Description
Stuffed Pepper Soup: An Incredible Ultimate Recipe to Try
Ingredients
Scale
- 1 pound ground beef (or turkey)
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 bell peppers (red, green, and yellow), diced
- 1 can (14.5 ounces) diced tomatoes, with juice
- 4 cups beef broth (or vegetable broth)
- 1 cup uncooked rice
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- Fresh parsley, for garnish (optional)
Instructions
- In a large pot over medium heat, brown the ground beef (or turkey) until fully cooked. Drain any excess fat.
- Add the diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 3-4 minutes.
- Stir in the diced bell peppers and cook until they start to soften, about 5 minutes.
- Add the diced tomatoes (with their juice) to the pot.
- Pour in the beef broth and stir in the uncooked rice.
- Add the Worcestershire sauce, Italian seasoning, salt, and pepper. Mix well to combine.
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the rice is tender.
- Taste the soup and adjust the seasoning as needed. You can add more salt, pepper, or seasoning according to your preference.
- Serve hot, garnished with fresh parsley if desired.
Notes
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg