Unstuffed Bell Pepper Soup
Warm, comforting, and packed with flavor, Unstuffed Bell Pepper Soup is a hearty one-pot meal inspired by the classic stuffed pepper dish. This delicious recipe combines the bold flavors of ground beef or turkey, tender bell peppers, tomatoes, and perfectly seasoned broth, all brought together with the satisfying texture of rice. It's a faster, easier way to enjoy stuffed peppers without the extra prep work, making it perfect for busy weeknights. With a prep time of just 15 minutes and a simmer time that fills your kitchen with irresistible aromas, this gluten-free soup is sure to become a family favorite. Garnish with fresh parsley for a vibrant touch, and serve it piping hot for a cozy, nourishing dinner that will leave everyone asking for seconds. Keywords: unstuffed bell pepper soup, hearty soup recipes, easy one-pot meals, classic comfort foods.
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Recipe Information
Ingredients
- 1 pound ground beef (or ground turkey for a lighter option)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic cloves, minced
- 1 cup uncooked white rice
- 28 ounces canned diced tomatoes (with juices)
- 15 ounces tomato sauce
- 6 cups beef broth (or chicken broth for a lighter flavor)
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the olive oil and ground beef. Cook, breaking it up with a spoon, until browned and fully cooked, about 5-7 minutes. Drain any excess fat if necessary.
Add the diced onion, red bell pepper, green bell pepper, and garlic to the pot. Cook, stirring frequently, until the vegetables are softened, about 5 minutes.
Stir in the uncooked white rice, canned diced tomatoes (with their juices), tomato sauce, and beef broth. Add the Italian seasoning, paprika, salt, and black pepper. Stir to combine.
Bring the soup to a boil over high heat, then reduce the heat to low and cover the pot. Simmer for 25-30 minutes, or until the rice is tender and the flavors are well combined.
Taste the soup and adjust the seasoning, adding more salt or pepper if needed.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.3 g | 150% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 9860 mg | 429% | |
| Total Carbohydrate | 244.3 g | 89% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 49.3 g | ||
| Protein | 114.7 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 432 mg | 33% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 4171 mg | 89% | |
*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.
