Description
A hearty and easy stuffed peppers soup that combines all the flavors of stuffed peppers in a comforting bowl, perfect for cozy nights and quick weeknight meals.
Ingredients
Scale
- 1 pound ground beef (80/20)
- 3 medium bell peppers (red, green, yellow), diced (about 1 pound)
- 1 medium yellow onion, diced (about 5.3 ounces)
- 3 cloves garlic, minced
- ½ cup long-grain white rice (about 3.2 ounces)
- 1 can (14.5 oz) diced tomatoes, fire-roasted preferred
- 1 can (8 oz) tomato sauce
- 4 cups beef broth (low-sodium)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning (or mix of dried basil, oregano, thyme)
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a large pot over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
- Add diced onion and bell peppers to the pot. Sauté for about 5 minutes until veggies start to soften.
- Add minced garlic and cook for another minute until fragrant.
- Pour in beef broth, diced tomatoes, tomato sauce, and Worcestershire sauce. Stir in rice and Italian seasoning.
- Bring the mixture to a boil, then reduce heat to low and simmer gently.
- Cover and simmer for 20-25 minutes, stirring occasionally, until rice is tender and soup thickens. Add more broth or water if soup becomes too thick.
- Taste and season with salt and pepper as needed. Optionally, add red pepper flakes for heat.
- Ladle soup into bowls and garnish with chopped fresh parsley or shredded cheese if desired.
Notes
Use low-sodium broth to control salt levels. Brown rice can be used but requires longer cooking time (about 45 minutes). For slow cooker method, brown beef and sauté veggies first, then cook on low for 4-6 hours, adding rice in the last hour. Leftovers thicken as rice absorbs broth; add liquid when reheating. Freezing soup with rice is not recommended; freeze soup base separately and add freshly cooked rice when serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 320
- Sodium: 550
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 28
- Fiber: 4
- Protein: 22
Keywords: stuffed peppers soup, hearty soup, comfort food, easy soup recipe, ground beef soup, cozy dinner, one pot meal