Stuffed Pepper Soup

This stuffed pepper soup is easy to make with ground beef, bell peppers, rice and a flavorful tomato broth, it's the perfect one pot, 30 minute meal!

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Ingredients

1 pound lean ground beef , or ground turkey
1 medium sweet onion , finely chopped
3 bell peppers (I buy a mixed pack) , chopped into 1/2" pieces
1 (15-ounce) can beef broth , or chicken broth
1 (15-ounce) can diced tomatoes
1 cup tomato sauce , more if desired
1 ½ teaspoons Italian seasoning
1 teaspoon Kosher salt , plus more to taste
¼ teaspoon ground black pepper , plus more to taste
1-2 cups cooked rice (white or brown)
2-3 Tablespoons chopped fresh parsley

Instructions

In a large pot set over medium heat, brown one pound beef. Stir in 1 medium chopped onion and 3 chopped bell peppers and sauté for a few minutes. Drain any excess fat, if needed.
Stir in 15 ounces broth, 15 ounce can diced tomatoes, 15 ounce can tomato sauce, 1 1/2 teaspoons Italian seasoning, 1 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil and reduce the heat to low. Simmer 15 to 20 minutes, stirring occasionally. You can add a little water if it starts getting too thick. If you have time, let it simmer longer.
Add rice and parsley. Stir in the 2 cups cooked rice and 2-3 Tablespoons chopped parsley. Season with salt and pepper, to taste. Ladle into bowls and enjoy warm

Notes

Variation: If you'd like to take this soup further, add in a can of black beans and corn. You could also add in an extra cup of broth or water to thin it out.

Crockpot version: Brown hamburger, onions and bell peppers in a skillet first. Then add all ingredients to the crockpot and cook on low for 4-6 hours, or on high for 2-3 hours. Then add rice just before serving.

Freeze: Let soup cool. Place in a zip-top bag or freezer container (leaving room for it to expand). Store in freezer for up to 6 months. To thaw, place in refrigerator or microwave. Then simmer in a pot over low heat until warm.

Storage: This soup will keep in the refrigerator for about 3 to 4 days. Sometimes the rice will absorb extra liquid as it sits, so you may want to pour in a little broth to thin it out when reheating.

Nutrition