Description
This easy-to-make stuffed pepper soup is loaded with bell peppers, ground meat, rice and seasonings, a family favorite that’s always a hit!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 jalapeno pepper, chopped (optional)
- 4 cloves garlic, chopped
- 1 pound ground beef or ground turkey
- 1 tablespoon paprika
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 14-ounce cans diced tomatoes
- 1 14-ounce can tomato sauce
- 1.5 cups beef broth
- 1 cup uncooked white rice
- 1 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Step 1: Heat a large pot to medium heat and add olive oil. Heat through.
- Step 2: Add onion and chopped peppers. Stir and cook about 5 minutes to soften.
- Step 3: Add garlic and cook another minute, until the garlic becomes fragrant.
- Step 4: Add ground beef and break it up with a wooden spoon. Cook 7-8 minutes, until the meat is cooked through.
- Step 5: Add paprika, basil, oregano, red pepper flakes, and salt and pepper to taste. Stir and cook 1 minute.
- Step 6: Add diced tomatoes, tomato sauce, beef broth and uncooked rice. Stir. Bring to a boil then reduce heat to simmer. Simmer at least 20 minutes to let the flavors blend and the rice to cook.
- Step 7: Serve into bowls and add your favorite toppings.
Notes
For a soupier consistency, add 1-2 cups extra tomato sauce or beef stock. This recipe can be adapted for a slow cooker by browning the meat and vegetables first, then simmering on low for 3-4 hours.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 376 kcal
- Sugar: 2 g
- Sodium: 285 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 54 mg
Keywords: soup, stuffed peppers