Description
This hearty Stuffed Pepper Soup captures all the flavors of classic stuffed peppers in cozy, one-pot form. Loaded with colorful bell peppers, ground beef, tomatoes, rice, and melty cheddar cheese, it’s the perfect comfort food for cooler nights or make-ahead meals.
Ingredients
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 medium orange bell pepper
- 1 small yellow onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 6 cups low-sodium beef broth, plus more as needed
- 2 (14.5-ounce) cans petite diced tomatoes
- 1 (15-ounce) can tomato sauce
- 2 teaspoons Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup uncooked long-grain white rice
- 4 ounces sharp cheddar cheese
- 1/2 bunch fresh parsley
Instructions
1. Core, seed and dice the red, green, and orange bell peppers (about 1 cup each). Dice the onion and mince the garlic cloves.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Add the peppers and onion and cook until softened, about 5 to 6 minutes. Add garlic and cook for another 30 seconds.
3. Add ground beef to the pot and season with kosher salt and black pepper. Cook, breaking it up with a spoon, until no longer pink, about 5 minutes.
4. Stir in beef broth, diced tomatoes, tomato sauce, Italian seasoning, and red pepper flakes if using. Bring to a boil over high heat.
5. Reduce heat to medium-low. Add the uncooked rice, cover, and simmer until the rice is tender, about 25 to 30 minutes.
6. Meanwhile, grate the cheddar cheese and chop the fresh parsley.
7. Once the soup is ready, taste and adjust seasoning with more salt if needed. Add more broth if the soup is too thick.
8. Serve hot, topped with grated cheddar cheese and chopped parsley.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. The rice will absorb liquid as it sits, so add extra broth when reheating. You can also swap ground beef for ground turkey or sausage for variation.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 8g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 55mg