Stuffed Pepper Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty ground beef and vegetable soup inspired by stuffed peppers, with bell peppers, tomatoes, rice, and warm spices in beef broth. Comforting and satisfying home cooking. Perfect for weeknight dinners and freezes well.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 lb ground beef
- 1 small onion finely chopped
- 1 green bell pepper finely chopped
- 1 red bell pepper finely chopped
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- 2 (14.5-ounce) cans fire roasted tomatoes
- 1 (15-ounce) can tomato sauce
- 2 cups low sodium beef broth
- 2 tablespoons brown sugar
- ¾ cup uncooked white or brown rice
- Kosher salt and fresh ground black pepper
- 1 tablespoon chopped fresh parsley
- Shredded cheddar cheese (garnish)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 929mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 861mg
- Calcium
- 112mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 929MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.