Stuffed Bell Pepper Soup
Stuffed Bell Pepper Soup is everything you love about stuffed peppers in a fuss-free warming bowl of soup. One pot meal ready in 50 minutes!
Servings: 8 servings
Calories: 249kcal
Ingredients
- 1 pound ground beef , turkey or chicken
- 1 large onion diced
- 2 large garlic cloves minced
- 4 large bell peppers chopped
- 2 large celery stalks diced
- 1 cup white rice or brown rice rinsed & drained
- 2 tablespoons oil
- 1 1/2 teaspoons thyme dried
- 1 1/2 teaspoons oregano dried
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 28 ounces diced tomatoes low sodium
- 14 ounces can tomato sauce low sodium
- 8 cups chicken broth or vegetable broth low sodium
- 1 tablespoon honey or maple syrup
- 1 teaspoon vinegar
- 3 bay leaves
- 1/4 cup parsley or dill finely chopped
Instructions
- Preheat large Dutch oven or pot on high heat, swirl oil to coat and add onion, garlic and ground meat. Saute for 5 minutes, stirring often and breaking meat into pieces.
- Add bell pepper, celery, rice, thyme, oregano, salt and pepper. Saute for 3 more minutes, stirring occasionally.
- Add diced tomatoes, tomato sauce, broth, maple syrup, vinegar, bay leaves and bring to a boil covered. Reduce heat to low and simmer covered for 20 minutes with white rice and 40 minutes if using brown rice.
- Stir and adjust any seasonings to taste. If you have time, let stuffed pepper soup sit covered for 5 minutes.
- Add dill or parsley, stir and serve hot with a dollop of plain yogurt and slice of toasted bread.
Notes
- Store: Refrigerate for up to 5 days. Reheat by simmering on low desired amount of soup in a small pot.
- Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
- Peppers: Green bell pepper tastes less sweet than orange, yellow or red. I love its addition, if you have it on hand. Mix as you wish or go even all one colour peppers.
- Ground beef : If using ground beef, I recommend to drain the fat. Do so in a city collected compost or garbage to prevent clogging your pipes.
- Not low sodium: If your canned tomatoes and broth are not low sodium, do not add salt and adjust to taste at the end.
- Herbs: Add fresh herbs right before serving to the pot. Otherwise, they will “cook”.
- Slow cooker: Saute ground meat until broken into small pieces on the stove. Then add all ingredients to a crock pot and cook on Low for 8 hours or on High for 4 hours.
- Instant Pot: To make soup in Instant Pot, saute meat first, then add remaining ingredients and cook on High pressure for 15 minutes with Quick Release.
Nutrition
Serving: 1.5cups | Calories: 249kcal | Carbohydrates: 32g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 577mg | Fiber: 4g | Sugar: 8g