Stuffed Pepper Soup
A Stuffed Pepper Soup Recipe that is so delicious! Learn how to make stuffed pepper soup in the crockpot, instant pot or on the stove!
Servings: 6 2.5 cup servings
Calories: 327kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound ground beef
- 1 cup diced onion
- ½ tablespoon minced garlic
- 2 cups diced red orange, or yellow bell peppers
- 1 14½ ounce can petite diced tomatoes
- 1 15 ounce can tomato sauce
- 3 cups water
- 2 cups low sodium beef broth
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1 bay leaf
- ⅔ cup long grain white rice
For Serving
- optional: Parmesan, fresh parsley
Instructions
- In a large pot, heat the olive oil over medium heat. Add the ground beef to the pot and cook for 10 minutes or until brown and no longer pink, breaking the meat apart with a spatula as it cooks.
- Once the beef has cooked, add the onion and garlic to the pot. Sauté for 2 minutes.
- Once the onions and garlic have sautéed, add the bell peppers, both tomatoes, water, beef broth, basil, oregano, parsley, black pepper, red pepper, bay leaf, and rice. Stir together.
- Cover the pot and turn the heat to high. Bring the soup to a boil, stirring every few minutes to prevent the rice from sticking. It should take about 10 minutes to come to a boil.
- When the soup has reached a boil, remove the cover and reduce the heat to medium. Cook uncovered for 2 minutes.
- Remove the soup from the heat and let it sit uncovered for 10 minutes. The rice will continue to cook slightly in the pot when taken off the heat.
- Remove the bay leaf before serving.
Video
Nutrition
Serving: 2.5cups soup | Calories: 327kcal | Carbohydrates: 31g | Protein: 20g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 633mg | Potassium: 964mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2010IU | Vitamin C: 77mg | Calcium: 65mg | Iron: 4mg
