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Stuffed Pepper Soup

Stuffed pepper soup in white bowl topped with parmesan cheese and fresh parsley
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A hearty stuffed pepper soup loaded with veggies and packed with over 30g of protein per serving. Easy to make on stovetop, crockpot, or instant pot.

Ingredients

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  • 1 tablespoon extra virgin olive oil
  • 1 pound ground beef
  • 1 cup diced onion
  • ½ tablespoon minced garlic
  • 2 cups diced red, orange or yellow bell peppers
  • 14½ oz can petite diced tomatoes
  • 15 oz can tomato sauce
  • 3 cups water
  • 2 cups low sodium beef broth
  • ½ teaspoon dried parsley
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon black pepper
  • 1 bay leaf
  • ¼ teaspoon red pepper flakes
  • ⅔ cup long grain white rice

Instructions

  1. In a large pot, heat olive oil over medium heat. Add ground beef and cook for 10 minutes until completely browned with no pink remaining, breaking it apart with a wooden spoon.
  2. Add diced onion and minced garlic to the pot. Saute for 2 minutes, stirring frequently, until onion becomes translucent and fragrant.
  3. Add bell peppers, diced tomatoes, tomato sauce, water, beef broth, dried parsley, basil, oregano, black pepper, bay leaf, red pepper flakes, and rice. Stir well to combine.
  4. Cover the pot and turn heat to high. Bring soup to a boil, stirring every few minutes to prevent rice from sticking to the bottom. This takes about 10 minutes.
  5. Once boiling, remove lid and reduce heat to medium. Cook uncovered for 2 minutes.
  6. Remove soup from heat and let sit uncovered for 10 minutes. The rice will continue cooking and become perfectly tender.
  7. Remove and discard bay leaf. Ladle soup into bowls and top with Parmesan cheese and fresh parsley if desired.

Notes

  • The rice will absorb broth as it sits. Add more broth when reheating leftovers for a brothier consistency.
  • For Whole30: Substitute white rice with cauliflower rice added at the very end instead of boiling it.
  • Crockpot method: Brown beef with garlic and onion on stovetop first, then add all ingredients to slow cooker. Cook on low 6 hours or high 4 hours. Check rice after 5 hours when cooking on low.
  • Instant Pot method: Saute beef for 10 minutes, add garlic and onion for 2 minutes, add remaining ingredients, scrape bottom well. Cook high pressure 2 minutes, quick release.
  • Use ground turkey or chicken as substitute for ground beef. Any color bell peppers work well.

Nutrition

Find it online: https://www.benefitiany.com/stuffed-pepper-soup/