Description
Stuffed Pepper Soup is hearty and comforting! Loaded with ground beef, rice and sweet peppers, it’s an easy and nutritious lunch or dinner!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup diced onion
- 2 cups diced peppers (red or green or a combination of both)
- 1 tablespoon chopped garlic
- 1 pound lean ground beef
- 1 teaspoon kosher salt
- Black pepper to taste
- 1/2 – 1 teaspoon cumin
- 2 teaspoons dried oregano
- 2 cups beef broth
- 15 ounce can petite diced tomatoes (with juice)
- 15 ounce can tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 cup cooked white rice
Instructions
- Sauté: Heat the oil in a large dutch oven or soup pot. Add the onion and peppers and cook for 5 minutes until softened. Stir in the garlic and cook for 1 minute.
- Brown: Push the onions and peppers to one side of the pot and add the beef, breaking up with a spoon as it browns. Drain any drippings from the beef if needed, then stir to combine with the onions and peppers.
- Simmer: Add the salt, pepper, cumin and dried oregano. Pour in the beef broth, crushed tomatoes, tomato sauce and Worcestershire sauce. Stir and bring to a simmer.
- Finish: Simmer the soup over medium heat for 15 minutes. Stir in the cooked rice, then taste and adjust for seasonings if needed.
Notes
Add seasonings after draining beef drippings to preserve flavor. Ground beef can be substituted with ground turkey. You may add extra vegetables like spinach or mushrooms, or use small pasta like ditalini or orzo instead of rice. Store in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 9 g
- Sodium: 1150 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 85 mg
Keywords: stuffed pepper soup, ground beef, comfort food, easy dinner, American soup