Easy Stuffed Pepper Soup with Rice
This stuffed pepper soup is ground beef, red and green bell peppers, and fire-roasted tomatoes in a cozy tomato and beef broth, with jasmine rice stirred in at the end and cheddar on top. It tastes like stuffed peppers in soup form!
Servings: 8 servings
Equipment
Ingredients
- 1 tbsp olive oil
- 2 lbs lean ground beef
- 1 small onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 15 oz canned tomato sauce
- 15 oz fire-roasted tomatoes with juices
- 1 tbsp Worcestershire sauce make sure it says GF
- 4 cups beef broth
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp crushed red pepper
- 2 tsp salt + more to taste
- ½ tsp pepper
- 2 cups cooked white rice I used jasmine
- 1.5 cups shredded cheddar cheese for topping
- fresh chopped parsley for topping, optional
Instructions
- Heat the olive oil in a dutch oven or pot over medium high heat. Add the ground beef and a generous amount of salt and pepper, and cook for 5-7 minutes, breaking it apart with a wooden spoon until cooked through. Remove using a slotted spoon and set aside.
- To the same pan, add the onion, garlic, and red and green peppers. Saute for 4-5 minutes until beginning to soften. Add in the tomato sauce, diced tomatoes, Worcestershire sauce, beef broth, Italian seasoning, garlic powder, onion powder, crushed red pepper, salt, and pepper. Add the beef back into the pot. Stir and bring to a boil, then reduce to a simmer for 15 minutes.
- Meanwhile, make sure you are cooking your rice according to package directions in a separate pot if not already done.
- Add the cooked white rice, stir, and continue cooking for 5-10 minutes until heated through. Taste and add salt if needed.
- Serve the soup topped with some shredded cheddar cheese and fresh chopped parsley.
Notes
- Rice and storage: If you are not serving all of this soup right away, I highly recommend cooking the rice and keeping it separate, and adding it to individual bowls. Store the soup in an airtight container in the fridge for 3-4 days, with the rice kept in a separate container. The rice absorbs a lot of the broth when it sits for awhile!
- Dairy free: Omit the cheese on top!
- Reheating: Reheat the soup on the stovetop over medium heat or in the microwave until hot. It thickens in the fridge, so add a splash of beef broth to loosen it, then add warmed rice to each bowl.
- Freezing: Freeze the soup without the rice.
Nutrition
Calories: 358kcal | Carbohydrates: 21g | Protein: 33g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 91mg | Sodium: 1607mg | Potassium: 750mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1224IU | Vitamin C: 37mg | Calcium: 212mg | Iron: 4mg