Description
A hearty soup that captures all the flavors of classic stuffed bell peppers — ground meat, peppers, rice, and tomatoes — all simmered together in a comforting broth.
Ingredients
- 1 tablespoon olive oil
- 1 lb (≈450 g) ground beef (or turkey for lighter version)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 4 cups beef broth (or a mix of broth & water)
- 1 teaspoon dried Italian seasoning (or a mix of oregano, thyme, basil)
- 2 cups cooked white rice (or brown rice)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium-high heat; add ground beef and cook until browned. Drain excess fat.
- Add chopped onion and cook until softened, about 4‑5 minutes. Then add garlic and cook 30 seconds until fragrant.
- Add diced bell peppers; cook for 2‑3 minutes until they begin to soften.
- Pour in diced tomatoes (with juices), tomato sauce, and broth. Stir in Italian seasoning, salt and pepper.
- Bring mixture to a simmer. Cover and cook for 15‑20 minutes, until peppers are tender.
- Stir in the cooked rice; let heat through. Adjust seasoning if needed.
- Ladle into bowls and garnish with fresh parsley before serving.
Notes
- You can use ground turkey or a plant‑based ground meat substitute instead of beef to reduce fat.
- Brown rice may be used in place of white rice; it will take a bit longer to cook.
- If making ahead or freezing, cook rice separately and add when reheating so it doesn’t soak up too much liquid.
- Add a dash of smoked paprika or red pepper flakes for extra warmth or spice.
Nutrition
- Serving Size: 1 bowl (about 1⅔ cups)
- Calories: ≈ 330 kcal
- Sugar: ≈ 6‑8 g
- Sodium: ≈ 750‑1000 mg
- Fat: ≈ 12‑15 g
- Saturated Fat: ≈ 4‑5 g
- Unsaturated Fat: ≈ 7‑9 g
- Trans Fat: ≈ 0‑0.5 g
- Carbohydrates: ≈ 35‑40 g
- Fiber: ≈ 3‑4 g
- Protein: ≈ 18‑20 g
- Cholesterol: ≈ 50‑60 mg
