Stuffed Pepper Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty soup capturing the flavors of stuffed peppers with ground beef, bell peppers, rice, and tomato broth. This quickened version of the classic stuffed pepper offers the same satisfying flavor with less effort.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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
- ½ teaspoon ground black pepper
- ¾ cup long-grain white rice (rinsed and drained I used 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 with juices, such as Rotel, undrained
- 1 cup shredded cheddar or pepper jack cheese (divided)
- Chopped fresh cilantro (or parsley for serving)
- Water (as needed)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 1452mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 574mg
- Calcium
- 160mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1452MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.