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Stuffed Pepper Soup

Delicious Stuffed Pepper Soup: Easy, Healthy Comfort Bowl

Enjoy this healthy Stuffed Pepper Soup, a comforting bowl filled with protein and vibrant flavors.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 6 cups
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Substitution: Use avocado oil, butter, or ghee if desired.
  • 1 pound Ground Beef Substitution: Can use ground turkey or chicken for a leaner option.
  • 1 cup Diced Onion Substitution: Shallots can be used as an alternative.
  • 3 cloves Minced Garlic Substitution: Garlic powder can be used but reduce the amount.
  • 3 cups Bell Peppers Use any variety (red, yellow, green, or orange) based on preference.
  • 14.5 ounces Petite Diced Tomatoes Substitution: Can replace with crushed tomatoes or tomato sauce.
  • 1 cup Tomato Sauce No direct substitute suggested; use tomato puree if unavailable.
  • 4 cups Low Sodium Beef Broth Substitution: Chicken or vegetable broth can be used interchangeably.
  • 2 cups Water Can replace with additional broth for more flavor.
For the Seasoning
  • 1 teaspoon Dried Parsley Fresh herbs can be used, doubling the amount for more intensity.
  • 1 teaspoon Dried Basil Fresh herbs can be used, doubling the amount for more intensity.
  • 1 teaspoon Dried Oregano Fresh herbs can be used, doubling the amount for more intensity.
  • to taste Black Pepper Adjust to taste, or substitute with white pepper for a milder flavor.
  • 1 leaf Bay Leaf Remove before serving.
  • to taste Red Pepper Flakes Omit for a milder soup or adjust based on spice tolerance.
For Texture and Heartiness
  • 1 cup Long Grain White Rice Substitution: Use cauliflower rice for a Whole30 version; add at the end of cooking.

Equipment

  • large pot

Method
 

Step-by-Step Instructions for Stuffed Pepper Soup
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add 1 pound of ground beef, breaking it into crumbles as it cooks. Brown the beef for about 10 minutes, stirring occasionally until it is no longer pink and nicely browned. If there's excess fat, drain it off before proceeding.
  2. Add 1 diced onion and 3 minced garlic cloves to the pot with the beef. Sauté for about 2 minutes, stirring frequently, until the onions become translucent and fragrant.
  3. Stir in 3 diced bell peppers along with 14.5 ounces of petite diced tomatoes, 2 cups of water, and 4 cups of low-sodium beef broth to the pot. Then, add 1 teaspoon each of dried parsley, basil, and oregano, along with salt, black pepper, and red pepper flakes to taste. Finally, fold in 1 cup of long grain white rice.
  4. Increase the heat to high and cover the pot to bring the soup to a boil, which should take about 10 minutes.
  5. Once boiling, reduce the heat to medium and remove the lid. Let the soup simmer uncovered for another 10 minutes, or until the rice is tender and has absorbed some of the broth.
  6. After simmering, remove the bay leaf from the pot and let your stuffed pepper soup rest for about 10 minutes before serving.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 30gProtein: 22gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 900IUVitamin C: 100mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

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