Description
A warm and filling soup that captures the flavors of classic stuffed peppers, made easy in one pot.
Ingredients
- 1 lb Ground beef
- 1/2 tsp Dried basil
- 1 Bay leaf
- 1/2 tbsp Garlic, minced
- 1 cup Onion, chopped
- 2 cups Bell peppers, chopped (orange and red)
- 1/2 tsp Dried oregano
- 1/2 tsp Dried parsley
- 14 1/2 oz Petite diced tomatoes, canned
- 2 cups Low sodium beef broth
- 15 oz Tomato sauce, canned
- 2/3 cup Long grain white rice
- 1/4 tsp Black pepper
- 1/4 tsp Red pepper flakes
- 1 tbsp Extra virgin olive oil
- 3 cups Water
Instructions
- Heat 1 tbsp extra virgin olive oil in a large pot over medium heat.
- Add 1 lb ground beef and cook until browned. Drain excess fat if needed.
- Stir in 1 cup chopped onion, 1/2 tbsp minced garlic, and 2 cups chopped bell peppers. Cook until the vegetables are soft.
- Add 14 1/2 oz petite diced tomatoes, 15 oz tomato sauce, 2 cups low sodium beef broth, and 3 cups water.
- Stir in 2/3 cup long grain white rice and the spices: 1/2 tsp dried basil, 1/2 tsp dried oregano, 1/2 tsp dried parsley, 1/4 tsp black pepper, 1/4 tsp red pepper flakes, and 1 bay leaf.
- Bring the soup to a boil. Then lower the heat and simmer for 30–40 minutes, until the rice is cooked and the soup thickens.
- Remove the bay leaf before serving. Enjoy.
Notes
Serve hot in bowls and top with grated cheese or fresh parsley if desired. Pair with crusty bread or a simple green salad.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: soup, stuffed peppers, comfort food, easy dinner, one pot