Stuffed Pepper Soup Recipe
Dig into this Stuffed Pepper Soup Recipe! Packed with all the classic flavors of stuffed peppers, this soup brings comfort in every spoonful. A must-try for a cozy meal!
Servings: 6
Ingredients
- 1 tablespoon vegetable oil
- 1 pound lean ground beef
- 1 large yellow onion diced into 1/2-inch pieces (about 1 ½ cups)
- 1 tablespoon garlic minced
- 1 large green bell pepper seeded, diced into 1/2-inch pieces
- 1 large red bell pepper seeded, diced into 1/2-inch pieces
- 1 can 15 ounces diced tomatoes with green chiles
- 1 can 15 ounces tomato sauce
- 4 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ½ cup long-grain white rice uncooked
- 1 cup grated Monterey Jack or pepper jack cheese about 4 ounces
- Parsley chopped for garnish
Instructions
- Heat the oil in a large pot over medium heat.
- Once the oil is hot, add ground beef and onions. Cook, breaking up the meat as it cooks, for 8-10 minutes or until the beef is no longer pink.
- Add the garlic and cook for 1 more minute until fragrant.
- Add the rest of the ingredients: peppers, diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, salt, pepper, and rice.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20-25 minutes, stirring occasionally, until the rice is fully cooked.
- Garnish with fresh parsley and top with the cheese. Serve warm and enjoy!
Video
Notes
To store, let it cool completely first. Then, transfer it to an airtight container and keep it in the fridge. We like to portion it out for quick, grab-and-go lunches! It’ll stay fresh for 3-4 days. When you're ready to enjoy, just reheat it in the microwave or on the stovetop.
Nutrition
Calories: 370kcal | Carbohydrates: 41g | Protein: 22g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 48mg | Sodium: 729mg | Fiber: 5g | Sugar: 10g