Easy Stuffed Pepper Soup
This easy stuffed pepper soup recipe uses everyday ingredients and is simple to make, offering all your favorite flavors in a warm, hearty dish.
Equipment
- large soup pot
- slow cooker
Ingredients
- ¾ cup uncooked rice Use jasmine or any long grain variety.
- 1 tablespoon olive oil
- ½ medium onion chopped
- 1.5 pounds lean ground beef
- 3 cloves garlic minced
- 1 red bell pepper red bell pepper chopped finely
- 1 green bell pepper green bell pepper chopped finely
- 1 can tomato sauce 13.5 fluid ounces
- 1 can fire-roasted diced tomatoes 28 fluid ounces, with juices
- 4 cups chicken broth
- ¼ teaspoon Italian seasoning
- 1 teaspoon paprika
- Salt to taste
- Pepper to taste
Instructions
- Start by cooking the rice according to package directions. If you have already cooked rice on hand, save it for later in the recipe.
- While the rice is cooking, add the oil and onion to a large soup pot and sauté for 5-7 minutes.
- Add the ground beef to the pot and cook it for 5 minutes, stirring to break it up.
- Stir in the garlic and cook for about a minute.
- Add in the peppers, tomato sauce, diced tomatoes, chicken broth, Italian seasoning, and paprika. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
- Add the cooked rice to the pot and cook the soup for another 10 minutes. Season with salt & pepper as needed.
Notes
For better texture, avoid adding rice until reheating if freezing the soup. Fire-roasted tomatoes enhance the flavor. Crockpot version: Brown beef first and combine with all except rice and seasoning, cooking on low for 6-8 hours.
Nutrition
Serving: 1servingCalories: 331kcalCarbohydrates: 32gProtein: 29gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 70mgSodium: 1190mgPotassium: 860mgFiber: 3gSugar: 8gVitamin A: 1669IUVitamin C: 60mgCalcium: 84mgIron: 5mg
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