Description
This hearty stuffed pepper soup brings together ground beef, sweet bell peppers, and rice in a seasoned tomato broth. A cozy, easy-to-make meal perfect for family dinners or freezer prep.
Ingredients
1 tablespoon olive oil
1¼ pounds ground beef (90% lean)
1 yellow onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
10 oz diced tomatoes with green chilies (undrained)
16 oz tomato sauce
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1–2 tablespoons brown sugar
3 cups beef broth
2 cups chicken broth
1½ cups chicken broth (for rice)
¾ cup uncooked long-grain white rice
1 teaspoon each of dried basil, oregano, parsley, mustard powder
½ teaspoon onion powder
Pinch of red pepper flakes
Salt and black pepper to taste
1 cup shredded cheddar or Monterey Jack cheese (optional)
Instructions
1. Heat olive oil in a soup pot. Add ground beef, season with salt and pepper, and cook for 3 minutes.
2. Add diced onion and continue cooking for 5 minutes. Drain grease.
3. Lower heat. Stir in garlic and diced bell peppers. Cook 3 minutes.
4. Add seasonings, diced tomatoes, tomato sauce, Worcestershire, hot sauce, and brown sugar.
5. Pour in beef broth and chicken broth. Bring to a boil, then simmer for 30 minutes.
6. Meanwhile, cook rice in 1½ cups chicken broth. Simmer for 15 minutes, then let sit for 10 more.
7. Turn off heat and stir in cheese if using.
8. Add rice to bowls and pour soup over top for serving.
Notes
You can use cooked rice (2¼ cups) if preferred.
For a leaner version, use ground turkey.
Store soup and rice separately to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 371
- Sugar: 9g
- Sodium: 1544mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 75mg