Original Post: https://www.evolvingtable.com/stuffed-pepper-soup/
Stuffed Pepper Soup Recipe
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 tasty soup the whole family will enjoy.
Servings: 6 servings
Ingredients
- 1 pound ground beef 90/10, or turkey
- 2 tablespoons oil avocado or olive oil
- 1 small sweet onion finely diced
- 2 bell peppers red and green, cut into bite-sized pieces
- 3 cloves garlic finely minced
- 4 cups beef broth
- 1-15 ounce can tomato sauce
- 1-15 ounce can fire roasted tomatoes
- 3 tablespoons Worcestershire sauce
- 2 teaspoons sugar
- 1 teaspoon oregano dry
- ½ teaspoon thyme dried
- ½ teaspoon rosemary dried
- Pinch of nutmeg optional
- 2 bay leaves
- 1 ½ teaspoons salt to taste
- ½ teaspoon black pepper
- ½ cup white rice uncooked
Instructions
- 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.1 pound ground beef
- 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.2 tablespoons oil, 1 small sweet onion, 2 bell peppers, 3 cloves garlic
- 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.4 cups beef broth, 1-15 ounce can tomato sauce, 1-15 ounce can fire roasted tomatoes, 3 tablespoons Worcestershire sauce, 2 teaspoons sugar, 1 teaspoon oregano, ½ teaspoon thyme, ½ teaspoon rosemary, Pinch of nutmeg, 2 bay leaves, 1 ½ teaspoons salt, ½ teaspoon black pepper, ½ cup white 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!
Notes
- Rice: Sub with cauliflower rice if necessary.
- 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.
- Storage: Seal leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Place in a freezer-safe airtight container and freeze for up to 3 months.
- Reheating: Return to a pot over medium-low heat, or microwave until heated through.
Nutrition
Calories: 353kcal | Carbohydrates: 24g | Protein: 18g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 930mg | Potassium: 746mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1338IU | Vitamin C: 54mg | Calcium: 59mg | Iron: 3mg
