Stuffed Pepper Soup Recipe

A super easy, fast, budget-friendly one pot dinner! So hearty and so cozy with ground beef, rice and bell peppers.

If you love stuffed peppers, you will love this as a soup. It takes minimal effort and can be made in 45 min start to finish (with most of the time simmering so all the wonderful flavors can meld together).

Is this soup freezer-friendly? I will say that after some recipe testing, this soup will not freeze well with the rice as the rice can become mushy once thawed and reheated. If you plan to freeze, I recommend freezing without the rice, adding it in prior to serving. It will make all the difference.

Yield: 6 SERVINGS

 Prep Time: 15MIN 

Cook Time: 30MINS 

Total Time: 45MIN

INGREDIENTS:

• 1 tablespoon canola oil

• 1 pound lean ground beef

• 1 medium sweet onion, diced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 4 cloves garlic, minced

• 1 1/2 teaspoons Italian seasoning

• 1/4 teaspoon crushed red pepper flakes

• 2 (14.5-ounce) cans diced tomatoes

• 1 (8-ounce) can tomato sauce

• 3 cups beef broth

• Kosher salt and freshly ground black pepper, to taste

• 2 cups cooked white rice

• 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS:

1. Heat canola oil in a large stockpot or Dutch oven over medium heat.

2. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and set aside.

3. Add onion and bell peppers. Cook, stirring occasionally, until tender, about 3-4 minutes.

4. Stir in garlic, Italian seasoning and red pepper flakes until fragrant, about 1 minute.

5. Stir in diced tomatoes, tomato sauce, beef broth and ground beef; season with salt and pepper, to taste.

6. Bring to a boil; reduce heat and simmer until flavors have blended, about 15-20 minutes.

7. Stir in rice and parsley until heated through, about 1-2 minutes.

8. Serve immediately.

Notes:

• For more flavor double up on the herbs. This is also good with 2 tsp Italian seasoning in place of basil and oregano.

• For a thinner soup don’t add all of the rice and for a thicker heartier soup add it all.

• Also, if you plan on having it for leftovers the next day then don’t add the rice to the pot of soup, just add it to each individual bowl, then reserve the rice in a separate container in refrigerator to add to the soup the next day (otherwise it would turn into mush).

Nutritional Info:

Calories 374Calories from Fat 117

% Daily Value*

Fat 13g20%Saturated Fat 4g25%Cholesterol 49mg16%Sodium 733mg32%Potassium 1183mg34%Carbohydrates 43g14%Fiber 5g21%Sugar 12g13%Protein 22g44%Vitamin A 1604IU32%Vitamin C 73mg88%Calcium 88mg9%Iron 5mg28%