Description
This comforting Stuffed Pepper Soup captures all the flavors of traditional stuffed peppers in an easy-to-make soup. It’s perfect for busy weeknights and ready in under an hour, packed with tender bell peppers, seasoned ground beef, and hearty rice.
Ingredients
Scale
- 1 pound Ground Beef
- 4 cups Water
- 15 ounces Tomato Sauce
- 14.5 ounces Diced Tomatoes
- 2 cups Chopped Green Peppers
- 1 tablespoon Brown Sugar
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 tablespoon Beef Bouillon Granules
- 1 cup Cooked Long Grain Rice
- 1/4 cup Fresh Parsley (optional)
Instructions
- In a Dutch oven over medium heat, add the ground beef. Cook until it’s no longer pink, breaking it into crumbles. Drain excess grease.
- Stir in the water, tomato sauce, undrained diced tomatoes, and chopped green peppers. Add brown sugar, salt, beef bouillon, and pepper for flavor, mixing well.
- Bring the mix to a boil, then reduce the heat to a simmer. Leave uncovered until the peppers are tender, about 30 minutes.
- Stir in the cooked long grain rice and let it simmer uncovered for another 10 minutes.
- Ladle the soup into bowls and top with fresh parsley if desired.
Notes
- Cooking rice separately helps prevent it from absorbing too much broth.
- Adjust the sweetness to taste.
- Consider adding additional vegetables for more nutrition.
- For a dairy-free option, use coconut milk or skip cheese.
- For a vegetarian version, swap ground beef for lentils or chickpeas.
- Add sliced jalapeños or hot sauce for a spicy kick.
- Incorporate smoked paprika or chipotle powder for a smoky flavor.
- Top with roasted pumpkin seeds or croutons for added crunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 50 mg