Stuffed Pepper Soup
With a delicious combination of ground beef, bell peppers, tomatoes, and rice, this hearty Stuffed Pepper Soup is packed with all the classic flavors of traditional stuffed peppers but requires just a fraction of the time and work—and it's all made in one pot!
Servings: 8
Calories: 283kcal
Equipment
Ingredients
- 1 tablespoon olive oil divided
- 1 pound ground beef or turkey (or a mix)
- 1 medium onion diced
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 6 ounces tomato paste
- 28 ounces diced tomatoes
- 2-4 cups vegetable broth (start with 2 cups and adjust as needed)
- 1/4 cup fresh parsley chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika optional for smoky flavor
- 1 tablespoon soy sauce optional for depth of flavor
- 1 cup rice (white or brown) uncooked
- salt and pepper to taste
Toppings
- 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
- fresh parsley chopped
Instructions
- Heat 1 tbsp olive oil in a large pot over medium heat. Once hot, add the ground beef or turkey. Let it sit, undisturbed, for 4-5 minutes on one side to brown. Flip, and brown the other side for 4-5 minutes, then use a meat masher or spoon to break up the meat. Season with about 1/4 tsp each of salt and pepper.1 pound ground beef or turkey (or a mix), 1 tablespoon olive oil
- Add the diced onions, red bell pepper, green bell pepper, and garlic to the pot. Stir occasionally and cook until the vegetables soften and the meat is fully browned, about 5-6 minutes. (Cover the pot briefly to speed up the softening process, if desired.) If there is excess fat from the meat, drain it before proceeding.1 medium onion, 2 cloves garlic, 1 red bell pepper, 1 green bell pepper
- Stir in the tomato paste and cook for 2-3 minutes, stirring occasionally, until the paste darkens slightly in color.6 ounces tomato paste
- Add the diced tomatoes, 2 cups of vegetable broth, parsley, oregano, basil, paprika (if using) and soy sauce (if using). Season with additional salt and pepper to taste. Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes, stirring occasionally. If you want a thinner consistency, add up to 2 more cups of broth as it cooks.28 ounces diced tomatoes, 2-4 cups vegetable broth (start with 2 cups and adjust as needed), 1/4 cup fresh parsley, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon smoked paprika, 1 tablespoon soy sauce, salt and pepper
- While the soup simmers, cook the rice according to the package instructions.1 cup rice (white or brown)
- Once the soup is done simmering, stir in your desired amount of cooked rice. If the soup thickened too much, add additional broth to adjust the consistency.(*Note: If you plan to store leftovers, keep the rice separate, only adding to individual portions, to avoid it soaking up all the broth.)
- Serve the soup warm, topped with shredded cheese and chopped parsley.1/2 cup shredded cheese (cheddar, mozzarella, or your choice), fresh parsley
Notes
- Sear The Meat: For perfectly cooked ground beef, follow the instructions in my How To Brown Ground Beef post.
- Rice Cooking Option: The rice can be cooked directly in the soup, but it will absorb some of the broth. Have 1-2 extra cups of broth ready in case you need to adjust the consistency.
- Flavor Boosts: For even more flavor, add 1 tsp garlic powder, onion powder, or Trader Joe’s umami seasoning.
Nutrition
Calories: 283kcal | Carbohydrates: 24g | Protein: 17g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 245mg | Potassium: 721mg | Fiber: 3g | Sugar: 7g | Vitamin A: 982IU | Vitamin C: 49mg | Calcium: 119mg | Iron: 4mg
