How do I know when the soup in done?

After simmering your soup for 20 - 25 minutes, check the bell peppers to see if your soup is done. The peppers should be cooked and tender.

What size pot should I cook this soup in?

Use a large pot or dutch oven that will hold at least 4 quarts. This recipe makes a sizable amount of soup (6 servings).

Can I double this recipe?

Yes! You can double this recipe as long as you have a large enough (about 8 quarts) pot. This is a popular recipe to double because it freezes well and the leftovers keep their flavor well.

Stuffed Pepper Soup {Easy + Healthy Recipe}

Name: Stuffed Pepper Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian Inspired
Ingredients: 1 cup uncooked brown rice; 1 tablespoon olive oil; 1 yellow onion, diced; 1 pound lean ground beef; 2 cups beef broth; 1 green bell pepper, chopped; 1 red bell pepper, chopped; 2 (15 ounce) cans diced tomatoes, undrained; 1 (15 ounce) can tomato sauce; ½ teaspoon dried basil; ½ teaspoon dried oregano; 1 teaspoon salt; ½ teaspoon black pepper; ¼ cup chopped parsley, optional for garnish

Description

Stuffed pepper soup is an easy dinner that's deliciously satisfying and healthy! This soup uses all of the ingredients in classic stuffed peppers (beef, bell pepper, rice, tomatoes) in the form of a tasty soup.

Ingredients

Scale

1 cup uncooked brown rice
1 tablespoon olive oil
1 yellow onion, diced
1 pound lean ground beef
2 cups beef broth
1 green bell pepper, chopped
1 red bell pepper, chopped
2 (15 ounce) cans diced tomatoes, undrained
1 (15 ounce) can tomato sauce
½ teaspoon dried basil
½ teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
¼ cup chopped parsley, optional for garnish

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Instructions

Prepare the rice according to the package’s instructions. While the rice cooks, begin making the soup.
Heat the oil in a large dutch oven or pot over medium high heat. Once hot, saute the onion for 2 - 3 minutes, until translucent. Add the beef, crumbling and cooking until browned. Drain any excess grease.
Add the remaining ingredients, except for the rice: beef broth, bell peppers, diced tomatoes, tomato sauce, basil, oregano, salt and pepper. Bring to a boil and then simmer, uncovered, 25 - 30 minutes, or until the bell peppers are tender. Stir occasionally.
Stir in 2 cups of cooked rice and simmer an additional 2 - 3 minutes, until heated through.
Taste and season, adding additional seasonings if preferred. Add additional beef broth if you prefer more liquid in your soup.
Serve warm, optionally topped with chopped parsley.

Notes

Pot size: use a large pot or Dutch oven for this recipe (at least 4 quarts in size).

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: Italian Inspired

Nutrition

Calories: 311
Sugar: 9.8g
Sodium: 1068mg
Fat: 8.1g
Saturated Fat: 2.5g
Carbohydrates: 38.8g
Fiber: 5g
Protein: 21.9g
Cholesterol: 46mg

Keywords: bell peppers, rice, soup, beef