Description
A simple soup recipe that captures the flavors of stuffed bell peppers.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef or turkey
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 4 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked white rice
- 1/2 cup shredded mozzarella cheese (optional, for topping)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add ground meat and cook until browned. Drain excess fat.
- Add onion, garlic, green pepper, and red pepper to the pot. Cook until vegetables soften, about 5 to 7 minutes.
- Stir in crushed tomatoes, tomato sauce, beef broth, oregano, basil, salt, and pepper. Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes, allowing flavors to combine.
- Stir in the cooked rice during the last 5 minutes of simmering.
- Ladle soup into bowls and top with mozzarella cheese, if desired.
Notes
- You can substitute ground turkey for ground beef for a lighter version.
- Use any color of bell peppers you prefer.
- For a thicker soup, add 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water during the last 5 minutes of simmering.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 12
- Sodium: 650
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 5
- Protein: 30
- Cholesterol: 75
Keywords: stuffed pepper soup, ground beef soup, bell pepper recipe, easy soup, tomato soup