Stuffed Pepper Soup

A comforting, hearty soup that brings all the flavors of traditional stuffed peppers into one delicious meal.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

Main Ingredients

1 pound lean ground beef Use lean meat for a healthier option.
2 large bell peppers (1 green, 1 red), chopped Chop into bite-sized pieces.
1 medium yellow onion, finely diced
2 cloves garlic, minced
4 cups beef broth Can substitute with chicken or vegetable broth.
1 can tomato sauce (15 ounces)
1 can diced tomatoes (14.5 ounces, do not drain)
1 teaspoon dried oregano
1 teaspoon dried basil
to taste Salt and black pepper Adjust according to preference.
2 cups cooked white or brown rice Adds heartiness to the soup.
as needed Fresh parsley for garnish Optional.

Method

Preparation

Place a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it into small crumbles.
Drain any excess grease from the pot.
Add the chopped bell peppers and diced onion. Sauté for about 5 to 7 minutes until tender.
Stir in the minced garlic and cook for 1 more minute.
Pour in the beef broth, tomato sauce, and diced tomatoes. Stir well.
Add the oregano, basil, salt, and pepper; stir to combine.

Cooking

Bring to a gentle boil, then reduce heat to low and cover. Let simmer for 20-30 minutes.
Stir in cooked rice during the last 5 minutes of simmering.
Taste and adjust seasonings if necessary. Ladle into bowls and garnish with parsley.

Notes

Stuffed Pepper Soup can be served hot with crusty bread or a fresh salad. Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.