Description
This warm and hearty stuffed peppers soup is a perfect twist on classic stuffed bell peppers. Packed with ground beef, rice, diced tomatoes, and bell peppers, it’s a comforting one-pot meal. It’s easy to make, delicious, and ideal for a family dinner or meal prep!
Ingredients
Units
Scale
- 1 lb ground beef (or ground turkey for a lighter option)
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 bell peppers (red, yellow, green), diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 4 cups beef broth (or chicken broth for a milder flavor)
- 1 cup cooked white or brown rice
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1/2 tsp black pepper
- Salt, to taste
- Optional: Fresh parsley for garnish
Instructions
- Cook the Beef: Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned. Drain excess fat if needed.
- Sauté Veggies: Add the diced onion and bell peppers to the pot. Sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for another minute.
- Add Liquids: Pour in the diced tomatoes, tomato sauce, and beef broth. Stir well to combine.
- Season the Soup: Mix in Italian seasoning, paprika, black pepper, and salt. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes.
- Add Rice: Stir in the cooked rice and let the soup simmer for an additional 5 minutes.
- Serve: Ladle the soup into bowls, garnish with fresh parsley if desired, and enjoy!
Notes
- For a low-carb version, substitute rice with cauliflower rice.
- This soup stores well in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 250
- Sugar: 6g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg