Description
A hearty and comforting Stuffed Pepper Soup loaded with lean ground beef, bell peppers, tomatoes, and seasoned with Italian flavors. Perfect for a filling meal that combines the flavors of stuffed peppers in a delicious soup form, served optionally with rice and cheese.
Ingredients
Scale
Meat and Oil
- 1 lb. lean ground beef
- 1 tablespoon olive oil, divided
Vegetables
- 1/2 medium yellow onion, diced (about 1/2 cup)
- 2 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
Liquids and Canned Goods
- 2 (14.5 oz.) cans diced tomatoes
- 1 (15 oz.) can tomato sauce
- 2 cups beef broth
Seasonings
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sugar, or to taste (optional)
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Additional Ingredients
- 2 cups cooked long grain white rice
- 2 tablespoons fresh Italian parsley, chopped
- Shredded cheddar or mozzarella cheese, for serving (optional)
Instructions
- Brown the Beef: In a Dutch oven over medium heat, brown the lean ground beef, breaking up any clumps as it cooks. Once fully browned, drain any grease and season with salt and pepper to taste. Remove the beef from the pot and set it aside.
- Sauté Vegetables: Add 1 tablespoon of olive oil to the same pot. Sauté the diced onions and finely chopped red and green bell peppers until they are soft and fragrant, about 5 minutes. Add the minced garlic and sauté for another 30 seconds to release its aroma.
- Add Liquids and Seasonings: Stir in the cooked beef, diced tomatoes with juice, tomato sauce, and beef broth. Add Worcestershire sauce, sugar if using, and Italian seasoning. Taste the soup and adjust seasoning with additional salt and pepper if needed.
- Simmer the Soup: Bring the mixture to a gentle boil. Then reduce the heat to medium-low and let it simmer uncovered for 20 minutes, stirring occasionally to blend flavors well.
- Add Rice and Parsley: If you do not plan on having leftovers, stir in the cooked rice and chopped Italian parsley. Simmer the soup for an additional 1-2 minutes until heated through.
- Serve: Ladle the soup into bowls and garnish each serving with shredded cheddar or mozzarella cheese, if desired. Serve hot and enjoy the comforting flavors.
Notes
- This recipe requires cooked rice to prevent it from soaking up all the broth during cooking.
- For leftovers, store rice separately and add freshly warmed rice to each bowl to maintain soup consistency.
- Adjust soup thickness by adding more beef broth if a soupier consistency is preferred.
- Enhance flavor with additions like smoked paprika, cumin, or taco seasoning for a Mexican twist.
- Add extra vegetables such as celery, carrots, mushrooms, spinach, or potatoes for more nutrition.
- Increase protein by adding meats like Andouille or Italian sausage, or cooked chorizo.
- For heat, consider adding red pepper flakes, diced green chilies, or sliced jalapeños.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 7 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 60 mg
