Easy Stuffed Pepper Soup: Comfort in a Bowl
Stuffed pepper soup: savor this hearty and easy recipe packed with lean ground beef, tender bell peppers, and rice. Perfect for a quick weeknight meal.
Ingredients
- 1 tablespoon Olive Oil
- 3 Bell Peppers (Chopped in different colors if desired.)
- 1 Sweet Onion (chopped)
- 3-4 Garlic Cloves (minced)
- 1 pound 95% Lean Ground Beef
- 1 teaspoon Dried Oregano
- 1 tablespoon Smoked Paprika
- ½ teaspoon Ground Cumin
- Kosher salt and pepper (to taste)
- 6 cups Homemade or low-sodium broth
- 28 oz Crushed Tomatoes
- 1 cup Brown Rice
- ½ cup Shredded Cheddar Cheese
- 2 tablespoons Freshly Chopped Parsley
Instructions
- Heat 1 tablespoon Olive Oil in a large pot over medium heat.
- Add the 3 Bell Peppers (chopped), 1 Sweet Onion (chopped), 3-4 Garlic Cloves (minced) and sauté until soft, about 5 minutes.
- Add 1 pound 95% Lean Ground Beef and seasonings (1 teaspoon Dried Oregano, 1 tablespoon Smoked Paprika, ½ teaspoon Ground Cumin, and Kosher salt and pepper), and cook until meat is no longer pink, breaking it with a wooden spoon, for about 5-7 minutes.
- Pour in the 6 Cups Homemade or low-sodium broth, and stir in 28 oz Crushed Tomatoes and 1 Cup Brown Rice. Bring to a boil, then reduce to a simmer, cover, and cook until rice is tender. About 30 minutes.
- Sprinkle with ½ Cup Shredded Cheddar Cheese and 2 tablespoons Freshly Chopped Parsley and serve hot. Enjoy!
Notes
- To enhance the depth of flavor, brown the ground beef until it develops a nice crust before adding other ingredients. This creates more savory notes.
- If your ground beef is not 95% lean, drain off any excess fat after browning to keep the soup lighter.
- For a make-ahead option, this soup stores beautifully in an airtight container in the refrigerator for up to 3-4 days, and it freezes well for up to 3 months. To reheat, gently warm on the stove, adding a splash of broth if needed to reach your desired consistency.
- When cooking ground beef, ensure it reaches an internal temperature of 160°F (71°C) to ensure food safety. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If your ground beef is not 95% lean, drain off any excess fat after browning to keep the soup lighter.
- For a make-ahead option, this soup stores beautifully in an airtight container in the refrigerator for up to 3-4 days, and it freezes well for up to 3 months. To reheat, gently warm on the stove, adding a splash of broth if needed to reach your desired consistency.
- When cooking ground beef, ensure it reaches an internal temperature of 160°F (71°C) to ensure food safety. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.