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Stuffed Pepper Soup with Ground Beef and Rice

Stuffed Pepper Soup with Ground Beef and Rice

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  • Author: Maria
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Sautéing and Simmering
  • Cuisine: American/Comfort Food
  • Diet: Low Fat

Description

Stuffed Pepper Soup with Ground Beef and Rice is a hearty and flavorful soup inspired by the classic stuffed pepper dish. It combines tender bell peppers, savory ground beef, rice, and a rich tomato broth, making it a comforting and filling meal.

Ingredients

Units Scale
  • 4 tablespoons extra-virgin olive oil, divided
  • 3 large bell peppers (any color), diced
  • 2 yellow onions, diced
  • 1-1 1/2 lb ground beef or other ground meat
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon dried oregano
  • 2 tablespoons chopped fresh mint or 2 teaspoons dried (optional)
  • 1/2 cup red wine (optional)
  • 6 cups chicken broth or vegetable or beef broth
  • 15 oz canned crushed tomatoes or diced
  • 1 cup rice (any kind; converted recommended)
  • 1/2-1 teaspoon kosher salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • Romano or Parmesan cheese for serving (optional)

Instructions

  1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add diced onions and sauté until translucent.
  2. Add diced bell peppers and cook until slightly softened, about 5 minutes.
  3. Add ground beef, breaking it up with a spoon, and cook until browned and no longer pink.
  4. Stir in fresh parsley, dried oregano, and mint if using.
  5. Pour in red wine (if using) and cook until mostly evaporated, about 3-4 minutes.
  6. Add crushed tomatoes, broth, rice, salt, and pepper. Stir well to combine.
  7. Bring the soup to a boil, then reduce heat to low and simmer, uncovered, for 25-30 minutes or until the rice is tender.
  8. Taste and adjust seasoning if needed.
  9. Drizzle remaining 2 tablespoons olive oil before serving.
  10. Serve hot with grated Romano or Parmesan cheese if desired.

Notes

  • Ground beef can be substituted with ground turkey or lamb.
  • Using converted rice helps maintain texture and prevents overcooking.
  • Red wine adds depth but can be omitted for a milder flavor.
  • Fresh herbs enhance the flavor but dried herbs work fine.
  • Soup can be stored refrigerated for up to 3 days and reheated gently.

Nutrition

  • Serving Size: 1 cup
  • Calories: 320
  • Sugar: 6g
  • Sodium: 750mg
  • Fat: 15g
  • Saturated Fat: 6g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 20g
  • Cholesterol: 65mg

Find it online: https://cooktune.com/stuffed-pepper-soup-with-ground-beef-and-rice/