A hearty and comforting soup that captures all the flavors of stuffed peppers in a warm, satisfying bowl. Ground beef, rice, bell peppers, and tomatoes simmer together, topped with melted pepper jack ... show more

american

Nutrition

Provides a good balance of protein from ground beef, carbohydrates from rice, and vitamins from bell peppers and tomatoes, though relatively high in sodium and saturated fat from cheese.

Calories	713 kcal
Energy	2980 kJ
Protein	41 g
Total Fat	31 g
Saturated Fat	14 g
Trans Fat	1 g
Polyunsaturated Fat	2 g
Monounsaturated Fat	12 g
Cholesterol	121 mg
Carbohydrate	54 g
Sugars	21 g
Dietary Fibre	5 g
Sodium	1213 mg

*per serving

Gluten FreeNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnersoupmain courseone potfamily friendlystovetoprice dishes

Stuffed Pepper Soup

The Pioneer Woman (Ree Drummond)

4

Name: Stuffed Pepper Soup — Tasty Bites
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 tablespoon Olive Oil; 1 pound Lean Ground Beef; 1 teaspoon Dried Italian Seasoning; 1 medium Onion (cut into 1/2-inch pieces); 2 large Green Bell Peppers (cut into 1/2-inch pieces); 2 Garlic Cloves (minced); 1 teaspoon Kosher Salt; 0.5 teaspoon Black Pepper; 0.75 cup Long-grain White Rice; 4 cup Low-sodium Beef Broth; 1 can Tomato Puree (28-ounce); 1 can Diced Tomatoes With Green Chiles (10-ounce); 2 teaspoon Worcestershire Sauce; 1.5 cup Pepper Jack Cheese (grated, about 6 ounces); Fresh Parsley (chopped, for topping)

servings

0

per serve

0

minutes

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Ingredients

1 tablespoon Olive Oil

1 pound Lean Ground Beef

1 teaspoon Dried Italian Seasoning

1 medium Onion cut into 1/2-inch pieces

2 large Green Bell Peppers cut into 1/2-inch pieces

2 Garlic Cloves minced

1 teaspoon Kosher Salt

0.5 teaspoon Black Pepper

0.75 cup Long-grain White Rice

4 cup Low-sodium Beef Broth

1 can Tomato Puree 28-ounce

1 can Diced Tomatoes With Green Chiles 10-ounce

2 teaspoon Worcestershire Sauce

1.5 cup Pepper Jack Cheese grated, about 6 ounces

Fresh Parsley chopped, for topping

Equipment

Ladle

Wooden spoon

Cheese grater

Knife

Cutting board

Dutch oven

Instructions

Heat the olive oil in a large dutch oven over medium-high heat. Add the beef, sprinkle with the Italian seasoning and cook, breaking up the meat into small pieces with a wooden spoon, until browned, 4 to 6 minutes.

Add the onion and bell peppers and cook, stirring, until they start to soften, 4 to 6 minutes. Stir in the garlic, salt and pepper and cook for 30 seconds.

Stir in the rice, then add the broth, tomato puree and diced tomatoes. Stir to combine.

Bring the soup to a simmer, then reduce the heat to low, cover and cook until the rice is tender, about 25 minutes. Stir in the Worcestershire sauce. Ladle the soup into bowls and top with the cheese and parsley.