Description
You want the cozy, hearty comfort of stuffed peppers without the fuss. This Stuffed Pepper Soup delivers every flavor you love in under 40 minutes, using just one pot. It’s hearty, forgiving, and perfect for real life.
Ingredients
1 tbsp olive oil
1 lb lean ground beef (or your preferred ground meat)
1 medium onion, diced
2 bell peppers, any color, diced
3 cloves garlic, minced
1 (15 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes, undrained
4 cups beef broth (low sodium)
1 ½ cups cooked white rice
2 tsp Italian seasoning
Salt and black pepper to taste
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess grease.
2. Add the diced onion and bell peppers to the pot. Sauté for 5-7 minutes until they begin to soften. Add the garlic and cook 1 more minute.
3. Pour in the tomato sauce, diced tomatoes with juice, and beef broth. Stir in Italian seasoning and season with salt and pepper.
4. Bring to a boil, then reduce heat to low and simmer 20-25 minutes.
5. Stir in the cooked rice and heat through for 5 minutes. Taste and adjust seasonings.
Notes
Leftovers keep in fridge for up to 4 days; freeze up to 3 months (without rice). To thicken soup, simmer uncovered or add a cornstarch slurry. Swap meat for turkey, chicken, sausage, or plant-based crumble. Add extra veggies or cheese if desired.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 7g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 45mg