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Stuffed Pepper Soup

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A comforting twist on a classic dish, Stuffed Pepper Soup captures the flavors of traditional stuffed peppers in a hearty, one-pot tomato-based soup loaded with ground beef, bell peppers, and rice.

Ingredients

1 lb lean ground beef

1 tbsp olive oil

Salt and pepper, to taste

1 yellow onion, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

3 garlic cloves, minced

1 can (14.5 oz) diced tomatoes

1 can (15 oz) tomato sauce

4 cups low-sodium beef broth

2 tbsp fresh parsley, chopped

1 tsp dried basil

1 tsp dried oregano

1 cup cooked white or brown rice

1/2 cup shredded cheddar or mozzarella cheese (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add ground beef, season with salt and pepper, and cook until browned. Drain excess fat.
  2. In the same pot, sauté onions and bell peppers until softened. Add garlic and cook for another minute.
  3. Return the cooked beef to the pot. Stir in diced tomatoes, tomato sauce, beef broth, basil, and oregano. Bring to a boil.
  4. Reduce heat to low, cover, and simmer for 30 minutes.
  5. Meanwhile, cook rice according to package instructions.
  6. Stir cooked rice into the soup or add to individual servings. Garnish with parsley and cheese if desired.
  7. For slow cooker: Brown beef, sauté onions and garlic, then transfer to slow cooker with remaining ingredients (except rice and cheese). Cook on low for 6 hours. Add cooked rice before serving.

Notes

  • Cook rice separately to avoid mushiness.
  • Store rice and soup separately for best leftovers.
  • Use any color bell peppers based on preference.
  • Add red pepper flakes or jalapeños for heat.
  • Soup can be frozen without rice for up to 3 months.

Nutrition

Find it online: https://recipesbyjanet.com/stuffed-pepper-soup/