Stuffed Pepper Soup
This soup incorporates all the elements you love in a classic stuffed pepper – ground beef, rice, tomatoes, and cheese. The joy of sprinkling some cheese, particularly white cheddar, over a steaming bowl of soup is almost enough to bring a tear to your eye! Yet, let's not overlook the delightful combination of sweet bell peppers, tender beef, and hearty rice that make this soup so satisfying. Enjoy it on its own, or pair it with cornbread or a salad for a well-rounded meal. For variety, you can switch things up by using a small pasta or other grains like quinoa or farro instead of rice, or even try using ground chicken or sausage in place of the ground beef. The options are endless, so make this soup truly your own!
Ingredients
- 1 tbsp. extra-virgin olive oil
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 lb. ground beef
- Kosher salt
- Freshly ground black pepper
- 6 c. Swanson Chicken Broth
- 1 (28-oz.) can crushed tomatoes
- 1 (14-oz.) can fire-roasted diced tomatoes
- 2 tsp. dried oregano
- 1 c. white rice
- Shredded white cheddar, for serving
- Freshly chopped parsley, for serving
Instructions
- In a large pot over medium heat, heat oil. Add bell peppers and onion and cook until soft, 7 minutes. Add garlic and cook until fragrant, 1 minute. Add ground beef and season with salt and pepper. Cook until no longer pink, 7 minutes. Drain fat and return to heat.
- Add broth, crushed tomatoes, diced tomatoes, and oregano. Bring to a boil then reduce heat to a simmer. Add rice and simmer, covered, until rice is tender, about 40 minutes, adding water if necessary. Season with salt and pepper to taste.
- Garnish with cheddar and parsley before serving.
Nutrition
Calories: 521kcalCarbohydrates: 48gProtein: 26gFat: 23gSaturated Fat: 8gTrans Fat: 1gCholesterol: 66mgSodium: 1508mgPotassium: 1212mgFiber: 6gSugar: 14gCalcium: 151mgIron: 5mg
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