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Hearty Stuffed Pepper Soup with Rice

A comforting and savory soup that captures the flavors of stuffed peppers, featuring lean ground beef, sweet bell peppers, and rice in a rich tomato broth.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 374
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 lb lean ground beef Use 90% lean for less fat.
  • 2 tablespoons olive oil, divided
  • Salt and freshly ground black pepper To taste.
  • 1 small yellow onion, chopped (about 1 cup)
  • 1 cup chopped red bell pepper
  • 1 cup chopped green bell pepper
  • 2 cloves garlic, minced
  • 2 cans (14.5 oz) petite diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 1 can (14.5 oz) low-sodium beef broth
  • 2.5 tablespoons chopped fresh parsley, plus more for garnish
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 cup uncooked long-grain white or brown rice
  • Cheddar or mozzarella cheese, for serving Optional.

Method
 

Preparation
  1. Heat 1 tablespoon of olive oil in a large pot over medium heat.
  2. Add the ground beef, and season it with salt and black pepper. Cook until browned and no longer pink, breaking the beef into small pieces.
  3. Drain the excess fat, then transfer the beef to a paper towel-lined plate and set aside.
Cooking
  1. In the same pot, add the remaining tablespoon of olive oil. Stir in the chopped onion, red bell pepper, and green bell pepper. Cook for about 3 minutes until they begin to soften.
  2. Add the minced garlic and cook for 30 seconds more.
  3. Add the petite diced tomatoes, tomato sauce, beef broth, chopped parsley, dried basil, and dried oregano to the pot. Return the browned beef to the pot and season with salt and pepper to taste. Stir well.
  4. Bring the soup just to a light boil. Reduce the heat to low, cover the pot, and simmer for 30 minutes.
  5. While the soup simmers, cook the rice separately according to package directions.
  6. After simmering, stir in the cooked rice according to your preference for thickness. Ladle into bowls and top with cheese and extra parsley if desired.

Notes

For best results, keep the rice separate until serving to prevent it from becoming mushy. Store leftovers promptly in separate containers for optimal texture.