Unstuffed Pepper Soup
This Unstuffed pepper soup is hearty and comforting. Tender bell peppers are filled with a savory mixture of ground beef, rice, and vegetables for a perfect winter soup.
Servings: 6
Calories: 144kcal
Ingredients
- 1 tablespoon olive oil
- 2 medium green bell peppers diced
- ½ cup diced onion
- 2 cloves garlic minced
- 1 lb. lean ground beef
- 1 15 oz. can diced tomatoes, with juices
- 1 8 oz. can tomato sauce
- 4 cups beef broth
- 1 teaspoon Italian seasoning
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 cup uncooked long grain white rice about 3 cups cooked
- Chopped fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell peppers and sauté for 5–6 minutes, until the onion is translucent. Add the garlic and cook for 30 seconds more, until fragrant. Transfer the vegetables to a bowl.
- If your rice isn't already cooked, cook it now. Combine the rice and 2 cups of water in a saucepan and bring to a boil. Cover, reduce to a simmer and cook for 15 minutes. Remove from the heat and let it stand, covered, for 5 minutes, then fluff with a fork.
- In the same pot, brown the ground beef over medium-high heat for 6–8 minutes, breaking it up as it cooks. Drain the excess fat.
- Return the vegetables to the pot. Add the diced tomatoes, tomato sauce, broth, Italian seasoning, thyme, salt and pepper, then bring to a boil.
- Reduce the heat to low and simmer for 10–15 minutes, until the peppers are tender.
- Stir in the cooked rice and simmer for 2–3 minutes, until heated through. Garnish with parsley and serve.
Notes
Slow cooker: Brown the beef with the onion, peppers and garlic, then drain. Add everything except the rice to the slow cooker. Cook on low for 4–6 hours or on high for 2–3 hours. Stir in the cooked rice during the last 15 minutes.
Keep the rice from getting mushy: Rice keeps absorbing broth as it sits. For leftovers, store the rice and soup separately if you can, or add a splash of broth when reheating.
Freezing: Freeze the soup without the rice for up to 3 months. Thaw overnight in the fridge, reheat on the stove, and stir in freshly cooked rice.
Keep the rice from getting mushy: Rice keeps absorbing broth as it sits. For leftovers, store the rice and soup separately if you can, or add a splash of broth when reheating.
Freezing: Freeze the soup without the rice for up to 3 months. Thaw overnight in the fridge, reheat on the stove, and stir in freshly cooked rice.
Nutrition
Calories: 144kcal | Carbohydrates: 2g | Protein: 18g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 1034mg | Potassium: 379mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg