Name: Stuffed Pepper Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 pound lean ground beef; 1 small yellow onion, diced; 1 large green bell pepper, cut into ½-inch pieces; 1 large red bell pepper, cut into ½-inch pieces; 1 large orange bell pepper, cut into ½-inch pieces; 2 teaspoons Italian seasoning; 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1 ½ teaspoons kosher salt; 1/2 teaspoon ground black pepper; 3/4 cup long-grain white rice, rinsed and drained (such as basmati); 4 cups low-sodium beef broth; 2 (14-ounce) cans fire-roasted diced tomatoes with juices; 1 (10-ounce) can diced tomatoes with green chiles (such as Rotel), undrained; 1 cup shredded cheddar or pepper jack cheese, divided; Chopped fresh cilantro or parsley for serving; Water, as needed (to adjust soup thickness)

Ingredients

1 tablespoon olive oil
1 pound lean ground beef
1 small yellow onion, diced
1 large green bell pepper, cut into ½-inch pieces
1 large red bell pepper, cut into ½-inch pieces
1 large orange bell pepper, cut into ½-inch pieces
2 teaspoons Italian seasoning
1 teaspoon ground cumin
1 teaspoon garlic powder
1 ½ teaspoons kosher salt
1/2 teaspoon ground black pepper
3/4 cup long-grain white rice, rinsed and drained (such as basmati)
4 cups low-sodium beef broth
2 (14-ounce) cans fire-roasted diced tomatoes with juices
1 (10-ounce) can diced tomatoes with green chiles (such as Rotel), undrained
1 cup shredded cheddar or pepper jack cheese, divided
Chopped fresh cilantro or parsley for serving
Water, as needed (to adjust soup thickness)

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Instructions

In a Dutch oven or large pot, heat the olive oil over medium-high heat. Add the ground beef and diced onion. Cook for 6–7 minutes, breaking up the meat, until beef is browned and onion is softened. Drain excess fat if needed.
Add the green, red, and orange bell peppers, Italian seasoning, cumin, garlic powder, salt, and pepper. Cook for 1 minute, stirring constantly.
Stir in the rinsed rice, beef broth, fire-roasted diced tomatoes, and diced tomatoes with green chiles.
Increase heat to high and bring the mixture to a boil. Once boiling, reduce heat to low, cover, and simmer for 25 minutes or until rice is tender.
Remove from heat. If the soup is too thick, stir in water to reach your desired consistency.
Stir in 1/2 cup of shredded cheese. Taste and adjust seasoning as needed.
Serve hot, topped with remaining cheese and chopped fresh cilantro or parsley.

Notes

To Store: Store in an airtight container in the fridge for up to 4 days.
To Reheat: Reheat on the stovetop or in the microwave. Add water or broth as needed to loosen the soup.
To Freeze: Freeze in a sealed container or freezer bag for up to 3 months. Thaw overnight before reheating.
For a spicier soup, add crushed red pepper or use hot Rotel tomatoes.

Author: Maya
Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Nutrition

Serving Size: 1 serving
Calories: 363
Sugar: 8g
Sodium: 1300mg
Fat: 13g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0.3g
Carbohydrates: 34g
Fiber: 4g
Protein: 27g
Cholesterol: 66mg