Stuffed Pepper Soup
My easy one-pot stuffed pepper soup combines all the best parts of stuffed peppers in a cozy soup. Watch the video below to see how I make it in my kitchen!
Servings 4 servings
Calories 355kcal
Ingredients
- 1 tablespoon olive oil
- 3 bell peppers chopped
- 2 cloves garlic minced
- 1 small onion chopped
- 1 pound ground beef
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 cups beef broth
- 28 ounces crushed tomatoes
- 14 ounces fire roasted diced tomatoes
- 2 teaspoons Italian seasoning dried
- 1 cup rice uncooked
Instructions
- Heat olive oil in a deep pot or Dutch oven and once hot, sauté bell peppers, garlic, and onion until softened.
- Add the ground beef, salt, and pepper. Cook until beef is browned.
- Mix in the beef broth, crushed tomatoes, fire-roasted diced tomatoes, and Italian seasoning. Simmer for 20 minutes.
- Stir in white rice and simmer another 15-20 minutes until rice is tender.
Video
Notes
TO STORE: Store the cooked and cooled soup and rice in separate airtight containers. Keep them in the fridge for up to 5 days.
TO FREEZE: Freeze the soup without the rice in an airtight container for up to 3 months. Let it thaw in the fridge overnight before reheating.
TO REHEAT: Dump the leftover soup in a pot and reheat over medium heat. Stir in the rice and heat until warmed through.
Nutrition
Serving: 1serving | Calories: 355kcal | Carbohydrates: 32g | Protein: 33g | Fat: 11g | Sodium: 2147mg | Potassium: 1210mg | Fiber: 6g | Sugar: 12g | Vitamin A: 3442IU | Vitamin C: 136mg | Calcium: 157mg | Iron: 7mg | NET CARBS: 26g