- 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