Description
A comforting one-pot stuffed pepper soup filled with lean ground beef, bell peppers, and tomatoes, perfect for cozy evenings.
Ingredients
Scale
- 1 lb lean ground beef
- 2 Tbsp olive oil, divided
- Salt and freshly ground black pepper, to taste
- 1 small yellow onion, chopped (about 1 cup)
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 2 cloves garlic, minced
- 2 (14.5 oz) cans petite diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can low-sodium beef broth
- 2 1/2 Tbsp chopped fresh parsley (plus more for garnish)
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1 cup uncooked long grain white or brown rice
- Cheddar or mozzarella cheese, for serving (optional)
Instructions
- In a large pot, heat 1 Tbsp of olive oil over medium heat. Add ground beef, seasoning with salt and pepper. Cook until browned, then drain and set aside.
- In the same pot, heat remaining olive oil. Sauté onions, red bell pepper, and green bell pepper for about 3 minutes. Add minced garlic and sauté for an additional 30 seconds.
- Pour in diced tomatoes, tomato sauce, and beef broth. Stir in the cooked beef along with parsley, basil, oregano, and adjust seasoning. Bring to a gentle boil, then reduce heat to low and simmer for about 30 minutes.
- Prepare rice according to package directions. Stir cooked rice into the soup before serving.
- Serve warm, topped with cheese and a sprinkle of fresh parsley.
Notes
For added texture, consider mixing in corn or zucchini. Adjust rice based on desired thickness of the soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 55mg