Description
Enjoy this hearty and flavorful stuffed pepper soup, a comforting and easy-to-make meal.
Ingredients
Scale
- 1 pound lean ground beef
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 (14.5 ounce) cans fire roasted diced tomatoes
- 1 (15 ounce) can tomato sauce
- 2 cups low sodium beef broth
- 2 cups cooked white or brown rice
- Optional: shaved parmesan and roughly chopped fresh parsley for garnish
Instructions
- Heat a large pot over medium-high heat. Add the ground beef and break it up. Season with salt and pepper. Cook until browned, stirring occasionally. Drain the beef and set aside.
- Heat the oil in the pot, then add the onion and bell pepper. Saute for 3 to 4 minutes, until softened. Add the garlic, basil, oregano, and thyme. Saute another 30 seconds.
- Add the ground beef back to the pot, along with the diced tomatoes, tomato sauce, and beef broth. Cover, bring to a simmer, then reduce heat to low. Stir occasionally for 20 minutes. Cook rice while the soup simmers.
- Stir in the cooked rice. Add more broth for thinner soup. Ladle into bowls and top with parsley.
Notes
- Use 90 percent lean ground beef to avoid draining excess grease. Drain the pot before sauteing vegetables if using 80 percent ground beef.
- Substitute ground turkey or ground chicken for the ground beef.
- Substitute Italian seasoning for the individual dried basil, oregano, and thyme.
- Cook the rice al dente before adding it to the soup.
- Add another cup of beef broth to make the soup go further.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg