Description

This comforting Stuffed Pepper Soup combines the classic flavors of stuffed peppers with a hearty soup twist. Ground beef, bell peppers, tomatoes, and aromatic herbs create a rich and flavorful base, complemented by rice for added texture and substance. Perfect for a cozy meal, it’s easy to prepare and can be customized with your favorite cheese as a topping.

Ingredients

Scale

Meat and Oil

1 lb lean ground beef
2 Tbsp olive oil, divided

Vegetables and Aromatics

1 small yellow onion, chopped (1 cup)
1 cup chopped red bell pepper (a little over 1/2 of a medium)
1 cup chopped green bell pepper
2 cloves garlic, minced

Liquids and Tomatoes

2 (14.5 oz) cans petite diced tomatoes
1 (15 oz) can tomato sauce
1 (14.5 oz) can low-sodium beef broth

Herbs and Seasonings

2 1/2 Tbsp chopped fresh parsley, plus more for garnish
1/2 tsp dried basil
1/2 tsp dried oregano
Salt and freshly ground black pepper, to taste

Grains and Toppings

1 cup uncooked long grain white or brown rice
Cheddar or mozzarella cheese, for serving (optional)

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Instructions

Brown the Beef: In a large pot, heat 1 Tbsp olive oil over medium heat. Once hot, add the lean ground beef. Season with salt and freshly ground black pepper. Cook, stirring occasionally and breaking up the beef, until browned and no longer pink inside. Drain excess fat and transfer the beef to a paper towel-lined plate. Set aside.
Sauté Vegetables: In the same pot, heat the remaining 1 Tbsp olive oil over medium heat. Add chopped yellow onion, red bell pepper, and green bell pepper. Sauté for about 3 minutes until vegetables soften. Add minced garlic and cook for an additional 30 seconds, stirring continuously to release flavors.
Add Tomatoes, Broth, Herbs, and Beef: Pour in the petite diced tomatoes, tomato sauce, and low-sodium beef broth into the pot. Stir in 2 1/2 Tbsp chopped fresh parsley, dried basil, dried oregano, and the cooked ground beef. Season with additional salt and freshly ground black pepper to taste. Stir well to combine all ingredients.
Simmer the Soup: Bring the soup just to a light boil over medium heat. Once boiling, reduce the heat to low. Cover the pot and let it simmer gently for 30 minutes, stirring occasionally to prevent sticking and blend flavors.
Cook the Rice: While the soup simmers, cook the rice separately according to the package directions. This prevents the rice from becoming mushy if the soup is stored as leftovers.
Combine and Serve: Once the soup has finished simmering, stir in your desired amount of cooked rice into the soup for thickness and texture. For a thinner soup, add less rice; for a heartier soup, add all of it. Serve the soup warm, topped with optional shredded cheddar or mozzarella cheese and garnished with fresh parsley.

Notes

For more robust flavor, double the amount of dried basil and oregano, or use 2 tsp Italian seasoning instead.
Adjust the amount of rice added according to your preferred soup consistency.
To avoid soggy rice when storing leftovers, keep cooked rice separate and add it to individual bowls when reheating.
You can substitute white rice with brown rice for added fiber and a nuttier flavor.
Using low-sodium beef broth allows you to better control the salt level in the soup.

Nutrition

Serving Size: 1 cup (approximately)
Calories: 280 kcal
Sugar: 6 g
Sodium: 350 mg
Fat: 12 g
Saturated Fat: 4 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 20 g
Cholesterol: 60 mg