Cozy Stuffed Pepper Soup
A hearty and comforting Cozy Stuffed Pepper Soup that's easy to make and loved by the whole family.
Equipment
- large pot
Ingredients
- 1 lb lean ground beef
- 2 tablespoon olive oil divided
- Salt and freshly ground black pepper
- 1 small yellow onion chopped (1 cup)
- 1 cup chopped red bell pepper (a little over ½ of a medium)
- 1 cup chopped green bell pepper
- 2 cloves garlic minced
- 2 cans (14.5 oz) petite diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) low-sodium beef broth
- 2.5 tablespoon chopped fresh parsley , plus more for garnish
- ½ teaspoon dried basil *
- ½ teaspoon dried oregano
- 1 cup uncooked long grain white or brown rice (I love both options)
- Cheddar or mozzarella cheese for serving (optional)
Instructions
- In a large pot heat 1 tablespoon olive oil over medium heat, once hot add beef to pot and season with salt and pepper. Cook, stirring occasionally while breaking up beef, until browned. Drain beef and pour onto a plate lined with paper towels, set aside.
- Heat remaining 1 tablespoon olive oil in pot then add onions, red bell pepper, green bell pepper and saute 3 minutes, then add garlic and saute 30 seconds longer.
- Pour in diced tomatoes, tomato sauce, beef broth and add parsley, basil, oregano and cooked beef, then season with salt and pepper to taste. Bring just to a light boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes.
- While soup simmers, prepare rice according to directions listed on package, then once soup is done simmering stir in desired amount of cooked rice into soup.
- Serve warm topped with optional cheese and garnish with fresh parsley.
Notes
*For more flavor double up on the herbs. This is also good with 2 teaspoon Italian seasoning in place of basil and oregano. For a thinner soup don't add all of the rice and for a thicker heartier soup add it all. Also, if you plan on having it for leftovers the next day then don't add the rice to the pot of soup, just add it to each individual bowl, then reserve the rice in a separate container in refrigerator to add to the soup the next day (otherwise it would turn into mush).
Nutrition
Serving: 1cupCalories: 320kcalCarbohydrates: 30gProtein: 20gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 1000IUVitamin C: 80mgCalcium: 60mgIron: 3mg
Tried this recipe?Let us know how it was!