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Stuffed Pepper Soup

Cozy Stuffed Pepper Soup for Heartwarming Comfort Nights

Enjoy a comforting bowl of Stuffed Pepper Soup filled with beef, tomatoes, and vibrant vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb Lean Ground Beef This protein-packed ingredient adds rich flavor and heartiness.
  • 2 tbsp Olive Oil Ideal for sautéing, this adds healthy fats to the dish.
  • Salt Essential seasoning; adjust to taste.
  • Pepper Essential seasoning; adjust to taste.
  • 1 medium Yellow Onion Adds natural sweetness.
  • 1 cup Chopped Red Bell Pepper Brings vibrant color and sweetness.
  • 1 cup Chopped Green Bell Pepper Adds a slight bitterness.
  • 3 cloves Garlic Fresh minced garlic delivers depth of flavor.
  • 2 cans Petite Diced Tomatoes Forms a tangy base for your soup.
  • 15 oz Tomato Sauce Adds a velvety texture.
  • 14.5 oz Low-Sodium Beef Broth Infuses savory flavor.
  • 1 tsp Dried Basil Provides an Italian flair.
  • 1 tsp Dried Oregano Provides an Italian flair.
  • 1 cup Uncooked Long Grain White or Brown Rice Adds texture; swap for riced cauliflower for keto.
For the Finishing Touches
  • 1 cup Fresh Parsley Adds a pop of color.
  • 1 cup Cheddar or Mozzarella Cheese Optional topping for indulgence.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Gather all your ingredients. Chop the yellow onion, red and green bell peppers, and mince the garlic.
  2. In a large pot over medium heat, add olive oil, then add the ground beef, breaking it apart as it cooks. Season with salt and pepper, cooking for about 5–7 minutes.
  3. Stir in the chopped onion, red and green bell peppers, and minced garlic. Sauté for about 5 minutes until softened.
  4. Introduce the petite diced tomatoes, tomato sauce, and beef broth. Stir in dried basil and oregano, bring to a boil.
  5. Reduce to a simmer and cover, allowing to simmer for about 30 minutes.
  6. While the soup simmers, cook the rice according to package instructions.
  7. Gently stir the cooked rice into the soup and warm for an additional 5 minutes.
  8. Ladle soup into warm bowls, adding cheese on top and garnishing with parsley.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 28gProtein: 22gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 20IUVitamin C: 50mgCalcium: 10mgIron: 15mg

Notes

Leftovers keep well; store in an airtight container and can be refrigerated for up to 4 days or frozen for 3 months.

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