Easy Stuffed Pepper Soup
Comforting bell pepper soup made with bell peppers, lean ground beef, onions, brown rice, and a tomato sauce base.
Servings: 8
Ingredients
- 1 tablespoon Olive Oil
- 3 Bell Peppers Chopped in different colors if desired.
- 1 Sweet Onion chopped
- 3-4 Garlic Cloves minced
- 1 pound 95% Lean Ground Beef
- 1 teaspoon Dried Oregano
- 1 tablespoon Smoked Paprika
- ½ teaspoon Ground Cumin
- Kosher salt and pepper to taste
- 6 Cups Homemade or low-sodium broth
- 28 oz Crushed Tomatoes 1-2 cans
- 1 Cup Brown Rice or quinoa
- ½ Cup Shredded Cheddar Cheese
- 2 tablespoons Freshly Chopped Parsley to garnish
Instructions
- Heat 1 tablespoon Olive Oil in a large pot over medium heat.
- Add the 3 Bell Peppers (chopped), 1 Sweet Onion (chopped), 3-4 Garlic Cloves (minced) and sauté until soft, about 5 minutes.
- Add 1 pound 95% Lean Ground Beef and seasonings (1 teaspoon Dried Oregano, 1 tablespoon Smoked Paprika, ½ teaspoon Ground Cumin, and Kosher salt and pepper), and cook until meat is no longer pink, breaking it with a wooden spoon, for about 5-7 minutes.
- Pour in the 6 Cups Homemade or low-sodium broth, and stir in 28 oz Crushed Tomatoes and 1 Cup Brown Rice. Bring to a boil, then reduce to a simmer, cover, and cook until rice is tender. About 30 minutes.
- Sprinkle with ½ Cup Shredded Cheddar Cheese and 2 tablespoons Freshly Chopped Parsley and serve hot. Enjoy!
Notes
- Beef: Use extra lean ground beef or ground turkey for fewer calories.
- Bell Peppers: You may use only green or different colors. Red, green, and orange.
- Rice: Use brown rice or white rice if preferred. Another substitute will be quinoa. For a keto option, skip this ingredient
Nutrition
Calories: 223kcal | Carbohydrates: 22g | Protein: 21g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 562mg | Potassium: 842mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2147IU | Vitamin C: 70mg | Calcium: 100mg | Iron: 4mg