Stuffed Pepper Soup with Beef and Rice

Stuffed Pepper Soup with Beef and Rice

This hearty and comforting stuffed pepper soup is made with ground beef, sweet bell peppers, white rice and a savory beef broth. Leftovers make the perfect lunch or you can freeze a second batch for later!

Course Main Course, Soup

Cuisine American

Diet Gluten Free

Keyword beef, bell pepper, ground beef, healthy soups, hearty soups, rice, stuffed peppers

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 239kcal

Author Liz DellaCroce

Ingredients

2 tablespoons extra virgin olive oil
1 large onion diced
2 cloves garlic minced
1 pound ground sirloin
salt and pepper to taste
1 teaspoon dried oregano
2 bell peppers cored, seeded and diced
8 cups beef broth or broth of choice
14 ounces diced tomatoes
½ cup long grain enriched white rice rinsed
minced parsley optional garnish

Instructions

Heat a large soup pot over medium-high heat and drizzle with olive oil. Add diced onion and minced garlic to the pan and saute until translucent, about 5-6 minutes, stirring frequently.
Add ground beef to the pan along with dried oregano, salt and pepper to taste. Using a wooden spoon, carefully break up the beef into bite-sized pieces. Continue cooking until beef is browned, about 7-8 minutes.
Stir in bell peppers to the pan and cook an additional 3-4 minutes. This is a good time to another pinch of salt and pepper.
Add the broth and tomatoes to the pot then stir well. Bring soup to a boil before adding in the rinsed rice and one more pinch salt and pepper. Reduce heat to low and simmer for 15-20 minutes before serving. Garnish with parsley to serve.

Notes

The longer the rice sits in the soup, the larger it will get as it absorbs more of the liquid. I don't mind the texture but if you prefer the rice a bit more firm, don't overcook in the liquid.

Nutrition