Stuffed Pepper Soup
This one-pot stuffed pepper soup is high in protein, easy to make, and keeps well in the fridge and freezer, making it an ideal recipe for a weeknight dinner, meal prep, or batch cooking.
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Prep Time: 10 minutes -
Cook Time: 35 minutes
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Total Time: 45 minutes
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Yield: 4 servings 1x -
Category: Soup -
Method: Stovetop
Category:
Method:Ingredients
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1 onion, diced
- 2 red bell peppers, seeded and diced
- 2 green bell peppers, seeded and diced
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/8 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 1 (14 ounce) can diced tomatoes
- 1 (14 ounce) can crushed tomatoes
- 3 cups beef broth, or water
- 1/2 cup white rice, uncooked
- 1/4 cup fresh parsley, finely chopped
Instructions
- In a large pot or Dutch oven on medium-high heat, warm the olive oil, then add the ground beef and cook, breaking it up with a spatula or wooden spoon, for 4-5 minutes until mostly cooked through.
- Add the diced onion and cook for an additional 2-3 minutes until they are slightly tender.
- Add the diced bell peppers, minced garlic, dried basil, dried oregano, red pepper flakes (optional), and salt, stir to combine with the beef mixture, and cook for an additional minute until fragrant.
- Pour in the diced tomatoes, crushed tomatoes, and beef broth, scraping up any tasty bits from the bottom of the pan, and stir until well combined.
- Add the uncooked rice, stir again to combine, and bring to a gentle boil, then reduce to a simmer and cook for 20-25 minutes, stirring occasionally, until the rice is cooked through.
- Once cooked, add the chopped parsley, stir until well incorporated, then taste the soup and adjust the seasoning with additional salt and pepper as needed, or add more water if you want a thinner soup.
- The soup can be served immediately or cooled and stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
Notes
To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder and add it in step #3. Skip step #2.
To Use Garlic Powder: Swap the garlic cloves for 1/2 teaspoon of garlic powder in step #3.
To Use Dried Parsley: Swap the fresh parsley for 2 teaspoons of dried parsley and add it in step #3, instead of step #6.
To Use Italian Seasoning: Omit the dried basil and oregano, and add 2 teaspoons of Italian seasoning in step #2 instead.
To Use Tomato Sauce: Swap the crushed tomatoes for 1 1/2 cups of tomato sauce in step #4.
To Use Brown Rice: Swap the uncooked white rice for 1/2 cup of uncooked brown rice in step #5 and increase the cooking time to 40-50 minutes.
To Use Leftover Rice: Swap the uncooked white rice for 1 1/2 cups of cooked white rice, add it in step #5, and reduce the cooking time to 5 mintues.
Nutrition
- Serving Size: 1 serving
- Calories: 391 calories
- Sugar: 13 grams
- Fat: 12 grams
- Carbohydrates: 41 grams
- Fiber: 6 grams
- Protein: 33 grams
Find it online: https://kaynutrition.com/stuffed-pepper-soup/
