Stuffed Pepper Soup
If you're craving all the flavors of classic stuffed peppers but want something easier and cozier, this Hearty & Healthy Stuffed Pepper Soup is your answer. It’s rich, savory, veggie-packed, and comes together in one big pot—no need to roast or stuff anything!
Servings: 6 people
Equipment
- 1 large stock pot
Ingredients
- 1 cup instant or microwave rice cooked
- 1 pound ground beef
- 1 tsp dry oregano
- 1.5 tsp salt
- 1/4 tsp pepper
- 1/2 tsp fresh thyme
- 3 cloves garlic minced or grated
- 2 green bell peppers diced
- 3 tbsp olive oil
- 1 large onion peeled and sliced
- 1 tsp smoked paprika
- 16 ounces jar roasted red peppers drained
- 28 ounces can peeled tomatoes
- 32 ounces low sodium chicken broth
- 1 cup frozen peas thawed
- 1 cup parmesan and more for garnish
- croutons
- balsamic glaze
Instructions
- Cook or microwave instant rice and set aside.
- Add the ground meat to a large pan and using a wooden spoon break the meat down into smaller pieces.
- Add dry oregano, one teaspoon of salt, pepper, thyme, garlic, and green peppers. Cook until the meat is no longer pink and cooked through.
- Remove the meat mixture from the pan.
- To the same pot, add 3 tbsp of olive oil, onion, paprika, and remaining salt. Cook until onions are translucent.
- Add roasted peppers, canned tomatoes, and chicken broth. Bring to a simmer and let cook for 15 minutes.
- Add 1 cup of grated parmesan and then use an immersion blender to blend until smooth.
- Add back the cooked meat mixture, peas, and rice. Let cook for 3 more minutes and serve topped with grated parm, croutons, and a drizzle of balsamic glaze!
Nutrition
Calories: 2324kcal | Carbohydrates: 76g | Protein: 143g | Fat: 166g | Saturated Fat: 59g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 81g | Trans Fat: 6g | Cholesterol: 390mg | Sodium: 6818mg | Potassium: 4320mg | Fiber: 16g | Sugar: 33g | Vitamin A: 3629IU | Vitamin C: 281mg | Calcium: 1636mg | Iron: 21mg
