Description
Stuffed Pepper Soup combines the comforting flavors of classic stuffed peppers into a delicious and easy-to-make soup. Packed with ground beef, bell peppers, tomatoes, and rice, this dish is perfect for cozy dinners and meal prepping.
Ingredients
Scale
- 1 medium onion, diced
- 2 bell peppers (any color), diced
- 4 cloves garlic, minced
- 1 lb 90% lean ground beef
- 1 tbsp olive oil
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 2 cans (14.5 oz each) fire-roasted or plain diced tomatoes
- 1 can (15 oz) tomato sauce
- 2 cups low-sodium beef broth
- 2 cups cooked rice
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Fresh Parmesan cheese, grated (optional)
Instructions
- Prepare the Vegetables: Dice onion and bell peppers. Mince garlic cloves and set aside.
- Brown the Beef: Heat a large soup pot over medium heat. Add ground beef, cook until browned, and season with salt and pepper. Remove beef and set aside.
- Sauté the Vegetables: Add olive oil to the same pot. Sauté onion and bell peppers for 3-4 minutes or until softened. Add garlic, basil, oregano, and thyme, stirring for 30 seconds until fragrant.
- Simmer the Soup: Return beef to the pot. Add fire-roasted tomatoes, tomato sauce, and beef broth. Stir well, bring to a simmer, cover, and cook for 20 minutes.
- Prepare the Rice: While the soup simmers, cook rice according to your preferred method.
- Combine the Rice: Stir cooked rice into the soup, ensuring it’s fully incorporated.
- Garnish and Serve: Ladle into bowls, garnish with fresh parsley, and sprinkle with Parmesan cheese if desired.
Notes
- Rice Options: White, brown, or wild rice work well in this soup.
- Meal Prep: Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
- Adjust the Texture: For a thicker soup, reduce broth by 1/2 cup; for a lighter soup, add more broth.
