Stuffed Pepper Soup

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🍲 Stuffed Pepper Soup

Servings: 6 | Prep time: 15 mins | Cook time: 30 mins

Ingredients

  • 1 lb Lean ground beef (90/10)

  • 2 large Bell peppers (one green, one red), chopped into bite-sized pieces

  • 1 medium Yellow onion, diced

  • 3 cloves Garlic, minced

  • 2 cans (14.5 oz each) Diced tomatoes (undrained)

  • 1 can (15 oz) Tomato sauce

  • 4 cups Beef broth (low sodium preferred)

  • 2 cups Cooked white or brown rice

  • 2 tbsp Brown sugar (optional, for classic sweetness)

  • 1 tsp Dried oregano

  • 1 tsp Dried basil

  • Salt & Pepper to taste

  • Optional Garnish: Fresh parsley or shredded cheddar cheese

Instructions

  1. Brown the Beef: In a large pot or Dutch oven, brown the ground beef over medium-high heat until no longer pink. Drain any excess grease.

  2. Sauté Aromatics: Add the chopped bell peppers and onion to the pot. Cook for 5–7 minutes until the vegetables begin to soften. Stir in the garlic and cook for 1 more minute until fragrant.

  3. Simmer: Pour in the beef broth, diced tomatoes, tomato sauce, brown sugar, oregano, and basil. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes to let the flavors meld.

  4. Add Rice: Stir in the cooked rice. Let it heat through for 2–3 minutes.

  5. Season & Serve: Season with salt and pepper to taste. Ladle into bowls and top with fresh parsley or cheese if desired.

💡 Pro Tips & Notes

  • The Rice Trick: If you plan on having leftovers, store the rice separately. Rice acts like a sponge and will soak up all the broth overnight, turning your soup into a thick porridge. Add a scoop of rice to each individual bowl instead.

  • Pepper Variety: Use a mix of colors! Green peppers provide that classic slightly bitter “stuffed pepper” taste, while red or orange peppers add sweetness.

  • Texture: If you like a thicker soup, let it simmer uncovered for the last 10 minutes.

🌿 Benefits

  • High Vitamin C: Bell peppers are absolute powerhouses for your immune system.

  • Protein Rich: Provides a solid dose of iron and protein to keep you full.

  • Meal Prep Friendly: This soup actually tastes better the next day as the spices deepen.

📊 Nutritional Info (Per Serving)

Calories Protein Total Fat Carbs Fiber
310 kcal 22g 9g 34g 4g

❓ Common Q&A

Q: Can I use cauliflower rice?

A: Absolutely! It’s a great way to lower the carbs. Add it in the last 5 minutes of simmering so it doesn’t get mushy.

Q: Can I make this in a Slow Cooker?

A: Yes. Brown the beef first, then throw everything except the rice into the crockpot on Low for 6–8 hours. Stir the rice in just before serving.

Q: Can I swap the beef for something lighter?

A: Ground turkey or chicken works perfectly. Just add a splash of Worcestershire sauce to help mimic the depth of beef.

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