Tri Colour Stuffed Pepper Soup
Warm up with the vibrant and hearty flavors of Tri Colour Stuffed Pepper Soup, a delicious one-pot wonder that combines the essence of classic stuffed peppers in a comforting soup form. Bursting with the sweetness of red, yellow, and green bell peppers, savory ground beef, and aromatic garlic and onion, this soup is a symphony of color and flavor. Simmered in a rich tomato and beef broth base, with a touch of dried oregano and basil, it’s perfectly seasoned and satisfying. A swirl of cooked white rice adds a hearty texture, making this a complete and filling meal. Ready in under an hour and perfect for family dinners or meal prep, this soup is as nutritious as it is flavorful. Garnish with fresh parsley for a bright, herby finish and serve it hot for a cozy, crowd-pleasing dish.
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Recipe Information
Ingredients
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 large Green bell pepper
- 1 pound Ground beef
- 1 medium White onion
- 3 pieces Garlic cloves
- 28 ounces Diced tomatoes
- 15 ounces Tomato sauce
- 4 cups Beef broth
- 1 cup Cooked white rice
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Dice the red, yellow, and green bell peppers into small bite-sized pieces and set aside.
Finely chop the white onion and mince the garlic cloves.
Heat the olive oil in a large soup pot over medium heat.
Add the ground beef to the pot and cook until browned, breaking it into crumbles with a spoon. Drain any excess fat if needed.
Add the chopped onion and garlic to the pot and sauté for 3-4 minutes, until softened and fragrant.
Stir in the diced bell peppers and cook for another 5 minutes, stirring occasionally.
Add the diced tomatoes (with their juices), tomato sauce, and beef broth to the pot. Stir well to combine.
Season the soup with dried oregano, dried basil, salt, and black pepper. Adjust seasoning to taste.
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld together.
Stir in the cooked white rice and let the soup heat through for another 5 minutes.
Taste the soup and adjust seasoning if necessary.
Ladle the soup into bowls and garnish with fresh parsley if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
1806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.3 g | 144% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 3994 mg | 174% | |
| Total Carbohydrate | 120.5 g | 44% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 34.6 g | ||
| Protein | 94.5 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 425 mg | 33% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 4037 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
