Stuffed Pepper Soup with Ground Beef and Rice
User Reviews
5
Stuffed Pepper Soup with Ground Beef and Rice
Description
This soup combines sautéed diced bell peppers and onions with browned ground beef, seasoned with parsley, oregano, and optional mint, then simmered with crushed tomatoes, chicken broth, and rice. The rice cooks in the simmering liquid, absorbing flavors and thickening the soup. The fresh herbs lend brightness and balance to the rich meat and savory vegetable base, while the wine adds depth if used. The soup cooks gently until rice is tender and flavors meld.
The resulting dish is a substantial soup reminiscent of traditional stuffed peppers but easier to prepare and suitable for warming, everyday family meals. It is typically served with grated Romano or Parmesan cheese sprinkled on top for extra savoriness. Variations can be made by using different ground meats, broths, or rice types to tailor taste and texture.
This soup freezes well up to six months, making it convenient for meal prep. Adjust salt carefully due to varying salt content in broth and meats. For a vegetarian or vegan version, vegetable broth and a plant-based ground meat substitute can be used. Monitoring rice cooking time ensures the desired texture, depending on the rice variety chosen.
Ingredients
- 4 tablespoons extra-virgin olive oil divided
- 3 bell pepper any color, diced, large
- 2 onion diced, yellow
- 1 - 1½ lb. ground beef or other ground meat (see notes)
- ¼ cup parsley chopped, fresh
- 1 teaspoon oregano dried
- 2 tablespoons mint or 2 teaspoons dried, optional, chopped, fresh
- ½ cup red wine optional
- 6 cups chicken broth or vegetable or beef broth, see notes
- 15 oz. crushed tomatoes or diced, see notes, canned
- 1 cup rice any kind; I used converted, see notes
- ½ - 1 teaspoon kosher salt (see notes)
- ½ teaspoon black pepper
- Romano cheese for serving, optional, or parmesan cheese
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.
Notes
- Lean ground beef is preferred to balance added olive oil; remove excess fat if using a fattier beef.
- Alternative ground meats such as pork, turkey, chicken, lamb, or sausage can be used; adjust salt since sausage contains salt.
- Vegetarian option: use vegetable broth and a vegan ground meat substitute.
- Homemade or store-bought broth of any kind can be used; watch salt levels accordingly.
- Rice type affects cooking time; parboiled or converted rice works well, but adjust liquid and cooking time as needed for other types.
- Freezes well in airtight containers for up to 6 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
