Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 pound ground beef (or turkey)
- 1 can diced tomatoes
- 4 cups beef broth
- 1 cup rice (uncooked)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and garlic, sautéing until translucent, about 2-3 minutes.
- Stir in the diced bell pepper, cooking for an additional 2-3 minutes.
- Incorporate the ground beef (or turkey), cooking until browned. Drain any excess fat.
- Add the diced tomatoes, beef broth, uncooked rice, Italian seasoning, salt, and pepper.
- Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the rice is tender.
- Serve hot, and garnish with chopped parsley.
Notes
Stuffed Pepper Soup is perfect for meal prep and can be stored in the fridge for up to 5 days or in the freezer for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg