Stuffed Pepper Soup
This easy-to-fix stuffed pepper soup is a great way to enjoy the flavors of traditional stuffed peppers without the fuss and mess.
Ingredients
- 1 1/2 pounds ground beef
- 1 onion, chopped, about 1 cup
- 2 cloves garlic, minced
- 3 bell peppers, red, green, and yellow
- 1 14.5-ounce can tomatoes, diced
- 16 ounces tomato sauce, a 15-ounce can or 2 8-ounce cans
- 3 cups beef stock, unsalted
- 2 teaspoons granulated sugar, optional
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon ground black pepper
- 1 cup long-grain rice
- Chopped fresh parsley leaves, optional
Instructions
- Heat the vegetable oil in a Dutch oven over medium heat. Add the ground beef and cook, stirring, for 3 minutes. Add the onion and continue to cook until the beef is no longer pink and the onion is translucent. Add the garlic and sauté for 1 minute longer.
- Remove the stems and seeds from the bell peppers and chop them coarsely. Add them to the beef mixture and continue to cook for 2 minutes.
- Add the tomatoes, tomato sauce, beef stock, sugar, salt, and pepper to the beef and vegetables. Bring the soup to a boil. Reduce the heat to the lowest setting and simmer for 25 to 30 minutes.
- Meanwhile, cook the rice following the package directions.
- To serve, mound the rice in the center of a wide, shallow bowl and ladle the soup around it. If desired, sprinkle with some chopped parsley leaves.
Nutrition
Calories: 481kcalCarbohydrates: 41gProtein: 26gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 81mgSodium: 1078mgPotassium: 947mgFiber: 3gSugar: 10gVitamin A: 2192IUVitamin C: 83mgCalcium: 60mgIron: 4mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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