Stuffed Pepper Soup Recipe
This comforting soup captures the flavors of stuffed peppers with tender vegetables, hearty beef, and seasoned rice, all in a quick and easy one-pot meal.
Ingredients
- 1 tablespoon Extra virgin olive oil
- 1 pound Ground beef
- 1 cup Diced onion
- ½ tablespoon Minced garlic
- 2 cups Diced bell peppers (red, orange, or yellow)
- 14.5 ounce Petite diced tomatoes
- 15 ounce Tomato sauce
- 3 cups Water
- 2 cups Low sodium beef broth
- ½ teaspoon Dried parsley
- ½ teaspoon Dried basil
- ½ teaspoon Dried oregano
- ¼ teaspoon Black pepper
- 1 Bay leaf
- ¼ teaspoon Red pepper flakes
- ⅔ cup Long grain white rice
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the ground beef and cook for about 10 minutes, breaking it apart as it browns.
- Stir in the diced onion and minced garlic, cooking for an additional 2 minutes until onions are translucent.
- Add the diced bell peppers, petite diced tomatoes, and tomato sauce. Pour in the water and beef broth, mixing thoroughly.
- Sprinkle in the dried parsley, basil, oregano, black pepper, bay leaf, and red pepper flakes. Add the rice and stir everything together.
- Bring the mixture to a boil, then reduce heat and let it simmer uncovered for 10 to 15 minutes, stirring occasionally.
- Remove the bay leaf before serving. Ladle into bowls and enjoy.
Notes
- To enhance flavor, consider adding Worcestershire sauce or soy sauce.
- This soup freezes well and can be made ahead of time.
Nutrition
Calories: 300kcalCarbohydrates: 35gProtein: 20gFat: 10gSaturated Fat: 3gSodium: 600mgFiber: 3gSugar: 4g
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