Stuffed Pepper Soup is the perfect fall and winter recipe if you're looking for a quick and hearty dish. Simply combine ground beef, red and green bell peppers, rice, tomatoes, and spices to create a healthy soup the whole family will enjoy.
Cook beef in a large Dutch oven over medium heat for 7-8 minutes, or until browned and cooked through. Break apart meat with a potato masher to get fine crumbles. Remove beef from the skillet and let drain on a paper towel lined plate.
Add oil and diced onion. Saute for 2-3 minutes or until onions start to become translucent. Stir in bell peppers and continue sauteing for 3-4 minutes. Add in minced garlic, stirring constantly for 1 minute.
Add beef back into the pot along with the broth, tomato sauce, tomatoes, Worcestershire sauce, sugar, dried herbs, nutmeg, bay leaves, salt, pepper, and rice.
Bring to a boil and then reduce heat to low. Cover and let simmer for 25-30 minutes, or until the rice is tender.
Remove bay leaves and stir immediately with fresh parsley and a toasted baguette. Enjoy!
Meal Prep and Storage
To Prep-Ahead: Chop the vegetables and refrigerate for up to 2-3 days in advance. Also, mix up the herbs and spices and keep at room temperature until ready to use. Additionally, you can make up this recipe completely for a simple heat and serve meal.
To Store: Seal leftovers in an airtight container in the refrigerator for up to 3-4 days.
To Freeze: Place in a freezer-safe airtight container and freeze for up to 3 months.
To Reheat: Return to a pot over medium-low heat, or microwave until heated through.
Stuffed Pepper Soup Recipe
Amount Per Serving
Calories 353Calories from Fat 180
% Daily Value*
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Vitamin A 1338IU27%
Vitamin C 54mg65%
* Percent Daily Values are based on a 2000 calorie diet.