Description
This hearty Stuffed Pepper Soup with Ground Beef and Rice is a comforting one-pot meal that’s perfect for chilly days. Savory ground beef, sweet bell peppers, and tender rice simmered in a flavorful broth create a delicious and satisfying dish.
Ingredients
Units
Scale
For the Soup:
- 4 tablespoons extra-virgin olive oil, divided
- 3 large bell peppers, any color, diced
- 2 yellow onions, diced
- 1 – 1 1/2 lb. ground beef or other ground meat
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- 2 tablespoons chopped fresh mint or 2 teaspoons dried, optional
- 1/2 cup red wine, optional
- 6 cups chicken broth or vegetable or beef broth
- 15 oz. canned crushed tomatoes or diced
- 1 cup rice, any kind
- 1/2 – 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For Serving:
- Romano or Parmesan cheese, for serving, optional
Instructions
- Sauté Vegetables: In a large pot, heat 2 tablespoons of olive oil. Sauté onions and bell peppers until softened and starting to brown.
- Cook Ground Beef: Add ground beef, parsley, oregano, and mint. Cook until beef is browned.
- Add Liquids: Pour in wine, chicken broth, and crushed tomatoes. Bring to a boil.
- Cook Rice: Stir in rice, cover, and simmer until rice is cooked.
- Finish Soup: Remove from heat, stir in remaining olive oil, season, and serve with cheese if desired.
Notes
- Lean ground beef is preferred, but any kind works.
- Alternatives to ground beef include pork, turkey, chicken, lamb, or vegan options.
- Feel free to use homemade or store-bought broth.
- Adjust cooking time and liquid based on rice type.
- Season soup to taste based on salt in broth.
- Soup freezes well for up to 6 months.
- Vegan option: use vegetable broth and vegan meat substitutes.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 820mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 55mg
