Description
High Protein Stuffed Pepper Soup is a hearty, one-pot meal combining lean ground beef, bell peppers, tomatoes, and rice in a savory broth. Packed with protein and nutrients, it’s a quick, flavorful, and satisfying dinner for the whole family.
Ingredients
1 tbsp olive oil
1 lb lean ground beef (90/10 or leaner)
1 yellow onion, diced
3 bell peppers, any color, chopped
3 cloves garlic, minced
1 (15 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes, undrained
4 cups beef broth
1 cup cooked rice (white or brown)
2 tsp Italian seasoning
Salt and black pepper to taste
Instructions
1. Brown the Beef: Heat olive oil in a large pot over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat.
2. Sauté the Veggies: Add onion and bell peppers. Cook 5-7 minutes until softened. Add garlic and cook 1 more minute.
3. Combine Everything: Pour in tomato sauce, diced tomatoes, and beef broth. Add Italian seasoning, salt, and pepper. Stir to combine.
4. Simmer to Perfection: Bring soup to a boil, then reduce heat and simmer 20-25 minutes.
5. Add the Rice: Stir in cooked rice and heat through 5 minutes. Adjust seasoning if needed.
6. Serve: Ladle into bowls. Optional toppings: shredded cheese or fresh parsley.
Notes
Store in an airtight container in the refrigerator for 4-5 days. Freeze up to 3 months (thaw overnight). Reheat gently on stovetop or microwave.
Substitutions: Use ground turkey, chicken, or plant-based crumble instead of beef; swap rice for cauliflower rice; add jalapeño or red pepper flakes for heat.
Avoid: Using raw rice, overcooking peppers, and under-seasoning.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Dinner, Healthy
- Method: Stovetop, One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 27 g
- Cholesterol: 70 mg