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 tbsp vegetable oil
- 1 ½ pounds ground beef
- 1 onion, chopped (about 1 cup)
- 2 cloves garlic, minced
- 3 bell peppers, (1 each, red, green, and yellow or orange)
- 1 (14.5-ounce) can diced tomatoes, with juice
- 1 (15-ounce) can tomato sauce
- 3 cups beef stock, unsalted
- 2 tsp granulated sugar, optional
- 1 tsp kosher salt, or to taste
- ½ tsp ground black pepper
- 3 cups hot cooked rice
- Chopped fresh parsley leaves, optional
Recommended Equipment
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.1 tbsp vegetable oil | 1 1/2 pounds ground beef | 1 onion | 2 cloves garlic
- 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.3 bell peppers
- 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.1 (14.5-ounce) can diced tomatoes | 1 (15-ounce) can tomato sauce | 3 cups beef stock | 2 tsp granulated sugar | 1 tsp kosher salt | 1/2 tsp ground black pepper
- 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.3 cups hot cooked rice | Chopped fresh 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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