Description
Stuffed Pepper Soup is a comforting dish bursting with vibrant flavors and wholesome ingredients. This delightful soup combines lean ground beef, fresh bell peppers, and aromatic spices in a rich tomato broth, perfect for cozy weeknight dinners or family gatherings. With its colorful presentation and heartwarming taste, this recipe will quickly become a cherished favorite at your table.
Ingredients
Scale
- 1 lb lean ground beef
- 3 cups diced bell peppers (mix of red, green, yellow)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 15 oz can tomato sauce
- 4 cups low-sodium vegetable broth
- 1 cup uncooked long-grain rice
- 2 tsp Italian seasoning
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Heat a large pot over medium heat. Add chopped onion and minced garlic; sauté until fragrant.
- Add ground beef to the pot, breaking apart with a spoon until browned. Drain excess fat if needed.
- Stir in diced bell peppers and uncooked rice; cook for about 2 minutes to absorb flavors.
- Pour in tomato sauce and vegetable broth, bringing the mixture to a gentle boil while stirring occasionally.
- Reduce heat to low, cover the pot, and let simmer for about 20 minutes or until rice is tender.
- Season with Italian seasoning, paprika, salt, and pepper to taste. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
Keywords: - For a vegetarian version, substitute ground beef with lentils or beans. - Top with shredded cheese or fresh herbs for added flavor. - Store leftovers in airtight containers in the fridge for up to five days.