Stuffed Pepper Soup
This Stuffed Pepper Soup, with beef, peppers, rice, and a rich tomato broth, is a one-pot wonder that’s hearty and flavorful!
Ingredients
- 1 lb. ground beef
- 1 yellow onion diced
- 1 yellow bell pepper diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 14.5 oz. can of diced tomatoes
- 4 c. beef broth
- 1 tsp. dried oregano
- 1 tsp. garlic salt
- 1 tsp. pepper
- 1 c. white rice
Instructions
- In a large pot add in the ground beef, diced onions and bell peppers and cook over a medium to high heat.
- Making sure to crumble the beef as you cook. Cook until browned.
- Add in the diced tomatoes, beef broth, seasonings and rice and stir.
- Let come to a simmer and turn to low, place lid on and cook for 20-25 minutes or until the rice is cooked all the way.
- Sprinkle with some chopped parsley (optional) and enjoy!
Notes
- Don’t drain those tomatoes. The juice adds extra flavor to the broth.
- Want a little heat? Sprinkle in some red pepper flakes for a spicy kick.
- Short on time? Use frozen diced onions to make prep even easier.
- Make it ahead. This soup tastes even better the next day, just store it in the fridge for up to 3 days.
Nutrition
Calories: 373kcalCarbohydrates: 38gProtein: 19gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 54mgSodium: 961mgPotassium: 501mgFiber: 2gSugar: 2gVitamin A: 753IUVitamin C: 79mgCalcium: 61mgIron: 3mg
Tried this recipe?Let us know how it was!