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Stuffed Pepper Soup

A comforting and hearty stuffed pepper soup bursting with flavors, perfect for busy weeknights or lazy weekends.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef can substitute with turkey or plant-based alternative
  • 1 cup chopped green bell peppers
  • 1 cup chopped red bell peppers
  • 1 cup diced tomatoes canned or fresh
  • 1 cup cooked rice
  • 4 cups beef broth use low-sodium for less salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Optional: shredded cheese for topping

Method
 

Preparation
  1. In a large pot, brown the ground beef over medium heat until no longer pink. Drain excess fat.
  2. Add the chopped peppers and cook until they are tender, about 5 minutes.
  3. Stir in the diced tomatoes, beef broth, rice, garlic powder, onion powder, salt, and pepper.
  4. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes.
  5. Serve hot, and top with shredded cheese if desired.

Notes

For a lighter meal, pair it with a fresh garden salad. Drizzling hot sauce on top can also add an extra kick. To store leftovers, transfer to an airtight container and keep in the refrigerator for up to 3 days or freeze for up to 3 months.