Stuffed Pepper Soup

5 from 3 ratings

from kristineskitchenblog.com

This Stuffed Pepper Soup is filled with the delicious flavors of stuffed bell peppers, but in cozy soup form. It's easy to make in just a few simple steps!

Prep Time25

Cook Time25

Total Time50

Servings: servings

Calories: 305kcal

Ingredients

⅔ cup uncooked brown rice* can substitute white rice
1 pound ground beef or ground turkey
1 cup chopped yellow onion
2 medium carrots chopped into ¼-inch pieces
1 red bell pepper chopped into ½-inch pieces
1 green bell pepper chopped into ½-inch pieces
4 cloves garlic minced
15 ounce can diced tomatoes
15 ounce can tomato sauce
14.5 ounces low sodium beef broth
1 ½ teaspoons Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
chopped fresh parsley optional, for serving

Instructions

Cook the rice according to package directions.
While the rice cooks, heat a large Dutch oven or other heavy pot over medium-high heat. Add the ground beef and cook, crumbling, until browned. Drain off excess grease as needed.
Add the onion, carrot and bell peppers and cook until softened, 3-4 minutes, stirring occasionally. Add the minced garlic and cook for 30 seconds, stirring.
Add the diced tomatoes, tomato sauce, beef broth, Italian seasoning, salt and pepper. Stir.
Bring the soup to a boil and then reduce the heat to a simmer. Cover the pot and simmer for 20 minutes, or until the carrots are tender.
Stir in the cooked rice. Serve soup garnished with fresh parsley, or as desired.

Video

Notes

If using leftover cooked rice, you will need 2 cups of cooked rice. Simmer the soup for a few minutes after adding cold leftover rice to warm up the rice.
Store stuffed pepper soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. If frozen, thaw overnight in the refrigerator before reheating. Reheat soup in a pot on the stove or in the microwave until steaming hot.

Nutrition

Nutrition information is only an estimate.