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Stuffed Pepper Soup

Comforting Stuffed Pepper Soup for Cozy Nights In

A hearty Stuffed Pepper Soup packed with over 30g of protein per serving, perfect for cozy nights in.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 6 cups
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive oil Substitute with avocado oil, butter, or ghee if needed.
  • 1 pound Ground beef Can be swapped with ground turkey or chicken.
  • 1 Diced onion No substitutions necessary.
  • 3 cloves Minced garlic Fresh garlic is preferred for the best taste.
  • 3 cups Diced bell peppers Use any combination of red, yellow, orange, or green.
  • 1 14.5 oz can Petite diced tomatoes Can substitute with canned crushed tomatoes or tomato sauce.
  • 1 15 oz can Tomato sauce Provides a rich, smooth texture.
  • 2 cups Water Use additional broth for a richer flavor.
  • 2 cups Low sodium beef broth Can use chicken or vegetable broth.
For Seasoning
  • 0.5 teaspoons Dried parsley Fresh herbs can be substituted, using double the amount.
  • 0.5 teaspoons Dried basil Fresh herbs can be substituted, using double the amount.
  • 0.5 teaspoons Dried oregano Fresh herbs can be substituted, using double the amount.
  • 0.25 teaspoons Black pepper Adjust according to your taste.
  • 1 Bay leaf Remove before serving.
  • 0.25 teaspoons Red pepper flakes Adjust based on your spice preference.
For Extra Texture
  • ⅔ cup Long grain white rice Can replace with cauliflower rice for a gluten-free variation.

Equipment

  • Large pot
  • Stirring spoon

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of ground beef and cook for about 10 minutes, stirring occasionally, until browned.
  2. Add 1 diced onion and 3 minced garlic cloves to the pot with the browned beef. Sauté for 2 minutes until the onion is translucent.
  3. Stir in 3 cups of diced bell peppers and continue cooking for another 3 to 4 minutes until softened.
  4. Pour in one 14.5 oz can of petite diced tomatoes, one 15 oz can of tomato sauce, and 2 cups of low-sodium beef broth along with 2 cups of water. Stir until combined.
  5. Sprinkle in ½ teaspoon each of dried parsley, basil, and oregano, along with ¼ teaspoon of black pepper and red pepper flakes. Toss in a bay leaf.
  6. Add ⅔ cup of long grain white rice, stirring to mix well. Cover and bring to a gentle boil for about 10 minutes.
  7. Reduce the heat and let the soup simmer uncovered for an additional 2 minutes. Remove from heat and let it sit for about 10 minutes before serving.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 30gProtein: 32gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 450mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 1200IUVitamin C: 100mgCalcium: 50mgIron: 3.5mg

Notes

This soup can be customized with different proteins or vegetables. Perfect for family dinners and holds well for leftovers.

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