Stuffed Green Pepper Soup Recipe
This stuffed pepper soup has all of the ingredients you love about classic stuffed peppers cooked into a hearty soup. It’s an easy one-pot recipe full of ground beef, rice, sautéed onions and green bell peppers in a rich and savory tomato based broth.
Servings: 8 people
Calories: 368kcal
Ingredients
- 1 pound ground beef
- 1 cup onion chopped
- 1 cup green bell pepper diced
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- 1½ teaspoons salt
- 1/2 teaspoon black pepper
- 1½ cups white rice cooked
- 1 29-ounce can diced tomatoes
- 16 ounces chicken broth
- 2 cups shredded mozzarella cheese
Instructions
- In a large Dutch oven over medium high heat, add the ground beef, chopped onion, diced bell pepper, garlic powder, Italian seasoning, salt, and pepper. Cook, stirring occasionally, until the meat is cooked through and the vegetables are tender.
- Add the cooked rice, diced tomatoes, and broth and stir to combine. Cover the pot, reduce to a simmer and cook for about 20 minutes. Add more broth as needed to keep all of the ingredients submerged.
- Remove from the heat and serve topped with shredded cheese. Enjoy!
Notes
Storing leftovers: store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months. To thaw, transfer to the fridge overnight.
Reheating: put soup into a saucepan and add a bit more broth. Reheat over medium, stirring occasionally, until warmed through.
If you plan to freeze this soup, it is best to freeze it without the rice.
Nutrition
Calories: 368kcal | Carbohydrates: 39g | Protein: 19g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 718mg | Potassium: 629mg | Fiber: 3g | Sugar: 6g | Vitamin A: 967IU | Vitamin C: 37mg | Calcium: 142mg | Iron: 3mg