Unstuffed Green Pepper Soup
Cozy up with a bowl of hearty and flavorful Unstuffed Green Pepper Soup, a quick and satisfying twist on a classic stuffed pepper dish. This one-pot recipe combines tender ground beef, sweet green bell peppers, and aromatic garlic and onion, all simmered in a savory broth enriched with crushed tomatoes, a hint of soy sauce for depth, and a touch of Italian seasoning. White rice cooks directly in the soup, soaking up the rich flavors and creating a filling, comforting meal perfect for busy weeknights. Ready in just 50 minutes, this wholesome, gluten-free favorite is easy to prepare and ideal for meal prepping. Garnish with chopped fresh parsley for a burst of color and freshness, and serve piping hot for a taste of home in every spoonful.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 2 medium, diced green bell peppers
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 28 ounces crushed tomatoes
- 4 cups beef broth
- 1 cup, uncooked white rice
- 1 tablespoon soy sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 1 teaspoon (optional) sugar
- 2 tablespoons, chopped (optional garnish) fresh parsley
Instructions
Heat a large pot or Dutch oven over medium heat. Add the olive oil and allow it to warm.
Add the ground beef to the pot and cook until browned, breaking it up into crumbles with a wooden spoon. Drain any excess fat if needed.
Add the diced green bell peppers, diced onion, and minced garlic to the pot. Sauté for 5-7 minutes, stirring frequently, until the vegetables are softened.
Stir in the crushed tomatoes, beef broth, soy sauce, Italian seasoning, salt, and black pepper. If desired, add the sugar to balance the acidity of the tomatoes.
Bring the mixture to a simmer over medium heat. Once simmering, add the uncooked white rice.
Reduce the heat to low and cover the pot. Allow the soup to simmer for 20-25 minutes, or until the rice is fully cooked and tender, stirring occasionally to prevent sticking.
Taste the soup and adjust seasoning if needed (additional salt or pepper).
Ladle the soup into bowls and garnish with fresh parsley, if using. Serve hot.
Nutrition Facts
Calories |
1833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.2 g | 145% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 6893 mg | 300% | |
| Total Carbohydrate | 113.1 g | 41% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 37.9 g | ||
| Protein | 103.9 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 337 mg | 26% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 4062 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.
