Stuffed Peppers Soup
This easy stuffed pepper soup combines all your favorite stuffed pepper flavors into a comforting bowl that's perfect for any occasion.
Equipment
- large soup pot
- slow cooker
Ingredients
Rice
- ¾ cup uncooked rice jasmine rice recommended
Vegetables
- ½ medium onion chopped
- 1 clove garlic minced
- 1 red bell pepper red bell pepper chopped finely
- 1 green bell pepper green bell pepper chopped finely
Meat
- 1.5 pounds lean ground beef
Canned Goods
- 1 can tomato sauce 13.5 fluid ounces
- 1 can fire-roasted diced tomatoes 28 fluid ounces, with juices
- 4 cups chicken broth
Seasonings
- ¼ teaspoon Italian seasoning
- 1 teaspoon paprika
- salt to taste
- pepper to taste
Oil
- 1 tablespoon olive oil
Instructions
Cooking Instructions
- Start by cooking the rice according to package directions.
- While the rice is cooking, add the olive oil and onion to a large soup pot and sauté for 5-7 minutes.
- Add the ground beef to the pot and cook for 5 minutes, stirring to break up the beef.
- Stir in the garlic and cook for about a minute.
- Add in the chopped peppers, tomato sauce, diced tomatoes, chicken broth, Italian seasoning, and paprika. Bring to a gentle boil.
- Reduce heat and let the soup simmer for 15 minutes.
- Add the cooked rice to the pot and continue to cook for another 10 minutes.
- Season as needed with salt and pepper.
Notes
You can use regular diced tomatoes, but fire-roasted ones give extra flavor. For leftovers or freezing, don't add rice until reheating. Crockpot version available.
Nutrition
Serving: 1servingCalories: 331kcalCarbohydrates: 32gProtein: 29gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 70mgSodium: 1190mgPotassium: 860mgFiber: 3gSugar: 8gVitamin A: 1669IUVitamin C: 60mgCalcium: 84mgIron: 5mg
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