Stuffed Pepper Soup
servings
Inspired by flavors of stuffed bell peppers, this Stuffed Pepper Soup is a thick, hearty soup with pieces of onion, bell peppers, tomatoes, ground beef, and soft rice. It's a warm bowlful of comfort!
Ingredients
- 2 tablespoons canola oil divided
- 1 small yellow onion chopped
- 1 pound lean ground beef
- 1 green bell pepper diced
- 1 red bell pepper diced
- 3 large cloves garlic minced
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon red pepper flakes
- 8 ounces tomato sauce
- 2 cans diced tomatoes (14-ounces each)
- 2 ½ cups beef broth
- 2 cups cooked white rice
Instructions
- Add 1 tablespoon of oil and chopped onion to a large pot over medium-high heat, and cook for 4-5 minutes or until the onions are translucent. Add the beef and cook until brown. Drain the beef and onion mixture on a paper towel-lined plate, and set it aside.
- Pour in the remaining oil, and add the green and red bell peppers to the pot. Cook the peppers for about 3 minutes (you want them to stay crispy and not too tender). Pour the ground beef and onions back into the pot, add the garlic, Italian seasoning, salt, and red pepper flakes, and stir with a wooden spoon. Cook the mixture for about 30 seconds or until the garlic is fragrant.
- Pour in the tomato sauce, diced tomatoes with liquid, and the beef broth. Bring the soup to a boil, then lower the heat to a simmer. Let the soup cook uncovered for 25 minutes.
- After 25 minutes, mix in the rice and heat through, then remove from heat and serve hot with parsley or cheese on top, if desired.
Nutrition
Serving: 2cups | Calories: 410kcal | Carbohydrates: 41g | Protein: 32g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 1786mg | Potassium: 1237mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1619IU | Vitamin C: 88mg | Calcium: 131mg | Iron: 6mg