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Stuffed Pepper Soup

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A hearty soup loaded with ground beef, onions, rice, and bell peppers in a tomato-based broth, capturing the flavors of classic stuffed peppers without the baking.

Ingredients

Scale
  • 1 pound ground beef
  • 1 medium onion, diced
  • 3 bell peppers (red, green, or yellow), diced
  • 3 cloves garlic, minced
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (8-ounce) can tomato sauce
  • 4 cups beef broth
  • 1 cup cooked rice
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon.
  2. Add diced onion, bell peppers, and garlic to the pot. Cook until vegetables are softened, about 5 minutes.
  3. Stir in diced tomatoes, tomato sauce, and beef broth. Add dried basil, oregano, salt, and pepper.
  4. Bring the soup to a boil, then reduce heat and simmer for 20 minutes.
  5. Add cooked rice to the soup and stir well. Simmer for an additional 5 minutes to combine flavors.
  6. Adjust seasoning if needed and serve hot.

Notes

This soup is a quick and easy alternative to traditional stuffed peppers, perfect for busy weeknights. Serve with crusty bread or rolls for a complete meal. You can customize the soup by adding different types of bell peppers or using ground turkey instead of beef.

Nutrition

Find it online: https://www.receipster.com/stuffed-pepper-soup-recipe/

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