A hearty and flavorful stuffed pepper soup with ground beef, bell peppers, tomatoes, and rice, perfect for busy weeknights.
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Calories: 350kcal
Equipment
- Large pot or Dutch oven
- wooden spoon or spatula
- Measuring cups and spoons
- knife and cutting board
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2–3 cloves garlic, minced
- 14 oz diced tomatoes, canned
- 4 cups beef or chicken broth
- 1 cup uncooked rice
- 1 tsp Italian seasoning
- 1 tsp paprika
- to taste salt and black pepper
Instructions
- Brown the ground beef with diced onion in a large pot over medium heat until beef is fully cooked and onions are soft. Drain excess fat.
- Add diced bell peppers and minced garlic. Cook 2–3 minutes until slightly tender.
- Pour in diced tomatoes with juice and beef broth. Stir to combine.
- Add uncooked rice, Italian seasoning, paprika, salt, and pepper. Stir well.
- Bring soup to a boil, reduce heat to low, cover, and simmer until rice is cooked (15–20 minutes for white rice, up to 35 minutes for brown rice).
- Taste and adjust seasoning. Serve hot with optional toppings such as shredded cheese, sour cream, or parsley.
Notes
Optional toppings include shredded cheese, sour cream, and fresh parsley. Adjust seasoning to taste.
Nutrition
Calories: 350kcal | Carbohydrates: 25g | Protein: 22g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 60mg | Sodium: 750mg | Potassium: 800mg | Fiber: 3g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 60mg | Calcium: 50mg | Iron: 3mg