Description
Stuffed Pepper Soup is a cozy and hearty one-pot meal filled with ground beef, onions, bell peppers, rice, and a rustic tomato-based broth. This comforting dish combines savory flavors with tender vegetables and is perfect for a warm dinner, served with optional shredded cheese for extra richness.
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, see notes)
- 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 the ground beef while breaking up any clumps. Once cooked through, drain any grease, season with salt and pepper to taste, then remove the beef and set aside.
- Sauté the vegetables: Add 1 tablespoon of olive oil to the Dutch oven, then sauté the diced onions and finely chopped bell peppers until soft, about 5 minutes. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
- Add liquids and seasonings: Stir the cooked beef back into the pot with diced tomatoes, tomato sauce, and beef broth. Season the mixture with Worcestershire sauce, optional sugar, and Italian seasoning. Taste and adjust salt and pepper as needed for balanced flavor.
- Simmer the soup: Bring the soup to a gentle boil, then reduce heat to medium-low and let it simmer uncovered for 15-20 minutes, stirring occasionally to meld the flavors.
- Finish with rice and parsley: If serving immediately, stir in the cooked rice and chopped parsley, simmering until heated through for 1-2 minutes. For leftovers, stir in parsley and heat the rice separately, then add rice to individual bowls when serving to maintain texture.
- Serve: Ladle the hot soup into bowls and garnish with shredded cheddar or mozzarella cheese if desired. Enjoy this hearty and flavorful meal!
Notes
- Use lean ground beef for a healthier version and to reduce grease.
- Adjust the amount of sugar according to the acidity of the tomatoes and personal taste.
- For a vegetarian version, substitute ground beef with cooked lentils or plant-based crumbles and use vegetable broth instead of beef broth.
- If you plan on having leftovers, add rice individually to each serving rather than the entire pot to prevent it from becoming mushy.
- Fresh Italian parsley adds brightness, but you can substitute with fresh cilantro or omit it if unavailable.
Nutrition
- Serving Size: 1 cup
- Calories: 290 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 55 mg
