Description
Stuffed pepper soup brings together tender peppers, rich ground beef, tomatoes, broth, and rice for a warm and satisfying bowl that works for easy weeknights.
Ingredients
1 tablespoon extra virgin olive oil
1 pound ground beef
1 cup diced onion
½ tablespoon minced garlic
2 cups diced red orange or yellow bell peppers
14 ½ oz can petite diced tomatoes
15 oz can tomato sauce
3 cups water
2 cups low sodium beef broth
½ teaspoon dried parsley
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon black pepper
1 bay leaf
¼ teaspoon red pepper flakes
⅔ cup long grain white rice
Instructions
1. In a large pot, heat olive oil over medium heat. Add the ground beef to the pot and cook ground beef for 10 minutes until brown and no longer pink.
2. Add the onion and garlic to the pot. Sauté for 2 minutes.
3. Add bell peppers, tomatoes, water, broth, dried spices and rice. Stir together.
4. Cover the pot and bring the soup to a boil, stirring often.
5. When the soup has reached a boil, remove the cover and reduce the heat. Cook uncovered for 2 minutes.
6. Remove the soup from the heat and let it sit uncovered for 10 minutes. Remove bay leaf and serve.
7. Instant Pot: Sauté beef for 10 minutes, add onions and garlic for 2 minutes. Add remaining ingredients, pressure cook 2 minutes, quick release.
8. Crockpot: Brown beef separately, add all ingredients to crockpot, cook 4 hours on high or 6 on low. Remove bay leaf.
Notes
Rice absorbs broth as it rests. Add extra broth when reheating if you like a thinner soup.
- Prep Time: 10 minutes
- Cook Time: 37 minutes
- Category: Soup
- Method: Stovetop, Instant Pot, Crockpot
- Cuisine: American
Nutrition
- Serving Size: 2.5 cups
- Calories: 327
- Sugar: 9
- Sodium: 633
- Fat: 14
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 1
- Carbohydrates: 31
- Fiber: 4
- Protein: 20
- Cholesterol: 51
Keywords: stuffed pepper soup, ground beef soup, healthy soup, easy dinner