careful of adding too much extra salt. A vegan alternative to ground beef will also work.
- I usually use homemade chicken stock but feel free to use vegetable or beef broth, or something like better than boullion for the broth base here.
- Different rices cook for different amounts of time. I used converted/parboiled rice (Ben's Original), but basmati, brown rice, or even wild rice would be delicious here. Just keep an eye on cooking time and add more or less liquid depending on which rice you use (if you are unsure, you can start with 4 cups and just add more broth or water if needed toward the end of cooking).
- The amount of salt you'll need depends on how much salt is in your chicken broth. If you are unsure, start with 1/2 teaspoon and add more after the soup is done to taste.
- This soup freezes well in an airtight container for 6 months.
- Make it vegetarian / vegan: use vegetable broth and a vegan alternative to ground beef, like beyond beef or a vegan sausage.
Nutrition Information
Show Details
Calories
327kcal
(16%)
Carbohydrates
30g
(10%)
Protein
18g
(36%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
0.4g
Cholesterol
37mg
(12%)
Sodium
312mg
(13%)
Potassium
676mg
(19%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
496IU
(10%)
Vitamin C
46mg
(51%)
Calcium
61mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 30g | 10% |
| Protein | 18g | 36% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 37mg | 12% |
| Sodium | 312mg | 13% |
| Potassium | 676mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 496IU | 10% |
| Vitamin C | 46mg | 51% |
| Calcium | 61mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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