Description
A hearty and comforting stuffed pepper soup featuring ground beef, bell peppers, tomatoes, and rice simmered in a flavorful broth with classic Italian herbs. Perfect for a nutritious family meal, this recipe can be made on the stovetop, in an Instant Pot, or slow cooker, with easy variations to suit your cooking preference.
Ingredients
Scale
Soup Base
- 1 tablespoon extra virgin olive oil
- 1 pound ground beef
- 1 cup diced onion
- ½ tablespoon minced garlic
- 2 cups diced red, orange, or yellow bell peppers
- 14 ½ oz can petite diced tomatoes
- 15 oz can tomato sauce
- 3 cups water
- 2 cups low sodium beef broth
- ⅔ cup long grain white rice
Herbs and Spices
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1 bay leaf
Instructions
- Brown the Ground Beef: Heat olive oil in a large pot over medium heat. Add ground beef and cook for about 10 minutes, breaking it apart, until browned and no longer pink.
- Sauté Aromatics: Add diced onion and minced garlic to the pot with the cooked beef. Sauté for 2 minutes, stirring occasionally, until fragrant and the onions are translucent.
- Add Vegetables and Liquids: Stir in diced bell peppers, petite diced tomatoes, tomato sauce, water, low sodium beef broth, and the dried herbs and spices including parsley, basil, oregano, black pepper, red pepper flakes, and bay leaf. Add the rice and mix well to combine all ingredients.
- Bring to a Boil: Cover the pot and increase heat to high. Bring the soup to a boil, stirring every few minutes to prevent rice from sticking to the bottom. This should take about 10 minutes.
- Simmer Uncovered: Once boiling, remove the lid, reduce heat to medium, and cook uncovered for 2 minutes to slightly reduce and intensify flavors.
- Rest and Finish: Remove the soup from heat and let it sit uncovered for 10 minutes. During this time, the rice will continue to cook and absorb broth. Remove the bay leaf before serving.
- Serve: Ladle soup into bowls and garnish with freshly grated Parmesan cheese and chopped fresh parsley as desired.
Notes
- The rice absorbs broth as it cooks; to keep leftovers brothier, add extra broth when reheating.
- For slow cooker preparation, reduce water by 1 cup and cook rice separately to avoid overcooking, then stir cooked rice into the soup at the end.
- You can use red, orange, or yellow bell peppers for a colorful and sweet flavor contrast.
- If making in an Instant Pot, be sure to scrape browned bits off the bottom before sealing to prevent burn errors.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 290
- Sugar: 6g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 4.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
