Easy Stuffed Pepper Soup
This easy stuffed pepper soup is a simple and delicious dish that captures the flavors of stuffed peppers in a hearty soup.
Equipment
- large soup pot
- Slow Cooker
Ingredients
Rice
- ¾ cup uncooked rice can use jasmine, brown, or any long grain white rice
Vegetables
- ½ medium onion chopped
- 1 clove garlic minced
- 1 red bell pepper chopped finely
- 1 green bell pepper chopped finely
Meat
- 1.5 pounds lean ground beef
Canned Goods
- 1 13.5 fluid ounce can tomato sauce
- 1 28 fluid ounce can fire-roasted diced tomatoes with juices
- 4 cups chicken broth
Spices
- ¼ teaspoon Italian seasoning
- 1 teaspoon paprika
- Salt & pepper to taste
Oil
- 1 tablespoon olive oil
Instructions
Preparation
- Start by cooking the rice according to package directions. If you have already cooked rice on hand, save it for later in the recipe.
- While the rice is cooking, add the oil and onion to a large soup pot and sauté for 5-7 minutes.
- Add the ground beef to the pot and cook it for 5 minutes, using a spoon to stir/break up the beef as it cooks.
- Stir in the garlic and cook for about a minute.
- Add in the peppers, tomato sauce, diced tomatoes, chicken broth, Italian seasoning, and paprika. Increase the heat to high and bring it to a gentle boil.
- Once boiling, reduce heat and let the soup simmer for 15 minutes.
- Add the cooked rice to the pot and continue to cook the soup for another 10 minutes or so.
- Season as needed with salt & pepper.
Notes
You can use regular diced tomatoes if you wish, but the fire-roasted ones give it extra flavor. To avoid mushy rice, add it only when reheating leftovers. This recipe can also be adapted for slow cooking.
Nutrition
Serving: 1bowlCalories: 331kcalCarbohydrates: 32gProtein: 29gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 70mgSodium: 1190mgPotassium: 860mgFiber: 3gSugar: 8gVitamin A: 1669IUVitamin C: 60mgCalcium: 84mgIron: 5mg
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