Description
Stuffed Pepper Soup delivers all the flavors of classic stuffed peppers in one cozy, one-pot meal. Made with ground beef, peppers, tomatoes, and rice, it’s easy to prepare and full of satisfying textures. A great recipe for weeknight dinners or meal prep!
Ingredients
Scale
2 pounds ground beef
6 cups water
1 can (28ounces) tomato sauce
1 can (28ounces) diced tomatoes, undrained
2 cups chopped green peppers
¼cup packed brown sugar
2 teaspoons salt
2 teaspoons beef bouillon granules
1 teaspoon pepper
2 cups cooked longgrain rice
Optional: chopped fresh parsley (for garnish)
Instructions
- In a Dutch oven or large heavy pot, heat over medium and add the ground beef. Cook and stir until the beef is no longer pink, breaking it into crumbles. Drain off excess fat.
- To the cooked beef, stir in 6 cups water, the 28oz tomato sauce, the 28oz diced tomatoes (with their juice), the 2 cups chopped green peppers, the ¼cup brown sugar, 2tsp salt, 2tsp beef bouillon granules, and 1tsp pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer, leave the pot uncovered, and let the soup cook until the green peppers are tender—about 30 minutes.
- After the peppers are tender, add the 2 cups of already cooked longgrain rice into the soup. Simmer uncovered for an additional 10 minutes to allow the flavors to meld and the rice to warm through.
- Optional: sprinkle chopped fresh parsley over each bowl before serving for a fresh finish.
Notes
For best texture when freezing, store the soup base without rice. Add freshly cooked rice when reheating. Adjust seasoning to taste before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 337
- Sugar: 13 g
- Carbohydrates: 30 g
- Protein: 24 g