Stuffed Pepper Soup
A hearty, deconstructed version of stuffed peppers featuring ground beef, bell peppers, and rice simmered in a savory tomato broth.
Pin Share Print Servings: 6 bowl
Calories: 320kcal
Cost: $12
Equipment
- 1 Dutch oven (Large soup pot)
- 1 Knife (For chopping)
Ingredients
- 1 lb ground beef - Lean
- 2 large green peppers - Chopped
- 1 large onion - Diced
- 3 cloves garlic - Minced
- 2 cans diced tomatoes - 14.5 oz each, undrained
- 1 can tomato sauce - 15 oz
- 4 cups beef broth - Low sodium
- 2 cups white rice - Cooked
- 1 tablespoon brown sugar - Balance acidity
- 1 teaspoon Italian seasoning - Dried herbs
- 1 tablespoon fresh parsley - Chopped garnish
Instructions
- Brown ground beef in a large pot; drain excess fat.
- Add onion and chopped peppers; sauté 5-7 minutes. Add garlic.
- Stir in tomatoes, tomato sauce, broth, sugar, and seasonings. Simmer covered for 30 minutes.
- Stir in cooked rice and heat through for 1-2 minutes.
- Serve hot garnished with fresh parsley.
Notes
Add the cooked rice just before serving to prevent it from absorbing all the broth. Store rice separately for leftovers.
Nutrition
Serving: 350g | Calories: 320kcal (16%) | Carbohydrates: 35g (12%) | Protein: 22g (44%) | Fat: 10g (15%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 50mg (17%) | Sodium: 850mg (37%) | Potassium: 600mg (17%) | Fiber: 3g (13%) | Sugar: 8g (9%) | Vitamin A: 1200IU (24%) | Vitamin C: 40mg (48%) | Calcium: 60mg (6%) | Iron: 3mg (17%)