Description
Stuffed Bell Pepper Soup is a hearty and flavorful dish that combines the classic taste of stuffed bell peppers with a comforting soup base.
Ingredients
Scale
- 4 large bell peppers, chopped
- 1 lb ground beef or turkey
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef or vegetable broth
- 1 cup rice, uncooked
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Instructions
- In a large pot, brown the ground beef or turkey over medium heat.
- Add the chopped bell peppers, onion, and garlic; sauté until the vegetables are tender.
- Stir in the diced tomatoes, broth, rice, Italian seasoning, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for about 30 minutes, or until the rice is cooked.
- If desired, stir in shredded cheese before serving.
Notes
- Feel free to use any color of bell peppers for a vibrant soup.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a vegetarian version, substitute ground meat with lentils or mushrooms.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg