Stuffed Pepper Soup

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6
• Difficulty: Easy

Ingredients

• 1 pound lean ground beef
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 bell peppers (red, green, and yellow), diced
• 3 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can diced tomatoes
• 4 cups beef broth
• 1 cup tomato sauce
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup cooked white rice
• 2 tablespoons chopped fresh parsley
• Shredded cheddar cheese for garnish (optional)

Instructions

Step 1

Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it into small pieces. Drain any excess fat if necessary.

Step 2

Add the diced onion and bell peppers. Cook for about 5–7 minutes until the vegetables begin to soften.

Step 3

Stir in the minced garlic and cook for 30 seconds until fragrant.

Step 4

Pour in the crushed tomatoes, diced tomatoes, tomato sauce, and beef broth. Stir everything together until well combined.

Step 5

Add the Italian seasoning, paprika, oregano, salt, and black pepper. Mix thoroughly.

Step 6

Bring the soup to a gentle boil. Reduce the heat to low, cover, and simmer for 25 minutes so the vegetables become tender and the flavors meld together.

Step 7

Stir in the cooked rice and continue cooking for another 5 minutes until heated through.

Step 8

Taste the soup and adjust the seasoning if needed. Stir in fresh parsley before serving.

Step 9

Serve hot with shredded cheddar cheese, fresh parsley, and crusty bread if desired.

Tips for Success

• Use freshly cooked rice or leftover rice to save time.
• Add the rice just before serving to prevent it from becoming overly soft.
• Brown rice can be substituted for additional fiber.
• Ground turkey or chicken works well as a lean alternative to beef.
• Add a pinch of red pepper flakes for gentle heat.
• Freeze the soup without the rice for the best texture, then add freshly cooked rice when reheating.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.

Serving Suggestions

Serve Stuffed Pepper Soup with garlic bread, dinner rolls, cornbread, grilled cheese sandwiches, or a crisp green salad. A sprinkle of Parmesan or cheddar cheese and fresh herbs adds extra flavor and makes each bowl even more satisfying.

Estimated Nutrition (Per Serving)

• Calories: 340
• Protein: 24 g
• Carbohydrates: 24 g
• Fat: 16 g
• Saturated Fat: 6 g
• Cholesterol: 60 mg
• Sodium: 690 mg
• Fiber: 4 g
• Sugar: 9 g
• Calcium: 90 mg
• Iron: 3.5 mg
• Potassium: 780 mg