Print

Cheesy Stuffed Pepper Soup

Print Recipe

A comforting and hearty soup that captures all the flavors of stuffed peppers without the fuss.

Ingredients

Scale
  • 1 lb Ground Beef
  • 2 Bell Peppers, chopped
  • 1 cup White or Brown Rice
  • 1 can Diced Tomatoes
  • 1 Onion, diced
  • 2 cloves Garlic, minced
  • 4 cups Beef Broth
  • 2 tsp Italian Seasoning
  • Salt and Pepper to taste
  • Optional: Shredded Cheese for serving

Instructions

  1. Prepare your ingredients by dicing the onion and mincing the garlic. Chop the bell peppers into small pieces.
  2. Sauté the onion in a large pot over medium heat with olive oil until translucent, about 4-5 minutes. Add garlic and sauté for another minute.
  3. Brown the ground beef in the pot, breaking it apart and cooking until fully browned, about 6-8 minutes. Drain excess fat.
  4. Add the chopped bell peppers, Italian seasoning, salt, and pepper, stirring until the peppers soften, about 2 minutes.
  5. Incorporate the uncooked rice, diced tomatoes (with juice), and beef broth. Mix thoroughly.
  6. Bring to a gentle boil, then lower to a simmer. Cover and cook for 20-25 minutes or until rice is cooked.
  7. Final touches: Stir the soup, add cheese if desired, and let it melt slightly before serving.

Notes

This soup tastes even better the next day! Store in the fridge for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: stuffed pepper soup, comfort food, easy soup recipe

Find it online: https://cleanplatecravings.com/minute-one-pan-stuffed-pepper-soup-busy-weeknights/