Stuffed Bell Pepper Soup - Hearty Comfort in a Bowl
Enjoy a hearty and comforting stuffed bell pepper soup packed with vegetables, lean meat, and aromatic herbs, perfect for family dinners.
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Servings: 6 servings
Calories: 374kcal
Equipment
- large pot or Dutch oven Essential for cooking the soup evenly.
Ingredients
Soup Base
- 450 g lean ground beef main protein
- 30 ml olive oil divided into 15 ml for beef and 15 ml for vegetables
- 1 small yellow onion (1 cup, chopped)
- 150 g red bell pepper ((a little over ½ of a medium))
- 150 g green bell pepper
- 2 cloves garlic minced
- 2 cans petite diced tomatoes
- 400 ml tomato sauce
- 400 ml low-sodium beef broth
- 37.5 ml fresh parsley plus more for garnish
- 1.5 g dried basil *For more flavor double up on the herbs.
- 1.5 g dried oregano
- 200 g uncooked long grain white or brown rice ((I love both options))
- Cheddar or mozzarella cheese (for serving (optional))
Instructions
Cooking
- In a large pot heat 15 ml olive oil over medium heat, once hot add beef to pot and season with salt and pepper. Cook, stirring occasionally while breaking up beef, until browned. Drain beef and pour onto a plate lined with paper towels, set aside.
- Heat remaining 15 ml olive oil in pot then add onions, red bell pepper, green bell pepper and sauté 3 minutes, then add garlic and sauté 30 seconds longer.
- Pour in diced tomatoes, tomato sauce, beef broth and add parsley, basil, oregano and cooked beef, then season with salt and pepper to taste. Bring just to a light boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes.
- While soup simmers, prepare rice according to directions listed on package, then once soup is done simmering stir in desired amount of cooked rice into soup.
- Serve warm topped with optional cheese and garnish with fresh parsley.
Notes
Consider pairing with crusty bread or a side salad for a complete meal.
Nutrition
Calories: 374kcal