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Stuffed Pepper Soup

Hearty Stuffed Pepper Soup for Cozy Weeknight Dinners

Enjoy a comforting bowl of Stuffed Pepper Soup, a delightful blend of classic flavors, perfect for cozy weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1.5 pounds Lean ground beef Main protein source, can substitute with turkey or plant-based alternative.
  • 3 cloves Garlic, minced Fresh garlic is best, but garlic powder can be used.
  • 4 cups Chicken broth Use vegetable broth for a vegetarian version.
  • 1 cup Uncooked rice Substitute jasmine rice for a nutty flavor.
  • 2 tablespoons Olive oil Can swap with any neutral oil.
For the Veggies
  • 1/2 medium Onion, chopped Yellow onion offers a milder taste.
  • 1 Red bell pepper, chopped finely Can swap for yellow or orange for variety.
  • 1 Green bell pepper, chopped finely Can be omitted or replaced with more red peppers.
For Flavoring
  • 1 can (13.5 oz) Tomato sauce Crushed tomatoes can be used for more texture.
  • 1 can (28 oz) Fire-roasted diced tomatoes with juices Regular diced tomatoes can suffice if necessary.
  • 1/4 teaspoon Italian seasoning Oregano or basil are good substitutes.
  • 1 teaspoon Paprika Smoked paprika can enhance flavor.
  • to taste Salt & pepper Adjust before serving.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Prepare rice by cooking it according to the package directions, usually around 15-20 minutes, until fluffy. Set aside.
  2. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add ½ medium chopped onion and sauté for 5-7 minutes until translucent.
  3. Add 1.5 pounds of lean ground beef to the pot and cook for about 5 minutes until browned, breaking it apart as it cooks.
  4. Stir in 3 minced garlic cloves and cook for an additional minute to allow the garlic's aroma to infuse into the beef.
  5. Add 1 chopped red bell pepper, 1 chopped green bell pepper, 1 can of tomato sauce, 1 can of fire-roasted diced tomatoes, and 4 cups of chicken broth to the pot. Sprinkle in ¼ teaspoon of Italian seasoning and 1 teaspoon of paprika. Bring to a gentle boil, then reduce heat and let simmer for 15 minutes.
  6. Stir in the cooked rice and simmer for another 10-15 minutes before adjusting seasoning with salt and pepper. Serve warm.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 20IUVitamin C: 50mgCalcium: 4mgIron: 15mg

Notes

Feel free to mix different colored bell peppers for variety and visual appeal. For a chunkier texture, use crushed tomatoes instead of tomato sauce.

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