Easy Stuffed Pepper Soup

Ingredients:

1 tablespoon olive oil

1 pound ground beef I use 90% lean

3/4 cup chopped onion

1 1/2 teaspoons garlic minced

salt and pepper to taste

1 red bell pepper cut into 1/2 inch pieces

1 green bell pepper cut into 1/2 inch pieces

1 14.5 ounce can petite diced tomatoes

1 15 ounce can tomato sauce

1 14.5 ounce can beef broth

2 teaspoons Italian seasoning

2 cups cooked white rice

2 tablespoons chopped parsley

Instructions:

Heat the olive oil in a large pot over medium high heat. Add the ground beef and cook until browned, breaking up into smaller pieces with a spatula (approximately 5-6 minutes).

Add the onion to the pot and cook for 4-5 minutes or until softened. Add the garlic and cook for 30 seconds.

Season the beef and onion mixture with salt and pepper.

Add the bell peppers to the pot and cook for 2-3 minutes.

Add the tomatoes, tomato sauce, beef broth and Italian seasoning to the pot; bring to a simmer.

Cook for 15-20 minutes or until peppers are tender.

Stir in the rice and season the soup with salt and pepper to taste as desired. Sprinkle with parsley and serve.

Nutrition Information:

Serving Size: 1 cup

Frequently Asked Questions:

Can I use a different type of meat in this recipe?

Yes, you can substitute ground beef with ground turkey, chicken, or even a meatless alternative for a vegetarian version.

How can I adjust the spice level?

Control the spice level by adjusting the amount of red pepper flakes, adding a pinch for subtle heat or omitting them for a milder flavor.

Can I freeze this soup?

Absolutely! This soup freezes well.

Allow it to cool completely before transferring it to airtight containers.

Reheat on the stove or in the microwave when ready to eat.

Is there a low-carb option for this recipe?

To reduce carbs, you can omit the rice or substitute it with cauliflower rice.

This creates a low-carb version while maintaining the soup’s heartiness.

Can I use brown rice instead of white rice?

Yes, you can use brown rice for a nuttier flavor and added nutritional benefits.

Adjust the cooking time as needed since brown rice takes longer to cook.

How long does it take to make this soup?

The total cook time is around 30-40 minutes, making it a quick and convenient option for a delicious meal.

Can I use fresh tomatoes instead of canned diced tomatoes?

Certainly, especially when tomatoes are in season.

Use about 2 cups of fresh diced tomatoes as a substitute for the canned ones.

Is this soup suitable for meal prep?

Yes, it’s an excellent option for meal prep.

Divide it into individual portions and store them in the fridge for a quick and satisfying lunch or dinner.

What other vegetables can I add to enhance nutrition?

Feel free to add vegetables like zucchini, corn, or spinach to increase nutritional variety and make the soup even more wholesome.

Can I make this soup in a slow cooker?

Absolutely, adapt this recipe for a slow cooker by browning the beef and sautéing the vegetables before transferring everything to the slow cooker.

Cook on low for 6-8 hours or high for 3-4 hours.

Add the rice in the last hour of cooking.