Description
Hearty and comforting Stuffed Pepper Soup featuring ground beef, onions, bell peppers, tomatoes, and rice in a flavorful tomato broth, perfect for a cozy one-pot dinner.
Ingredients
Scale
Main Ingredients
- 1 lb. lean ground beef
- 1 tablespoon olive oil, divided
- 1/2 medium yellow onion, diced (about 1/2 cup)
- 2 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 2 (14.5 oz.) cans diced tomatoes
- 1 (15 oz.) can tomato sauce
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sugar, or to taste (optional)
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 2 cups cooked long grain white rice
- 2 tablespoons fresh Italian parsley, chopped
- Shredded cheddar or mozzarella cheese, for serving (optional)
Instructions
- Brown the Beef: In a Dutch oven over medium heat, brown ground beef and break up any clumps. Drain grease if any, then season beef with salt and pepper to taste. Remove beef and set aside.
- Sauté Vegetables: In the same pot, heat 1 tablespoon olive oil. Sauté diced onions, red bell pepper, and green bell pepper until soft, about 5 minutes. Add minced garlic and sauté for another 30 seconds until fragrant.
- Add Liquids and Seasonings: Stir in cooked beef, diced tomatoes, tomato sauce, and beef broth. Add Worcestershire sauce, sugar if using, and Italian seasoning. Taste and adjust seasoning with additional salt and pepper if necessary.
- Simmer the Soup: Bring the soup to a gentle boil, then reduce heat to medium-low and let it simmer for 20 minutes, stirring occasionally to blend flavors.
- Add Rice and Parsley: If serving immediately, stir in cooked rice and chopped parsley. Simmer for another 1-2 minutes until heated through. For leftovers, stir in parsley only and add rice to individual bowls when serving.
- Serve: Ladle soup into bowls and garnish with shredded cheddar or mozzarella cheese if desired. Serve hot and enjoy a comforting meal.
Notes
- For a healthier option, use lean ground turkey or chicken instead of beef.
- If you prefer a spicier soup, add a pinch of red pepper flakes during sautéing.
- Leftover rice can be stored separately and added when reheating to maintain texture.
- Use freshly chopped parsley for the best flavor; dried parsley can be substituted but use half the amount.
- Omit sugar if you want to keep the soup fully savory or substitute with a small amount of honey or maple syrup.
Nutrition
- Serving Size: 1 cup
- Calories: 310 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 60 mg
